Recipes

Recipes

The recipe page is for you to showcase your fabulous work. If you have a seasonal recipe you would like to share, or you are a supplier, showcasing your delicious ingredients or equipment, then let other chefs know about it here.

The Chefs’ Forum prides itself on promoting its members and their creativity.  Your recipes will be shared across all of our social media channels, really putting you and your restaurant on the map!

Got a Recipe?

Do you have a recipe you would like to feature on our website? Fantastic news, click below to send it to us for review and publishing to our website.

Panko Coated Favis of Salcombe Lobster with...

Favis of Salcombe have been providing the best quality Brown Crab and Blue Lobster to some of the UK’s finest hotels and restaurants since 1972. We are very lucky to…

Armand Sablon uses the G-2 Cook’s Knife...

After winning the first Roux Scholarship competition in 2007, Armand Sablon chose to spend his winning stage at the Auberge de L’ill in Alsace, where the classically run kitchen allowed…

Paul O’Neill uses the G-67 fluted carving...

Paul was the first Scholar whose win was revealed live on TV as part of an exclusive series filmed to celebrate the 30th Anniversary of the Roux Scholarship. After completing…

Steve Love uses the SAI-S02 Global SAI...

“I couldn’t recommend the Scholarship more highly” Steve Love is full of praise for what was one of the defining moments of his career. After winning in 1997 he went…

Kenneth Culhane uses the GF-36 Global Vegetable...

Kenneth spent his stage at Jean Georges in New York City, one of the best restaurants on the east coast of America. Now Head Chef at the family-run Dysart Petersham…

Matthew Tomkinson uses the SAI-M02 Global Utility...

Matthew won the Scholarship in 2005, and since then has brought his considerable talent and experience to the Terrace restaurant at the Montagu Arms in Hampshire, earning himself a Michelin…

Russell Brown’s Michelin Seville Orange Marmalade

Russell Brown is the Chef Proprietor at the Michelin-starred Sienna in Dorset. He would like to share his delicious Seville Orange Marmalade recipe with you. A few words from Russell:…

Cooking the perfect Turkey by Nick Brodie...

Head Chef, Nick Brodie has built his name with a career that has spanned Hong Kong to London before making the UK his home and working his way up the…

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