Inspiration

There’s no shortage of Christmas dinner ideas at this time of year, but the key for a Michelin twist is not to get distracted by gimmicks, but to focus on the quality and taste of what you serve to your guests. After all, that’s what they’re likely to remember! We’ve asked our chefs in London based Michelin starred kitchens – Restaurant Gordon Ramsay and Petrus – for some of their sage advice when it comes to Christmas.

Fancy yourself as master of the grill? Take your barbecue to the next level with our pro BBQ tips.

Beef cheeks have got tongues wagging in the food world. Lips smacking too. Previously seen as a byproduct of beef production, beef cheeks (sometimes called ox cheeks) aren’t even mentioned in many meat cookbooks. Yet they are becoming more popular and easy to find as chefs strive to promote inexpensive and lesser-known cuts.

Wagyu beef is known around the world as being an item of luxury, but do you know what makes this type or beef so special or what the difference is between Wagyu and a piece of Aberdeen Angus?