A good carving knife makes easy work of making attractive cuts of meat.
Designed for intricate garnishes, peeling and slicing.
You can’t fillet fish without one of these. Chef Rob shows you how to fillet a flat fish with the flexible blade.
An essential knife for working with meat. In this video we de-bone a chicken leg.
A versatile knife for chopping and slicing. Here we show you the technique for safe chopping.
In this video we look at the basic chef’s knife set of 5 Robert Welch knives we use in the cookery school.
Check out my seasonal recipe to help kick start your spring! Salsa Verde is fantastic dressing to go with many things. I have paired it up with some pan fried crispy mackerel fillets and succulent belly pork! Wild Garlic Salsa Verde Ingredients 50g Wild Garlic 20g Flat Parsley 10 Anchovy Fillets 1 Juice of a […]