All of our recipes are created by Michelin Star chefs sharing all their insider tricks and tips helping you to become a great cook right from your own kitchen.
Each recipe features a comprehensive recipe card and professional insights so that you can master skills and techniques worthy of a Michelin Star kitchen. Our recipe guides go into depth and explain each element of the dish so you can understand how to apply the techniques even when we’re not around.
Get ready because we’re going to give you an all-access pass into the minds of award-winning chefs.
In three short years, Philip Howard went from microbiologist to running his own restaurant He trained under some of the most highly-respected figures in the industry: the Roux Brothers, Marco Pierre White and Simon Hopkinson.
His first restaurant, The Square, held two Michelin Stars for seventeen years. Today he is the co-owner of Elystan St, which one its first star within a twelve months of opening.
More than just a head chef, Philip is credited with overhauling fine dining, bringing harmony of flavour rather than technical wizardry or complicated technique back to the fore.
Two-time Michelin star winning chef
London-born and trained Alyn earned his stripes running kitchens for Michel Perraud, Gordon Ramsay and Marcus Wareing, all of which had at least one Michelin star.
Alyn opened his own restaurant, ‘Alyn Williams at The Westbury’, in November 2011, winning his first star within a year of opening. He was at the pass every day for 8 years.
"For me, it’s all about the season and the flavour. I work on getting the most out of the ingredients, treating them with respect and layering flavours to create unexpected, exciting dishes. Provenance is very important. To know exactly where our ingredients are coming from gives us more control over the quality of the finished dish".
Frenchman Daniel Galmiche is known for being the champion of classic cooking with a contemporary twist. Over the course of his career, his dedication to good ingredients, local sourcing and exquisite execution has seen him take four restaurants to Michelin Star status. In 1990, he gained his first Michelin star whilst working at Knockinaam Lodge. He repeated the achievement as Chef at Harvey’s in Bristol, maintained the Michelin Star at L’Ortolan near Reading and again at the magnificent Cliveden House in Berkshire.
He is currently Head Chef at 190 Queens Gate at the Gore Hotel, where he has created a unique menu showcasing authentic French cuisine with a British twist and locally sourced ingredients.
Pied à Terre
Cooking led Asimakis to work all over the world, encountering cuisines in all manner of kitchens but he always came back to fine dining. Driven by the precision, creativity and artistry of French food, Chaniotis pushes himself to seek out the freshest produce.
At the core of all of his work is the desire to create an unforgettable experience for diners, from the wines on the table to the food on the plate. In 2017 Asimakis was named Chef de Cuisine of L'Autre Pied Restaurant, and then in 2018, became the first Greek to ever be awarded a Michelin star out of their country.
"The hunt for perfection and attention to detail, as well as the rush and adrenaline I get whilst trying to raise the standards in the kitchen, have made me the chef I am today"
28 Market Place
From the first time he walked into a kitchen aged just 14, Dan Fletcher knew it was where he was meant to be. He went on to train under Michelin-star chefs across Britain: under Tom Kitchin at The Kitchin in Edinburgh, Tommy Banks and Adam Jackson at Black Swan in Dan's native Yorkshire and Philip Howard in Mayfair's The Square.
It was Tom Kitchin's emphasis on 'nature to plate' that has stayed with Dan throughout his career. Cooking his way across the world, Dan's passion is to match stunning surroundings with beautifully- presented contemporary dishes, driven by seasonal ingredients and fresh, clean flavours. It's this dedication that took saw him win the North East heat of 'Great British Menu' and that has taken him to his current position of Head Chef at 28 Market Place in Somerset.
Sam's love for food started at a very young age, helping his uncle with Sunday lunch and his grandmother with her vegetable garden. He carried this natural passion with him into some of the most challenging kitchens in the industry.
Sam started as a senior chef de partie at Tom Sellers' one-starred restaurant ‘Story’, eventually working his way up to Head Chef. His time at Story undoubtedly made him the chef he is today, from how he sources ingredients to the respect and kindness he is known for showing to his team.
Sam is currently spearheading a pop up at Counter Culture in Clapham.