A week I will never forget and thank you for all the love and messages. The proudest moment though is always trying to inspire my girls ✨ ‘FOR THE LOVE OF FOOD’ 💛
A week I will never forget and thank you for all the love and messages. The proudest moment though is always trying to inspire my girls ✨ ‘FOR THE LOVE OF FOOD’ 💛
Tomorrow’s #SaturdayKitchen is a must-watch! 👀We’re joined by none other than Hollywood’s #KitHarington and #OliviaWashington! 🤩 We’ve got an incredible feast from chefs @sambalshiok, @jonwatts88 and @paulainsw6rth and plenty of drinks from @knackeredmother! 😍 So join @matt.tebbutt live on @bbcone and @bbciplayer at 10am! 🧡 Who’s in?
This really is a celebration of Cornwall and how we used St Enodoc Aparagus this year. Kelp Cured Cornish Cod ~ Grilled Lobster ~ St Enodoc Asparagus Shout out to @stenodocasparagus (@busejax and @burcher100 for another incredible year. I wish the season was a bit longer, but the short time we have it it’s just world class. Over the years we’ve had many iterations of this dish and I couldn’t be happier what we’ve created in 2024 👊🏽🔥
IT’S PUBLICATION DAY 💛📒 I can’t quite believe this day is here, genuinely feeling on top of the world. This book has been one massive team effort and I can’t thank everyone who’s been a part of it enough! Thank you! Thank you! Thank you! 🙏🏾💛👊🏾💥
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
For this incredible beef dish, we use a Denver cut from @philipwarrenbutchers, which comes from the shoulder, a real working muscle so plenty of marbling and flavour. First off, we brine the meat, then cook at a really low temperature for 48 hours – hence that beautiful pink colouring remains. We then grill this quickly over a high heat on the barbecue, brushing the meat throughout with its own tallow and, to add a real depth of flavour as well as keeping everything moist, we glaze it with a really concentrated beef sauce, made from the beef trim and bones. For the mignon, we start by tallow ageing the beef fillets in their own fat, upstairs in our custom ageing cabinets, before trimming them and mixing with some Cabernet Sauvignon vinegar, a touch of that melted tallow and salt. Atop, we place very fine shallot rings, which we’ve pickled in beetroot juice and vinegar, an oyster emulsion, which we make from really fresh raw oysters and oyster leaf, and lastly, a drizzle of Moulin Cornielle olive oil and some little crispy shallots. Outstanding 🤯👊🏽💥
A thoroughly enjoyable day at @goodfoodshows. Action packed from start to finish: 🔥 3x chef demos 👊🏾 A cookery challenge with @chefglynnpurnell 📒 The first ever public signing for my book 🎤 A brilliant interview with @barney_desmazery 🗯️ A great talk with @adamfrostdesign over on the Gardener’s As ever, @marcusbeanchef, you were a cracking host, @mrcameraman, you rocked and @hexclad_europe, an outstanding setup as expected 💥👊🏾👌🏾
A thoroughly enjoyable day at @goodfoodshows. Action packed from start to finish: 🔥 3x chef demos 👊🏾 A cookery challenge with @chefglynnpurnell 📒 The first ever public signing for my book 🎤 A brilliant interview with @barney_desmazery 🗯️ A great talk with @adamfrostdesign over on the Gardener’s As ever, @marcusbeanchef, you were a cracking host, @mrcameraman, you rocked and @hexclad_europe, an outstanding setup as expected 💥👊🏾👌🏾
A thoroughly enjoyable day at @goodfoodshows. Action packed from start to finish: 🔥 3x chef demos 👊🏾 A cookery challenge with @chefglynnpurnell 📒 The first ever public signing for my book 🎤 A brilliant interview with @barney_desmazery 🗯️ A great talk with @adamfrostdesign over on the Gardener’s As ever, @marcusbeanchef, you were a cracking host, @mrcameraman, you rocked and @hexclad_europe, an outstanding setup as expected 💥👊🏾👌🏾
A thoroughly enjoyable day at @goodfoodshows. Action packed from start to finish: 🔥 3x chef demos 👊🏾 A cookery challenge with @chefglynnpurnell 📒 The first ever public signing for my book 🎤 A brilliant interview with @barney_desmazery 🗯️ A great talk with @adamfrostdesign over on the Gardener’s As ever, @marcusbeanchef, you were a cracking host, @mrcameraman, you rocked and @hexclad_europe, an outstanding setup as expected 💥👊🏾👌🏾
T- 1 week until launch day! Completely blown away by all the messages, feedback and positivity everyone has shared so far 🤯. Can’t wait for you all to see the real thing and get cooking! 👊🏾🙏🏾📒
Pre-order your copy of FOR THE LOVE OF FOOD via @bookshop_org_uk now and enter yourself in for the chance to win an experience at @marinersinrock or @cafferojano 🔥💥 Details can be found on the @bookshop_org_uk website 📲
“Risotto” (King oyster mushroom) Manzanilla Sherry ~ Pickled Morels This is an absolutely cracking dish and one that’s inspired by @claudebosi’s famous mushroom ‘risotto’ – a play on a classic risotto made with mushrooms rather than rice💥👊🏽 We make ours using King Oyster Mushrooms, which have the perfect consistency to replicate the rice, they’re also full of flavour but not too heavy. We simply dice and roast these in lots of butter. Next, we make a chestnut mushroom puree, so loads of mushrooms roasted heavily in brown butter, then deglazed with Madeira and tamari to create a really savoury, umami flavour. We finish this with a great sherry vinegar. On top, some pickled shimeji mushrooms for acidity and some of the beautiful morels we pickled at their peak earlier this Spring. A little Ramson oil – which we make from the wild garlic leaves again collected earlier in the year and then preserved. Then, a really light sauce made from Manzanilla sherry, some dried ceps, lots of shallots and bay leaves, which we pour on top, before adding a final sprinkle of caramelised Spenwood, a Pecorino style cheese from Berkshire, which we’ve roasted until crisp.
I can’t believe it, a Sunday Times Bestseller in under a week! 👊🏽💛💥🏆 Im honestly speechless and I can’t thank each and every one of you enough for buying the book, supporting me during the writing and sharing the incredible pictures of dishes you’ve already created from it! For the Love of Food, is a book for the home cook, its recipes that remind me of my childhood, my mentors, my family and friends. Each one has a meaning to me and I can’t tell you what it means knowing that those recipes will now be part of others happy memories too! Thank you, thank you, thank you 🙏🏾
