Paul Bellchambers

I had just qualified as a chef. I was about to learn that everything I thought I knew about cooking was roughly the equivalent of knowing the alphabet and calling myself a writer.

Why I Spent Twenty Years in the Wrong RoomBe The Chef in Your Kitchen is a reader-supported publication.

Escoffier organised the whole of French cuisine around five foundations. They are not historical curiosities. They are the reason your pasta sauce and your Sunday gravy, and your white sauce work.

On the day Noma opened its doors in Los Angeles, its founder walked out of the restaurant he had built for over two decades.

Because your Christmas dinner should be about connection wiith family and friends

Fresh herbs are the secret weapon of British cooking, transforming simple ingredients into flavourful masterpieces.

The app for independent voices

Your Kitchen may not be a Restaurant—But It Should Be Just as Safe.

Mise en place and other things.

Recipes are not all created equal!

There’s a peculiar myth that surrounds cooking—the idea that culinary talent is innate, that talented cooks emerge clutching wooden spoons and instinctively knowing the difference between a simmer and a boil.

Here is one of my favourite recipes.

Mise en Place!

Join me at my new Substack Be The Chef in Your Kitchen on 28 May 2025! Looking forward to meeting you there!

Welcome to this Online Cookery School! Keen to master the role of chef in your kitchen? Subscribe to learn more about how you can learn the skills and techniques to be a chef in your kitchen! Click to read Be The Chef in Your Kitchen, by Paul Bellchambers, a Substack publication. Launched a month ago.

Welcome to this Online Cookery School! Keen to master the role of chef in your kitchen? Subscribe to learn more about how you can learn the skills and techniques to be a chef in your kitchen! Click to read Be The Chef in Your Kitchen, by Paul Bellchambers, a Substack publication. Launched a month ago.