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John Torode

John Torode
Did you know?

John's affinity for beef extends into his home life, with canvas prints of cows, a cowhide rug and prints of Smithfield meat market hanging through out his home.  

John Torode
John's Featured Recipe
Côte de Boeuf with Caramelized Shallots

Click here for recipe

John Torode is an Australian born British celebrity chef and restaurateur. He has a self-proclaimed love affair with all things beef.

 

He operates two London restaurants, Smiths of Smithfield and Luxe. He is known for having close relationships with small farmers across the UK, sourcing high-quality, rare-breed meat, and supporting the organic farming process.

 

John is a co presenter and a judge on the BBC-TV series MasterChef. He has made numerous television appearances including, Saturday Kitchen on BBC1 and BBC News 24. He has written articles for both the Daily Mail and Olive Magazine.

 

He has also written several cookbooks which include: The Mezzo CookbookIt's Only Food, Beef: And Other Bovine Matters, and Chicken And Other Fowl.

 

John currently resides in Streatham, South London, with his wife, Jessica, and their children.

 

Latest Recipes

Spiced Salad of Braised Beef with Roasted Rice

This is a complex salad even by my standards, but I have to include it as it has been one of my favorites for about 10 years. It’s the wa...

(1 Votes)

Spaghetti and Meatballs

This is a dish that should really be served out of the big cooking pot on the table. It needs to slop, drip, and splatter. The spaghetti ...

(1 Votes)

Côte de Boeuf with Caramelized Shallots

Each of these bone-in rib-eye steaks is big enough to serve two. I often cook them with all the fat so I get maximum flavor, then trim of...

(1 Votes)

Classic Beef Wellington with Honey Parsnips

I don’t care what anyone says-beef Wellington is the holy grail to any carnivore. Its reputation has suffered because it has so often bee...

(1 Votes)

Bresaola with Celery Root and Mustard Dressing

Celeri rémoulade is a very quick, classic French salad to serve with cured meats and fish. This is good with a soft-cooked egg on top, too.

(1 Votes)

Veal Scaloppine with Egg and Parmesan

I love this and cannot eat enough of it. Dipped in a light frying batter, the veal is substantial enough to be served alone, with just a ...

(1 Votes)
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