Latest Chris's Kitchen

• Build me up, Buttercup

  

  CHRIS’S KITCHEN | Butter has one simple ingredient – cream. From the kitchen of Gordon Ramsay at Claridge’s, CHRIS ARKADIEFF shows us how to whip up the perfect batch with fresh Jersey cream.

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• Spring blooms with Vanilla and Lavender crème brulee

  

  CHRIS’S KITCHEN | Bake the flavour of spring into your brulee with this recipe from CHRIS ARKADIEFF in the kitchen of Gordon Ramsey at Claridge’s.

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• Back to basics with dairy-free honey and walnut bread

  

  CHRIS’S KITCHEN | From the kitchen of Gordon Ramsay at Claridge’s, Chris Arkadieff shows us his special take on an everyday staple with this recipe for honey and walnut bread.

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• Serving up salmon, with buckwheat blinis

  

  From the kitchen of Gordon Ramsay at Claridge’s, CHRIS ARKADIEFF shows you the perfect salmon starter to impress your party guests.

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• Purple power

  

  CHRIS’S KITCHEN | From the kitchen of Gordon Ramsay at Claridge’s, CHRIS ARAKDIEFF shows us a fresh twist on a staple vegetable that brings new life and colour to your table.

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• Creamy cauliflower

  

  CHRIS’S KITCHEN | This week, from the kitchen of Gordan Ramsay at Claridge’s, Chris Arkadieff shows us his three C’s recipe – cream of cauliflower with cèpes mushrooms.

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• Perfecting prawns

  

  CHRIS’S KITCHEN | This is a recipe I like to indulge in when I have fresh seafood available, as cooking with fresh ingredients always guarantees the best results.

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• Beer-battered brilliance

  

  From the kitchen of Gordon Ramsay at Claridge’s, Chef Chris Arkadieff gives us an English twist on an Aussie classic with his beer battered oysters.

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• Tongue twister

  

  From the kitchen of Gordon Ramsay at Claridge’s, Chris Arkadieff shows us his unique take on your everyday salad.

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• White gold: Baking with salt

  

  This week Maze Grill’s Head Chef Chris Arkadieff shows us the secret to locking in flavour – baking your dish in a delicious salt crust.

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• Marrow magic

  

  CHRIS’S KITCHEN | This week our man in the kitchen, Chris Arkadieff, works his magic with marrow, serving up a hearty unique dish.

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• Say it with sole

  

  CHRIS’S KITCHEN |This week, our main man in the Maze Grill kitchen, CHRIS ARKADIEFF, shows us how to serve up a perfectly baked fillet of sole for a healthy and simple meal.

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• Serving up a sirloin steak

  

  CHRIS’S KITCHEN | Head chef at Maze Grill, Chris Arkadieff, shows us how to serve up the perfect strip loin, with the added flavour of roast marrow sauce.

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• Run Rabbit, Run

  

  CHRIS’S KITCHEN | Maze Grill’s Head Chef Chris Arkadieff has recently added wild rabbit to the menu, with great success. Here he shows us his favourite rabbit recipe with Puy lentils.

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• Pavlova passion

  

  CHRIS’S KITCHEN | This Australia Day, introduce your English friends to a classic Australian dessert with Maze Grill’s head chef, Chris Arkadieff’s perfect pavlova recipe.

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• Spiced butternut squash soup with ginger and smoked pancetta

  

  CHRIS’S KITCHEN | Maze Grill’s Head Chef Chris Arkadieff shows us why butternut squash is the perfect winter vegetable.

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• Eggs Benedict Royale

  

  CHRIS’S KITCHEN | Maze Grill’s Head Chef Chris Arkadieff shows you the best way to start your weekend during the winter months with an eggs benedict recipe fit for a Queen.

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• Chorizo stuffed ballotine of quail with soft Parmesan polenta

  

  CHRIS’S KITCHEN | Head Chef at Maze Grill, Chris Arkadieff, shows us a delicious twist on a traditional French dish – the ballotine.

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• Vodka cured ocean trout with pickled radishes and charlotte potatoes

  

  CHRIS’S KITCHEN | Head Chef at Maze Grill, Chris Arkadieff, shows us how to prepare a recipe that marries the delicate taste of ocean trout with a perfect combination of spicy flavours.

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• English Cavolo Nero Tuscan Soup

  

  CHRIS’S KITCHEN | Maze Grill’s head chef, Chris Arkadieff, shows us how to create a tasty Tuscan classic, with seasonal English ingredients to really warm your cockles up.

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