@notorious_foodie
@notorious_foodie is one of the top Food influencer in United Kingdom with 4489945 audience and 1.15% engagement rate on Instagram. Check out the full profile and start to collaborate.
4.5m
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1.15%
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United Kingdom
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Fast reach-out capability Niche categories
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Standout projects making waves around the web
Something sharp dropping soon @notorious_cookware ????
2025-11-19
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THE CHEF’S KNIFE IS NOW LIVE – SHOP NOW VIA THE LINK IN MY BIO @notorious_cookware ???????????????? - After months of designing, testing and refining, The Chef’s Knife is finally here. This knife has been made to handle every task - no matter how big or small. Ultra sharp, perfectly balanced and incredibly versatile, it glides through vegetables, proteins and herbs with absolute precision and control. At its core is a VG-10 Japanese steel blade, wrapped in 67 layers of folded Damascus steel for strength, durability and serious cutting performance. The smooth ebony wood wa-style handle sits naturally in the palm and feels solid without being heavy. I’m super excited for you guys to get using this thing. It’s one of those tools you only fully appreciate once you use it. Made for serious home cooks. Available now on notoriouscookware.com in limited quantities. NF x
2025-11-19
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The French Onion Smash - Available 15 Nov – 15 Dec at @junksmashburgers in London & Dubai ???????????? - Been working on this one with the guys at Junk and it’s wild! It incorporates all my favourite elements of a classic French onion soup and throws them into one incredible burger: two perfectly smashed beef patties, melted Gruyère, a dollop of sweet caramelised onions and a punchy beef jus burger sauce that ties it all together. One month. Two cities. Go get it while you can ????????
2025-11-19
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In Front of the Fire - Episode 2: Dorian steak and caviar rostis with @notorious_foodie ???????? - Welcome to the second episode of my new series In Front of the Fire - where I invite some of my favourite people to cook with me beside the flames at @dorian.nottinghill . In this episode, we made some Dorian steak and caviar rostis, using black Angus cross beef cooked over the woodfire, topped with 15g of @n25caviar kaluga reserve and a healthy drizzle of beef jus. These things were incredible - smokey, rich and decadent all in one. Boards and knives courtesy of my friends at @notorious_cookware From chefs and foodies to golfers, footballers and suppliers, each guest brings their own flavour to the kitchen as we cook, talk and share a glimpse into the food and thinking behind Dorian. Full episode is up on NF’s Youtube channel. Max
2025-11-19
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Home Cooking Sessions: The Best Apple Pie with Vanilla Crème Anglaise. Full recipe now up on Substack - link in bio ???????????? In today’s article, I’ll be going into detail on my favourite way to make this incredible apple pie. My favourite part of this one is definitely the pie crust and the vanilla crème anglaise - but we’ll talk about it all. I like to use a mix of apple varieties here to strike the perfect balance of sweetness, acidity and texture. The result is a filling that’s got it all: rich, subtly spiced, and cooked just enough for the apples to soften without turning to mush. We’ll also look at how to make the perfect pie crust from scratch, as well as when a store-bought version can work just as well. On the side, a silky-smooth, vanilla-packed crème anglaise to tie it all together. Perfect for this time of year. For the full recipe and step-by-step method, head over to Substack at the link in my bio. New recipes on there every week. NF x
2025-11-19
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Home Cooking Sessions: The Ultimate Banoffee Pie. A British classic, perfect for the holidays. Full recipe and long-form video now up on Substack, link in bio ???????? - In today’s article, I’ll be going through the full process of this epic British dessert + how I like to elevate the flavours, textures and all important cross-section. From the buttery biscuit base and dark chocolate ganache topping, through to the toffee-fudge layer, vanilla-whipped cream and caramelised banana garnish - this one has it all. Refined, balanced and seriously addictive. For the full recipe, technique and long-form video, head over to Substack at the link in my bio. New recipes up on there every week. NF x
2025-11-19
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Shop The Chopping Board now - link in bio ???? - Home cooking sessions: The French Onion Smash. A burger of dreams. Full recipe now up on Substack ???????????? - In today’s article, I’ll be running you through what has to be one of my favourite burgers yet. We’ll take a deep dive into how to choose the right cuts of beef for your patties + how to grind them for the perfect texture. We also talk beef jus and making this at home + the all important three-stage process involved in the sweet, beefy caramelised onions. All of these processes come together to give you a bite that’s has all the French Onion richness and balance between two buns. For the full recipe and 10 minute video, head over to Substack at the link in my bio. NF x
2025-11-19
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A very good Banoffee Pie, up on Sunday ???????????????? - In this week’s article, we’re taking a detailed look at the classic Banoffee Pie. In this version, I’ve made a few subtle tweaks that elevate not only the flavour and texture, but also the all important cross-section when you cut into it. This is a show-stopping dessert that feels perfect for the holiday season - refined, balanced and seriously addictive. In the article I’ll be breaking down each layer in detail: from the crumbly biscuit base and golden vanilla-toffee filling, to the thin band of dark chocolate ganache, soft vanilla whipped cream, and the brûléed banana slices to garnish. It’s a properly layered and indulgent slice that hits every note. For the full recipe and long-form video, head over to Substack at the link in my bio. Recipe up Sunday. NF x
2025-11-19
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Home Cooking Sessions: French Onion Soup. Quite possibly the greatest soup of all time. Full recipe now up on Substack, link in bio ???????????????? - Proper caramelised onions are the foundation of this incredible soup. They should be ultra-slow cooked and caramelised in three main stages, which takes time, heat control and lots of patience - but the result is so worth it. Then comes the deglaze. White wine is traditional, but adding cognac brings so much warmth and depth. We will use both in this recipe and I’ll run you through all the quantities and steps in the article. To finish it all off, we’ll be topping this French onion soup with some aged beef-fat-toasted croutons and lots of torched gruyere that’s laced with Worcestershire sauce. Absolutely knockout. For the full detailed recipe and process, head over to Substack at the link in my bio. New recipes up over there every week. NF x
2025-11-19
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