Sign in Subscribe
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.
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
17
Jun
Roast monkfish medallions on a bed of red muhammara with charred lemon, herbs and pomegranate seeds, seen from above.

Roast Monkfish with Muhammara Recipe for Summer

Roast monkfish on the bone with a smoky red pepper and walnut muhammara, plated for 20 summer covers with the prep and costing worked out.
5 min read
08
Jun
Elderflower posset set in a glass, topped with macerated strawberries and served with a shortbread finger and a spoon.

Elderflower Posset Recipe with Summer Strawberries 20 Portions

An elderflower posset for 20 covers, with silky set cream, macerated British strawberries and buttery shortbread, all prepped ahead of service.
6 min read
04
Jun
Glazed chicken thighs with new potatoes, broad beans, lemon and yoghurt on a plate, seen from above.

Hot Honey Harissa Chicken Recipe for Summer Menus

Hot honey and harissa chicken for 20 covers, marinated overnight and finished in 25 minutes. Built for summer menus and a kitchen at pace.
6 min read
29
May
Hands setting down a sharing board of ribs and flatbread in a pub garden, a pint alongside and a crowd watching a screen behind.

Pub Garden BBQ Sharing Board — Recipe for 20 Covers

A pub garden sharing board for 20 covers, sticky glazed short rib, smoked chicken thighs, slaw and charred flatbreads, all prepped in advance.
8 min read
12
May
Bowl of braised beef over rice with greens and kimchi on a restaurant table, diners out of focus behind.

Korean-Style Braised Beef Bowl — A Professional Kitchen Take

Braised beef with gochujang, soy and sesame over steamed rice, with the technique notes that make it work at service volume.
4 min read
08
May
Rack of spring lamb cutlets with a herb crust and salsa verde, served with asparagus and potatoes.

Roast Rack of Spring Lamb with Wild Garlic Salsa Verde, Dauphinoise Potatoes and Asparagus — Catering Recipe for 20

Roast rack of spring lamb for 20 covers, with a dauphinoise made the day before and timings that hold when the whole room orders at once.
8 min read