7 chefs reveal their most prized item in the kitchen
Have you ever wondered what prized possessions chefs love? After all, if your life is spent in the kitchen, you're going to know a thing or two about what items are really worth the money, and what gadgets you really can't cook without.
From a good pasta machine, to a £19k barbecue these seven chefs reveal their favourite kitchen items...
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Pasta machine
For Theo Randall, a pasta machine is his most-prized kitchen item, that helps him create gorgeous, fresh pasta. As well as that, he loves his olive wood pestle and mortar.
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Good set of sharp knives
A key tool for any chef, amateur or otherwise, is a good knife, and The Laughing Heart's Tom Anglesea loves his good set of sharp knives.
"Making a small investment on a quality will set you up for a long time," he says. "Sharp knives save time and give you confidence when you cook. It really makes a difference when chopping vegetables or slicing that amazing piece of beef. Look after them, keep them sharp - and they will last forever."
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Heat resistant rubber spatulas
Cheap to buy, a rubber spatula is a great kitchen essential, and one that chef Cyrus Todiwala can't cook without, telling us that after a good knife, it's "the greatest utensil to have in your kitchen."
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Japanese knife
Orson Vergnaud from Le Pont de la Tour's most prized possession is a Japanese knife his wife bought him for his birthday one year.
"It's fully handmade, beautiful and always sharp," he reveals.
Japanese knives tend to be a lot lighter, with more angled blades which proves to be excellent for slicing things very thinly.
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An expensive BBQ
At over £19,000, it's going to be hard to purchase Guy Betteridge's most prized kitchen item. The Head Chef at South Place Hotel Chop House loves his Josper charcoal oven, saying it creates amazing flavour and is an invaluable piece of kit.
Want to invest in something like this at home? How about a gorgeous charcoal BBQ for outdoors?
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A palette knife
Chef Tom Cenci loves a decent palette knife, that is used in baking a lot for spreading icing and lifting cakes. Tom however uses his when cooking with delicate ingredients, like fish.
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Social media
It sounds crazy, but for Gary Usher, the chef behind the likes of restaurants including Sticky Walnut, Burnt Truffle and Hispi, he couldn't live without Twitter.
"It’s not specific to the kitchen, but I couldn’t live without my phone," he told us. "I think Twitter is great- I’ve recruited nearly all my staff members through it over the years."
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