Joseph Denison Carey
The chef and Bread+Butter Supper Club (@thebbsc) founder has worked at restaurants such as Michelin-starred Gellius and with Soho House. Here, he shares pro picks and tips
My favourite knife brand would have to be Shun. I got my first chef’s knife when I was 18 as a gift from my family and friends. I’m turning 25 in 2023 and I still have the same Shun ‘Premier Santoku’ – it’s still just as sharp. The brand’s knives are beautifully crafted and can last a lifetime if properly taken care of. I’ve used mine professionally in several kitchens as well as at home.
One inexpensive essential to buy now is a microplane. It’s brilliant for when a normal grater isn’t quite fine enough. I use mine to get a really delicate shaving of Parmesan over pasta or to mince garlic and ginger without having to use a knife and board. I also use it to shave dark chocolate over tiramisu instead of cocoa powder.
If money were no object I’d love a ‘Big Green Egg’ barbecue. They’re perfect for fast and slow cooking and offer an amazing level of control, so you can hold things at specific temperatures for a longer time. They also come with attachments for different styles of cooking – I even roasted the turkey on one at Christmas.
My go-to dish when I’m hosting changes depending on the season and my mood, but a slow-braised cut of meat, like a pork shoulder or lamb belly, never fails to impress. Serve with some seasonal greens and a nice grain or pulse, such as lentils or buckwheat, and it’s all you need. Easy to prepare and always delicious.
A quick tip for aspiring chefs is not to worry if the dough seems too dry when making fresh pasta. This is a tricky skill to master and it can be tempting to add water if it’s not coming together or feels stiff, but just keep kneading. The dough will begin to saturate, and, as it rests, the gluten will relax, allowing it to soften. If, after a while, the dough still seems dry, don’t add water, just wet your hands and keep going. That will add enough moisture.