Chef's Pencil

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

Need a dessert you can prepare ahead of time? These cherry cheesecake jars can be assembled in advance and chilled until...
06/24/2026

Need a dessert you can prepare ahead of time? These cherry cheesecake jars can be assembled in advance and chilled until you're ready to serve, making them ideal for parties, picnics, and family gatherings.

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Great cooking often comes down to understanding how flavors interact. In this recipe from Chef Bart Stratfold of Timbery...
06/23/2026

Great cooking often comes down to understanding how flavors interact. In this recipe from Chef Bart Stratfold of Timberyard, sweet celeriac, delicate cod, fragrant bergamot, earthy Douglas fir, and umami-rich kombu work together in a dish that's both complex and remarkably balanced.

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Would you try black truffle in a dessert? This pavlova pairs it with sweet tangerines, mascarpone cream, and crisp merin...
06/22/2026

Would you try black truffle in a dessert?

This pavlova pairs it with sweet tangerines, mascarpone cream, and crisp meringue, creating a combination that's unusual in theory but actually very harmonious on the plate.🍊

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Edinburgh's dining scene has never been more exciting—and Chef Bart Stratfold is helping shape its future. 🌟As Executive...
06/22/2026

Edinburgh's dining scene has never been more exciting—and Chef Bart Stratfold is helping shape its future. 🌟

As Executive Chef of Timberyard, Montrose, and Haze, he leads three restaurants with very different identities, united by a commitment to seasonality, craftsmanship, and thoughtful sourcing.

In this week's Chef's Pencil interview, Stratfold shares his views on modern Scottish cooking, leadership, sustainability, supplier partnerships, and the challenges facing independent restaurant groups today.

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Cherry season never seems to last long enough. If you're looking for an excuse to make the most of it, these mini pavlov...
06/19/2026

Cherry season never seems to last long enough. If you're looking for an excuse to make the most of it, these mini pavlovas pair sweet cherries with rich chocolate cream and crisp meringue shells for a dessert that feels worthy of the occasion.

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🌿🥩This dish sits somewhere between a steakhouse favorite and a classic Caprese salad. Balsamic-glazed steak topped with ...
06/18/2026

🌿🥩This dish sits somewhere between a steakhouse favorite and a classic Caprese salad. Balsamic-glazed steak topped with melty cheese, tomato, and basil. It's proof that a few good ingredients can combine into an amazing meal.

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✨There are few things more satisfying than biting into something perfectly crisp. These golden fried zucchini are light,...
06/17/2026

✨There are few things more satisfying than biting into something perfectly crisp. These golden fried zucchini are light, crunchy, and made even better with a cool Greek yogurt sauce for dipping.

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This galette has sweet apricots, almond cream, flaky pastry, and a drizzle of honey make it a dessert worth shar. Serve ...
06/16/2026

This galette has sweet apricots, almond cream, flaky pastry, and a drizzle of honey make it a dessert worth shar. Serve it warm with a scoop of vanilla ice cream or enjoy a slice alongside an afternoon coffee.

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