Recipe - Jelly Donut Muffins

Soft, sweet little muffins are rolled in granulated sugar and filled with your favorite jelly for a perfect breakfast or brunch treat to share with family, friends, or sweethearts alike! Read More...

Recipe - Red Velvet Nutella

Red Velvet flavoured bread dough, rolled up with Nutella into a heart shape with plenty of cream cheese frosting and some more Nutella on top for good measure. Read More...

Recipe - No Bake White Chocolate Strawberry Cheesecakes

No bake cheesecake is a quick and easy dessert option. So you can spend less time in the kitchen and more time enjoying your special someone. Read More...

Recipe - Red Velvet Cupcakes In A Jar

Layer slices of cupcake with cream cheese frosting in our Weck Tulip Jars. Finish them off with a sprinkling of pink & red heart-shaped candies to give these mini-cakes a swoon-worthy finish. Read More...

Recipe - Raspberry Chocolate Kiss Cocktail

This raspberry chocolate kiss cocktail, from chef Michael Schulson, is the perfect addition to your Valentine's Day celebration. Read More...

Make the Perfect Punch

Chef's Hat Tool Box: Everything You Need to Make the Perfect Punch! Read More...

Recipe - Strawberry Mousse

A light and fluffy fruity summer mousse! Read More...

How to Make Curly Fries with a Zip Zester

Zip Zester - the Ultimate Citrus Zester and Cocktail Garnisher - Because it should look as good as it tastes! Read More...

Recipe - Ouzo Steamed Mussels

It’s entertaining season! What does that mean to you? To me it’s simple, fresh food with the least amount of washing up as possible, so you can enjoy yourself too! Our range of bamboo disposables are compostable and biodegradable, pair that with our wooden cutlery and you have yourself a sustainable alternative to plastic. Serve your festival goers, workplace, catering or your mates at home on our ecofriendly range, and complete it with our allround ecofriendly Ouzo Steamed Mussels recipe. Read More...

Introducing the Madeleine

Introducing the Madeleine - A sell-shaped cake with one perfect little bump on its back...madeleines are the classic cookie, evoking simplicity and nostalgia and transcending the sprinkle-spattered dessert fads that fade away before the steam has even rolled off your Earl Grey. Read More...

Honey Sage Gin Fizz

A Chef's Hat favourite - The honey-sage-gin-fizz with its sea salt rim is a great winter drink that will surely impress your guests! Read More...

Jelly Making Time!!

New to the Chef's Hat range: Tala's Jelly Moulds!! Turning out the perfect jelly every time with just the right amount of wibble-wobble, these borosilicate glass moulds are also wonderful for blancmange. Read More...

Bouillabaisse with Rouille

Bouillabaisse is a robust seafood soup made with a variety of fish and shellfish cooked in a broth containing vegetables, tomatoes, garlic and saffron. Originating from the French city of Marseille, the dish has been cooked for centuries. Read More...

Rose & Leaf Topped Cake Pops

Cake pops take a while to put together but they always impress and so are well worth the effort. Check out this great idea from the cookbook TrEATs Read More...

Duck Confit - Courtesy of Le Creuset

A classic dish from the south-west of France. The duck legs are marinated in sea salt, black pepper, garlic, rosemary, thyme and bay leaves, Read More...