The Bureau of Taste

Nicola Lando - Sous Chef Founder

  • Pistachio ice cream gelato recipe, with chopped pistachios using ice cream stabiliser to make it ultra smooth

    Pistachio Ice Cream Recipe

    • 4-6 hours

    • Intermediate

  • Christmas Millefeuille Recipe
  • Food Gifts on James Martin's Saturday Morning

    Food Gifts on James Martin's Saturday Morning

  • What is panettone, the best panettone to buy for Christmas a buyers guide

    How To Find The Best Panettone

  • Christmas Spiced Nuts Recipe
  • Your Christmas Food Gifts Sorted

    Your Christmas Food Gifts Sorted

  • sticky rice

    How To Make Sticky Rice In A Rice Cooker

  • Best Pans for Induction Hob: A Buyer’s Guide

    Best Pans for Induction Hob: A Buyer’s Guide

  • Loison Italian panettone buy

    Loison Top Line: Some of The Best Panettone You'll Taste

  • Ghost Rice Mould Picture

    What to cook with this Halloween

  • Lakrids Liquorice Advent Calendar 2019 Lifestyle Pack Shot Candles and Table

    The Advent Calendar That Liquorice Lovers Dream About

  • Should I buy a Fermentation Jar kit? My Week with Masontops, Reviewed

    Should I buy a Fermentation Jar kit? My Week with Masontops, Reviewed

  • Lime-Spiced Griddled Chicken Thighs

    Lime-Spiced Griddled Chicken Thighs

    • Easy

  • Ethopian-style Spiced Lentils
  • Baharat-Spiced Squash & Chickpea Filo Pie

Nicola Lando - Sous Chef Founder

Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.

Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.

Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.

Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).