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Helping foodies become better home cooks, inspired by professionals

Helping chefs and brands engage new customers with the growth of home cooking

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“CHEFS FOR FOODIES creates happiness and togetherness”

Chefs

Foodies

Bringing them together

chefs for foodies

chefs for foodies provides foodies with a holistic approach to the joys of home cooking and baking. Its omnichannel platform delivers an end-to-end experience, from live and downloadable classes to recipe boxes, curated foodie content and member benefits.

chefs for foodies offers an opportunity for chefs and brands to engage effectively with the foodie community, whether online, via digital newsletters or through its quarterly digital magazine.

magazine

chefs for foodies' quarterly digital magazine launches in November 2020 and will include foodie news, product galleries and reviews (everything from cook-at-home boxes to kitchen gadgets), chef interviews, seasonal gift guides, recipes and details on upcoming cookery classes that are bookable on the chefs for foodies website. Led by editor Sally McIlhone, the magazine plans to shine a spotlight on a different country or region's cuisine in future issues, highlighting culinary destinations in the UK and abroad.

The idea behind the magazine is to engage foodies to try new products and learn new skills while we are all spending more time at home, but to also maintain a connection with other countries and their cuisines in order to inspire people to travel when we are able to move more freely.

Quarterly responsive digital magazine Curated interactive editorial content Editorial and advertorial options for chefs, brands and services Multiple advertising, partnership and sponsor opportunities Links to bookable classes on the chefs for foodies website White label version available Audience extension and surveys Reader/subscription offers Product 'click-to-buy' options Competitions

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Editor's Letter

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For this issue we caught up with two extraordinary Michelin-starred chefs, Daniel Galmiche and Rohit Ghai, about their latest ventures. Galmiche has a new book out this spring that’s a must-buy for fans of french cooking and Ghai recently launched his own Amazon TV show. We also chatted to wellness expert Sophie Jaffe, founder of superfood brand Philosophie, about her bestselling products for nutrition-focused eating.

Welcome to Issue 2 of THE chefs for foodies magazine!

Elsewhere in the magazine, check out the food brands we’ve been snacking on recently and discover our essential Easter treats. Read about our new partnerships with kitchenware giants KitchenAid and wine producers Vinissimo and discover our newly launched recipe boxes. We're working with some amazing suppliers to provide you with exceptional ingredients, including the Queen’s butcher, Aubry Allen! For restaurant-quality food at home, look no further.

As ever, you’ll also discover the latest cooking classes to launch on chefs for foodies, helping you put all of this epicurean inspiration into practice from the comfort of your home.

SALLY McILHONE

Thanks so much for reading and let us know your thoughts on the issue! Email me:

sally@chefsforfoodies.com

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What is chefs for foodies?

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chefs for foodies is a holistic, community-focused food and travel platform. Through multiple touchpoints, our team of experts help food lovers become better home cooks by connecting them with professional chefs.

chefs for foodies provides two key services:

We offer two types of cookery classes: live stream and video. Both class types encourage foodies to take inspiration from professionals and discover the joys of cooking at home. A number of our classes also come with a recipe box option, which makes creating the perfect dish even easier as everything is measured out, clearly labelled and ready to go!

chefs for foodies provides chefs with a residency on our platform, allowing them to build their brand and personal profile, expand their audience and create new revenue opportunities.

chefs for foodies provides a qualified omni-channel ecosystem for brands looking to target the home cooking audience. We can help you boost product sales, reinforce brand positioning and expand brand awareness while promoting the trend of home cooking within our engaged foodie community.

For Corporate Clients

Are your events lacking excitement? Do you need to boost morale with a fun team-building activity? chefs for foodies has the answer. Our resident chefs are available in person and via live stream to host a variety of bespoke events. Whether you’re looking to organise a private party, a product launch or entertain your team at a corporate event, we have the right chef for you. Get in touch with our team of experts to discuss your ideas and we’ll handle the rest, including dish selection and hassle-free recipe box delivery. Consider chefs for foodies your one-stop party shop!

For Foodies

If you want to develop your cooking skills in a sociable food-loving community, chefs for foodies is for you! We offer fully-interactive live stream cookery classes where you can ask for tips and advice from our chefs and enjoy a chat with other guests as you create your edible masterpiece. Can’t make a live class? Never fear! We have a video class option that you can take part in whenever suits you.

By joining our culinary community you will also receive a free copy of the chefs for foodies digital magazine and weekly newsletters packed with reviews, foodie news and partner offers.

For Chefs

If you’re a chef and you’d like to host live stream or video cookery classes, get in touch! With our cooking classes, guests are not restricted by location or time zone – anyone around the globe can join and learn to make your signature dishes. Getting started is easy, simply contact us and our friendly team will get your classes live as quickly as possible.

Organise your next event with chefs for foodies

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For your next event, let us pair your group with one of our highly skilled chefs, help you choose your perfect dish/menu and have all the ingredients delivered to you thanks to our convenient recipe box option. Maximise the feel-good factor by getting people together online or in person to bake cupcakes, mix cocktails, try a wine tasting or even make your own delicious pasta! We ensure every detail of your event is taken care of, so all you need to do is turn up and have fun!

From birthdays to bar mitzvahs, baby showers, team building activities and everything in between, chefs for foodies events will help you create some magical memories.

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chefs for foodies’ cooking classes offer a fun and sociable experience for home cooks of all skill levels, so why not get a group of friends, family members or work colleagues together to create a delicious dish?

chefs for foodies offers a selection of world-class chefs for you to choose from

a variety of cookery class recipe options available to suit all dietary requirements

all recipe boxes contain the finest ingredients, which are carefully measured, packaged and delivered with no wastage

the live cooking experience will leave your group buzzing!

Contributors

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The people who brought you this edition of the chefs for foodies magazine:

Michelin-starred chef Daniel Galmiche has had an enviable career in the food industry, working in exceptional eateries around the world and winning two Chef of the Year awards along the way. He has a selection of cookbooks to his name, with his most recent book, French Countryside Cooking, launching this May and currently available to pre-order. We spoke to Daniel about this career, his classes and his love of Comte.

Daniel Galmiche

Another culinary genius who earned a Michelin star in the record time of ten months, Rohit Ghai has spent lockdown working on a variety of projects that we are sure will make him a household name. Though he is itching to get back to serving the Chelsea crowd at his restaurant Kutir, he’s currently passing on the secrets to his most popular Indian dishes in his weekly chefs for foodies classes.

Rohit Ghai

Raw food chef, yoga teacher and wellness expert Sophie Jaffe has made a huge name for herself in the US and is now making waves in the UK, too. Her health food brand Philosophie is a company you’ll want to know, with products that boost your bakes, add detox power to your smoothies and even provide natural stress relief. We chatted to Sophie about her favourite of-the-moment chef and how she achieves balance.

Sophie Jaffe

Kenyan chef Morgan Munyinyi, the owner of London’s popular Turie café, is the powerhouse behind chefs for foodies’ exceptional recipe boxes. Working with some of the UK’s top suppliers, Morgan is passionate about great produce and helping chefs for foodies’ customers create great tasting, affordable meals at home. Check out our interview with Morgan for more information.

Morgan Munyinyi

The people who brought you this issue of food.social

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James Hill

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James Morris

Head of Editorial

Sally McIlhone

Group Creative Director

Jamie Rankin

Head of Design

Adam Pietrzyk

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Joanna Kurzępa

Project Manager

Ricardo Neves

chefs for foodies magazine is published by Rhapsody Media Ltd on behalf of chefs for foodies

What’s New?

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The latest foodie launches we’re sampling this season.

Founded by Lucinda and Crispin Clay in 1999 and inspired by the seeds Lucinda’s granny made for her to munch on as she explored her home country of New Zealand, Munchy Seeds are a foodie brand to know. Creating roasted seed mixes in six tasty flavours (including Warm Cinnamon and Sweet Chilli) the brand also creates berry and seed mixes, sesame sprinkles and guest flavour packs in sizes that range from small snack pack bags (98p) to hefty two kilo bumper tubs (£35), depending on the size of your Munchy Seeds cravings.

chefs for foodies munched our way through all six snack pack flavours and found each to be more delectable than the last. Whether you want a touch of savoury heat with the Mild Chilli variety or a sweet pick-me-up with the Salted Caramel flavour, each pack contains protein, fibre and a host of vitamins and minerals so they make a perfect addition to a balanced diet. Treat yourself to some Munchy Seeds here.

Munchy Seeds

Nirali and Jag Mankodi, the amazing husband-and-wife team behind Superfoodio, were backpacking through South America and sampling an array of energy-boosting nutritious ingredients when they decided to start their own foodie brand. Taking inspiration from everyone’s favourite spread, the brand launched its delicious Smooth and Crunchy Peanut Butter Chocolate Bars (two 90g bars for £8.25) which are plant-based, free from refined sugar and can be added to a host of amazing healthy recipes on the brand’s website. Double chocolate cookies with a dark chocolate cashew butter filling? Yes please.

As well as its chocolate bars, Superfoodio’s Cashew & Cacao Clusters come in three flavours and make an ideal pre/post workout snack or crunchy breakfast topping. Go big and save with one of the brand’s bundles. The Nut Cluster Letterbox Taster Pack (£5.99) is a great lockdown option or opt for the Vegan Gift Box (£25.99) which contains a taste of each of the brand’s products and some Nemi tea to wash it all down with.

All Superfoodio products are made and packaged right here in the UK and a contribution from the sale of each Peanut Butter Bar goes towards the Oarsome Chance charity for disadvantaged youth, meaning that Superfoodio’s snacks both taste good and do good.

Superfoodio

When is a nut not a nut? When it’s a tiger nut. No, this isn’t the punchline to some terrible joke, it’s the story behind Strp’d flour. This gluten- and nut-free ingredient is made from an ancient West African root vegetable that’s sweet, creamy and said to be a natural aphrodisiac. As a result, it works wonderfully in healthy bakes as it gives a great taste while being 40% higher in fibre and 20% lower in calories than almond flour. Even better, tiger nut flour is high in resistant starch, a fibre that enhances digestion and balances blood sugar cravings, helping to keep you feeling fuller for longer.

chefs for foodies used our Strp’d four to create some delicious chocolate chip cookies and the results were incredible. Healthy bakes can often disappoint when it comes to taste and texture, but these cookies were just as chewy and gooey as the full fat variety. Taste-tested by a group of hungry police officers, these yummy treats were extremely well received and many of our panel were pleased to hear the cookies were better for their waistlines than store bought or gluten-packed versions. Get your 400g pack for £6.69 here and try out some of the amazing recipes on the Strp’d website for yourself. Tag us in your bakes and let us know how they turn out.

Strp’d

For more than ten years, Naturya has promoted the benefits of superfoods and sought to bring the healthiest ingredients to the masses. Founder Martin Kemp used his savings to import half a tonne of goji berries from the Himilayan Mountains to the UK back in 2006 and Naturya has grown from a one-man operation to the thriving superfoods brand it is now.

chefs for foodies sampled two of Naturya’s bundles: the Baking Bundle (£12.99) and the Stress Reduction Bundle (£27.99). The Baking Bundle comes with cacao powder, cacao nibs and coconut oil, three essential ingredients for creating healthy bakes, and the Stress Reduction Bundle contains Maca powder, cacao powder and two of the brand’s SuperBlends, Turmeric and Mushroom. The Mushroom SuperBlend contains reishi, maitake and shiitake varieties known for their calming properties and for being a source of Vitamin D. Simply stir a spoonful into soups, stir-fries and risottos for a fun fungus boost. The Turmeric SuperBlend, on the other hand, sees turmeric mixed with lucuma, maca and an array of warming spices. Maca is known to support immunity and lucuma is a naturally sweet source of fibre, iron and potassium to help maintain blood pressure and reduce fatigue. As a result, this mixture makes a great addition to lattes and bakes alike. Explore the varied offering from the Naturya online store here.

Naturya

KitchenAid Honey

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KitchenAid is one of chefs for foodies’ most exciting partners and we are thrilled to announce the launch of its colour of the year for 2021: Honey!

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KitchenAid has long been associated with vibrant and inspiring kitchenware, with colour being a key facet of the brand’s identity since 1955. Honey was chosen as Colour of the Year 2021 by the KitchenAid Global Centre of Design as it reflects a growing desire for togetherness and a sense of community. Though this decision comes as a result of years of extensive cultural and social trend analysis, it is all the more pertinent after the global pandemic has kept families and friends apart for so long. This vibrant, warm, sweet and energising shade of opulent orange conjures up thoughts of family baking, springtime feasts, summer barbecues and autumnal comfort food.

Bring a touch of Honey to your kitchen with KitchenAid’s Artisan Tilt-Head 4.8 Litre Stand Mixer (£529) which comes with a flex edge beater, wire whisk, flat beater, dough hook, 4.8 litre stainless steel bowl and a spare 3 litre bowl for whipping up extra ingredients or smaller portions. With a host of bowl options available, as well as 15 dishwasher-safe attachments to choose from, you’ll be able to use your Stand Mixer to spiralize, mince, slice and juice, transforming it into the hardest working piece of equipment in your kitchen.

For the ultimate companion piece, choose a KitchenAid Artisan K400 Blender (£299) in Honey, too. This high-powered piece of kit will help you create great tasting nut butters, smoothies, soups and sauces. The pulse feature chops tough veg with ease and the Intelli-speed Control and adaptive motor help you achieve a range of textures, from chunky to smooth. Made from a die-cast metal base complete with asymmetric stainless steel blades - which are angled to work perfectly within the 1.4 litre ribbed glass jar - and 1.5 peak horsepower motor, this blender brings added bite to your culinary repertoire.

Outdoor Entertaining

As the weather heats up, it’s time to kit your garden out with the best furniture and accessories for wining and dining.

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Soho Home Selby Outdoor Side Table, £250, Selby Outdoor Coffee Table, £295

sohohome.com

Rustic Wire Tulip Lantern, from £24.99

Very.co.uk

Wayfair Potting Table, from £374.99

wayfair.co.uk

Wilko homespun salad servers, FROM £2

wilko.com

Next Helsinki Chair, FROM £375

next.co.uk

Case Furniture Eos Three-Seater Outdoor Sofa, from £1,745

nest.co.uk

National Trust Large Bronze Crane Statue, from £70

shop.nationaltrust.org.uk

Homesense Garden Lounger, from £79.99

homesense.com

Habitat Beach Bar Gazebo With Stools, from £350

habitat.co.uk

Pineapple Drinks Dispenser, from £10

bmstores.co.uk

Gozney Dome Outdoor Oven, from £999, and Stand, £289

gozney.com

Outdoorchef Arosa 570G Premium Steel Gas Barbecue, FROM £1,199

outdoorchef.co.uk

Easter Treats

The Easter bunny is a great excuse for sampling the sweet delights of the season. Here are some of our favourites.

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Hotel Chocolat Egg On Toast Lollipop, from £2

hotelchocolat.com

Nomo Hazlenot Easter Egg, from £6.00

nomochoc.com

Hackey Gelato Hot Cross Bun Gelato, from £5.49

ocado.com

Creative Nature Bunny Droppings, from £5.99

creativenaturesuperfoods.co.uk

Cartwright & Butler Easter Gift Hamper, from £65

cartwrightandbutler.co.uk

Discover La Marzocco Home

Founded in 1927, La Marzocco has spent almost a century creating impeccably crafted espresso machines. Favoured by independent coffee shops and bean-to-cup connoisseurs alike, La Marzocco recently launched an app aimed at home baristas that can be used in conjunction with its Linea Mini and GS3 machines.

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While using the app, your phone screen mirrors the display of your machine, allowing you to adjust the coffee boiler temperature, set up personalised pre-brewing and an automatic on/off schedule. It even provides users with an automatic shot timer to get their brewing down to a fine art. The news section of the app is filled with added value content including FAQs and tutorials, which will help inspire and educate caffeine fans.

After shifting a host of brand activities online in 2020, La Marzocco has built up an engaged community of coffee lovers and continues to inform and excite newcomers and established members alike via online consultations and training sessions on social media. With the doors of the La Marzocco showroom set to reopen in April, it won’t be long before new customers can test drive the various La Marzocco machines in person. Until then, check out the brand’s online store and social media channels and join its growing community of coffee devotees.

La Marzocco

uk.lamarzoccohome.com

6 Willow St, London EC2A 4BH, 0808 129 0170

Microplane Premium Classic Zester Launches Limited-Edition Designs

A zester is an essential kitchen purchase and Microplane produces some of the finest around. Born after a Canadian housewife raided her husband’s workshop for something to replace her disappointing grater while baking an orange cake, the Microplane Premium Classic Zester is a high-performance tool that works wonders.

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Its 400 micro-teeth make quick work of everything from nutmeg and hard cheese to chocolate, citrus fruit and garlic without tearing or shredding. Even better, the zester’s protective case keeps it safe in your kitchen drawer and the Anti-Scratch end caps provide stability and protect worktops, plates and boards when grating horizontally.

Adding a frisson of excitement to its zester range, Microplane has introduced a series of exciting coloured and patterned handles to brighten up your kitchen. Whether you prefer a touch of leopard, bright pink or a graphic green camouflage design, these zesters will help you bring a touch of your personality to everything you cook. But hurry, these limited-edition designs won’t be around forever. Get yours here for £19.95.

ProCook launches its sleek Damascus 67 knife range

ProCook has been creating elite kitchenware for more than 20 years and its latest launch celebrates the illustrious history of Japanese kitchen knives. The Damascus 67 range (from £49) offers incredible quality and exacting execution, taking inspiration from the craftsmanship and skills that originated in the Echizen region of Japan. Japanese kitchen knives are made in the same way as the country’s famed samurai swords and, as a result, the Damascus 67 range showcases a level of artistry that’s hard to beat.

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The knives are crafted from authentic Japanese Damascus stainless steel, with an inner core of carbon steel encased in 66 layers of rust-resistant steel. Each ProCook Damascus 67 knife is stone-ground to a traditional 12-degree angle providing incredible sharpness and lasting durability. The layering effect in the manufacturing process creates a unique pattern on each knife, meaning no two are alike.

With a handle made from G10 - a layered fibreglass cloth that’s soaked in epoxy resin, compressed and baked to create a stunning, strong material - each knife is stamped with the Japanese symbol for strength and finished with a red band. All of the knives in the range (which includes utility, santoku, nakiri, bread, carving and chefs knives as well as a three-knife set) have a 25-year guarantee. Choose a ProCook knife block to house your new purchases and ensure they are showcased to perfection.

A look at chefs for foodies' recipe boxes

How did you first hear about chefs for foodies?

So chefs for foodies came along via Chef Craig, who called me to tell me there is a platform where I can do cooking class and make some money. James called me to do a class and I said, ‘Let’s think big - if you want to do recipe boxes, I’m game to do that. I’ve got my business, Turie Cafe and I have a space where we can start doing the boxes.

What made you want to partner with chefs for foodies on recipe boxes over other platforms on the market?

At chefs for foodies, we have a dynamic flow of chefs who are bringing a lot of experience in their field, whatever level of catering they are in. Other platforms might offer you their version of a chicken tikka masala but at chefs for foodies you’re able to learn from an expert who understands that dish inside and out. Our chefs are opening up key trade secrets that have been hidden to the public and teaching people how to be better cooks at home.

How do chefs for foodies recipe boxes compare to buying ingredients at a supermarket?

Buying a recipe box is actually cheaper than going out and buying the same ingredients from the supermarket because when you go to the supermarket and buy allspice, for example, you might use one tablespoon and then it’s at the back of the cupboard and you’re never going to use it again. You’re not bombarded with all the million and one ingredients that you’d want to make a particular recipe. So, for example, I’m going to do a caponata class. Now the amount of ingredients you’d need for a caponata is 16 or 17. If you go to the supermarket and buy them, the amount of money you’re going to pay is a lot as compared to coming to our platform. Here, we weigh every ounce of spice that you need and you’ll have the exact amount for the dish you are making. We’ll send you enough of those 16 ingredients for 2, 4, 5, or 6 portions. The more you buy, the cheaper it gets. If you look at the cost of the box, it’s cheaper than buying the spices yourself and we are able to offer you different fantastic menus every day. In comparison, we are much cheaper.

Can you tell us about the quality of produce that’s used in chefs for foodies recipe boxes?

We are using Aubrey Allen for all the meats. You cannot get a better butcher in the country, they supply her majesty the Queen. Hakkasan, Nobu, they only buy from Aubrey Allen. The other platforms, they don’t explain where their meat comes from, for them it's just a money churning machine. Here, we care. There is traceability with our products, from beginning to end, so the duck legs we have for Daniel Galmiche’s class are French, they’re brought into the country three times a week and the quality is just phenomenal. We are the only platform offering cooking classes with boxes of specific ingredients and bringing dishes from the restaurant to the public - dishes we know are 100% amazing because we sell them in our restaurants.

Can you tell us more about your cafe, Turie?

The cafe is going well. Follow us on Instagram @turiecafe and you’ll get an idea of the food we make here. We are next to the BNP Paribas bank and it’s very international. There are people from all over the world and they understand different palates and foods. Even now, during Covid, we have 60-70 people every day. Takeaway works perfectly for us. Our prices are from £9-£12.50 for a large box of salad and a protein. We have between 12-15 different salads, core salads that don’t change like pasta and pesto, caesar salad, quinoa with avocado, grilled broccoli and petit pois, but then all the other salads will change depending on the season. It’s a very original concept. Today, we had fillet steaks aged for 35 days served with smoked mashed potatoes, spring greens and a red wine jus. We also have chicken escalope which is corn fed and in the mixture you have thyme and lemon zest. It’s pan-fried with clarified butter so it’s much more flavoursome. Surprise, surprise, it's the biggest seller!

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chefs for foodies recently launched its recipe box programme, offering every ingredient you need for a variety of our classes, packaged and delivered direct to your door. Our recipe boxes are made in partnership with Morgan Munyinyi of Turie café, a popular eatery in London’s Marylebone district. Editor Sally McIlhone spoke to Munyinyi about his food ethos, the importance of great produce and how only the best ingredients make it into chefs for foodies recipe boxes.

That sounds delicious, you’re making us hungry!

With great produce, you don’t need to do very much, it does the talking. All you need to do is enhance what’s already there. Aubrey Allen call me every morning with a list of specials, fantastic steaks and meats, rare, local breeds. Happy animals which produce happy meat. One of the other companies we work with is Freedown Foods and they sell wagyu beef, so I do wagyu beef bourguignon with smoked celeriac mash and swiss chard - that flies out. The flavours are just insane. Then I’ll do traditional stuff like a beef shin ragu and sometimes I make fresh pasta here. I sell them for the day and when we run out, we’ve run out.

Can you tell us about the classes you are hosting on chefs for foodies?

If you look at all the restaurants that do an amazing brunch, it’s just eggs, hollandaise, good ham and muffins. You can make that at home, but it’s shrouded in all this mystery. I did a class on eggs benedict with foamed hollandaise, grilled asparagus and ham hock and the whole theme of the class was how to demystify poaching eggs. What sort of vinegar do you need? How long do you poach the eggs for? What sort of eggs do you need? Just getting people to follow those steps so that the next time you go to a restaurant and eat a perfectly poached egg you know you can do it yourself and you appreciate it more. It will encourage people to eat out more as they understand the effort that’s gone into what’s on their plates. With my class I even send you a reduced tarragon, shallot and white wine reduction which is the base to cook off the egg yolk and it’s already measured and weighed to make four portions. I can tell from the amount of bubbles being released by the butter, how hot it is, because I’ve done it a million times. I know when it’s about to split within a split second, so I’ll tell you all the stuff you need to have next to you when I do my class. If you drop in a tablespoon full of warm water, you can stop it turning into scrambled eggs. It’s so simple but a lot of chefs don’t want to teach you these techniques because it sells and that’s all they have!

Find out more about chefs for foodies recipe boxes here

chefsforfoodies.com

Daniel Galmiche interview

The French Michelin-starred maestro has been hosting some of chefs for foodies most popular classes since the launch of the platform. Known for elevating classic French cuisine, Galmiche has had a life in food that sounds like something from an idyllic novel. It’s no surprise his countryside culinary education led to a wisdom and a respect for ingredients that has seen him awarded with four Michelin stars in four different restaurants and two Chef of the Year awards. With his latest cookbook French Countryside Cooking coming out in May, we spoke to Daniel about working with the Roux brothers, the importance of teamwork and his love of Comte cheese.

You have a fascinating history with food. Can you tell us about your grandparents organic farm and how it inspired you from an early age?

We were very lucky because they had an organic smallholding but it was only for family and friends, it was not a commercial farm. We used to go there a lot, practically every weekend, to feed the animals but from a young age we knew that they were going to be in a pot once in a while! It didn’t matter because we knew they had a good life. My great aunt was a very, very good cook and she taught my mum a lot. My father used to hunt with my great uncle but I was more in the kitchen than in the field. When I think about it, I still see the whole scenario. My inspiration also comes from helping mum at home, always. We used to collect food from the garden, from the orchard. My mum sent us to pick green beans and peas and this and that. She’d say, ‘Make sure you choose that one and not that one.’ Traditional French family stuff, it was really good.

You come from Comte, are you a fan of the cheese and does it feature in your dishes often?

Obviously! We still call it the King of Cheese in France. It’s the number one selling cheese and it's just wonderful. I’m lucky I live in the region so when I go to the Fromagerie, which you call a cheesemonger here, we have all the top varieties and the ones that are still made in a farmhouse in the mountains which are a bit more expensive but my god, what flavour. I use Comte in my souffles, my gratin, I use Comte to eat, of course! I generally will take the 18 month [aged Comte]. The 26 month with the salt crystals is really good for connoisseurs, but the 18 month is a little nutty and it does suit cooking a bit more. But for eating, I mean, Comte is wonderful. It’s difficult to describe if people have never tried but it’s also a favourite with British people. Comte, Vacheron D’or and Morbier… very nice!

You continued field-to-plate dining on your apprenticeship with Chef Yves Lalloz, how did this help build your passion for cooking with fresh produce?

We were lucky enough to have a tiny smallholding on the side of what we used to call ‘the farm’. We had accommodation, ducks, chickens and a couple of geese, so we used to collect the eggs and use the poultry on the menu. It was a learning curve and good to make the connection with earth, field and farm. How to treat and respect the produce, that was really a big thing for us. The advantage for me was that, at that time the apprenticeship was three years, not two as it is now. It was a complete apprenticeship where we learned to do, in my case, charcuterie, butchery and all these kinds of things. [Lalloz’s] father-in-law was a butcher as well, so we learned a lot. We are trying to reintroduce that in the UK, to have a proper apprenticeship. It’s always difficult within the industry to have three years but we are making progress, so we’ll see.

You’ve worked with prestigious chefs including the late Michel Roux senior. What was he like to work with?

I worked with the Roux brothers after my apprenticeship. I came to work in Le Gavroche, a very hard school but very interesting. The two brothers were great colleagues. Quite strict, each with different passions, because one specialised in pastry, sugarwork and cakes and the other was more the chef and not a pastry chef. They had two Michelin stars, so there was a lot of pressure because of the reputation. They were possibly the best restaurant in the UK at the time. When I arrived in Le Gavroche I was 19 so it was a shock when I went straight to the kitchen! They were really well organised, a fairly big company at the time, so it was amazing. I went back to France and worked in different 2* and 3* restaurants and worked in Sweden and after that came back to the UK. It was 1986 and my first Head Chef position - because in France you really cannot be Head Chef before you are at least 27/28 and you gain enough experience to be able to teach people under you. I ended up in Scotland, in a beautiful, small boutique hotel in Portpatrick. Ten bedrooms, a small team of five in the kitchen and that’s where I gained my first Michelin star and Chef of the Year in Scotland. I stayed there for seven years and I loved it. I love Scotland. It’s kind of my second country. It’s just beautiful - and the produce and meats, I mean, wow. Just mind-blowing. After that, I came down South. I’ve been South since then, apart from spending three and a half years in Singapore and one year in Portugal. My other three Michelin stars were at Harveys in Bristol, L’Ortolan in Reading, Cliveden and after that the famous vineyard Le Relais de Chateau where I gained Chef of the Year, which was amazing stuff.

Which of your awards are you most proud of?

Something which I’ll never forget is that - it’s the same for every Michelin-starred chef, I guess - if it wasn’t for your team, you wouldn’t be there. It's very much about teamwork. I have kept that in mind all my life. If your team is not consistent and you are not consistent, you cannot win the award. Now Chef of the Year, that’s my own thing but I was allowed the time to do it. Chef of the Year for Relais de Chateau, it’s worldwide, it's massive. I didn’t know I was getting it! You just work with your team and try to be consistent. Yes, I’m very proud. When you have a Michelin star, you always have a Michelin star. Like when you have an Oscar you are always an Oscar winner. I’ve had that four times so it’s a great achievement - four restaurants with four Michelin stars - but it’s thanks to my team.

You’ve written several books on the art of French cooking. Can you tell us more about them?

I have written books, I’ve been lucky to be commissioned. The first one came when I was running Cliveden as a Michelin star Executive Chef at Waldo’s restaurant. I was asked to do my first book through DBP Duncan Baird Publishing, which is now Watkins Publishing and Nourish Books. I wrote the French Brasserie Cookbook which has been a bestseller. A lot of British people have houses in France, a lot visit France and they relate to the dishes because of the region they’ve been travelling through and have enjoyed. It remains to this day a very good book, it’s in six or seven languages and 14 countries and it’s still doing really well. I love this book, it’s very special to me. A lot of it is my childhood memories. The second one is called Revolutionary French Cooking, which is a bit more modern. I realised that Spanish and Australian and Danish countries were modernising their food, using their recipes and specialities and produce and reworking it, modernising it. And France and Italy were still really traditional, so I decided to refresh the recipes and modernise them. It worked very well too but was difficult to understand because I had only three chapters - egalité, fraternite, liberte. People were not too sure about the way to go within the book because each chapter contained starters, main courses, desserts etc so it was confusing but still sold quite a few. I’ve just finished a third book which is a reworking of Revolutionary French Cooking with new chapters, new introduction, new cover, new recipes, new theme and it’s called French Countryside Cooking. Within seconds, [the reader] can travel with their mind to the destination. It’s coming on the 11th May. It’s already on Waterstones, Amazon and all good bookshops for pre-order. I love the cover, it's bloody brilliant! We’re already talking about a fourth book on fish, the health benefits and sustainability, which will be really good because it's in fashion. A lot of vegetarians and vegans are becoming pescetarians now because there’s a gap in their diet. Although they can help themselves with pulses and nuts and supplements, it's not quite enough in replacing oily fish. I think in lockdown people have learned how to cook fish better because it’s very difficult. The cooking process is very fragile to get right and people have spent a bit more time in the kitchen and mastered it a bit more. Something that struck me when I came here was that people only eat the fish that look nice. People were seeing a monkfish or something that looks ugly and saying, ‘I’m not eating it.’ They would only eat salmon, cod, haddock and mackerel. Now, people are much more adventurous, they realise there is much more to eat - many more fish in the sea! - and actually they’re all very good.

How does teaching classes on chefs for foodies compare to working in a professional kitchen?

We are starting to get some large classes and corporate events - I like doing that. For companies, it’s a way for people to reconnect and a break from the normal workload because it seems that, when you’re at home, you allow yourself time for family, friends, work, breaks, eating properly - or you work all day. A lot of people find themselves exhausted and they end up working the weekend too, which I’ve seen a lot. I think companies are rewarding their staff by saying, ‘Have a break, have a cooking session,’ which gives a nice ambience and breaks the ice. If you’re in your own home, your family can participate, even if it's part of your work. It’s starting to be very successful.

Your classes cover complex yet traditional dishes such as risotto and duck confit, what would you say is your speciality?

They are not complex! Well, the duck confit is a bit more challenging because of the timing - you need to marinade it before - but people love duck confit with braised lentils! It’s a very British thing. Complex yet simple, that is the advantage. We are using recipes from the French Brasserie Cookbook and there’s no more than six ingredients, generally speaking, because it’s the cost of buying the produce to make the recipe. Some families have one child and that’s fine, some families have two, three, four and that’s where the cost is becoming a problem. So when you write a cookbook it not only has to be enjoyable with nice pictures but you also need to look at, when people buy the produce, can they afford to buy for the recipe? It’s very important. Nowadays it’s even more important because with Covid, everyone is a bit in the sh*t. Sorry for my language, but it is true and we need not forget!

Interviews

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To join Daniel Galmiche for one of his amazing classes, click here

chefsforfoodies.com

Rohit Ghai Interview

2020 was due to be a big year for Rohit Ghai. The accomplished Indian chef, known for securing a Michelin star in the record time of ten months at Mayfair’s Jamavar, was expecting to be bestowed with similar accolades at his establishment Kutir, but it was not to be. Has this stopped the spring in the gentle, upbeat chef’s step? Absolutely not. Instead Ghai is throwing himself into his first book and has successfully launched an Amazon Prime TV series. All this and hosting regular live classes on chefs for foodies, teaching budding home cooks how to make his signature dishes, including slow-cooked lamb rogan josh, paneer anardana and chicken tikka masala. For Ghai, lockdown is certainly no time to rest on his laurels, but build his reputation and drive himself forward. So, how did he become so driven? Our editor Sally McIlhone caught up with Ghai to find out more about his culinary roots and his plans for the future.

LIKE SO MANY CHEFS, YOU LEARNED HOW TO COOK FROM YOUR MOTHER, WHAT WAS THE FIRST THING SHE TAUGHT YOU HOW TO MAKE?

I’m proud to give the credit to my mum because, with me, there was no plan to become a chef. I’m the youngest in the family and I spent a lot of time with my parents. My mum used to cook for six to seven family members every day and I would watch her making different delicious recipes. Her dips and pickles are amazing and I always try to accommodate her recipes in my menus. It was a very basic set-up at home. My parents were pure vegetarian, so I always consider my childhood memories and what she used to make for the entire family, like paratha, a very common bread cooked on the griddle. The way she’d make a dough, I’ve always appreciated. It’s called Chur Chur paratha, made with multigrain flour, some carom seeds, a bit of oil and salt. She used to serve it with a basic, home-style butter. That’s it, that’s all you need with paratha, along with - if you’re lucky enough - maybe a cup of tea. She taught me the right techniques. Her recipes were awesome - especially the dhal makhani, which is very popular in the UK. Usually when people make it in a restaurant they cook it with kidney beans, but she always added the split gram lentils, the big chana lentils. So I asked her, ‘Why do you use this rather than considering kidney beans?’ She said, ‘When you cook split gram lentils it will give a lot of shine and a velvety texture to the dahl, it will become more creamy.’ I still follow her recipe in the restaurant for my lovely customers.

Would you say cooking is about love?

Of course! My mother always said to me, ‘Rohit, whatever you cook, if you cook with your heart and soul then you don’t need any special ingredients. Your dish will stand out.’ When I recruit people - chefs, front of house - I always look for just two things: flexibility and a positive attitude. In our industry, it’s very demanding. You have to work long hours. I don’t mind paying good money to my team, the only thing I always request is whatever you do, whatever you cook, cook with your heart and soul and always keep yourself happy.

What are the traditional dishes of Punjab?

India is a wide country and if you go you’ll see more than 26 different types of cuisine. Punjab is one of the most popular regions because the people welcome you like they know you. The food is very popular, people love it. They like rich food, the spiciness, the flavours. Lassis - mango lassi, pistachio lassi, saffron lassi - these all came from Punjab, as well as a very popular wintry dish called makke ki roti sarson ka saag that’s made with mustard leaf.

How does cooking in hotel kitchens in India differ from your restaurant experience in the UK?

I was lucky, I got my break from one of the biggest organisations in our industry called the Oberai hotel. I started my career with them, then I moved to the Taj group. When I was cooking for Taj, I met Atul Kochhar and he offered me a job at Benares in London. In India at that time we used to get all the imported vegetables delivered once a week. It was very expensive, so you’d have to look after the supply, the deliveries and to order according to your one-week deadline. But when I came to London, my eyes were like you wouldn’t believe when I saw the quality. The UK is one of the biggest hospitality hubs where you see different nationalities and food varieties, whether it’s vegetarian or non-vegetarian. I was amazed with the variety so I took one or two months to understand seasonality and quality. I’ve come to understand the standalone business restaurant scene from London, because at that time it was not developed in India. Here you have massive chefs like Michael Cain or Michel Roux Jr, the biggest legends in our industry who have their own standalone restaurants. In India, most people, corporate clients and tourists, would just stay in the hotel. So, it was different. Now I’m used to it because in Europe it’s all about restaurants, not hotels. Even Andrew Wong has started doing consultancy for hotels in India, so everything is getting a chain now. Standalone chain restaurants in India are making a name for themselves in the market. Times have changed. Especially with Covid, it’s destroyed the hospitality sector worldwide - it’s not just about Europe, it’s affected everywhere - and we are hoping it will come back very soon.

Getting a Michelin star for Jamavar within ten months of the restaurant opening is incredibly impressive. How did you achieve this?

To be very honest with you, I’m quite aware of the criteria of Michelin and their expectations. I was lucky because since I arrived in the UK, I only worked in Michelin-starred kitchens. I was the face of Jamavar and Bombay Bustle. My team put in a lot of hard work from the first day and we tried hard to keep the consistency, always. Consistency is one of the key things you need to achieve a Michelin star - and, of course, seasonality. You have to create the menu and keep changing it according to the seasonality. And you have to make people happy! We got the opportunity to get one Michelin star in a record-breaking time. It never happened before and it was one of the biggest successes in my career. After the success of Jamavar and Bombay Bustle I decided to open my own place. When I opened Kutir, it was completely packed from the first day. At the weekends there was a waiting list for one and a half to two months. It became one of the hot restaurant openings for 2018/2019. In three to four months we had a couple of visits from Michelin as well, so I was expecting something by 2020. This year was very, very crucial for us. But in the end, Covid happened and everything is destroyed. This is a very difficult time for everyone. You can’t do anything other than work or try to bring something else. I acquired another site in central London, so that’s a big deal. I’ve already started working on my new concept because that’s all you can do. Keep the positivity with you, always.

Do you prefer creating menus for Kutir or street food options for Kool Cha? What skills does it take to create dishes for two very different types of restaurant?

It's all about your vision. In my opinion, the concept is completely dependent on the location or the clientele. Chelsea is a wealthy area and Kutir is a small place. I really wanted to make Kutir a destination so I came up with very fine dining. There you have to put in a lot of effort and consider small details. Kutir in Hindi is a small cottage, so we stick to that with the entire team, the name and the food. The London food scene gets changed every single year but the only thing you have to consider are the classic dishes. Indian food is everywhere and I would say it’s evergreen. Gastronomy goes on and off in the London food scene, so we have to come back to the basics and the roots, always. What I do when I cook or make special menus or create different concepts is classic recipes, but more presentable. Rather than losing any flavour or the authenticity of the dish, I play around with the ingredients.

Interviews

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What’s your favourite dish to cook?

I love to cook a lot of seafood, like pan-seared fish, and use a lot of slow techniques like whole kid leg of lamb, which is very popular in India.

Other than Indian cuisine, is there another world cuisine that gives you inspiration?

I always prefer French cuisine in terms of cooking techniques. French techniques with Indian flavours.

What will you be teaching our members to cook on the chefs for foodies platform?

It will be a very homely approach, where people can easily source the ingredients because when you start cooking Indian cuisine you have to find out the right rules and get the right ingredients. I’d love to start with the basics, to make them understand Indian food. There will be a variation, veg/non-veg, different types of pickles, gluten-free Indian food, vegan-style Indian food. It’s going to work well because there are a lot of flavours and spices that can make a vegan or gluten-free meal very interesting and flavourful. At Kutir we always offer a gluten-free menu. If people have any dietary requirements we just ask for at least 24 hours notice. There’s a couple from the US and they prefer food without salt, so sometimes I have to cook a seven or eight course tasting menu without salt. There’s another couple, they are my parents' age, but they love to try my food so whenever they come they always give me one week’s notice. ‘Rohit, I would like to try your Game menu, I would like to try your Expedition menu’, so I cook and make them happy.

To join Rohit on one of his delectable cooking classes, click here

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Sophie Jaffe Interview

At chefs for foodies, we believe in balance. It’s no secret that we love curries and cake but we also love trying out new healthy alternatives and taking a dedicated approach to fitness and wellbeing. As a result, we are big fans of Sophie Jaffe, the LA-based health and wellness influencer and founder of Philosophie, a nutrition-focused brand that creates detox programmes and superfood powders that will revolutionise your commitment to healthy eating. Even better, it’s approved by George Clooney! We talked to Sophie about her favourite restaurants, how she finds focus and the Philosophie products that everyone needs to try.

Interviews

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Tell us about Philosophie

My superfood company of over 10 years! I created the entire line in my kitchen with tonnes of love. We have our three core plant-based superfood protein powders that can be added to smoothies, soups, dressings, baked goods… the list goes on and on! We’ve recently launched a new collagen and adaptogen superfood blend, Cosmic Elixir and also release an autumn pumpkin spice blend every year, Fall Vibes. We also have superfood-infused coconut butter and honey. We created chlorophyll drops to infuse your water, macadamia coconut butter, dehydrated coconut water single-serve packets and so much more is coming! We have grown so much, and I pinch myself to see photos of #philosophiebabes all over the world sharing their healthy creations. I created these plant-based superfood protein blends and infusions because I craved these products for my own lifestyle and couldn’t find anything like them on the market. There isn’t any other protein powder out there that doesn’t have stevia in it, or a sweetener. Every ingredient in our Philosophie superfoods serves a function in the body. They’re alive and beautiful, helping you to achieve your best overall health!

What are your most popular products?

Our three plant-based superfood and protein blends - Cacao Magic, Green Dream and Berry Bliss - have been here since the beginning and are loved by so many. Our Liquid Sunshine Chlorophyll Drops are also a community favorite (and mine too!) and we’re seeing so many love our newest product, Cosmic Elixir!

Favourite 'of the moment' food product?

I’m currently obsessed with our Cosmic Elixir! It's a collagen and adaptogen blend we created to help balance your hormones, boost and help support radiant hair and glowing skin. It's a beautifying blend you can add to all your smoothies, lattes, cookies, porridge and tonnes more. I've been an avid user of collagen boosts in my coffees and smoothies for years so it's exciting to bring a magical elixir to fruition and it's a total vibe!

Kitchen essential/Most-used piece of kitchen equipment?

Definitely my blender! We use it for superfood coffee (grab the recipe here), smoothies for the whole family, homemade pesto sauce, crust for raw pecan pies, matcha lattes and so many other delicious creations. I often find it either dirty or in the sink because of how much it’s used in our home.

What's Your ingredient?

Pink Himalayan sea salt or regular sea salt, most likely. I add to savoury and sweet. It really makes the flavours pop!

New food trend that you're most excited by?

2020 really put a focus on the diversity of foods and restaurants. I’m excited to continue to explore new cuisine and foods that come from diverse cultures. As a LA native, I hope outdoor dining is here to stay because there’s nothing better than eating out with friends and loved ones in the sunshine or on cool evenings.

Best restaurant you've eaten at recently?

Matthew Kenney has some amazing new plant-based restaurants popping up which are always creative and insanely delicious. Most recently we went to his Italian place called Sestina and we were blown away. We are ordering takeout from there this weekend because we are craving it!

Which country's cuisine continues to inspire you?

I love the flavours of Thai cuisine, something about lemongrass just fuels my spirit.

Favourite chef?

Matthew Kenney, hands down.

Destination you'd most like to visit for foodie inspiration?

Cannot wait to go back to Italy or try tapas in Spain one day.

Top unusual food or ingredient that you'd most recommend our audience try?

Liquid chlorophyll in your water is a game-changer. Our product, Liquid Sunshine, is delicious, barely changes the flavour and inspires us to all drink more water while also cleansing our bodies!

What do you most like to do when you're not in the kitchen?

If I’m not working, running a home or in the kitchen, you’ll find me either playing with my children, snuggled up on the couch or out in my backyard enjoying the magic of my home. I have practices, whether it’s playing music and flowing, walking around the neighbourhood with my boys, making superfood smoothies with my kiddos, shutting off my phone and being with my family, taking time every morning to enjoy a superfood coffee and meditate or journal to get my head on right. Then from there I make other decisions, from that place of focus, self-love and balance.

What are your top recipes you'd love our audience to try?

My go-to superfood coffee is my favourite and something I’m always sharing. We have a bundle on Philosophie that makes it super easy to try for yourself! Besides that, I have a major sweet tooth and love to bake healthy desserts using cacao and nut butter in baked goods like freezer fudge, cupcakes, or cookies.

casa noble

REVIEWS

On a mission to create some of the world’s best tequilas, Casa Noble has spent seven generations perfecting the art of tequila craft. Harnessing the best ingredients, including Blue Weber agave from the Mexican state of Jalisco, to create a product that’s triple distilled and certified organic, when drinking Casa Noble you’ll experience a taste sensation like no other. Here are a few of our favourite varieties...

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Crystal Blanco

This refined, refreshing tequila boasts a hint of citrus mixed with honey notes and was voted the best tasting tequila by the New York Times in 2013 and the best Blanco tequila in the World Tequila Awards 2016. If you’re at the beginning of your Casa Noble journey, this is an excellent place to start.

Where a typical Reposado is aged for between four and six months, Casa Noble’s Reposado is aged for 364 days in French white oak barrels to truly bring out the flavours within. Combining lemongrass and vanilla with floral touches, Casa Noble’s Reposado was voted the best in the world in 2017 by the World Tequila Awards.

Reposado

Aged for two years in French white oak barrels, this honey-coloured tequila evokes flavours of vanilla and butterscotch and has received a host of awards. For something a little different, try this exceptional tipple, considered one of the 200 most-wanted tequilas in the world.

Añejo

A tequila so special that each individual bottle is numbered and signed by Casa Noble’s Maestro Tequilero and founder, Pepe Hermosillo, this is the connoisseur’s choice. Matured inside a slightly charred French white oak barrel, the taste is multifaceted yet eminently drinkable. One of Business Insider’s 15 best tequilas in the world, it has to be sipped to be believed.

Single Barrel Extra Añejo

Casa Noble

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There's a buzz about Hilltop Honey

REVIEWS

Welsh brand Hilltop Honey was founded by Scott Davies in 2011 and has spent a decade developing its delicious nectar, now boasting an impressive range that spans squeezy varieties, jars, tubs and even cut comb honey. From Brazilian mountain to Bulgarian Coriander varieties, Hilltop has sought out unusual types of honey to add to its roster, tickling fans taste buds at supermarkets and independent food stores across the country. In 2016, the brand won three Great Taste Awards and a Golden Fork, proving its impeccable flavour credentials. chefs for foodies recently partnered with Hilltop on a delicious honey and lemon log recipe box that you can order here. Read on to discover our pick of the best Hilltop nectars available to buy now. Whether you’re looking for something to drizzle over your breakfast or to elevate your cheese board, Hilltop has a honey to suit every occasion. Even better, get 10% off any Hilltop products with the code CHEFS4FOODIES at check out.

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The best-seller: Hilltop Blossom Honey Squeezy

Made in such a way as to ensure absolute consistency in terms of colour, taste and aroma, the squeezy (and fully recyclable) bottle of Hilltop Blossom Honey is an ideal everyday honey.

Hilltop Blossom Honey Squeezy, £2.49 for 340g, £3.99 for 720g

www.lovehilltop.com

A slice of honey in its purest form, this cut comb honey truly showcases the magic of bees as you break the wax on each honeycomb to get to the delicious Acacia honey inside. Warm in colour, with perfectly balanced sweet and floral notes, it will add a touch of luxury to any dinner party. If you’d rather keep it to yourself, it’s great on ice cream, toast and salads. Thank you, bees!

The cheeseboard enhancer: Hilltop Cut Comb Honey Slab

Hilltop Cut Comb Honey Slab, £5.99 for 200g

www.lovehilltop.com

Sourced from New Zealand’s elite beekeepers and tested twice to certify its authenticity, Hilltop’s manuka honey has a deeper tone and more herbal notes than more traditional honeys. Known for its anti-inflammatory, antiviral and antibacterial benefits, it’s said to help with everything from sore throats to healing wounds and aiding digestion. With 50, 100 and 200 MGO varieties available, you can decide how much of a health punch you want your Manuka to pack.

The health-conscious choice: Hilltop Manuka Honey

Hilltop Manuka Honey, from £8.50 for 225g of 50+MGO

www.lovehilltop.com

As Hilltop hails from Wales, you’d be remiss not to invest in a jar of its Welsh Blossom Honey. A rare, golden variety of honey, with just a spoonful you’ll be transported to the Welsh countryside.

The native nectar: Hilltop Welsh Blossom Honey

Hilltop Welsh Blossom Honey, from £6 for 227g

www.lovehilltop.com

chefs for foodies recently partnered with Hilltop and KitchenAid on a delicious honey and lemon log recipe that selected press tried their hand at baking on Mother’s Day, with splendid results! Truly a spectacular independent producer, Hilltop honey is a product to add to your shopping list.

hilltop

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chefs for foodies x Vinissimo Wine Tastings

REVIEWS

What could be better than spending an evening discovering some fabulous wines you’ll never find in your local supermarket? chefs for foodies has recently partnered with wine merchants Vinissimo to bring fabulous, little-known Italian wines to British audiences in our curated wine tastings.

Working with 40 producers, many of them family-owned, across 15 regions of Italy, Vinissimo is adept at selecting winemakers with passion and establishing long term relationships with them. The company understands wine and knows when it comes across something special, which is why Vinissimo has become a key supplier to a variety of independent wine shops and elite Italian restaurants.

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Family-run Vinissimo was founded in 1995 by Franco Santoro, whose knowledge of the wine industry spanned four decades. Following Franco’s passing, Vinissimo is now under the directorship of his son, Paul Santoro and his sister Chantal and has built up a reputation for being an Italian wine and spirit specialist of the highest order.

chefs for foodies partnered with Vinissimo on a private Galentine's event earlier this year, where the attendees sampled five wines from Puglian producer Masca del Tacco, with more wine tastings planned for the summer. In these events, guests are offered an exclusive discount on the purchase of any wines they enjoyed during the class. To book a place on our next wine tasting click here or email us on info@chefsforfoodies.com to organise a private event.

lion's prep

REVIEWS

Healthy home-delivery services are on the rise, with brands like Detox Kitchen, Love Yourself and Mindful Chef recognising a gap in the market for pre-made calorie-controlled meals for the time-poor individual. Lion’s Prep is another brand joining this bustling market, but where others lack flavourful, delicious options, Lion’s Prep impresses with a wide variety of meat and fish options, combined with healthy carbs and veg.

To advise from the outset, an investment in a Lion’s Prep meal plan is pricey, but there are many benefits which justify the price tag. For example, all meals are customisable depending on your chosen meat and carb or low-carb options. You can taste the quality of the ingredients, with Red Tractor-approved halal meat and poultry and RSPCA-approved fish. If you opt for a week of meals, your chosen menu will be delivered twice a week to ensure maximum freshness. All packaging is recycled or reused and recycled denim insulation is even used to keep your chosen dishes cool. Even better, there is no need for a long term commitment, you can stop or start using the meal boxes at any time.

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But what about the menu choices on offer? You can expect breakfast, lunch, dinner and snack choices depending on how many meals you select per day. We sampled a selection of meals and snacks across two days. Options like banana praline pancakes for breakfast were a huge hit and snacks like gingerbread pancakes with coconut yoghurt and roasted pineapple were the ideal mid-afternoon pick-me-up. Meals themselves were hearty but balanced, think tom yum prawns with charred hispi cabbage and sticky basmati rice or Thai grilled monkfish with roasted sweet potato wedges and steamed broccoli. Meat and poultry eaters will also love options like chargrilled lamb chops with mint and Jerk chicken. The one downside that some users have highlighted is the absence of vegetarian and vegan options, but hopefully this is something the brand will tackle in time.

Where the brand lacks in plant-based appeal, it makes up for in celebrity endorsements. Simon Pegg is a fan and used Lion’s Prep while preparing for a recent movie role - high praise indeed! For more information head to lionsprep.co.uk