• Alan Rosenthal

    Chef, Food Writer, Recipe Developer, Caterer, Teacher






  • An acclaimed expert within the food industry offering a full consultancy service for your food business.






  • Private event catering at its best.






  • 'King Of The Stews'. Channel 4

    Founder, chef and author of Ultimate One Pot Dishes.








  • Alan Rosenthal

    Chef, Food Writer, Recipe Developer, Caterer, Teacher






  • An acclaimed expert within the food industry offering a full consultancy service for your food business.






  • Private event catering at its best.


Unpretentious, Delicious Food

A lifelong culinary creative, Alan Rosenthal is recognised as a proliferate entrepreneur and cooking talent. He can be hired for catering events, recipe writing, demonstrations and consultancy for your food business.

I just love creamed spinach and other green leaves; the leaves become wonderfully silky and so comforting combined with a creamy sauce. This method does, of course, add a heap of fat to otherwise calorie free leaves. However, befitting of the winter months, this dish will stoke your internal fire needed to get through the colder winter days! Serves 2 ...

We all have memories of fouls smelling overcooked sprouts but cook them properly, and a sprout is a wonderful thing!  Here, maple syrup balances any bitterness in the sprouts whilst orange zest, walnuts and Stilton bring a lovely touch of seasonality to the recipe. This simple recipe is delicious served hot as a side dish but also can be served ...

There’s something incredibly comforting and a little bit naughty about dipping crispy deep-fried cauliflower florets into rich salty blue cheese & buttery chilli sauces. Apart from the cauliflower, there really is nothing healthy about this recipe; but the occasional indulgence is absolutely fine in my book! And at this time of year, when the clocks have just gone back, it ...

RI’m a huge fan of sweet and sour flavours. There’s a natural sweetness in carrots which makes them perfect when paired with a vinegar reduction and some salty grilled halloumi for an umami kick! Ingredients 4-5 carrots ½ tsp fennel seeds, crushed 4 tbsp extra virgin olive oil 3 tbsp white balsamic vinegar ½ tsp sugar   1 tbs finely ...

This super quick pasta recipe is traditionally made with orecchiette. However, I think it also teams with many other pastas very well; and I’ve used spaghetti here.  It may seem strange to boil broccoli until within an inch of its life, but it needs to be soft enough to be broken down into a thick sauce with golden garlic and ...

Squash and pumpkin are always best when they aren’t laden with too much water; the flesh will be firmer, richer in flavour and less inclined to disintegrate.  So, try to get one from a grower or grocer you trust, or spend a little bit more on a supermarket one. You can use any wholegrain you like here but I particularly ...

This recipe is inspired by kuku sabzi, an amazing Persian style frittata packed full of fresh green herbs and aromatic cinnamon, cardamom and cumin. Traditionally the recipe should also contains a few tiny dried rose petals, but those are harder to come by so I’ve left them out of this recipe; feel free to add a sprinkling of these ground ...

WI love cooking with beetroot leaves, it’s such a waste to throw them away!  They taste a little like chard but have sweeter notes and work really well when wilted in warm salads such as this recipe.  You could, of course, use chard or spinach, but if you have beetroot leaves knocking around, give it a go! Serves 2 Ingredients ...

This fresh salad is perfect when fennel is young and tender. Make sure you trim off any tough outer leaves before slicing.  The salad pairs beautifully with grilled oily fish like salmon or mackerel; the gentle acidity, fruitiness and acid in the salad perfectly balancing the rich oils from the fish. You can, of course, swap out the oil and ...

This quick and simple recipe is a great way to use any soft green leaves you may have in the fridge. In the height of summer, there are all sorts leaves available to us so feel free to use the likes of kale, cavolo nero or spinach if you can’t get any chard. The slight bitterness from the leaves balances ...

It's now 8 months since I moved away from the corporate 9-6 world. I ‘d planned, of course, to write a regular blog about my ongoing progress on the path to sustainable self-employment; but I’m afraid I’ve failed miserably at that. Indeed, over the past few months, I’ve learnt to set myself more manageable goals to avoid the inevitable frustration ...

This recipe is perfect for the early summer when cavolo nero or kale is in plentiful supply.  The salty acidity from the cheese, lime and capers works so well with the slightly bitter minerality of the dark green leaves, rich in iron.  The trick here is to add enough of the pasta cooking water to ensure a creamy light sauce ...

Broad beans are delicious. But by the time you’ve removed the larger ones from their tough outer skins, one tends to be left with a fairly modest quantity. So it’s not the kind of vegetable you can expect a whole plate of; instead, dot them through pastas and risottos or use as one of several green vegetables in a light ...

This is a very simple soup recipe that’s delicious served hot or cold.  What makes it special is the balance of sweet, smooth and earthy beetroot and salty, crunchy slightly bitter olives. Recipes are always about balance and I think this hits the nail quite nicely on the head. Dehydrating the olives takes a bit of time but it’s super ...

I’ve been fascinated by Persian cooking for some time now. It’s so wonderfully fragrant and fresh, overflowing with vibrant herbs and warming spices and there’s a balance of sweet and savoury that’s second to none. I’ve cooked a few of Najmieh Batmanglij’s (a true guru of Persian cooking) recipes in recent years and she’s taught me quite a different way ...

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Services

  • Event Catering

      "Alan catered for me a thoughtfully put together menu, totally delicious, for a very special 70th birthday celebration. The…

  • Chef

    Whether it's casual dining or formal dinners, private or corporate events, Alan enjoys tailoring his food to your needs. In January…

  • Food Writer

    Alan has released two cookbooks.  He has also written articles and contributed recipes for various national media.  He now writes…

  • Food Consultant

    Alan regularly advises budding entrepreneurs and start ups on their food business ideas and can offer unequivocal advice and guidance…

  • Cookery Teacher

    Alan runs regular one pot cooking courses at Leiths School of Food and Wine where he initially trained himself. He also…

  • Chef Demonstrations

    Alan is no stranger to public speaking and chef demonstrations. Whether it be festivals, corporate events, private parties, trade shows…

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