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Roux Views


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

A Supper Club for wine lovers

Elizabeth Lloyd-Owen 17 March 2017

Join Sunday Brunch wine expert, sommelier Raul Diaz and Roux Executive chef Toby Stuart for Suppermelier, our exciting new supper club for wine lovers at Cactus Kitchens. Launching on Thursday 6th and Friday 7th April.

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Kitchen Confidential: Having a butchers at M. Moen & Sons

Harriet Worthington 15 March 2017

The bright blue shop front of M.Moen & Sons, is a familiar sight for the early risers amongst the Cactus Kitchens team who venture to the butchers at the crack of dawn to collect the meat for the day's cookery class. Founded in 1971 by Maurice Moen, the shop originated in South Norwood before moving to Clapham Old Town in 1978 where Garry, Maurice’s son, took over the reins. The shop not only sells a huge variety of meat but also stocks cheese and a range of deli foodstuffs. 

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Kitchen Confidential: Rachel Humphrey on Women in the Kitchen

Elizabeth Lloyd-Owen 08 March 2017

When Rachel Humphrey was appointed head chef at Le Gavroche in 2008, aged 29 she was the first female to assume the role in the restaurant's history. This International Women’s Day, as we celebrate Rachel’s remarkable achievements we wonder why there are not more women in the kitchen.

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Our Favourite Hidden Restaurants

Harriet Worthington 08 March 2017

In tribute to Channel 4's series 'Hidden Restaurants with Michel Roux Jr' we asked the Cactus Kitchens' team for their ‘hidden’ recommendations around the country. Unlike the TV show, they didn’t need to be situated in the middle of an estuary or in a car park, we just asked that their recommendation be somewhere they genuinely enjoyed and out of the ordinary.

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Tried & Tested: Pancake Recipes

Harriet Worthington 27 February 2017

A quick Google of the term ‘pancake recipes’ yields over eight million iterations of one very simple recipe. It’s so easy I could entrust the making of it to my brother; a man whose culinary repertoire is limited to instant noodles and pesto pasta.

Shrove Tuesday pancakes were once a useful way of using up the rich, forbidden foods of Lent (eggs, butter and sugar in particular) in a feast of excess and pleasure before the 40 days and nights of austerity leading to Easter.

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Top 5 Pancake Toppings

Harriet Worthington 22 February 2017

Come Shrove Tuesday the excitement in our house is palpable. The batter is made first thing in the morning and sits in the fridge, awaiting our return. The kitchen implements are picked wisely; a non-stick pan, ladle and palette knife our weapons of choice. The fillings are laid out on the table, a pick and mix of sweet and savoury.

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Top 5 Recipes for Cooking with Kids

Harriet Worthington 15 February 2017

My first foray into cooking aged 9 involved Mary Berry’s ‘The Complete AGA Cookbook’ and a very patient mother. I picked meringues, transfixed by their snowy white mountainous peaks. I held court by the AGA door, tea towel in hand waiting patiently for my sweet treats to be done. They were more Glastonbury Tor than Everest, but I was proud of what I had achieved and even prouder to present my family with an Eton Mess made with my own two hands (as well as a pair of helping ones).

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Put it on your plate: seasonal recipes for February

Harriet Worthington 08 February 2017

As a country, we are spoilt for choice when it comes to food. There is no ingredient we can’t get our hands on at the click of a mouse or a short stroll down the road. More than half our food is sourced from abroad, supermarkets stuffed with the colours of the rainbow all year round. We can feast on Spanish strawberries in December and tomatoes from the Canary Islands in January. Our disregard for the British growing seasons has manifested itself in our pitiful knowledge of seasonal food – in a survey conducted by BBC Good Food Magazine, 90% of respondents couldn’t answer correctly when rhubarb, gooseberries, blackberries were in season.

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Tried & Tested: Vegetable Swap

Harriet Worthington 01 February 2017

My house is a treasure trove of cookbooks, food magazines and recipes torn hastily from the pages of newspapers. They spill out of every nook and cranny, a smorgasbord of recipes for every occasion.  Well loved, the pages stick together with kitchen remnants; splodges of sauce and cake batter. They tell tales of cooking triumphs and baking disasters, heavily annotated with modifications and notes to my future self.

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The Rouxte Less Travelled

Elizabeth Lloyd-Owen 30 January 2017

The endlessly dreary days of January have turned our thoughts to travel. For all of us at Cactus Kitchens, the edible treats to be found at our holiday destination are quite as important as the weather and the scenery. Knowing that you can take the chef out of the kitchen, but you can’t take a chef far from good grub for long, we asked some of our favourite cooks where to take a foodie break.

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