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.
A delicious southern fried pheasant dish using pheasant from Lincolnshire Game with Le Gruyère sauce by Bob Carruthers, Chef Lecturer at West London College.
A hearty Italian dish by Martyn Watkins from Laksa Shack with delicious venison from Lincolnshire Game topped with shaved world-award-winning Le Gruyère.
A Michelin star game take on the well know KFC by Hywel Griffith at The Beach House using partridge from Lincolnshire Game and world-award-winning Le Gruyère.
A classic French dish from Ashleigh Farrand at The Kingham Plough enhanced with wild venison from Lincolnshire Game and Tahoon Cress by Koppert Cress with world-award-winning Le Gruyère.
“Ricotta is indispensable,” Italian chef Maurizio Bocchi of La Locanda in Lancashire told us. “I use it in my ravioli of spinach and ricotta and you can find the recipe…
“I love Welsh seafood and it was a pleasure to work with Welsh oysters, mussels and scallops. Absolutely fantastic.” Tom Westerland, Head Chef at Crockers Henley From Rhyl in the…
“The reason I chose this product is that Welsh crab is some of the best crab I have ever come across. It’s best season is between April and November so…
“I chose to work with Welsh line caught sea bass which is stunning. My dish includes curried cauliflower and cauliflower couscous and well as local, seasonal, herbs.” David Kelman, Head…
