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.

André Garrett uses the GS-4 12cm Oriental...

André went Guy Savoy in Paris for his winning stage, and says “The whole experience taught me about respect for ingredients and those things you buy from suppliers are the…

Andrew Jones Uses the G-29 Fish Slicer...

Born into a family of Chefs on the Essex coast, Andrew became the 21st Roux Scholar in 2004. He has since taken his award-winning skills to Chamberlain’s restaurant at Leadenhall…

Mark Birchall Uses The GS-14 15cm Scalloped...

Mark is a fine example of the maxim ‘if at first you don’t succeed, try try again’ as it was on his fourth attempt that he finally won the Scholarship…

Tom Barnes uses the GSF-17 Curved Peeling...

Tom Barnes won the Roux Scholarship in 2014 and chose to do his stage at Hof Van Cleve in Belgium. He is now back at L’Enclume in Cumbria where he’s…

Olivence Olive Oil Chocolate Truffles by Jesse...

Olivence is the Provence Olive Oil Society which brings together, for the first time, five producers from PDO areas In Provence where olive oil is created in small craft units…

Hrishikesh Desai Uses the G-76 Hachoir Mincing...

Hrishiskesh is the third Scholar to have built on the success of winning the Roux Scholarship by also winning the National Chef of the Year Award in 2010, and was…

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…

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