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.
“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…
“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…
