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Weekly Recipes

Weekly Recipes

A new recipe every Friday, written for professional kitchens rather than home cooks. Seasonal dishes scaled for service, from twenty cover sharing boards to plated mains, with the method and the numbers that make them work.
02
Oct
Seared venison loin sliced on a warm plate, with celeriac purée, damson sauce and savoy cabbage

Seared Venison Loin, Celeriac Purée, Damson Sauce and Savoy Cabbage

Red deer loin is at its best as the rut begins. Here is how to serve seared venison at fifty covers without losing the medium-rare finish on a busy pass.
7 min read
25
Sep
Cox apple tarte fine with crème fraîche parfait, oat and brown butter crisp shard and blackberry gel dots on a warm plate

Cox Apple Tarte Fine, Bramley and Blackberry Gel, Crème Fraîche Parfait

Cox apple tarte fine, crème fraîche parfait and oat and brown butter crisp: an autumn dessert that plates beautifully and preps over two days for fifty covers.
8 min read
18
Sep
A pale cep velouté with a soft poached egg, golden sautéed ceps and a bright green parsley crumb, in a shallow bowl.

Cep Velouté, Poached Egg, Cep and Parsley Crumb

A cep velouté for 50 covers, a bright British wild mushroom starter with a soft poached egg and a toasted cep and parsley crumb, scaled and costed for service.
7 min read
11
Sep
Sliced pot-roasted partridge fanned over Puy lentils with a confit leg, cavolo nero and blackberry jus.

Pot-Roasted Partridge, Puy Lentils, Blackberry Jus

A partridge main for 50 covers for British game season: pot-roasted crowns, confit legs, smoked bacon lentils and a blackberry and juniper jus.
9 min read
28
Aug
Signal crayfish and sweetcorn bisque in a wide white bowl, garnished with herb cream, fresh parsley and charred sweetcorn kernels

Signal Crayfish and Sweetcorn Bisque

Signal crayfish and British sweetcorn bisque for 50 covers. September's most sustainable shellfish meets peak-season produce. Full catering recipe.
6 min read
21
Aug
Pressed pork belly with roasted plums, charred fennel and puffed crackling, plated for restaurant service

Pressed Pork Belly Recipe with Plums and Charred Fennel

A late summer pork belly recipe for 50 covers. Cured, braised and pressed belly with British plums, charred fennel and a cider jus, with full timings
12 min read
24
Jul
Loaded fries topped with melted cheese, lifted on a fork from a wooden serving board in low candlelight.

Dirty Fries, Six Ways: A Chef’s Loaded Chip Recipes for 2026

Six loaded chip builds worth putting on a menu, with the fryer technique that keeps them crisp under a pile of toppings.
5 min read
09
Jul
Sliced heritage tomatoes fanned over whipped feta and dressed with basil oil, seen from above on a pale wooden table.

Heritage Tomato with Whipped Feta and Basil Oil

Heritage tomatoes over whipped feta with basil oil, scaled for 20 covers, with a crumb you can prep ahead and a food cost that holds up.
6 min read
01
Jul
Glazed salmon fillets scattered with sesame and coriander on a dark plate, with a lime half, pickled cucumber and a bowl of rice.

Gochujang & Honey Glazed Salmon

Sweet heat is the flavour operators keep coming back to. A gochujang and honey glazed salmon built for summer service and real volume.
3 min read
25
Jun
Sliced bavette steak with chimichurri, charred courgette and watercress on a white plate on a wooden table.

Grilled Bavette Steak with Chimichurri, Roasted Courgettes

Bavette with chimichurri and roasted courgettes for 20 covers, marinated overnight. A cut that delivers margin without tasting cheap.
7 min read