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Michelin-starred chef reveals the five key ingredients he swears by


Michelin-starred chef reveals the top five ingredients he swears by – how many DO YOU have in your pantry?

If you’ve ever wondered what’s on a Michelin-starred chef’s shopping list, read on.

Chef Paul Leonard is at the helm of the Forest sidea restaurant in the Lake District village of Grasmere with one Michelin star and four AA Rosettes to its name.

MailOnline Travel was lucky enough to get a seat at the acclaimed restaurant in Cumbria and while there Leonard revealed the key ingredients he swears by in his kitchen.

The chef, who lives in the Lake District village of Coniston, explains that whether he’s cooking in his restaurant or at home, he always prioritizes using local ingredients.

When it comes to home cooking, these ingredients are often picked up at Leonard’s local farm store and used to whip up simple, hearty meals — like chicken pie — that can be thrown in the freezer for his family to eat for dinner all week.

Scroll down for the five ingredients Leonard always has on hand – something to consider for your next trip to the grocery store…

Paul Leonard, who runs the Michelin-starred restaurant Forest Side in Cumbria, reveals the key ingredients he always has on hand whether he cooks at home or in his restaurant

1. Sea salt

“A good sea salt is always important,” says Leonard, adding that he prefers to use Maldon sea salt or Isle of Skye sea salt.

2. Mustard

Leonard says, “I like mustard very much. A Dijon (in a recipe) is class, especially for home cooking.’

3. Butter

Leonard explains, “Butter is in everything I do. None of that margarine or anything – it’s a big block of unsalted butter.’

He notes that he cooks with salted butter at home, but uses unsalted butter exclusively at the restaurant, as it’s easier to control the flavor of the dish when cooking for a large number of people. The chef adds that the butter in the restaurant is made locally.

'Butter goes into everything I do,' reveals chef Leonard (file photo)

‘Butter goes into everything I do,’ reveals chef Leonard (file photo)

4. Canola oil

Leonard says he always cooks with really good quality canola oil, preferring the ‘phenomenal’ Eden Yard variety, produced locally in Cumbria.

He says, “It just gives a really nice nuttiness to the dish.”

5. Worcestershire sauce

“Worcestershire sauce gives you a real umami punch in everything you do,” says Leonard, adding, “It gets thrown in everything.”

Coming soon – a full overview of the Forest Side.

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