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Valentine’s Day Cooking Tips From Michelin-Star Chefs

February 2018Words by Mr Mark Sansom, editor, Food and Travel Magazine

Mr Ollie Templeton’s crab tagliatelle at Carousel. Photograph by Ms Hannah India, courtesy of Carousel

Like it, loathe it, or be ideologically opposed to it, there’s no harm in doing something that you usually wouldn’t for your other half on Valentine’s Day. It doesn’t necessarily mean breaking the bank at Tiffany or buying a dodgy card; a gesture as simple as cooking a good meal is more thoughtful and effective than throwing money (or meaningless slogans) at the situation. To make a good meal great, we asked five of the UK’s best chefs what they’ll be serving on 14 February and how to re-enact their Michelin magic at home.