Q&A
Trusted By Chefs
The kitchens that put real truffle on the menu, and the people running them. We asked them how they actually use it.
Omar Allibhoy "The Spanish Chef"
“Truffle is such a versatile ingredient that works beautifully with simple dishes such a fried eggs or in other very complex dishes with plenty of different flavours working alongside each other with one goal, taste.”
Reaches for
In their words
What’s your proudest career achievement so far?
I have had countless moments when I’ve felt very proud of what I’ve done or achieved. For example, when I opened my first Tapas Revolution restaurant, or when I received the British Travel & Hospitality Hall of Fame Young Entrepreneur Award. But, to be honest, something that has made me particularly proud more recently was what happened in 2023. I lost the business I had spent the previous 15 years building, but I was able to stay calm, stay focused and start again within just two months. That meant a lot to my family, and at the end of the day, they are the most important thing to me.
If you had to create one signature truffle dish, what would it be and why?
Truffle is such a versatile ingredient that works beautifully with simple dishes, such as a fried egg, as well as with more complex dishes where plenty of different flavours work alongside each other with one goal: taste. At my catering business, we serve a lollipop made with Jamón Ibérico, which wraps a tiny amount of honey, a thin spread of foie gras and finely grated truffle. It’s a bite made in heaven!
What’s your best advice for home chefs cooking with truffles?
Make sure you use it quickly! I have seen friends keeping truffles until they were moody and dry as if they kept forever. What a waste!
After a long day in the kitchen, what’s your favourite meal or snack to wind down with?
A fried egg. In Spain we have them for dinner, not like in Britain which are always for breakfast
What are your favourite Truffle Guys products, and what do you use them on most?
I love the Truffle Dust, which I dust as a seasoning into so many simple things, it brings them up a notch!
Masterchef
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Nisha Parmer
I love the truffle dust on scrambled eggs, mac and cheese, mixed into butter for toast/chicken and also sprinkled over crisps or popcorn! The truffle honey is also superb with a cheeseboard and charcuterie!
Reaches for
In their words
What's your proudest career achievement so far?
Hard question because every achievement has been so different but I think my debut cookbook being published, appearing on BBC1’s Saturday Kitchen, cooking at 10 Downing Street and also cheffing at an event alongside Jamie Oliver at Richard Branson’s estate in Mallorca!
If you had to create one signature truffle dish, what would it be and why?
I love pairing truffle with Asian flavours. There is a Edamame bean and Truffle Gyoza in my book, I think this would be my signature truffle dish.
What's your best advice for home chefs cooking with truffles?
Have a light touch with truffle. Build up the intensity. It behaves differently depending on your meat or veg so add gradually and don’t let the truffle overpower your main ingredient.
After a long day in the kitchen, what's your favourite meal or snack to wind down with?
A big bowl of Pasta! Because it’s quick, comforting, eaten with a fork while binging on a box set.
What are your favourite Truffle Guys products, and what do you use them on most?
I love the truffle dust on scrambled eggs, mac and cheese, mixed into butter for toast/chicken and also sprinkled over crisps or popcorn! The truffle honey is also superb with a cheeseboard and charcuterie!
Cook like they do
Every recipe on the site is built around the same jars these kitchens use.
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