Great British Chefs

05/10/2026

During an unforgettable few days on the Wild Atlantic Way, Robin Gill reaffirmed his belief that the oysters from Galway Bay are among the best in the world. He serves them simply but two ways – some cooked over heather on the barbecue and drenched in a seaweed butter; some raw and finished with a spicy, tangy dressing featuring sea capers that he foraged on the coastline. A true celebration of the wild flavours found in this very special part of the world.

Find the full recipe via the link below. Tourism Ireland

Robin Gill serves Galway Bay oysters simply but two ways – some cooked over heather on the barbecue, drenched in a seaweed butter; some raw and dressed with a spicy, tangy dressing featuring foraged sea capers.

05/10/2026

A perfect autumnal flavour combo 🫘

Tenderstem® Purple Broccoli is flash-fried, whilst jarred butter beans are cooked down with stock and butter for this quick dish of contrasting textures. Cooked quickly to retain freshness and a vivid purple colour, the broccoli adds a slight crunch and charred flavour, whilst the richness of the butter beans provide a creamy base. The dish is enriched further with a lemon, caper and hazelnut brown butter – it’s full of warm and deep nutty flavour notes. 🥦 Tenderstem® Purple Broccoli available exclusively at selected M&S stores or via Ocado Online.

Find the full recipe via the link below.

Purple sprouting broccoli is flash-fried, whilst jarred butter beans are cooked down with stock and butter for this quick dish of contrasting textures. Enriched further with a lemon, caper and hazelnut brown butter.

05/10/2026

Comment “💜” for the recipe!

A perfect autumnal flavour combo 🫘

® Purple Broccoli is flash-fried, whilst jarred butter beans are cooked down with stock and butter for this quick dish of contrasting textures. Cooked quickly to retain freshness and a vivid purple colour, the broccoli adds a slight crunch and charred flavour, whilst the richness of the butter beans provide a creamy base. The dish is enriched further with a lemon, caper and hazelnut brown butter – it’s full of warm and deep nutty flavour notes. 🥦Tenderstem® Purple Broccoli available exclusively at selected M&S stores or via Ocado Online.

Find the full recipe via the link in our bio.

05/10/2026

Comment “OYSTER” for the recipe! 🦪

This dish brings together some of the incredible ingredients encountered whilst visiting Galway and Clare along the island of Ireland’s Wild Atlantic Way with . Oysters from , harvested right out of the water; sea lettuce and seaweeds from , and poitín. A fresh, vibrant way to serve these beautiful Irish ingredients. ☘️

Find the full recipe via the link in our bio.

04/10/2026

Comment “BEN” for his recipes in your DMs!

Pistachio monkfish 😮‍💨

The natural meatiness of monkfish allows it to stand up well to punchy accompaniments. Ben Tunnicliffe draws on sharp and slightly sweet lime pickle, a smoky aubergine purée, a bright coriander and buttermilk dressing and a pistachio crumb to provide punchy vitality and energy to his monkfish dish. Making your own lime pickle is easier than you think and incredibly rewarding – just make sure to start it at least a week before you want to make the dish.

Read Ben’s story via the link in our bio, then check out the incredible four new recipes he shared with us, including his sea bass ceviche, and Newlyn spider crab.

Join GBC Unlocked for full, unlimited access to Ben’s recipes, along with thousands of others from the best chefs in Britain.

04/10/2026

Caramelising apricots with Demerara sugar balances out their naturally tart flavour when roasted. We’ve paired these with a cool, tahini cream and a fragrant lemon and pistachio crumb. All three elements are easy to achieve and can be used as garnishes in their own right on a whole host of other desserts.

Caramelising apricots with Demerara sugar balances out their naturally tart flavour when roasted. We've paired these with a cool, tahini cream and a fragrant lemon and pistachio crumb.

03/10/2026

Comment “😍” for the recipe!

Brown butter adds a toasted nut flavour to any dish, so using it alongside nuts in this pesto creates a rich depth. Paired with equally strong sage, this pesto holds its own tossed through crispy gnocchi with lots of grated Comté and Parmesan. It’s bold, warming and an interesting variation on the pestos we see regularly.

Find the full recipe via the link in our bio!

03/10/2026

What to eat, drink and do on Ireland's Wild Atlantic Way ☘️

Thinking of taking a trip to the island of Ireland’s west coast? 🦪 From world-class oysters to seaweed baths overlooking the Cliffs of Moher, the Wild Atlantic Way is a feast for the senses.

Read the full itinerary and watch the full episode via the link below!

Join chefs Robin Gill and Richard Bainbridge as they explore Galway and Clare along the island of Ireland's Wild Atlantic Way. A whistlestop tour of a truly magical place. Next up: Cork, and its incredible farm-to-fork food scene. 🌾

Tourism Ireland

The culinary epicentre of the island of Ireland's west coast, Galway, Clare and the rest of the Wild Atlantic Way is internationally renowned for its seafood, dramatic coastlines and lively pub scene. We took a trip to this particularly rugged part of I...

03/10/2026

Lightened by whisked egg whites folded through melted chocolate, butter, sugar and egg yolks, a flourless dark chocolate cake is an absolute classic for a reason. It's rich yet light – and deeply chocolatey. This one from Sam and Sam Clark at Moro in London includes a mixture of fine and coarsely ground almonds for some heft and textural interest that make this a memorable end to any meal.

This classic flourless chocolate cake is lightened with egg whites and enriched with butter and dark chocolate. A mix of fine and coarsely ground almonds adds a textural intrigue that makes it a memorable end to any meal.