Top Chefs Reveal Essential Kitchen Tools for the Perfect Roast Dinner
For many, a roast dinner represents the pinnacle of home cooking, featuring crispy roast potatoes, golden Yorkshire puddings, and perfectly cooked meat or a vegetarian centrepiece. However, achieving this culinary feat requires precision and the right equipment. To help you refine your techniques and cook like a professional, we gathered insights from top chefs across the UK on the indispensable tools they rely on for creating the ultimate roast.
Knife Sharpener: The Foundation of Precision
Vogue ceramic steel knife sharpener: Taz Sarhane, head chef at Cycene in London, emphasises the importance of a sharp knife. A Vogue sharpening steel quickly revives blunt blades, ensuring clean, precise cuts and safer preparation, especially when carving lamb.
Cooking Press: For Perfect Caramelisation
The Chef’s Press: John Chantarasak, chef and co-founder of AngloThai in London, recommends this tool for larger cuts like ribeye steak. It holds meat down in the pan for maximum surface contact, promoting a nice crust and faster cooking before finishing in the oven.
Serving Platter: Enhancing the Dining Experience
White porcelain large oval plate: Bart Stratfold, executive chef at Timberyard in Montrose and Haze in Edinburgh, suggests a heavy porcelain platter that can be warmed in the oven. This keeps food hotter for longer, making the meal more enjoyable and minimising washing-up.
Chopping Board: Protecting Your Knives
Hasegawa wood-core soft chopping board: Sebby Holmes, head chef at Farang in London, highlights this board as a long-term investment. It is kinder to knives than plastic boards, reducing blade dulling and improving prep efficiency.
Stainless-Steel Sieve: Fluffy Roast Potatoes
De Buyer sieve with interchangeable mesh: Ben Boeynaems, executive head chef at abc kitchens in London, uses a large sieve to achieve fluffy roast potatoes. After boiling, shaking them in the sieve creates a perfect exterior for roasting in duck or beef fat.
Butcher’s String: Ensuring Even Cooking
Tenn Well butcher’s string: Nathaniel Mortley, chef and founder of 2210 by NattyCanCook in London, notes that natural cotton twine is crucial for tying joints neatly, promoting even cooking and better presentation.
Fat Separator: Perfect Gravy Every Time
Oxo Good Grips gravy separator: Oliver Gladwin, chef and co-owner of Local & Wild restaurant group, praises this tool for quickly separating fat from roasting juices. This allows for rich gravies and saves fat for other uses, like Yorkshire puddings.
Roasting Dish: The Key to Crispy Results
Staub roasting pan: James Knappett, chef-patron of Kitchen Table in London, recommends a heavy-duty roasting pan that retains heat for crispy potatoes. Similarly, Matty Grove, head chef at Caper & Cure in Bristol, advocates for a cast-iron roasting dish for superior caramelisation and gravy-making.
Peeler: A Time-Saving Essential
Kuhn Rikon Swiss peeler: Matthew Ryle, executive chef at Maison François and Café François in London, calls this peeler a gamechanger. Its comfortable design and long-lasting sharpness make peeling vegetables for a roast much faster and easier.
Yorkshire Pudding Tin: Achieving the Perfect Rise
Vogue deep muffin tray: Joe Winston, head chef at Boys Hall in Willesborough, Kent, stresses the importance of a heavy-gauge tin for Yorkshire puddings. It holds heat well, ensuring a good rise. Lewis Dwyer, head chef and co-owner at Hiraeth in Cardiff, suggests using a blinis pan as a hack for making giant Yorkshire puddings instead of smaller ones.
Meat Probe: Cooking to Perfection
ThermaStick meat thermometer: Roberta Hall-McCarron, chef owner at the Little Chartroom in Edinburgh, considers a meat probe essential for hitting the perfect temperature. The ThermaStick is praised for its accuracy and durability.
Carving Knife: Professional Presentation
Wüsthof classic carving knife: Vanessa Marx, executive chef at Bingham Riverhouse in Richmond, London, loves this knife for its stylish design and air pockets that prevent slices from sticking. Pair it with a carving fork for a professional touch.
Trivets: Managing Kitchen Space
Muji cork trivet: Sam Lawrence, head chef at Lulu’s in London, highlights trivets as vital for resting dishes in small kitchens. They provide time and space to multitask effectively during a busy roast preparation.
Additional Sharp Knives: Versatile Prep Tools
Kai Shun Premier chef’s knife: Ben Chamberlain, head chef at Wild at Bull Burford in the Cotswolds, recommends a sharp, well-balanced knife for trimming lamb and chopping vegetables without fatigue. Tommy Banks, chef-director of the Tommy Banks Group, suggests a Victorinox turning knife for peeling and cleaning vegetables like mushrooms and potatoes.
Cast-Iron Dish: Multi-Purpose Excellence
Le Creuset shallow cast iron casserole: David Gingell, chef co-owner of Primeur in London, praises this dish for its durability and heat retention. It is ideal for roasting and making sauces in the same pan, offering excellent caramelisation.
Heavy-Bottomed Pans: Efficient Cooking
Le Creuset stainless steel saucepan: Allister Barsby, chef director at Hide and Fox in Saltwood, Kent, emphasises the importance of quality cookware. Heavy-based pans like these boil water faster and distribute heat evenly, lasting a lifetime with proper care.
Teapot for Gravy: Keeping It Warm
Fine china teapot: Alex Dome, head chef at Knepp Wilding Kitchen in Horsham, West Sussex, recommends a ceramic teapot to keep gravy warm longer than a traditional jug, adding a practical touch to the serving process.
By incorporating these expert-recommended tools into your kitchen, you can elevate your roast dinner to professional standards, ensuring every element is cooked to perfection and served with confidence.
