Talk Eat Laugh

Name: Talk Eat Laugh
Address: Salisbury, GB
Telephone: +447442499880
Price range: $$$

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Talk Eat Laugh

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We cook healthy food in clients' own homes. Also Pop Up Restaurants. We love what we do. Try us out.

09/07/2026

As an old school chef, who first learned to cook in my mother’s and grandmother’s kitchen, wasting food actually hurts me. If ever I have to throw something out before every last use has been extracted from it, I feel a twinge of regret.

Making a stock, even if it’s only a quick stock like this, extracts flavour from something that we don’t want to eat. Who wants to eat a fish head? Not me. However the flavour in the prawn head can be extracted and used to enhance a dish.

The depth of flavour in the risotto will be greatly enhanced by the quick white wine and prawn head stock.

07/07/2026

What chefs eat. Making a bit of lunch before I go into the kitchen to train a performance chef.

Food does not need to be complicated. Food can be fun, quick and taste amazing.

Stir fried couscous knocked up in minutes.

06/07/2026

You can over complicate food.

Want crispy skin, touch of flour, into hot oil.

When the pan is the right temperature the surface crisps up but the flour that falls off the fish doesn’t burn.

05/07/2026

Good enough for the cooks from Tudor times, good enough for me.

Adding a depth of flavour (which we now call umami) to the milk with the oils from bay, onion and celery. The oils in these ingredients are easily absorbed into the dairy fat in the milk.

Then on to making cheese sauce. The infused milk jump starts the flavour so the sauce can have the sensation of being really cheesy with only a small amount of cheese.

Tricks of the trade.

03/07/2026

Come on England.

02/07/2026

Also what chefs eat.

Busy, busy day in the kitchen. Lunch was airfried, yellow sticker, cheese and onion rolls with extra cheese (Gruyère), extra pepper, served on a Tupperware lid. With a large iced latte to quench the kitchen thirst.

In case you are interested the only thing worse than the kitchen thirst is the desert thirst.

01/07/2026

Ladies and gentlemen we have a winner.

Fills my heart with joy when we get a winner. All those years of training, experience plus creativity and meticulous recipe adaptation can result in something amazing or awful. Today the result was something that is not only close to the classic dish, it’s actually better.

Low fat, great texture, fabulous taste and looks a bit like a b**b. Can you say that in insta? I guess I’ll find out when my account gets shut down.

Toffee muffins with a bit of sticky. A riff on the classic sticky toffee pudding.

30/06/2026

First job of the day. Preparing walls for the plasterer.

What performance chefs do in the off season.

Now on to recipe development!

29/06/2026

Recipe development not going to plan.

A classic chef fail. Making marshmallows went very wrong. I know the technique, I understand the food science, I have the correct equipment and the correct ingredients.

Despite all this, I wing it with the incorrect equipment, because I’m too lazy to dig out the stand mixer.

The resulting mess was almighty. Splattered 121°c sugar syrup all over the work surfaces and floor. And instead of marshmallows I had a sticky unaerated glue.

27/06/2026

Recipe development today. Tasting multiple iterations of subtly different recipes. Most of them sweet, so my teeth are itching with plaque.

Nice little halloumi butty to reset my taste buds.

Address

Salisbury

Telephone

+447442499880

Website

http://TalkEatLaugh.com/

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