Chef's Pencil

Chef's Pencil Chef's Pencil is a food magazine featuring delicious recipes, gifted chefs, fantastic restaurants and

Rhubarb season deserves desserts like this 😍This rustic rhubarb pie pairs sweet-tart rhubarb with a golden crust and cru...
06/02/2026

Rhubarb season deserves desserts like this 😍
This rustic rhubarb pie pairs sweet-tart rhubarb with a golden crust and crunchy flaked almonds for a dessert that looks impressive without being fussy.

link in the comments 👇

⭐ Chef of the Week: Chef Ben Wilkinson of The Pass, South LodgeFrom washing pots as a teenager to leading one of the UK...
06/02/2026

⭐ Chef of the Week: Chef Ben Wilkinson of The Pass, South Lodge

From washing pots as a teenager to leading one of the UK’s most respected chef’s table experiences, Ben Wilkinson’s journey through British fine dining has been built on discipline, curiosity, and an unwavering respect for ingredients.

Now at the helm of The Pass at South Lodge, Wilkinson brings together classical French foundations, modern techniques, and some of Sussex’s finest produce — creating a style of cooking that feels refined, seasonal, and unmistakably British.

In this week’s Chef’s Pencil interview, he talks about moving from Cumbria to Sussex, adapting to a completely different terroir, how Michelin-star pressure changes over time, and what ingredient might be the missing in your home cooking.

Read the full on Chef’s Pencil. Link in the comment section 👇

If you’re craving takeout-style comfort food at home, this recipe delivers 🍴Juicy meatballs tossed in a sweet and tangy ...
06/01/2026

If you’re craving takeout-style comfort food at home, this recipe delivers 🍴
Juicy meatballs tossed in a sweet and tangy sauce with colorful peppers make such a satisfying .

link:

Pasta salads are better when they’re loaded with fresh ingredients 😍This one combines sweet tomatoes, creamy mozzarella,...
05/31/2026

Pasta salads are better when they’re loaded with fresh ingredients 😍
This one combines sweet tomatoes, creamy mozzarella, basil, and bowtie pasta for an easy dish that works great as a lunch or eve a side dish.

link: https://www.chefspencil.com/caprese-pasta-salad/

Healthy lunches don’t have to be boring!This Mediterranean chicken and chickpea salad is loaded with protein, fresh vege...
05/29/2026

Healthy lunches don’t have to be boring!
This Mediterranean chicken and chickpea salad is loaded with protein, fresh vegetables, and plenty of texture, making it perfect for busy weekdays. 👌

link below 👇

Light meringue layers, roasted strawberries, and silky strawberry cream.This Kardinalschnitte is the kind of dessert tha...
05/28/2026

Light meringue layers, roasted strawberries, and silky strawberry cream.
This Kardinalschnitte is the kind of dessert that looks elegant but still feels fresh and summery ☀️

link below 👇

If you need a dinner that’s quick, cozy, and guaranteed to disappear fast, this is it 🍝Creamy shrimp rigatoni with peas ...
05/27/2026

If you need a dinner that’s quick, cozy, and guaranteed to disappear fast, this is it 🍝
Creamy shrimp rigatoni with peas and tomato sauce is always a good idea.

link in the comments below 👇

This is comfort food with serious restaurant energy. 🍖Chef Simon Rogan pairs tender smoked lamb shoulder with runner bea...
05/26/2026

This is comfort food with serious restaurant energy. 🍖
Chef Simon Rogan pairs tender smoked lamb shoulder with runner beans and a glossy lamb jus for a dish full of deep, savory flavor.

link in the comments below 👇

⭐️🌱 Chef of the Week: Simon RoganFrom the three-Michelin-starred L’Enclume to the regenerative “Our Farm” project supply...
05/26/2026

⭐️🌱 Chef of the Week: Simon Rogan

From the three-Michelin-starred L’Enclume to the regenerative “Our Farm” project supplying his restaurants, Simon Rogan has spent years shaping a style of cooking built around seasonality, sustainability, and a deep respect for ingredients at their peak.

But behind the global recognition is a philosophy that remains surprisingly grounded: let nature lead, cook with intention, and focus on flavour above all else.

In this week’s Chef’s Pencil interview, Rogan reflects on the evolution of modern British dining, the realities of running restaurants across different countries, why sustainability goes far beyond sourcing, and the lessons he’s learned from building one of the UK’s most influential restaurant groups.

Read the full now on Chef’s Pencil. Link in the comments 👇

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