Affordable eatery favorite of culinary expert Ryan Honey, alongside the chain restaurant he considers needlessly overpriced.
Fresh Take:
Every Thursday, our Money Blog dives into the culinary world, chatting with chefs from across the UK about food hacks and more. This week, we catch up with Ryan Honey, head chef at The Duke in Henley-on-Thames.
The UK's Chef of the Moment:Mark Birchall at Moor Hall reigns supreme. With three Michelin starsunder his belt, he's the culinary superstar that's setting the bar high. His innovative, mouthwatering dishes have left an impression on the industry that's hard to forget. Next-level eats? Moor Hall's got 'em!
The Best Culinary Advice:
Don't even think about strutting into a kitchen like Gordon Ramsay before you can peel an onion properly. (Trust us; it takes time.) A kitchen is all about discipline, respect, and cooperation. If you're unable to grasp these basics, it's best to reconsider your career path.
What's on the Never-Eat List:We can't escape the snail debate, but here's the truth: they're chewy, flavorless, and don’t deserve a spot on your plate. Toss 'em back in the garden; we'll stick with the garlic butter!
Pro Cooking Tips:
- Salt your meat before you even think about cooking it: let it marinate hours ahead for the ultimate flavor explosion.
- Don't shy away from the butter: it makes everything better!
Diners' Don'ts:
- Ordering a well-done steak and complaining it's tough? Expect a side-eye.
- Rushing the kitchen during a rush? Take a chill pill and grab a drink - you're in for a feast, not a fast-food joint!
Cheap Eats Insights:
- Chefs recommend a cheaper cut over sirloin
- A popular chef shares his least favorite restaurant chain
- Here's the ultimate late-night cheap eat, straight from the top
Related Topics:
- Affordable Dining
Want More?
- Investigate what cheaper cut is recommended by chefs
- Hear which restaurant chain a renowned chef despises
- Learn about an overrated food item that isn't worth the coin
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Eateries We Love:
- The Bird in Hand - Sandhurst's unpretentious, tasty take on pub grub
Smart Kitchen Strategies:
- Minimize waste by ordering just what you need daily
- Reuse ingredients and turn scraps into seasonings
Our Political Take:
While the government can help, small restaurants need to adapt and find ways to reduce waste and save money.
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My favorite restaurant chain? Miller & Carter for solid, expertly-cooked steak. As for overrated eateries? Nando's. Sorry, chicken lovers, but it's just mildly-spiced fowl!
Never settle for mediocre olive oil— shell out for a high-quality one. Sure, rapeseed oil has its place, but for dressings, finishing, or dipping bread, olive oil is the way to go. You get what you pay for, after all.
- When it comes to personal-finance and dining out, opt for cheaper cuts of meat recommended by chefs to save money on your food-and-drink expenses.
- In the realm of lifestyle and cooking, don't be afraid to splurge on a high-quality olive oil for dressings, finishing, or dipping bread for an enhanced taste experience.
- As you budget for your food-and-drink expenses, consider adopting smart kitchen strategies like ordering only what you need daily to minimize waste and save money, similar to small restaurants striving to reduce waste and save money in response to political changes.
