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Walters famous Lemon Tarte

A Michelin Star Chef Tarte Au Citron! From the pastry to the filling to the topping. Chef Walter Trupp shows you a Lemon Tart recipe from when he worked as a head chef at Marco Pierre White's Michelin Star restaurant. Get ready for a guide to...

The perfect class for Meat Lovers!

Meats A to Z Masteclass The Meats A to Z class is a perfect class for Meats Lovers. Just like expensive wine, there are a few things to know about selecting your meat! The class starts with a market tour where you will visit Gary the Butcher...

Cook with Passion & Cooking Techniques

Cooking, cooking and more cooking! Some love to cook, like my husband Walter Trupp. At Trupp The Chefs Table you not only learn to cook, you learn to cook with passion and cooking techniques. Cooking since the age of 14 years old, Walter shares a wealth...

Food art Trupp- The Chefs Table cooking school

Food Art and Raw Talent by Anna Jane Trupp

Raw Talent- Walter Trupp When it comes to cooking, my husband Walter Trupp is pure and raw talent! Some may claim they have made you successful or even pushed you up a hill, before you reach your full potential. Raw talent and human potential belong to...

Choosing your fish by Walter Trupp

Choosing your fish by Walter Trupp

  Fish in cooking is unabashedly unique. It is elegant, luxurious and sophisticated like no other ingredient in the kitchen.  It`s a tragedy that it is often so misunderstood by chef's, home cooks and fishmongers. Fish is the favorite ingredient of most great chefs because of its...

Fruit and Veg Trupp The Chef's Table

A note from Walter Trupp on choosing ingredients

  The greatest challenge for the passionate home cook is to obtain top quality produce. Did you ever see a top chef sourcing their ingredients from a supermarket? This would equate to career suicide! The reasons are clear as supermarkets are the worst place to obtain...

Slow Cooking by Walter Trupp

Slow Cooking by Walter Trupp

Coming home after a long working day, opening the oven door and pulling out a sensational meal that creates no dirty dishes, makes the best leftovers. It is also cheap and is easily done with the simple method of slow cooking. Slow cooking is braising and...

Roast lamb rack with forgotten vegetables and dried fruit condiment

Roast Lamb Rack With Forgotten Vegetables & Dried Fruit Condiment

    This recipe of Walters is good for Autumn time using seasonal vegetables like Jeruslam Architchoke and fennel to accompany a roasted rack of lamb. The  dried fruit condiment adds a delicate sweetness and chewiness to compliment this fabulous dish.   Ingredients for the lamb 1 lamb rack fat cap...

Salmon & Dory Supreme with Cavior veloute

Salmon and Dory Supreme with Caviar Veloute

  This recipe is from Walters class- "Signature Dishes from the best restaurants around the world." Every famous restaurant has its own unique signature dish. All the dishes are designed so you can recreate them in your own home kitchen with ease. Surprise your guests at your...

Hachis Parmentier (Left over pie)

“Hachis Parmentier” (Left over pie)

  We all love a bit of pie! It is an easy heart warming and nutritious meal. Since it is a left over pie you can of course add other left over’s like other vegetables or sausages. A versatile dish, if you want to make this dish...

White Chocolate Mousse

White Chocolate mousse with Drunken Plums

  A perfect share for two for Valentines Day! You cannot go wrong with serving up a chocolate mousse for a special romantic home  dinner on Valentines Day. If you are dining in, try this simple to make White Chocolate Mousse with  Drunken Plums to add some...

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