Top 20 British Chef Influencers on Instagram (Sep 2026)

See chef creators with possible affiliate signals

We found 94 chef Influencers in United Kingdom
These influencers mention 'chef' in their Instagram bio and have audiences primarily in United Kingdom. Here are the top 20. To run a custom search, check out Modash's influencer discovery features (free to try).
09/05/2026
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1. Nicola Lamb

United Kingdom

Pastry Chef + Author 💌Kitchen Projects newsletter every Sunday 📒📚SIFT is out everywhere! 🍰pop-ups @bakerylark

@nicolaalamb
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Get audience breakdown
Followers
317.8k
Fake followers
16.67%
Engagement rate
2.18%
Average Reel plays
209.4k
Audience gender
female
80.44%
male
19.56%
Top performing Reels
  1. Welcome to 🥧LET’S BAKE🍰, a new series that will help make you a better baker! I’m soooo excited to share some of my favourite recipes with you. We’re kicking off cosy season with a few of the best pies & tarts from SIFT and Kitchen Projects (link in bio!) 📒📚 From easy no bake tarts to multi-layered showstoppers, I’ve got you! So... let’s bake. Who’s in? ✨
    107.9k
  2. Let’s bake… mashed potato pie. 🥔🥧 this is a is a very unserious side dish with main character energy. Had so much fun figuring out how to make this sliceable, crispy, creamy all at the same time. Rösti crust forever and I think it’s worth getting a microwave just for clarifying butter easily. Thankful for Julia child for many things, but in this moment I am very grateful for the video of her demonstrating duchess potatoes, mashed potato enriched with egg yolks, which made this pie possible! I dedicate this to her - it feels timely to get to post this, too, since SIFT won the Julia Child First Book award at the @iacppix awards just a few weeks ago. I’m honoured. Everything you need to know about this pie is on kitchen projects now (link in bio)! 📚💌 🎥🎬 @gabe.r.owen 🥧👩‍🍳 @caitlinnualafood
    106.2k
  3. Summer pudding cake ft. My new fave dream sponge which is so airy fluffy and light but can truly hold its own. 🍒🍓❤️🍒💖 I mean, look at that middle layer. Talk about structural integrity 😎😎😎 it’s not often I introduce a NEW GO TO BASE to my repertoire but after adjusting this sponge for the last few months, I’m so happy with it! Soooo this cake - few months ago, I started thinking about this classic dessert - if you’re not familiar, a typical summer pudding is made by lining a basin with bread and soaking with fruit juices, compressing and turning out. The result is an ultra juicy, rustic dessert bursting with berries that you serve with lots of cream. Because chaos, I wondered if I could transport that juicy goodness into the middle of a layer cake? And turns out yes, yes you can. Berries - blackcurrants! Recurrants! Blackberries! Blueberries! Raspberries! - are macerated then gently cooked to coax the maximum juice to soak into the sponge provide big summer pudding energy in beautiful, sliceable shareable and transportable form. Details on my newsletter for kp+ 🍒🍓🫐🌞😎 link in bio!
    52.8k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
52.77%
United States
14.18%
Australia
4.85%
Canada
2.44%
Ireland
2.09%
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2. Gastronomic J5

United Kingdom

🥘Let’s get everyone cooking 🥷Chef & @gastronomic_kitchenware 👇RECIPES & KITCHENWARE👇

@gastronomic_j5
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Get audience breakdown
Followers
137.8k
Fake followers
19.35%
Engagement rate
3.83%
Average Reel plays
104.7k
Audience gender
female
80.09%
male
19.91%
Top performing Reels
  1. My daughter made me - Crispy duck breast, a rich blackberry pan gastrique made from the fond, buttery fondant potatoes, and fresh lemon asparagus to balance it all out. This dish is all about technique—rendering, deglazing, reducing—and it absolutely levels up your cooking. Even better? This plate was made by my 13-year-old daughter. Proof that with the right method, anyone can cook something seriously impressive. Full Length video and detailed recipe on my Substack. Link in bio! New recipes every week 🫶
    226k
  2. My daughter cooked me one of my all-time favourite Jamaican dishes—Brown Stew Chicken with rice & peas, sweet fried plantain and a pear. Safe to say she absolutely smashed it. Every bite was packed with authentic flavour, and I couldn’t have been prouder. Full length video and detailed recipe on my Substack. Link in bio! New recipes every week 🫶
    146.6k
  3. My 13 year old daughter made me a rich and hearty Jamaican Saturday Soup packed with chicken, pumpkin, corn, dumplings, fresh herbs, and authentic Caribbean flavour. Thick, comforting, and made the traditional way, this is proper Jamaican home cooking at its best. Full length video and detailed recipe is on my Substack. Link in bio! New recipes every week 🫶
    97.4k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
75.8%
United States
6.39%
Spain
4.57%
Cyprus
1.83%
Jamaica
1.37%
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3. FALMER

United Kingdom

Ex Celebrity Private Chef… DJ… Dumb B**ch 📍London | info@falmer.uk It’s only cringey until it works

@falmer.uk
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Get audience breakdown
Followers
123.7k
Fake followers
17.73%
Engagement rate
9.87%
Average Reel plays
47.3k
Audience gender
female
38.22%
male
61.78%
Top performing Reels
  1. THE ONLY HONEY CAKE YOU NEED THIS ROSH HASHANA MEDOVIK (HONEY LAYERED CAKE) NOTHING BUT HAPPINESS AND SUCCESS - HAPPY NEW YEAR TO YOU LEGENDS - 150g unsalted butter//margarine - 250g granulated sugar - 160g honey - 3 large eggs - 1.5 tsp bi carbonate soda - 580g all-purpose flour - 750ml heavy//double//parve cream - 600g sour cream// soya yoghurt - 225g icing sugar - 2.5 tsp vanilla extract 1. Set a large bowl over a small saucepan filled a quarter of boiling water. Melt butter, sugar and honey - stir till smooth 2. Once melted, remove from heat and whisk in eggs 3. Fold in bi carbonate soda and flour. Mix until it forms a dough - cover in clingfilm and let rest for 30 mins in fridge 4. Weight out dough and divide by 12 (You’re aiming for 12 layers of cakes) 5. Roll out each one till around 2-3mm thick and bake @ 180 degrees Celsius for 5 minutes 6. Once finished, use a cake tine to cut a silhouette around the baked dough, use fingers to remove the excess dough - DON’T THROW THIS AWAY!!!! 7. Repeat this process until each one is baked In the meantime, stir icing sugar and vanilla extract into sour cream until incorporated. Wish the double cream till it creates stiff peaks and fold into the sour cream mixture until incorporated 8. Once all layers have been baked, lay one on a flat plate and top with a big dollop (heaped tbsp) of the cream mixture ontop and spread out evenly till the edges 9. Repeat this process and finish with cream at the top. Run a small spatula around the edge of the cake to add rest of cream mixture covering it entirely 10. Using a food processor, blitz the leftover baked bits until it turns into a fine crumb 11. Sieve blitz crumbs ontop of the cake and using your hands to palm it into the side of the cake 12. ENJOY #roshhashana #honeycake #medovik #sweetnewyear
    30.8k
  2. FOREVER GOATED CRISP… FOREVER GOATED NATION BISSLI SCHNITZEL ‎עם ישראל חי​​​​​​​​​​​​​​​ - Bissli x 3 packets, crushed to a chunky crumb - 2 eggs, lightly beaten - 1/2 cup flour - 1 chicken breast, butterflied - Oil, for frying - 3 small sweet potatoes, peeled and roughly chopped - 1 tbsp olive oil - 0.25 tsp dried oregano - 0.5 tsp salt - 0.25 tsp black pepper - Lemon wedge, to serve 1. Butterfly chicken breast and flatten gently with rolling pin, until level 2. Crush bissli until it turns into a chunky crumb 3. Pane chicken breast —> flour, then egg, then bissli crumb… pressing down to make sure the crumb sticks on both sides 4. Peel and roughly chop sweet potatoes to the same size. Place in a pot with cold water and bring to boil until potatoes are fork tender 5. Drain and place in rice mixer for finer result… mix with olive oil, oregano, salt and pepper 6. Heat oil to 335 degrees Fahrenheit // 170 degrees celsius and fry schnitzel on both sides for 3-4 mins, shaking pan gently to avoid burning 7. Let rest on wire rack and immediately sprinkle with salt 8. ENJOY #bissli #jewishfood #israel #schnitzel
    28k
  3. THE REBELLION LIVES ANOTHER DAY… AGAINST MATZAH PASSOVER BAO BUNS - 1 cup potato starch - ½ cup matzah meal - 1 tsp baking soda - ¼ tsp salt - 1 tbsp olive oil - ¾ cups hot water, not boiling - 1 egg Filling: - 300g ground beef - ½ white onion - 1 garlic clove, minced - 1 tbsp fresh parsley, chopped finely - 1 tsp paprika - ½ tsp ground cumin - Salt and pepper to taste 1. Combine potato starch, matzah meal, salt and baking soda 2. Add oil and egg, mix briefly. Gradually pour in hot water until dough starts to form 3. Knead gently till pliable dough forms and set aside 4. Divide dough into four balls and flatten each ball into a small disc 5. Place a spoonful of beef mixture in centre and fold over like dumplings 6. Place in steamer lined with baking paper for 10-12 mins 7. Pan fry bottom once they\re finished being steamed 8. ENJOY #baobuns #jewishfood #passover #passoverrecipes #pesach
    20.6k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
68.02%
United States
12.52%
Spain
2.7%
India
1.73%
Israel
1.54%
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4. Katie Morgan

United Kingdom

Runner up National Chef 2025 Private Dining & Luxury Events Previously: @belmondlemanoir | @bibi_ldn | @restaurantgordonramsay

@chefkatiemorgan
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Get audience breakdown
Followers
66k
Fake followers
9.97%
Engagement rate
2.31%
Average Reel plays
26.3k
Audience gender
female
29.36%
male
70.64%
Top performing Reels
  1. Carlingford Oysters with Pickled Rhubarb and Oyster Emulsion Ingredients: Pickled rhubarb: - 50g apple cider vinegar - 100g caster sugar - 150g water - 100g rhubarb - Salt, pinch Oyster Emulsion - 3 × Carlingford oysters - 1x egg white - 150ml sunflower oil - Lemon juice (to taste) - Salt (to taste) Garnish - oxalis (optional - can use other cress) #cheflife #oysters #rhubarb #seafood #finedining
    7.4k
  2. Scallop with Celeriac, Parma Ham & Malt Vinegar Ingredients: Sautéed celeriac: - 1 tbsp butter/sunflower oil - 80g parma ham (or proscuitto) - 120g celeriac - 1 tsbp (roughly) malt vinegar - salt (to taste) Malt Vinegar Butter Sauce - 80ml malt vinegar - 80ml white wine - 80ml fish stock (can either buy or make - recipe is in the link in my bio for this recipe) - 1 shallot, peeled, finely sliced - 225g unsalted butter, cubed and cold - salt (to taste) Scallop - 4 x XL Scallops - 2 tbsp sunflower oil - 50g unsalted butter - Salt #cheflife #scallop #seafood #cooking #finedining
    6.5k
  3. Rhubarb and ginger custard choux. Ingredients: Rhubarb purée: - 6 sticks rhubarb, trimmed and cut into chunks - 300ml stock syrup (300ml water, 300ml sugar) Macerated & cooked rhubarb batons: - 200g rhubarb - 60g sugar - 10g ginger, microplaned Craquelin: - 80g butter, cubed small - 104g sugar - 110g plain flour Ginger Crème Pâtissière: - 375g full fat milk - 70g ginger, peeled and finely sliced - 75g egg yolks - 75g sugar - 15g plain flour - 15g cornflour Choux: - 76g milk - 76g water - 70g butter - 4g sugar - 2g salt - 86g flour - 160g eggs Lemon Italian Meringue: - 143g sugar - 35g lemon juice - 73g egg whites #rhubarbandcustard #cheflife #chouxbun #rhubarbrecipes #cooking
    1.3k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
69.4%
United States
4.7%
France
2.95%
Australia
2.73%
Ireland
2.19%
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5. Chef Richard H

United Kingdom

🇬🇧iow exploring the world of cooking, sharing recipes, helpful tips, &inspiration. 👨🏻‍🍳 15 yrs professional chef Collab:richardhaywood@hotmail.co.uk

@isleofwightchef_
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Get audience breakdown
Followers
44.7k
Fake followers
8.38%
Engagement rate
2.34%
Average Reel plays
8k
Audience gender
female
62.09%
male
37.91%
Top performing Reels
  1. Garlic Butter sirloin Steak with Creamy Mozzarella Parmesan Rigatoni 🙌🔥 P.s Happy lovers day 💙 Ingredients For the steak: sirloin steak 2 tbsp olive oil 3 tbsp unsalted butter 4 cloves garlic, minced 1½ tsp Cajun seasoning ½ tsp garlic powder ½ tsp paprika ½ tsp salt ½ tsp black pepper For the cheesy rigatoni: 12 oz rigatoni pasta 2 tbsp unsalted butter 1 tbsp olive oil 1 small onion, finely diced 4 cloves garlic, minced 1½ cups heavy cream ½ cup whole milk 1½ cups shredded mozzarella cheese 1 cup freshly grated Parmesan cheese ½ cup cubed Velveeta cheese ¼ tsp salt ½ tsp black pepper ½ tsp Italian seasoning Directions: 1. Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Drain and set aside. 2. Pat the steak tips dry and season evenly with Cajun seasoning, garlic powder, paprika, salt, and black pepper. 3. Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side until deeply golden with caramelized edges. Remove from the skillet and set aside. 4. Reduce heat to medium. Add butter and garlic to the same skillet. Cook for about 30 seconds until fragrant, then return the steak tips and toss until fully coated in garlic butter. Remove from heat and keep warm. 5. In a separate large pan, melt butter with olive oil over medium heat. Add onion and cook until soft. Stir in garlic and cook briefly. 6. Pour in heavy cream and milk. Simmer gently for 3–4 minutes until slightly thickened. 7. Reduce heat to low. Add Velveeta cubes first and stir until fully melted and smooth. 8. Add mozzarella and Parmesan in batches, stirring constantly until the sauce becomes very thick, glossy, and heavily cheesy. 9. Add the cooked rigatoni and fold gently until every piece is completely smothered in cheese. The sauce should cling heavily to the pasta with visible cheese stretch when stirred. 10. Plate the cheesy rigatoni on one side and the garlic butter steak tips on the other. Spoon extra cheese sauce over the pasta and drizzle remaining garlic butter over the steak. Cook Time:30 minutes Servings:4 Calories:~860 per serving #food #pasta #steak #fyp #valentines
    76.5k
  2. Spicy Garlic cream cheese Chicken tagliatelle with Creamy Alfredo 🙌🔥 Ingredients: 15 oz tagliatelle pasta 1¾ lbs boneless, skinless chicken breasts (about 3 medium) 2 tbsp olive oil 2 tbsp unsalted butter 2 tbsp Cajun seasoning (plus extra if needed) 4 cloves garlic, minced 2½ cups heavy cream 10 oz Velveeta cheese, cubed 1 cup shredded mozzarella ½ cup grated Parmesan ¾ tsp smoked paprika ½ tsp black pepper ½ tsp kosher salt, or to taste 2 tbsp chopped fresh parsley, for garnish Cooking Time: 35 minutes | Servings: 6 | Calories: ~690 per serving #food #fyp #chicken #pasta #isleofwight
    43.9k
  3. Garlic Butter Steak Bites with Creamy Three-Cheese Mac - the ultimate comfort food combo! 🔥😍 Comment RECIPE below for full recipe 👇 . . #chef #cook #cooking #steak #pasta #cookingwithrichh #isleofwight #food #instafood #fyp
    18.5k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
89.25%
Spain
1.76%
Australia
1.5%
United States
1.17%
France
0.78%
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6. Exose Grant

United Kingdom

|29| Chef 🔪 🇨🇩 Owner of @exoseathome 🔪 Represented by @imgmodels🕴🏾 Masterchef & Bake Off The Professionals 2019 👨🏿‍🍳

@chef_exose
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Get audience breakdown
Followers
23.2k
Fake followers
16.48%
Engagement rate
2.69%
Average Reel plays
4.8k
Audience gender
female
60.25%
male
39.75%
Top performing Reels
  1. Great British Menu 🙌🏾 I will be competing in this year's Great British Menu, Representing the North West! Tune in Tuesday 7pm on BBC 2 to see how I get on. 😁 #greatbritishmenu #northwest #food
    1.8k
  2. Next chef stepping into the kitchen to represent the North West is @chef_exose a private dining chef from Manchester. He’s fired up and ready to tackle what our kitchen has to offer – Tune in to see how he gets on Tuesday at 7pm @bbctwo and on @bbciplayer #GreatBritishMenu
    1.1k
  3. Great to be back on the @masterchefuk but this time to taste the contestestants food 😍 They all done great on this pop up challenge round and food was amazing. I remember my time doing this challenge a few years ago ➡️ Swipe for throwback 🙌🏾 Congratulations @j_sharp_chef & @chefphilippesonou on your winning dishes 👏🏾👏🏾 #Masterchef #The Professionals #popupchallenge #chefs #final10
    980
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
78.31%
United States
2.42%
South Africa
2.38%
Spain
1.4%
Ireland
1.22%
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7. Sian Radford | Moon and Rue

United Kingdom

Pronounced ‘cyan’, like the colour Author + personal chef to 2 tiny tyrants 🧒🏻👧🏼 New book out 12th March🥁✨ ✉️ sian@tbhtalent.com 🎥 TikTok ‘moonandrue’

@sian.radford
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Get audience breakdown
Followers
22.7k
Fake followers
23.88%
Engagement rate
6.08%
Average Reel plays
10.1k
Audience gender
female
93.12%
male
6.88%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
51.87%
United States
16.08%
Ireland
3.67%
Canada
2.41%
Australia
2.37%
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8. Aleksandar Taralezhkov

United Kingdom

📍 🇬🇧 Chef and Creative Director @masterchefbg judge @dolma.bar owner

@taralezhkov
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Get audience breakdown
Followers
22.2k
Fake followers
14.7%
Engagement rate
3.73%
Average Reel plays
29.2k
Audience gender
female
66.46%
male
33.54%
Top performing Reels
  1. National dish of Bulgaria! the recipe below uses shop-bought bought which is way easier This pie turned out so fantastic! Thank you so much @taralezhkov Ingredients 1 packet filo pastry (go to your local Eastern European / Turkish shop for the og stuff. Mainstream Bulgarian brands are Bella and Familia. For this recipe you want thin filo. You can use the French brand from the big supermarkets but the sheets are smaller so it’s more faff) 4 eggs 100g yoghurt 100g feta 150g leek, chopped 250g butter Salt 26-30cm tall sides pan or cake form or deep ovenproof pan lined with baking paper. Method Topping: Mix one egg, two tablespoons of yoghurt and a pinch of salt. Set aside as you’ll use it at the very end. Filling: saute the leek and get it nice and soft in some 50g of butter. Salt to taste. Set aside to cool as you don’t want your eggs to cook when you mix them in. Once cooled crumble the feta into the leek, add the remaining yoghurt and finally the 3 eggs. Preheat your oven to 180 fan. Melt the remaining butter and butter up the pan you’ll be using. Open up the filo packet. You want to butter up generously with a brush or spoon then scatter a spoon or two of the filling on your filo. Then roll up 3 sheets into a filo sausage, not too tight but not too loose either, and coil up to create the central roll. It will be the beginning of your spiral 🌀. If it’s too tight it will break especially at this stage. No biggie if it does btw. Keep joining until you fill your entire tray. Any remaining butter can go around in the cracks. Pour the egg and yoghurt topping and bake for 45-55 min in the oven till golden. (Optionally sprinkle some sesame seeds on top if you’re feeling bouji) Let cool for 10-15 min before taking out of the tin. #bulgaria #bulgaria🇧🇬 #bulgariatourism #bulgarianature #bulgarianfood #banitsa
    1.1M
  2. Half of 70 and not a a day older! Lived a bit. Hope to live some more, see more things. Create some stuff for others. Journey both in and outwards. Happy birthday to me! See you, and thanks to the ones that stuck around 🖤 Photos @maxxibop x
    3.6k
  3. It’s been crazy overwhelming with the positive energy that came my way since the show has aired 4 weeks ago. Thank you everyone for the kindest messages. Genuinely didn’t know what to expect when I initially embarked on this journey. Just want to say a few things about why I agreed to join the panel of MasterChef, what my motivation is and answer some of the questions I often get asked these days. Through food I found my voice and a way to connect with my roots and culture that wasn’t as prominent during my design career. Food is possibly the strongest link to home - the Balkans. When agreeing to do the show I had a reason to spend time in my Bulgarian home - Sofia! I believe in the shared history and food culture of the region and I am perpetually excited about it. Hence why I felt my participation on the show could bring a view that is seldom echoed with audiences in the motherland :). I want to inspire and be inspired by people that believe we can create convincing grassroots culinary worlds and nurture an exciting and dynamic Balkan food scene. I hope to be one reason for likeminded people to get together around the idea. We often underestimate what we have locally while we gaze at the world around us. We can strong in our heritage and invite the world in! Someone recently said that Bulgarian restaurants can’t win a Michelin star with koftas. BULLS**T! Of course they can. And that would be the only genuine way to do it. Do we even want and need stars? Why define Balkan culture with a Franco-centric award of excellence. The one thing I’ve trying to tell all the contestants is what I like to go by myself. Critical thinking! Being able to pull yourself out of a situation and make the right decision is paramount to creating beautiful food and inspiring recipes. As modern humans we are blessed with all the information and knowledge the world could give and cursed to be overwhelmed and unable to sort through it. Think! Food should be enjoyable. Of course we strive for greatness but how we get there is up to us. Food creates magical worlds and I’m so excited to see these worlds come to life! #balkanfood #bulgarianfood @masterchefbg
    2.8k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
52.02%
Bulgaria
16.47%
United States
7.47%
Italy
2.07%
France
2.06%
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9. George Williams

United Kingdom

Surname isn’t Fedby Head Chef @thefatbadger_w10 Ex-Bull in Charlbury, River Cafe, Dorian and Ballymaloe

@fedbygeorge
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Get audience breakdown
Followers
19.1k
Fake followers
17.25%
Engagement rate
2.38%
Average Reel plays
27.1k
Audience gender
female
73.61%
male
26.39%
Top performing Reels
  1. @bethcooksthings & @fedbygeorge share the things which piss them off about the industry! #gotofoodpod
    6.6k
  2. Still thinking about @mitchelldamota masterful work @pfranco_e5, especially this first dish which was filled with the most delicious onions softened in mutton fat and covered in bottarga. Wow. Anyone who cares about pasta needs to track this man down by any means necessary and eat his food
    3.2k
  3. STROZZAPRETI WITH MERGUEZ SAUSAGE RAGU. I’ve been in love with merguez ever since I ate one straight off the bbq aged 9 in France. It was my first experience of proper spice and it blew my little tits off. But I couldn’t stop chowing them down and regularly daydream about them. I can’t get enough of that fiery fat that oozes out of them like lava. In this ragu I’ve cooked them down in a harissa-like base with tomato and a spicy red wine like Shiraz. Then served with the BIG BROTHER of the semolina pastas, strozzapreti (priest-chokers). An ideal chewy partner to be coated in the rich sauce. Come on. Thank you to the heroes who helped make the best part of 150 portions of this last week @little_al___ @herbsandwild @daevidrb @hamishruia @alhall96
    3k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
70.23%
United States
7.68%
Ireland
2.58%
Australia
2.47%
Italy
1.98%
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10. Alex

United Kingdom

Chef, lover of family, life and food

@chefalexgreene
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Get audience breakdown
Followers
17.8k
Fake followers
14.34%
Engagement rate
2.3%
Average Reel plays
26.3k
Audience gender
female
60.25%
male
39.75%
Top performing Reels
  1. What a journey Life is a ride full of emotions and throughout GBM I have felt every single one, thanks to all that have helped me on this journey and supported me I have enjoyed every single moment and you all are awesome. Was a pleasure sharing the final with @cheftombarnes And of course the legendary @keating.niall Who smashed it over the line XX, congratulations big man xx Now anybody know of any bars open during this madness?
    2.6k
  2. Booooooommmm 2 courses GBM2020 It's been a dream of mine to get to the GBM banquet for as long as I can remember, but to get 2 courses there is just madness and I love it. Thank you to everyone who has helped me get here, what a journey
    2.5k
  3. Bbc 2, 9.15 pm tonight is the final of the GBM Christmas special, I am more than humbled and totally honoured to have been part of such a special series and to cook along side some of the most talented chefs in the UK. Thank you everyone for your support and of course thank you to all the Key workers out there as we head into an other lockdown. Happy Christmas everyone and stay safe #@chefalexgreene #keyworkers #GBMChristmas
    2k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
82.48%
Ireland
4.65%
United States
1.97%
Australia
1.87%
Spain
0.96%

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11. Steven Hill

United Kingdom

Chef in Manchester @twentytwo.social

@steven__hill24
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Get audience breakdown
Followers
14.9k
Fake followers
24.28%
Engagement rate
5.71%
Average Reel plays
67.7k
Audience gender
female
13.73%
male
86.27%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
65.34%
United States
15.09%
Ireland
3.62%
Australia
2.96%
Spain
1.67%
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12. Moon Bedeaux| Nutritionally Led Private Chef ❋Hormone-Supportive

United Kingdom

❋Women’s Health & holistic PT coach ❋Partnership with @futurewomanhq ❋Management @popstalent ❋Recipe Alchemist: transforming ‘Free from’

@moons.kult.kitchen
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Get audience breakdown
Followers
13.2k
Fake followers
21.11%
Engagement rate
4.23%
Average Reel plays
6.4k
Audience gender
female
62.99%
male
37.01%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
50.66%
United States
14.7%
Poland
5.07%
Italy
3.06%
Brazil
2.28%
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13. Jozef Rogulski

United Kingdom

𝗘𝘅𝗲𝗰𝘂𝘁𝗶𝘃𝗲 Head 𝗖𝗵𝗲𝗳 @thebeaumontldn

@chef_rogulskij
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Get audience breakdown
Followers
12.6k
Fake followers
17.91%
Engagement rate
25.96%
Average Reel plays
197.3k
Audience gender
female
44.42%
male
55.58%
Top performing Reels
  1. Duck pie 🦆 made with duck breast, Parma ham, roasted garlic parsley mousse, mushroom duxelles, all wrapped in puff pastry, and served with a rich duck sauce. Featuring chef Jozef Rogulski. ⤛ ⤜ Chef @chef_rogulskij Restaurant at @thestaffordlondon Video by @platingartmedia ⤛ ⤜ #duck #chef #recipe #restaurant #food
    66.6k
  2. Ox tail and roasted onion tart 🐂 Braised ox tail, onion, burnt onion caramel, puff pastry and smoked beef fat. Featuring chef Jozef Rogulski. ⤛ ⤜ Chef @chef_rogulskij Restaurant at @thestaffordlondon Video by @platingartmedia ⤛ ⤜ #oxtail #onion #tart #chef #restaurant #recipe
    25.8k
  3. Top 9 of the Year 🥩 3.5M views on @platingartmedia !! The Art of Beef Wellington by chef Jozef Rogulski at The Stafford Hotel in London. #beef #wellington #meat #recipe #cooking
    23.7k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
66.18%
United States
4.65%
Italy
2.29%
France
1.8%
Australia
1.74%
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14. Harrison Iles

United Kingdom

Elevated everyday cooking🍽️ Chef tips, tricks and techniques🧑‍🍳 Enquires📩 harrison.iles@tsaglobal.co.uk

@haz.plates
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Followers
11.4k
Fake followers
15.56%
Engagement rate
9.64%
Average Reel plays
44.5k
Audience gender
female
18.44%
male
81.56%
Top performing Reels
  1. Steak tartare, beef fat toast and bone marrow butter🥩 Steak tartare: 300g sirloin steak/fillet 1 finely diced shallot 30g chopped fresh chives 5 cornichons finely chopped 1tsp Dijon mustard 2 tsp Lea & perrins Salt to taste Black pepper to taste Bone marrow butter 80g unsalted butter 2 bone marrows - Roast bone marrow in the oven at 190c for 20 minutes - Transfer bone marrow to butter and beat until incorporated season with a pinch of salt - Spare the fat from the roasting to cook sourdough #tartare #beeftartare #steaktartare #bonemarrow #foodie
    11.1k
  2. Friday night in Cote de boeuf @weetonshomeandgarden Bone in ribeye served with truffle gratin mash, honey miso glazed carrots and peppercorn sauce. #ribeye #dinnerinspo #steak #dateideas #homecooking
    7.1k
  3. Scallop, smoked tomato, crispy jamon, lime Smoked tomato butter sauce: 200g cherry tomatoes 80g double cream 2 cloves garlic 5g fresh thyme Salt & sugar to taste Sherry vinegar to taste Crispy jamon: Line Serrano jamon onto a tray with parchment and cook at 180c for 15 minutes. Allow to cool for 5 minutes transfer to a pestle mortar and crush. #recipe #datenight #scallop #foodie #homecooking
    6.4k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
55.81%
United States
9.95%
Australia
4.82%
Ireland
3.14%
Spain
2.09%
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15. Kieran Liddle

🍽 Cooking inspiration 🍷 Drinks I like 🧑🏻‍🍳 Made by me 🏠 At home 🌍 north east ❌ Not a Chef

@kie_cooks
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Get audience breakdown
Followers
11.1k
Fake followers
12.12%
Engagement rate
3.39%
Average Reel plays
15.9k
Audience gender
female
95.75%
male
4.25%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
87.45%
Spain
2.43%
Ireland
1.69%
United States
1.52%
United Arab Emirates
1.14%
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16. Imad Al Arnab

United Kingdom

Syrian-British chef, restaurateur & author. Founder of @imadssyriankitchen & @arambyimad . Food, family & fitness at the heart of it all. 🇸🇾 🇬🇧 🇵🇸

@imadalarnab
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Get audience breakdown
Followers
10.4k
Fake followers
18.84%
Engagement rate
2.24%
Average Reel plays
7.2k
Audience gender
female
62.67%
male
37.33%
Top performing Reels
  1. Imad's Syrian Kitchen Iftar in one of Northwest Syria camp ❤️ يوم من العمر ❤️
    203.7k
  2. الوصول للنجاح بيحتاج صبر، إصرار ، و مجهود كبير .. قصة كتير حلوة و تفاصيل بكل صدق و من القلب مع شيف عماد 🇬🇧 🇸🇾 Success story from Central London .. and it wasn’t an easy one 🙏🏼 @imadssyriankitchen #londonfood#syrianfoodlondon#syrianflavours
    15.1k
  3. ISRAEL DROPS 100 BOMBS ON LEBANON IN 10 MINS Right now, Israel is bombing entire towns, villages, homes and schools. People are fleeing for their lives. Since March 2, 1,500 people have been killed, including 130 children by Israeli airstrikes. 1.2 million people have been displaced which accounts for 1 in 5 of the population. Children, families and communities always pay the biggest price of war. International leaders must uphold international law. This has to stop. Our partners continue to support displaced communities in Lebanon, many who have been displaced many times. Please, if you can, donate to support our partners work. They are providing lifesaving support to displaced communities and they need your support more than ever. Every donation you make will be doubled today. Comment 💔 now and we will send a link to our appeal. Your support will save lives. Thank you. Videos: @europe.palestine.network and @nadaabashir
    14.1k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
65.5%
United States
5.32%
France
2.58%
United Arab Emirates
2.58%
Syria
2.58%
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17. PAPA L’s KITCHEN

United Kingdom

Executive Chef/Founder and Director of PAPA L’s KITCHEN “African Fusion Cuisine” restaurant in Jermyn Street London

@papa_ls_kitchen
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Followers
10.2k
Fake followers
18.18%
Engagement rate
2.8%
Average Reel plays
5.3k
Audience gender
female
72.7%
male
27.3%
Top performing Reels
  1. “Allow me to re-introduce myself….my name is…….” Book your table for the very best in African Fusion Cuisine. 25% off your final bill throughout October (maximum 4 guests per booking) Click the link in my bio or call us on 020 7434 3697 - - - - - - - #chef #restaurant #african #fusion #gambia #london #londonfood #opentable #foodpic #piccadilly #jermynstreet #foodblogger #discount #october #blackhistorymonth #blackbusinessowner #video #letsgo #best #papalskitchen #introducemyself #foodblogger
    22.2k
  2. 🚨NEW ANNOUNCEMENT🚨 Xmas has come early @papa_ls_kitchen as we announce that we will be extending our generous offer of 25% off your final bill throughout December. This offer only applies every Wednesday- Saturday from 5pm-8pm. A maximum of 4 guests per booking with each guest’s ordering a minimum of 2x courses per person. Come join us over the festive season and see what all the fuss is about with the brand new and exciting food concept I like to call “African Fusion Cuisine” To book your table click the link in my bio or call us on 020 7434 3697 #foodie #restaurant #xmas #offer #sales #restaurant #winter #menu #african #fusion #cuisine #foodporn #londonfood #video #piccadilly #video #reels #festive #celebrate #post #drinks #jermynstreet #december #foodblogger #foodstagram
    21.5k
  3. Welcome to @papa_ls_kitchen ….Introducing you to an new and exciting food concept called “African Fusion Cuisine” Click the link in my bio or call us on 020 7434 3697 to book your table now!!!!! 📸 @robin_metzler @sonyametzler . . . . . #chef #restaurant #african #fusion #food #foodie #pioneer #new #exciting #concept #foodporn #london #jermynstreet #menu #summer #gambia #tasty
    6.6k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
74.94%
United States
6.74%
Nigeria
1.69%
Spain
1.3%
France
1.03%
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18. Alice Hart

United Kingdom

Vegetable recipes✨ Food Writer/Leiths-trained Chef Nutritionist (MSc) 📕 New book REPERTOIRE out October 2023 🌱

@alicehartcooks
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Followers
10.2k
Fake followers
21.76%
Engagement rate
2.73%
Average Reel plays
5.2k
Audience gender
female
84%
male
16%
Top performing Reels
  1. ✨REPERTOIRE✨ Pre-order my beautiful and brand new vegetarian book REPERTOIRE at the Repertoire Linktree in my profile or at https://tinyurl.com/RepertoireGiveaway and you’ll be entered into a draw to WIN an indispensable Always Pan 2.0 from @ourplace. Out on 12th October, Repertoire is a book of the best vegetarian and vegan recipes to build a modern cook’s collection. A greatest hits, if you will, comprising a complete repertoire of modern classics, future classics and ‘signature dishes’ for any occasion. Repertoire is full to the brim with satisfying, flavourful and nourishing food. I’m very proud of it and hope you love the recipes. Published by @welbeckpublish Flick through for a glimpse of @emma27lee ‘s gorgeous photography and @danielknew ‘s design, plus the Always Pan you could win by pre-ordering. A note for the Always Pan giveaway: terms and conditions apply. UK only. Closes 11th October, 2023.
    496
  2. Winter soup for lazy cooks (like me): every time you roast a tray of veg, double up and roast another - the oven’s on anyway and veg is cheap. Sooner or later, bung the cooked veg in a large saucepan with stock and simmer down then purée. In this case, I roasted a massive Crown Prince squash (deseeded and hacked into slices) with whole garlic cloves, rosemary and oil. Once cooled, I scooped the flesh from the skin and simmered it with the roast garlic, tinned plum tomatoes, veg stock and a few sundried tomatoes. Didn’t even bother with an onion base but you could always add that to the roasting tray. Blitzed until velvet-ty and now it’s lunch. ✔️
    435
  3. Winter light in the kitchen today ☁️🌫
    400
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
60.47%
United States
8.41%
Australia
5.18%
Italy
2.42%
France
2.19%
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19. Chef. TV. 5 Star Kitchen. Netflix & Channel 4.

United Kingdom

Entrepreneur Founder @mapleandcouk Eat Balanced Live Happy🥗🍛🍔🍪 Mom 2 Isla & Kai On @sundaybrunchc4 @lecordonbleulondon @collegeofnaturopathicmedicine

@adria_wu
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Followers
9.6k
Fake followers
18.88%
Engagement rate
2.33%
Average Reel plays
4.4k
Audience gender
female
68.88%
male
31.12%
Top performing Reels
  1. I was certain this was going to be the end of me….🫠🫠🫠. Watch Episode 2 #fivestarkitchen on @channel4 on demand (free) if you missed it last week. Or save it to binge later 😅. Episode 3 coming this Thursday 8pm on Channel 4 and order from us! @mapleandcouk now serving east london, north london and south west london. #abalone #finedining #mostexpensivedish #fivestarchef @netflix
    17.1k
  2. Gazpacho! If you’ve been watching the show, you’ll recall this judges loved this dish🙏. So here’s a super easy and simple at home version where I also share all the health benefits of eating more plants. 💪🍅🫑 It you want to elevate this dish, add a generous drizzle of XO sauce. It was one of my secret ingredients on @netflix Five Star Chef 😉😉 Full how to recipe video in my bio. Makes 1 large bowl or 2 small bowls 300g red ripe tomatoes, seeded 120g cucumber, scrape seeds, peeled 50g half red pepper, seeded 20g red onion, roughly chopped 1 garlic cloves, roughly chopped 2 tsp apple cider vinegar 1 tsp linseed or flaxseed oil, good quality 1 tbsp micro cress sea salt & pepper to taste 1. Blend all ingredients. Serve chilled. #fivestarchef #fivestarkitchen #naturalchef #adriawu #gazpacho
    12.5k
  3. They helped me win. 🏆 They surprised me with @mapleandcouk for dinner. 💕 It was one unforgettable 40th birthday one year ago. @igor.sapega @jbkitchenbirstall #fivestarchef #fivestarkitchen Episode 3. Going from engineering to this. It’s absolutely wild and beyond my imagination. Honoured to cook alongside @cateredbyraquel @cheflaranorman @chefdomtaylor
    9.1k
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
63.44%
United States
8.26%
Canada
7.74%
United Arab Emirates
2.02%
Ireland
1.69%
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20. Aaron Potter

United Kingdom

Chef owner @wildflowers.restaurant & @bar__flor Aaron@wildflowersrestaurant.co.uk

@aaronclarkpotter
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Get audience breakdown
Followers
9k
Fake followers
17.9%
Engagement rate
3.07%
Average Reel plays
15k
Audience gender
female
25.08%
male
74.92%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
United Kingdom
69.45%
United States
4.68%
Australia
4.44%
Italy
1.89%
Ireland
1.84%

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