ckbk Blog

A guide to making the most of venison

A guide to making the most of venison

In our latest feature, Louisa Clutterbuck from wild venison supplier Lean & Wild offers an introduction to some of the best ways to make the most of this healthy, sustainable and delicious meat. ckbk users in the UK can save 15% when ordering venison from Lean & Wild.

PromotionRamona AndrewsApril 7, 2026Game, Venison, Meat, Louisa Clutterbuck

Author Profile: Shaun Hill

There are chefs who chase fame, and there are chefs who quietly reshape how food is cooked, served and understood. Shaun Hill belongs firmly in the latter camp. Across more than half a century, he has built a reputation not through spectacle, but through clarity: of flavor, of thought, and of purpose. Ramona Andrews caught up with him to look back on a magnificent career.

Author ProfileRamona AndrewsApril 7, 2026Shaun Hill, Robert Carrier, Great Dishes of the World, Shaun Hill's Cookery Book, Cooking at the Merchant House, How To Cook Better, Leaves from the Walnut Tree, The Food and Cooking of Finland, Anya Hill

Newsletter: 🌿 Fresh spring foraging + cooking across Spain with Hemingway 🇪🇸

Newsletter: 🌿 Fresh spring foraging + cooking across Spain with Hemingway 🇪🇸

For Scottish chef Clare Coghill, spring is when the landscape around her on the Isle of Skye bursts with new life, and is the perfect time for foraging. As she puts it:

‘We call Spring ‘an t-earrach’ which literally means for plants to spring forth from the ground. And the ground is exactly where I look when I start foraging for the year.’

ckbk newsletterckbkMarch 28, 2026Foraging, Cocktails, Spain, Hemingway, Cauliflower, Citrus, Lemons

An t-earrach – Spring on the Isle of Skye

An t-earrach – Spring on the Isle of Skye

Chef Clare Coghill runs Café Cùil on the Isle of Skye. She is a native, born and bred on the Scottish island, where her family have run a hotel for more than 100 years. Skye is blessed with ane exceptional range of seasonal local produce, and at Café Cùil, Clare and here team make the most of this, including foraging for wild ingredients which grow locally. If you have never tried a wild gorse flapjack (or latte) you don’t know what you are missing.

Discover ckbkSusan LowMarch 23, 2026Clare Coghill, Foraging, Wild Garlic, Gorse, Scotland, Skye

15 Top Technical Tips for Baking a Cake

15 Top Technical Tips for Baking a Cake

Pastry chef Luciana Corrêa has scoured ckbk’s collection of baking titles for top tips from experienced bakers to help you reliably achieve the best results with your cakes. Read below for her 15 key tips for cake making, and watch out for more culinary tips in future articles in this series.

EducationSusan LowMarch 19, 2026Baking, Cake, Luciana Correa

Tales from the Chopping Board: Triple Umami Potatoes

Tales from the Chopping Board: Triple Umami Potatoes

In this latest in our occasional series of articles from ckbk subscribers, we feature this contribution from Anthony Humpage, an enthusiastic cook and YouTuber with a particular fondness for the cooking of Japan. Here he describes the genesis of one of his own favorite creations, ‘triple umami potatoes’.

From the Chopping BoardSusan LowFebruary 27, 2026Dashi and Umami, Umami

Author Q&A: Jennifer McLagan, author of Odd Bits

Jennifer McLagan has received multiple James Beard awards for cookbooks which dare to step outside the norm. To celebrate the addition of Odd Bits to ckbk, we spoke to the author about her unique approach to cookbook writing, her favorite ways with offal, and the culinary delights of Paris.

Author ProfileSusan LowFebruary 24, 2026Jennifer McLagan, Odd BIts, Offal, Nose to Tail, Meat

Behind the Cookbook: Ramadan Express—Memory, Migration and the Modern Ramadan Table

Behind the Cookbook: Ramadan Express—Memory, Migration and the Modern Ramadan Table

Lebanese cook Lina Saad’s first cookbook, Land of White, which featured the cooking of her homeland, won a World Gourmand Cookbook award. Her second cookbook, Ramadan Express, has just been added to ckbk.

Around the world, starting on Tuesday 17th February, Muslims will observe a fast during daylight hours to mark the holy month of Ramadan. In this feature, Lina tells of her own personal experience of Ramadan, and how the dishes she brings together in Ramadan Express, eaten either in the evening after the fast breaks, or in the early morning before it begins, are central to the ritual of Ramadan for her family.

Behind the CookbookSusan LowFebruary 16, 2026Lina Saad, Ramadan Express, Ramadan, Holiday menus

Celebrate Lunar New Year 2026 with dumplings, noodles and more...

Celebrate Lunar New Year 2026 with dumplings, noodles and more...

To welcome the Year of the Fire Horse, which begins on February 17, we’re diving chopsticks-first into the delicious traditions of Chinese New Year with Judi Rose, author of To Life!

Holiday MenuSusan LowFebruary 9, 2026Lunar New Year, Chinese New Year, China, Dumplings, Noodles, Judi Rose, Yan-kit So, To Life!

Consuming Passions: Mustard Oil

Consuming Passions: Mustard Oil

Mustard oil is to Bangladeshi food what olive oil is to Italian food. As a person of Bangladeshi origin it is almost unthinkable not to include mustard oil in my cooking repertoire and belongs to the far end of the spectrum of cooking oils—intense and bold in flavour, it has a high smoking point and also features heavily in Indian regional cooking such as Punjabi, South India and West Bengal.

Consuming passionsSusan LowFebruary 6, 2026Dina Begum, Mustard, Mustard Oil, India, Bangladesh, Spices

Author Profile: David Thompson, author of Classic Thai Cuisine

Australian chef David Thompson’s critically acclaimed cookbooks on Thai cuisine, together with his hugely successful high-end Thai restaurants, have been instrumental bringing the range and diversity of Thai cuisine to an international audience. This week we are delighted to add David’s first cookbook, Classic Thai Cuisine, to ckbk’s collection. In this latest author profile, fellow Australian chef and long time friend Roberta Muir talks to David about his career, his influences, and the in depth research which has gone into his cookbooks.

Author ProfileSusan LowFebruary 2, 2026David Thompson, Roberta Muir, Classic Thai Cuisine, Thailand