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Roux Views

All the latest views, insights and table talk from our kitchen.

Our Roux Year's Manifesto

Elizabeth Lloyd-Owen 11 January 2017

Happy New Year. We’ve returned to the kitchen full of good intentions. With Christmas feasting a distant memory, January is a good time to take stock of what we’re eating and how we eat it. We want to take a fresh look at familiar ingredients and flavours and to experiment with new foods and techniques with the goal of cooking better, eating more thoughtfully, and wasting less in 2017.

This year we’re going to continue investing in our culinary skills to cook with greater confidence and awareness and to make mealtimes a pleasure not a chore.

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Top 5 Ways to use up Christmas Leftovers

Harriet Worthington 21 December 2016

For me, the best part of Christmas is the leftovers. You can keep your Christmas films, your bacon trifles and your pigs in blankets, the real Christmas joy comes from eyeing up the fridge filled with the remnants of the festive feast.

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5 Top Tips for Preparing Christmas Lunch

Harriet Worthington 15 December 2016

Without fail there comes a point on Christmas Day where my family realise with a jolt that we probably should have started preparing Christmas lunch three days ago. The carrots remain unpeeled, the ingredients for the stuffing are lost under a mountain of mince pies or Quality Street and someone’s forgotten to take the turkey out of the fridge.

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Top 5 Canape Recipes

Harriet Worthington 07 December 2016

The problem with canapés is that it's very difficult to stop at one. They are designed to tempt; I file them under ‘I’ for irresistible, alongside Pringles, sourdough toast and pistachio gelato. At a canapé party, you'll find me shadowing the waiting staff ready to pounce on a tray of arancini or other alluring morsels. 



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Kitchen Confidential: Toby Stuart for Chez Roux

Elizabeth Lloyd-Owen 02 December 2016

Roux Executive Chef, Toby Stuart has been in Scotland supervising the prep for Christmas dinner at Albert and Michel Roux’s restaurants at Inverlochy Castle and Cromlix. While every family has its own idiosyncrasies that make the Christmas feast peculiarly their own, professional chefs, however illustrious, deviate from tradition at their peril.

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Top 5 tips for decorating Christmas cakes

Harriet Worthington 30 November 2016

It has been a long-standing tradition in my household that my Grandma bakes and decorates the annual Christmas cake. Undeterred by the distance between us (our family home is in Yorkshire, whilst she resides by the sea in Wales), she duly bakes, decorates and sends us a cake via the post.

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Top 5 Thanksgiving Dishes

Harriet Worthington 22 November 2016

I was never aware of the importance of Thanksgiving until I reached university and befriended an American girl who was on an exchange programme. Despite our semester ending in December, she flew back to Philadelphia for Thanksgiving citing the wrath of her mother would be far greater than the wrath of her tutors should she miss out on the day.

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Top 5 London Christmas Markets

Harriet Worthington 10 November 2016

I don’t care much for Halloween, I prefer to eat my treats rather than give them away. I prefer to cook with my pumpkin rather than carve it and black makes up most of my daily attire anyway. All it takes is one whiff of a mince pie to put me in the Christmas spirit. I spend ten months of the year daydreaming of warm crumbling pastry filled with sticky sweet mincemeat, topped with a generous dollop of brandy cream (which I more often than not eat straight from the spoon with no shame).

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News and views on National School Meals Week with Chef Steve Groves

Elizabeth Lloyd-Owen 03 November 2016

School dinners were Michel Roux Jr's introduction to the eating habits of his adopted country. He wasted no time switching to packed lunches of fruit, rough bread, saucisson or Camembert that “could be smelled from one end of his [south London] classroom to the other.” Today, Michel's lunchbox (despite its Michelin-starred provenance) would have to pass muster with national school meals’ guidelines before he could tuck in.

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From home baker to star baker...

Harriet Worthington 25 October 2016

It might be the end of Mary and Paul for another year, but if you’ve been inspired by the Great British Bake Off to elevate your skills from home baker to star baker, our top tips are available all year round.

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