Gayle Chapman

Gayle Chapman Meet me over on Instagram!

The girls trip made it out of the group chat 🤯👏🥂48 hours in Kent having the best time. Will share all the details soon a...
07/06/2026

The girls trip made it out of the group chat 🤯👏🥂
48 hours in Kent having the best time.
Will share all the details soon as we did some lush things.
Happy Sunday all I hope you managed to fill your cup a bit this weekend ♥️

01/06/2026

Ad. Cheese Lovers Unite! Parmigiano Reggiano DOP is so much more than just something to grate onto pasta; although let’s be honest, that is also always a great way to use it.

How I love to use Parmigiano Reggiano DOP to add flavour:

🧀Grated onto scrambled eggs

🧀On a cheeseboard paired with honey

🧀In cauliflower cheese to rev up the flavour!

🧀In cheesy biscuits

🧀The rind is sensational in stocks and soups - think of it like a tea bag, adding flavour you remove at the end (make sure to give the rind a wash before cooking with it!)

🧀Finely grated and mixed into meatballs - heaven

Parmigiano Reggiano has DOP status, which means its production is protected. It can only be made in a small area of Northern Italy, and the cattle that produce the milk used in Parmigiano Reggiano DOP follow a specific diet. This means that the milk used to make the cheese has distinct characteristics unique to its part of the world. This is an important part of what makes the cheese’s flavours so special and inimitable. I thought that was so interesting!

You can find authentic Parmigiano Reggiano DOP in most supermarkets, but you need to know what you’re looking for - you’ll find the red and yellow DOP symbol on the packaging and the iconic needlestamp on the rind.

Visit https://www.tasteurope.eu for more information on Parmigiano Reggiano DOP.



This content has been created in partnership with and co-funded by the European Union, according to EU Regulation n. 1144/2014.

A few happy holiday snaps…but tbh the last pic is what it was mostly like. Would 100% recommend PortoPedro - thank you ...
25/05/2026

A few happy holiday snaps…but tbh the last pic is what it was mostly like.
Would 100% recommend PortoPedro - thank you for suggesting it 👏☀️🇪🇸 ❤️
Most definitely will be back.

17/05/2026

Holiday outfit ideas on my size 16 ish body. Some new, some old.

All tried on before they go in the suitcase because if they don’t feel good at home they won’t feel good when you’re sweating 😂

To give you an idea on sizing -
Shorts are all 18
Blue stripe dress 14
Multicoloured stripe dress 16
Vests medium
T-shirts - large or xl

Ad/features some PR
Pieces are mostly and . I’ll link on stories but feel free to comment any questions and I’ll send you links x

13/05/2026

EASY SMASHBURGER RECIPE 🍔

We love these so much as a treat and so many of you asked for the recipe so here it is ♥️ . The key is to use high fat mince as that’s what gives it that juicy taste and greasy fingers you want from a good smash burger.
They’re really easy - the key is just to be prepared as it all comes together really quickly.

INGREDIENTS
Serves 4

For the burgers (makes 4 double patty smash burgers)
500g 20% fat beef mince (divided into eight 62g balls)
8 slices of burger cheese
4 Burger buns
1 white onion, thinly sliced
Half an iceberg lettuce, shredded
Gherkinds (I really like the crunchy & tangy ones as most I find too sweet)
Salt & pepper

For the sauce:
3 tbsp mayonnaise
2 tbsp ketchup
2-3 Gherkin slices, drained and finely diced
Dash of pickle juice
1 tbsp American mustard

🍔Make the burger sauce by mixing all the sauce ingredients. Easy!
🍔Toast buns, weigh mince, slice onions and lay everything out. Heat a pan or BBQ with a flat plate to high and add a ball of mince. Press down really firmly with an oiled burger press or a spatula covered in a little baking paper and working quickly, season the patty with salt, and pepper and add some of the onions. Once it’s brown and craggy on one side (1-2 mins ish) then flip. Add slices of cheese to the cooked side of the burger so it melts.
🍔Repeat this for all the burgers (keep warm in the oven). Layer up your burgers with the burger sauce, juicy patties, crisp lettuce and crunchy gherkins and ENJOY!

These are so, so easy and delicious you’ll want to make them all the time.

Woke up and thought we moment for the dress 👏 I’ll link it in stories and save to my sS26 highlight. It made me feel fab...
11/05/2026

Woke up and thought we moment for the dress 👏

I’ll link it in stories and save to my sS26 highlight.

It made me feel fabulous, of course comfy and I just know it will be so versatile. Packing for holiday I to be worn both days and evening. And I’d also like to do an honourable mention for the arm holes as they’re elasticated at the back so they aren’t restricting (why re some dresses like that?!).

From (Ad gifted dress)

10/10 evening celebrating our lovely Clare at my favourite Just one of those lush evenings where the weather, company, ...
10/05/2026

10/10 evening celebrating our lovely Clare at my favourite
Just one of those lush evenings where the weather, company, food and outfit was all perfect and it deserved a place on the grid👌

09/05/2026

ad. A classic recipe that is low-effort and high-reward. These are great as a snack, so tasty with drinks, and you can even add a little topping to make them into lovely little canapes.

As we are only using a couple of ingredients, we want them to be good ones so we get an incredible flavour. You need to look out for authentic Parmigiano Reggiano DOP cheese, this guarantees you quality and flavour. A Taste of Europe.

To make these you’ll need:
150g plain flour
80g Parmigiano Reggiano DOP (24-month-aged is great for this but 30 months is delicious too)
100g room temperature salted butter
1 large egg yolk

All you do is blitz together, then shape into two sausage shapes. Wrap in clingfilm and chill for about an hour. Preheat the oven to 180°C, fan 160°C. While the oven is heating, cut into 1cm rounds and place on a lined baking tray. Finely grate over a little extra Parmigiano Reggiano DOP, if you like. Bake for 20-24 minutes.

If you don’t have a stand mixer, you can rub the ingredients together to form a crumble dough, then use your hands to shape it into a dough.

If you want to jazz them up a bit, you can add a big pinch of any of these seasonings as you’re making the dough:

Cayenne pepper
Paprika
English mustard powder
Finely chopped rosemary
Finely chopped sage
Thyme

Visit https://www.tasteurope.eu for more information on Parmigiano Reggiano DOP.


This content has been created in partnership with and co-funded by the European Union, according to EU Regulation n. 1144/2014.

07/05/2026

What do you think? A midsize M&S try on because I’ve caught pre-holiday silly fever 🥵 ☀️

Nothing like a little wardrobe update of holiday outfits to get excited about going on holiday somewhere warm ✈️🍹☀️

Most bits were a 16 but the shorts were an 18 and the stripe dress a 14. I’ll link bits in my stories.

Ps leg tan is in dark. I didn my fist tan of the season (just on my legs) and I feel like a new woman

Address

London

Website

Alerts

Be the first to know and let us send you an email when Gayle Chapman posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Gayle Chapman:

Shortcuts

Share