Most home cooks dream of being able to cook like a professional chef. Having the ability to cook an extraordinary dinner that could've come out of a Michelin Star kitchen or plating up a dinner guaranteed to put a smile on the faces of friends and family.
Of course, cooking like a professional is not easy. With time constraints and limited access to the best and freshest ingredients, it can be frustrating when you can't work out how the simplest of ingredients in a restaurant can taste so good, especially when you recreate it at home, and it's simply just not the same.
Wouldn't it be wonderful if you could learn from Britain's best chefs, sharing all their insider knowledge and years of culinary experience?
That's where Box’d Fresh comes in. We’re the first recipe box company in the world to partner with Michelin-starred chefs. Our recipes will be the key to becoming an accomplished home cook with step-by-step recipe cards and Michelin-starred chefs guiding you all the way. Everything our chefs have learnt, understood, and perfected is laid bare on our menu each week. For the first time ever you’ll be able to learn how to cook with the most delightful ingredients from start to finish. Check out the incredible chefs we are working with below.
Adam Byatt is the Michelin-starred chef behind Trinity in the heart of Clapham Old Town. Starting his career aged sixteen, Adam’s food has been heavily influenced by his childhood in Britain as he champions local produce, but also firmly embraces classical French cooking that he believes “delivers pleasure” and a truly “memorable gastronomic experience.”
Graham Hornigold’s legendary reputation as an expert pastry chef led him to his role as the Executive Pastry Chef of Hakkasan, managing their portfolio around the world and being responsible for 120 pastry chefs working in twenty different kitchens. He’s now advising the best restaurants in the world, helping them to offer the most delicious dessert and pastry options for their menus through his agency Smart Pattiserie.
Emily Watkins blends the traditional with the contemporary using the best of local ingredients unearthed in the Cotswolds where she’s led the Kingham Plough to a Michelin Bib Gourmand (awarded to establishments with particularly good-value menus). Her inspiration for choosing the location was the ready access to fresh artisanal produce telling the Good Food Guide: “Local- everything [is] local, which is great and something we’ve been doing from the word ‘go’ here.”
Shaun Rankin’s food is based on classics with a new world twist utilising combinations, textures and flavours. Shaun is well known for championing the incredible produce of Jersey enthusiastically stating that it’s “probably one of the best places in the world for a chef”- highlighting the easy access to coveted ingredients such as asparagus and Jersey Royals.
ADAM HANDLING CHELSEA
Adam Simmonds’ cooking has been described by the Good Food Guide as “staggeringly confident with bags of exuberant vitality and class” having led Ynyshir Hall and Danesfield House to a place in Michelin Guide in 2006 and 2010 respectively. Seasonality is a guiding influence in his cooking and he believes that great food is about delivering “a tidal wave of pleasure to the senses.”
Since opening Morston Hall in Norfolk Galton Blackiston has enjoyed an incredible twenty-two years in the Good Food Guide and retained a Michelin Star since 1999 when it was awarded the accolade. Galton’s has a strong affinity to the North Norfolk Coast having been born and bred there. This connection to the local environment shines through Morston Hall’s set menu with stalwarts including Blakeney lobster and Norfolk duck.