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.
“Absolutely stunning lobster from the Welsh Seafood Cluster. Really high in Omega 3 and vitamins A and D. Perfect for anyone on a high protein diet.” Richard Davies, Executive Chef…
“I love to split the king crab legs open, add chilli, then bake them. Wild Alaskan king crab is one of my favourite species as the meat is always sweet…
“This dish is a celebration of the dual culinary heritages of south American and Guadeloupe. The ingredients connect two continents. The manioc is ideal for king crab as it has…
“The inspiration for the dish came from my travels in Japan where I ate miso marinated cod on Hakuba mountain. I learnt to cook on a Konro grill in a…
“I absolutely love pollock, it really so versatile and excellent in a curry. Today’s masala dish is in my book, Beyond Brilliant and it is so great to be able…
Hayden Groves has created a delicious Venison Scotch Egg – healthy, delicious and sustainable!
The truly delicious entremet comprises a chocolate crumble, chocolate sponge, chocolate mousse, raspberry jelly and imaginative chocolate collar.
Jamie Houghton (Pastry Sous Chef to Benoit Blin at Le Manoir aux Quat’Saisons) has created these delicious brioche using Bermondsey Street Bees Ling Heather Honey – a match made in…
