Great British Chefs

Interested in cooking incredible food & learning from UK's Greatest chefs? Then Great British Chefs will become your go-to site.

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This vibrant tuna tartare recipe from chef Daniele Usai is served atop a creamy homemade guacamole – just make sure the avocados are extra ripe for a silky smooth finish.

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This stunning golden dessert is reminiscent of a sunset. Filled with creamy ricotta and candied fruits, the mandarin-glazed dome sits atop a bed of orange-scented custard.

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A collection of inspiring ricotta recipes from a some of Italy's greatest chefs.

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Anchovy straws

Make sure you use good quality anchovies for this anchovy straws recipe- the superior flavour and texture will pay off in bounds. Marcello Tully recommends that you roll the pastry as thinly as you can - the thinner you roll the pastry, the more the anchovy flavour will come through.

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Slow-cooked chicken and pomegranate pies

Rukmini Iyer's luxurious filo chicken pie recipe is packed with flavour from pomegranate molasses and earthy walnuts. She serves these mini pies with a fragrant coriander chutney to cut through the sweetness of the sticky pomegranate.

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An ancient symbol of victory, the laurel leaf, or bay leaf is an aromatic addition to any recipe. Working beautifully with the richness of the partridge flesh, this dish from @chefstabile is perfect fare to serve as the weather cools. #Florence #food #game #recipe #taste #foodie #michelinstar #italianchef #travel #italy #partridge #cooking #tuscany #visittuscany (at Ora D'Aria)

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Terra (Auener Hof)

Terra is the Michelin-starred restaurant by acclaimed Italian chef Heinrich Schneider. Housed in the mountainside hotel Auener Hof, it provides guests with an immersive dining experience like no other, showcasing the wild flavours of South Tyrol.

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Heinrich Schneider

By taking inspiration and ingredients from the countryside of South Tyrol, Heinrich Schneider has become a true champion of the region’s incredibly unique cuisine. His Michelin-starred restaurant Terra features around fifty different mountain herbs on its menu.

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Beetroot sorbet, lavender mousse and black walnut

This glorious sorbet recipe by Heinrich Schneider combines the earthy flavour of beetroot with zingy raspberry, heady lavender and fragrant verbena. Textures, too, are equally well balanced, with smooth sorbet, delicate, creamy mousse and crisp shards of meringue stacked in a colourful mound. While this striking dessert requires a few cheffy pieces of equipment, each of the elements can be prepared in advance and put together at the last minute for a fuss-free finish to a dinner party.

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Birch ice cream with black bean pesto, spiced cream and milk skin

Heinrich Schneider’s stunning ice cream recipe might look more like an alien landscape than an Italian dessert, but rest assured this sophisticated dish delivers formidably on flavour, too. Milk skin adds soft texture, while the combination of birch ice cream, black bean pesto sweetened with honey and plum seed oil and a smooth disc of spiced sesame cream results in a striking colour palette for a memorable end to a dinner party menu.

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Pudim de leite – crème caramel

This classic custard based dessert is a common feature of restaurant menus across Europe and South America and is also known as flan, tocino de cielo and pudim de leite. Perfect for a light dinner party dessert, it can be made in advance and is wonderfully simple to prepare.

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Brazilian acarajé with vatapá

This acarajé with vatapá recipe makes the perfect snack at a Brazil-themed party. The crispy bean and onion cakes (acarajé) are stuffed with a flavourful vatapá - a popular Brazillian mix of salt cod, shrimp, crab, nuts and coconut milk. Chef Marcello Tully says acarajé is one of his favourite Brazillian street-food snacks, citing their moreishness and aroma as a major attraction.

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Tagliatelle of squid with dehydrated squid ink

Francesco Sposito’s squid tagliatelle recipe uses minimal ingredients to show off the essence of the squid. He dries the ink to make a striking black powder at the end to sprinkle on the tender squid ‘pasta’.

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Skrei: in search of the sunshine fish

Rosie Birkett joins a fishing fleet of top chefs to fish for a seasonal Norwegian cod above the Arctic Circle.

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The salmon story: how Norway changed sushi forever

Discover the fascinating tale of how, in 1985, a small Norwegian trade delegation had a monumental effect on Japan's most famous food.

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L'Argine a Vencó

Situated in a rural town just a few miles from the Slovenian border in the region of Friuli-Venezia Giulia, L'Argine a Vencó is home to Antonia Klugmann – one of Italy’s most exciting chefs.

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Chicory ravioli with fig, lemon and greens

Antonia Klugmann adds her twist to filled pasta in this chicory ravioli recipe, creating a dough with buckwheat flour for texture, a ricotta filling flavoured with chicory and frying the pasta lightly before serving for a beautifully golden finish. The slightly bitter leaf is balanced by a sweet fig purée and complemented by tart lemon and fresh mixed greens.