The Bureau of Taste

Nicola Lando - Sous Chef Founder

  • How To Cook With Matcha: 4 Great Recipe Ideas

    How To Cook With Matcha: 4 Great Recipe Ideas

    • Ramen Egg (Nitamago) Recipe

      Ramen Egg (Nitamago) Recipe

      • 4 hours

      • Easy

    • Easy Tonkotsu Ramen Recipe

      Easy Tonkotsu Ramen Recipe

      • 10 hours

      • Easy

    • Yuzu Sorbet Recipe

      Yuzu Sorbet Recipe

      • 1 hour 35 with added setting time

      • Intermediate

    • Eggs Benedict With 'Nduja Hollandaise Recipe

      Eggs Benedict With 'Nduja Hollandaise Recipe

      • 25 minutes

      • Easy

    • How To Make Tabbouleh Salad With Pomegranate Molasses Dressing

      How To Make Tabbouleh Salad With Pomegranate Molasses Dressing

      • 30 minutes

      • Easy

    • How To Make A Tasting Menu At Home

      How To Make A Tasting Menu At Home

      November 8th, 2019
    • 6 New Ingredients You Probably Haven't Tried

      6 New Ingredients You Probably Haven't Tried

      November 1st, 2019
    • The Buyer's Guide To Induction Pans

      The Buyer's Guide To Induction Pans

      October 23rd, 2019
    • Lakrids Liquorice Advent Calendar 2019 Lifestyle Pack Shot Candles and Table

      The Advent Calendar That Liquorice Lovers Dream About

      October 17th, 2019
    • Home Smoking: Choosing A Food Smoker

      Home Smoking: Choosing A Food Smoker

      August 28th, 2019
    • Dried Mushrooms Guide: Everything To Know & How To Cook With Them

      Dried Mushrooms Guide: Everything To Know & How To Cook With Them

      • How To Look After Your Chopping Board

        How To Look After Your Chopping Board

        July 15th, 2019
      • What Are The Benefits Of Seaweed And How Can You Use It In Your Cooking?

        What Are The Benefits Of Seaweed And How Can You Use It In Your Cooking?

        July 10th, 2019
      • Smoky Chipotle Chilli & Lime Fudge Recipe

        Smoky Chipotle Chilli & Lime Fudge Recipe

        • 24 hours

        • Easy

      Nicola Lando - Sous Chef Founder

      After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.