Chef Paul’s Top Culinary Tips

08 Aug 22

Here are some of our European Culinary Director, Paul’s tips and tricks to simplify your life in the kitchen.

No breadcrumbs? No problem!

An alternative for breadcrumbs on fried Chicken can be crushed cornflakes. Simply pass the Chicken through seasoned flour and freshly beaten eggs twice. Then coat it with the crushed cornflakes. Let it stand for 10 minutes before cooking, to reach crunchy perfection. For a better result you can add herbs and chilli or grated hard cheese.

Frozen Pastries

Before placing your frozen pastries into the preheated oven, put a little water under the baking parchment and spray with a mist of water over the top. This will help the rise and the finish, reaching bakery perfection.

Easy fresh lemon juice

Wash the fruit in warm clean water, removing any chemical residue and dirt and dry. Then microwave it for 20 seconds at 800w. Allow it to stand for 30 seconds before zesting and finally juicing. Any unwanted zest can be frozen to use in ice cubes, light sugar syrup or water.

Spare herbs

Certain herbs can be frozen, such as thyme and rosemary. Break them into ice cube trays, add water, wine or stock and freeze. Conserving them perfectly to add to sauces or stocks.

Older carrots

Sometimes we need to enhance the older vegetables from storage as we await new crops. So boil them with a little sugar, nob of butter, a pinch of caraway seeds and fresh orange juice and see the difference.


An ingredient which can really transform dishes. The best way to enhance those flavours before chopping or grinding is to toast them in advance. This can be in a dry pan or lightly roast in the oven and store in an airtight jar of garnishes.

Steak – grilling or sautéing

To improve the cooking, appearance, and smell of steak, make sure to remove it from the plastic packaging, at least 20 minutes before cooking. To allow it to breathe and bloom, place it onto kitchen paper at room temperature and then cook it to perfection.

Resting your grilled or sauteed meat

All proteins are better if left to rest somewhere warm and covered for 5 minutes, retaining the heat. Allowing them to tenderise nicely improves its texture.

Preparing your meat

Before sautéing or grilling, always remove any moisture from the outside of the meat using paper kitchen roll. To avoid drawing out any further moisture from your meat, season just before cooking.

Always taste for seasoning

Don’t be frightened to add salt and even a little sugar to bring out the natural flavours of the dish. Brown sugar and vinegar can really transform tomato-based sauces!

Refrain from using a fork to test or turn meat.

Using a fork, will allow juices to run. This not only dries the meat but can toughen it in the pan too. Therefore, the best alternatives would be tongs.

Keep your knives sharp

It is important to pair your knife with sharpening steel. The easiest way to do so is to purchase a sharpening steel with the knife set, to ensure it gives you the sharp clean blade.

Thanks Paul, what a great variety of tips! These will come in handy when experimenting in the kitchen.

Want to see some more tips? Check out our Development Chef, Rob’s Top 3 Tips here.