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MARRY ME MASH 🥔✨ Recipe below ⬇️ @cud_cooks x @robertwelchuk AD This is the ultimate recipe for luxurious mashed potato. Ultra-smooth, buttery, garlic-thyme infused, finished with white pepper and nutmeg. Make no mistake - this is pure indulgence, and it will make your guests so silent at the table. Marry Me Mash: Peel and cube 1kg Maris Piper potatoes. Add to cold salted water, bring to the boil, then simmer gently until completely tender. Drain and leave to steam dry for 20-30 minutes (this step is key for texture). Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse. Strain and keep warm. Pass the dried potatoes through a ricer, then fold through 150g melted butter. For extra smoothness, push through a fine mesh sieve. Add the warm infused cream one ladle at a time until silky and smooth but still holding its shape. Season with fine salt, white pepper and a small grating of nutmeg. Taste and adjust. Bonus recipe - Braised Short Rib (perfect with this mash): Season 3-4 large beef short ribs generously with salt and pepper and sear in a hot casserole pot with 1 tbsp oil until deeply browned. Remove. In the same pot soften 1 diced onion, 2 diced celery sticks and 2 diced carrots. Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs and 2 bay leaves. Deglaze with 500ml red wine, reduce slightly, then add enough beef stock (around 750ml-1L) to fully submerge the ribs. Return the ribs, cover and cook at 130°C for 4 hours until spoon tender. Remove the ribs, strain and remove the fat from the sauce (use a separator jug if you have one). Pass through a fine sieve and then reduce it until glossy and thick enough to coat the back of a spoon. Return the ribs to the sauce and baste. Silky mash. Sticky, rich beef. Absolute comfort food - elevated. #mash #potato #recipe #shortrib #cooking
6.71M
363K
1.23K
8mo ago
robertwelchuk
MARRY ME MASH 🥔✨ Recipe below ⬇️ @cud_cooks x @robertwelchuk AD This is the ultimate recipe for luxurious mashed potato. Ultra-smooth, buttery, garlic-thyme infused, finished with white pepper and nutmeg. Make no mistake - this is pure indulgence, and it will make your guests so silent at the table. Marry Me Mash: Peel and cube 1kg Maris Piper potatoes. Add to cold salted water, bring to the boil, then simmer gently until completely tender. Drain and leave to steam dry for 20-30 minutes (this step is key for texture). Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse. Strain and keep warm. Pass the dried potatoes through a ricer, then fold through 150g melted butter. For extra smoothness, push through a fine mesh sieve. Add the warm infused cream one ladle at a time until silky and smooth but still holding its shape. Season with fine salt, white pepper and a small grating of nutmeg. Taste and adjust. Bonus recipe - Braised Short Rib (perfect with this mash): Season 3-4 large beef short ribs generously with salt and pepper and sear in a hot casserole pot with 1 tbsp oil until deeply browned. Remove. In the same pot soften 1 diced onion, 2 diced celery sticks and 2 diced carrots. Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs and 2 bay leaves. Deglaze with 500ml red wine, reduce slightly, then add enough beef stock (around 750ml-1L) to fully submerge the ribs. Return the ribs, cover and cook at 130°C for 4 hours until spoon tender. Remove the ribs, strain and remove the fat from the sauce (use a separator jug if you have one). Pass through a fine sieve and then reduce it until glossy and thick enough to coat the back of a spoon. Return the ribs to the sauce and baste. Silky mash. Sticky, rich beef. Absolute comfort food - elevated. #mash #potato #recipe #shortrib #cooking
GLAZED ROAST DUCK / ORANGE SAUCE 🍊🦆✨ @cud_cooks x @robertwelchuk AD Crisp skin, pink breast, slow-cooked legs, and a glossy spiced glaze - finished with a rich orange sauce flambéed with Grand Marnier. A stunning winter centrepiece. RECIPE ⬇️ Salt a 2.2kg whole duck all over and leave uncovered in the fridge overnight. Break it down into the legs, wing tips, and crown (two breasts together), and score the breast skin (don’t cut the meat). Roast the legs & wing tips at 150°C for 1 hour until tender. Whilst they are cooking, make the glaze: In a pan combine 1 cinnamon stick, 2 star anise, 4cm sliced ginger, 2 tbsp brown sugar, 2 tbsp honey, zest of 1 orange, 2 tbsp white wine vinegar, 2 tbsp soy sauce, 200ml orange juice. Bring to a boil and reduce until thick, glossy, and able to coat a spoon. Remove the legs and increase the oven to 210°C. Add legs, wing tips and crown to a 316 Series Low Casserole pan. Brush with glaze → roast 10 mins, glaze again → roast 10 mins, glaze again → roast final 10 mins. Keep an eye on the breast and remove once it hits 50°C internal (rising to ~55°C as it rests), and rest uncovered in a warm place (e.g. a warming oven)/ Whilst resting, make the orange sauce. In a pan, melt 30g butter and soften 2 sprig rosemary and 2 sprigs thyme. Add 150ml Grand Marnier and flambée. Add 500ml chicken stock, 1 tbsp honey, 1 tsp Dijon mustard, 150ml orange juice, and simmer for 15 minutes. Strain, and finish with butter and season with salt & pepper. Add a cornflour slurry (1 tsp cornflour + 1 tbsp water to start) - add more as needed. Sauce should be glossy and lightly thickened, not gloopy. Stir in 1–2 oranges, segmented. #roast #duck #oranges #recipe #cooking #christmas #dinner Carve the rested duck and spoon over the orange sauce and finish with extra orange segments.
2.46M
78.3K
713
11mo ago
robertwelchuk
GLAZED ROAST DUCK / ORANGE SAUCE 🍊🦆✨ @cud_cooks x @robertwelchuk AD Crisp skin, pink breast, slow-cooked legs, and a glossy spiced glaze - finished with a rich orange sauce flambéed with Grand Marnier. A stunning winter centrepiece. RECIPE ⬇️ Salt a 2.2kg whole duck all over and leave uncovered in the fridge overnight. Break it down into the legs, wing tips, and crown (two breasts together), and score the breast skin (don’t cut the meat). Roast the legs & wing tips at 150°C for 1 hour until tender. Whilst they are cooking, make the glaze: In a pan combine 1 cinnamon stick, 2 star anise, 4cm sliced ginger, 2 tbsp brown sugar, 2 tbsp honey, zest of 1 orange, 2 tbsp white wine vinegar, 2 tbsp soy sauce, 200ml orange juice. Bring to a boil and reduce until thick, glossy, and able to coat a spoon. Remove the legs and increase the oven to 210°C. Add legs, wing tips and crown to a 316 Series Low Casserole pan. Brush with glaze → roast 10 mins, glaze again → roast 10 mins, glaze again → roast final 10 mins. Keep an eye on the breast and remove once it hits 50°C internal (rising to ~55°C as it rests), and rest uncovered in a warm place (e.g. a warming oven)/ Whilst resting, make the orange sauce. In a pan, melt 30g butter and soften 2 sprig rosemary and 2 sprigs thyme. Add 150ml Grand Marnier and flambée. Add 500ml chicken stock, 1 tbsp honey, 1 tsp Dijon mustard, 150ml orange juice, and simmer for 15 minutes. Strain, and finish with butter and season with salt & pepper. Add a cornflour slurry (1 tsp cornflour + 1 tbsp water to start) - add more as needed. Sauce should be glossy and lightly thickened, not gloopy. Stir in 1–2 oranges, segmented. #roast #duck #oranges #recipe #cooking #christmas #dinner Carve the rested duck and spoon over the orange sauce and finish with extra orange segments.
PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD Autumn is officially here, and this is one of my favourite ways to cook chicken - really crisp, golden skin over creamy butter beans cooked with leek, tarragon, and all of the caramelised chicken juices from the pan. The entire dish is made in the Robert Welch 316 Series Frying Pan, from cooking the chicken to going straight back onto the hob for the beans. I used Robert Welch Professional Knives for all the prep. Full online recipe link in my bio! RECIPE (serves 2) Pat 2 skin-on chicken supremes dry and season generously with salt. Heat the frying pan over a medium heat, perform the drop test, then add 1 tbsp olive oil. Add the chicken skin-side down and cook for 6-8 minutes until deeply golden and crisp Turn the chicken, then add 30g butter, 3 crushed garlic cloves and 4-5 sprigs of thyme. Once foaming, baste the chicken for 1-2 minutes, then transfer the chicken to a roasting tray and put in a 200°C fan oven for 10-15 minutes until cooked through. Remove and rest Leave around 1 tbsp of the chicken fat and all the caramelised pan juices behind. Add 2 finely sliced shallots and 1 finely sliced leek with a pinch of salt and cook gently for 5-7 minutes until softened. Add 2 sliced garlic cloves and cook for another minute Add 2 x 400g jars of good quality butter beans, 200ml chicken stock, and 1 tbsp Dijon mustard. Bring to a gentle simmer, then crush some of the beans into the stock to thicken it Turn the heat down and stir through 75g crème fraîche and 15-20g finely grated Parmesan. Once creamy, fold through 2 tbsp fresh tarragon and season with salt and plenty of black pepper Spoon the beans generously onto a plate, place the rested chicken on top and finish with Parmesan and cracked black pepper #chicken #butterbeans #cooking #recipe #autumn
1.63M
37.4K
355
2mo ago
robertwelchuk
PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD Autumn is officially here, and this is one of my favourite ways to cook chicken - really crisp, golden skin over creamy butter beans cooked with leek, tarragon, and all of the caramelised chicken juices from the pan. The entire dish is made in the Robert Welch 316 Series Frying Pan, from cooking the chicken to going straight back onto the hob for the beans. I used Robert Welch Professional Knives for all the prep. Full online recipe link in my bio! RECIPE (serves 2) Pat 2 skin-on chicken supremes dry and season generously with salt. Heat the frying pan over a medium heat, perform the drop test, then add 1 tbsp olive oil. Add the chicken skin-side down and cook for 6-8 minutes until deeply golden and crisp Turn the chicken, then add 30g butter, 3 crushed garlic cloves and 4-5 sprigs of thyme. Once foaming, baste the chicken for 1-2 minutes, then transfer the chicken to a roasting tray and put in a 200°C fan oven for 10-15 minutes until cooked through. Remove and rest Leave around 1 tbsp of the chicken fat and all the caramelised pan juices behind. Add 2 finely sliced shallots and 1 finely sliced leek with a pinch of salt and cook gently for 5-7 minutes until softened. Add 2 sliced garlic cloves and cook for another minute Add 2 x 400g jars of good quality butter beans, 200ml chicken stock, and 1 tbsp Dijon mustard. Bring to a gentle simmer, then crush some of the beans into the stock to thicken it Turn the heat down and stir through 75g crème fraîche and 15-20g finely grated Parmesan. Once creamy, fold through 2 tbsp fresh tarragon and season with salt and plenty of black pepper Spoon the beans generously onto a plate, place the rested chicken on top and finish with Parmesan and cracked black pepper #chicken #butterbeans #cooking #recipe #autumn
FRENCH ONION CHICKEN 🍗🧅 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD French onion soup meets roast chicken, and it might be one of my favourite autumn dinners! A whole spatchcock chicken roasted over a bed of deeply caramelised onions in a rich white wine, garlic and thyme sauce, finished with a generous amount of Gruyere cheese grilled until golden, bubbling and deliciously melty. Perfect served with mash. I used the Robert Welch Professional Knives throughout the prep, alongside the 316 Series Frying Pan for all the cooking. Full online recipe link in my bio! RECIPE (serves 4) Thinly slice 5 large brown onions (approximately 1-1.25kg). Heat 40g butter and 1 tbsp olive oil in a large ovenproof pan (I used the Robert Welch 316 Series Frying Pan), add the onions with a generous pinch of salt and cook gently for 45mins-1 hour or until deeply golden, sweet and caramelised Add 4 sliced garlic cloves and 4 sprigs of thyme, cooking for another minute. Stir through 1 tbsp plain flour, then pour in 150ml dry white wine, scraping the bottom of the pan, and reduce by half Add 300ml beef stock, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard and 2 bay leaf. Simmer for 5 minutes until slightly thickened, then season to taste Pat a 1.6-1.8kg chicken dry and spatchcock using Robert Welch kitchen scissors. Mix 30g softened butter with 3 grated garlic cloves, 1 tsp fresh thyme leaves, salt and pepper. Carefully spread the butter underneath the chicken skin, then rub the outside with 2 tbsp olive oil and season generously with salt and pepper Place the chicken skin-side up on the bed of caramelised onions and roast at 200°C fan for approximately 45-60 minutes, until deeply golden and cooked through Scatter 200g grated Gruyere over the onions surrounding the chicken, leaving the crispy skin exposed. Grill for 2-4 minutes until the cheese is melted, bubbling and golden. Keep an eye for burning! #cooking #frenchonion #chicken #dinner #recipe Rest for 10 minutes, then finish with fresh thyme and black pepper. Carve and serve with buttery mashed potatoes and plenty of the cheesy French onion gravy
1.38M
59.8K
533
1w ago
robertwelchuk
FRENCH ONION CHICKEN 🍗🧅 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD French onion soup meets roast chicken, and it might be one of my favourite autumn dinners! A whole spatchcock chicken roasted over a bed of deeply caramelised onions in a rich white wine, garlic and thyme sauce, finished with a generous amount of Gruyere cheese grilled until golden, bubbling and deliciously melty. Perfect served with mash. I used the Robert Welch Professional Knives throughout the prep, alongside the 316 Series Frying Pan for all the cooking. Full online recipe link in my bio! RECIPE (serves 4) Thinly slice 5 large brown onions (approximately 1-1.25kg). Heat 40g butter and 1 tbsp olive oil in a large ovenproof pan (I used the Robert Welch 316 Series Frying Pan), add the onions with a generous pinch of salt and cook gently for 45mins-1 hour or until deeply golden, sweet and caramelised Add 4 sliced garlic cloves and 4 sprigs of thyme, cooking for another minute. Stir through 1 tbsp plain flour, then pour in 150ml dry white wine, scraping the bottom of the pan, and reduce by half Add 300ml beef stock, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard and 2 bay leaf. Simmer for 5 minutes until slightly thickened, then season to taste Pat a 1.6-1.8kg chicken dry and spatchcock using Robert Welch kitchen scissors. Mix 30g softened butter with 3 grated garlic cloves, 1 tsp fresh thyme leaves, salt and pepper. Carefully spread the butter underneath the chicken skin, then rub the outside with 2 tbsp olive oil and season generously with salt and pepper Place the chicken skin-side up on the bed of caramelised onions and roast at 200°C fan for approximately 45-60 minutes, until deeply golden and cooked through Scatter 200g grated Gruyere over the onions surrounding the chicken, leaving the crispy skin exposed. Grill for 2-4 minutes until the cheese is melted, bubbling and golden. Keep an eye for burning! #cooking #frenchonion #chicken #dinner #recipe Rest for 10 minutes, then finish with fresh thyme and black pepper. Carve and serve with buttery mashed potatoes and plenty of the cheesy French onion gravy
MARINATED GRILLED CHICKEN // MOJO ROJO 🔥 Recipe below ⬇️ @ed.cudlipp x @robertwelchuk AD One of my favourite ways to cook chicken in summer. A whole chicken broken down, marinated overnight in yoghurt, lemon, garlic and spices (the yoghurt tenderises the meat beautifully), then grilled low and slow over charcoal and served with an outrageous mojo rojo made from charred peppers, chilli and almonds. Big flavour, simple technique, proper BBQ food. Chicken: Take 1 whole chicken (approx. 1.8-2kg) and, using Robert Welch professional knives, break it down into breasts, legs and wings (save the carcass for stock). For the marinade, mix 200g Greek yoghurt, 3 tbsp olive oil, 6 grated garlic cloves, zest and juice of 2 lemons, 2 tsp paprika, 2 tsp cumin, 2 tsp oregano, 2 tbsp honey, 2 tsp fine salt and 1 tsp black pepper. Coat the chicken thoroughly and marinate for at least 3 hours, ideally overnight. Mojo rojo: Char 4 long sweet red peppers over the BBQ until blackened all over, then peel off the skins. Add to a blender with 4 red chillies, 5 garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, 2 tbsp red wine vinegar, 2tbsp lemon juice, 75g almonds (for body and texture), 120ml olive oil and 1 tsp salt. Blend until smooth. To cook: Build a nice even bed of charcoal and keep the heat relatively low - no raging inferno. Cook the breasts for about 10 mins, the legs for 20–30 mins, turning regularly until beautifully charred and cooked through. Burn a couple of lemon halves alongside. To serve: Spread the mojo rojo onto a plate, top with the chicken, finish with fresh coriander, sliced chilli and the burnt lemon. Smoky, juicy, spicy, bright. Unreal. #chicken #cooking #bbq #grill #summer
637K
16.1K
165
5mo ago
robertwelchuk
MARINATED GRILLED CHICKEN // MOJO ROJO 🔥 Recipe below ⬇️ @ed.cudlipp x @robertwelchuk AD One of my favourite ways to cook chicken in summer. A whole chicken broken down, marinated overnight in yoghurt, lemon, garlic and spices (the yoghurt tenderises the meat beautifully), then grilled low and slow over charcoal and served with an outrageous mojo rojo made from charred peppers, chilli and almonds. Big flavour, simple technique, proper BBQ food. Chicken: Take 1 whole chicken (approx. 1.8-2kg) and, using Robert Welch professional knives, break it down into breasts, legs and wings (save the carcass for stock). For the marinade, mix 200g Greek yoghurt, 3 tbsp olive oil, 6 grated garlic cloves, zest and juice of 2 lemons, 2 tsp paprika, 2 tsp cumin, 2 tsp oregano, 2 tbsp honey, 2 tsp fine salt and 1 tsp black pepper. Coat the chicken thoroughly and marinate for at least 3 hours, ideally overnight. Mojo rojo: Char 4 long sweet red peppers over the BBQ until blackened all over, then peel off the skins. Add to a blender with 4 red chillies, 5 garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, 2 tbsp red wine vinegar, 2tbsp lemon juice, 75g almonds (for body and texture), 120ml olive oil and 1 tsp salt. Blend until smooth. To cook: Build a nice even bed of charcoal and keep the heat relatively low - no raging inferno. Cook the breasts for about 10 mins, the legs for 20–30 mins, turning regularly until beautifully charred and cooked through. Burn a couple of lemon halves alongside. To serve: Spread the mojo rojo onto a plate, top with the chicken, finish with fresh coriander, sliced chilli and the burnt lemon. Smoky, juicy, spicy, bright. Unreal. #chicken #cooking #bbq #grill #summer
LAMB SHANK PIE 🥧 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD The ultimate autumn pie! Lamb shanks slowly braised in red wine, rosemary and thyme until falling apart, then shredded with golden mushrooms, carrots, fresh parsley and a rich red wine gravy. All encased in crisp shortcrust pastry with a deeply golden puff pastry lid. I used the Robert Welch 316 Series Low Casserole to braise the lamb, the 316 Series Stainless Frying Pan for the vegetables and Robert Welch Professional Knives for all the prep. Full online recipe linked in my bio! RECIPE (serves 6–8) 1. Season 4 lamb shanks generously with salt and pepper. Heat 2 tbsp olive oil in a casserole over medium-high heat and brown on all sides for 8–10 mins. Remove and set aside. 2. Add 2 diced onions, 2 diced carrots and 2 diced celery sticks. Cook for 8–10 mins, then add 2 tbsp tomato purée and cook for another 2 mins. 3. Pour in 500ml red wine and reduce by at least half. Add 750ml beef/lamb stock, 1 tbsp Worcestershire sauce, 1 tbsp redcurrant jelly, 1 halved garlic bulb, 3 rosemary sprigs, 6 thyme sprigs, 3 bay leaves and a handful of black peppercorns. 4. Return the lamb, cover and braise at 160°C fan for 3–3.5 hours until falling apart. Remove the lamb, then strain and reduce the braising liquid into a rich, glossy gravy. 5. Shred the lamb, reserving one clean bone. Fry 250g quartered chestnut mushrooms in butter until golden and blanch 2 chopped carrots until tender. Combine with the lamb, chopped flat-leaf parsley and enough gravy to generously coat. Reserve some gravy for serving and cool completely. 6. Line a deep 25cm pie tin with shortcrust pastry and blind bake at 190°C fan until lightly golden. Brush inside with egg wash and bake for another 2 mins to seal. 7. Add the cold filling, stand the reserved bone upright in the centre and cover with puff pastry. Crimp the edges, decorate, egg wash and chill for at least 20 mins. 8. Bake at 200°C fan for 20 mins, then reduce to 180°C fan for 40–50 mins until deeply golden and piping hot. Rest for 20 mins before slicing and serve with the reserved red wine gravy. #lamb #pie #cooking #recipe #autumn
505K
17.9K
286
1mo ago
robertwelchuk
LAMB SHANK PIE 🥧 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD The ultimate autumn pie! Lamb shanks slowly braised in red wine, rosemary and thyme until falling apart, then shredded with golden mushrooms, carrots, fresh parsley and a rich red wine gravy. All encased in crisp shortcrust pastry with a deeply golden puff pastry lid. I used the Robert Welch 316 Series Low Casserole to braise the lamb, the 316 Series Stainless Frying Pan for the vegetables and Robert Welch Professional Knives for all the prep. Full online recipe linked in my bio! RECIPE (serves 6–8) 1. Season 4 lamb shanks generously with salt and pepper. Heat 2 tbsp olive oil in a casserole over medium-high heat and brown on all sides for 8–10 mins. Remove and set aside. 2. Add 2 diced onions, 2 diced carrots and 2 diced celery sticks. Cook for 8–10 mins, then add 2 tbsp tomato purée and cook for another 2 mins. 3. Pour in 500ml red wine and reduce by at least half. Add 750ml beef/lamb stock, 1 tbsp Worcestershire sauce, 1 tbsp redcurrant jelly, 1 halved garlic bulb, 3 rosemary sprigs, 6 thyme sprigs, 3 bay leaves and a handful of black peppercorns. 4. Return the lamb, cover and braise at 160°C fan for 3–3.5 hours until falling apart. Remove the lamb, then strain and reduce the braising liquid into a rich, glossy gravy. 5. Shred the lamb, reserving one clean bone. Fry 250g quartered chestnut mushrooms in butter until golden and blanch 2 chopped carrots until tender. Combine with the lamb, chopped flat-leaf parsley and enough gravy to generously coat. Reserve some gravy for serving and cool completely. 6. Line a deep 25cm pie tin with shortcrust pastry and blind bake at 190°C fan until lightly golden. Brush inside with egg wash and bake for another 2 mins to seal. 7. Add the cold filling, stand the reserved bone upright in the centre and cover with puff pastry. Crimp the edges, decorate, egg wash and chill for at least 20 mins. 8. Bake at 200°C fan for 20 mins, then reduce to 180°C fan for 40–50 mins until deeply golden and piping hot. Rest for 20 mins before slicing and serve with the reserved red wine gravy. #lamb #pie #cooking #recipe #autumn
STEAK FRITES / BORDELAISE 🥩🍷✨ @cud_cooks x @robertwelchuk AD A French bistro icon - perfectly rare, dry-aged sirloin, crisp French fries, and a deep, glossy Bordelaise enriched with bone marrow. Simple ingredients, precise technique, and the right kit make this restaurant-level dish completely achievable at home. Recipe below ⬇️ Steak: Use 1 dry-aged sirloin steak (350–450g, 1 inch thick) with a generous fat cap. Leave uncovered in the fridge overnight to dry the surface (this is key for the crust). Bring to room temp for 1 hour. Season with fine salt just before cooking (as in right before it goes in the pan, otherwise it will draw moisture and ruin the crust). Sear hard in a Robert Welch 316 Series stainless steel pan with 1 tbsp neutral oil until deeply caramelised (a couple of minutes). Drop the heat, add 50g butter, 2 crushed garlic cloves, 2 sprig rosemary, and 5 sprigs thyme. Cook gently until the steak reaches 44°C internal (use a thermometer). Rest for 20–30 mins - it will rise to a perfect rare as it rests. Fries: Use 4 large Maris Piper potatoes and cut into batons. Place into cold water with 2 tbsp white vinegar and 1 tbsp salt and simmer for 10 mins. (The vinegar helps the potato surfaces stay intact and crisp up better.) Drain and dry thoroughly. Heat vegetable oil to 205°C and fry the potatoes for 1 minute. Let them cool, then fry again at 205°C for 4 minutes until crisp and golden. Season immediately with fine salt. Bordelaise: Soften 2 finely diced shallots and 3 sprigs thyme in 50g butter. Add 375ml Bordeaux wine (half bottle) and reduce by half. Add 500ml good beef stock and reduce until it coats the back of a spoon. Ten minutes before serving, stir in cubes of bone marrow from 1 split bone so they gently cook in the sauce and enrich it beautifully. Serve the sliced steak with a pile of hot fries and a generous spoonful of the Bordelaise. Pure French comfort - refined, rich, and unbelievably satisfying. #steak #frenchfries #steakfrite #bordelaise #recipe #cooking #beef
227K
5.08K
161
11mo ago
robertwelchuk
STEAK FRITES / BORDELAISE 🥩🍷✨ @cud_cooks x @robertwelchuk AD A French bistro icon - perfectly rare, dry-aged sirloin, crisp French fries, and a deep, glossy Bordelaise enriched with bone marrow. Simple ingredients, precise technique, and the right kit make this restaurant-level dish completely achievable at home. Recipe below ⬇️ Steak: Use 1 dry-aged sirloin steak (350–450g, 1 inch thick) with a generous fat cap. Leave uncovered in the fridge overnight to dry the surface (this is key for the crust). Bring to room temp for 1 hour. Season with fine salt just before cooking (as in right before it goes in the pan, otherwise it will draw moisture and ruin the crust). Sear hard in a Robert Welch 316 Series stainless steel pan with 1 tbsp neutral oil until deeply caramelised (a couple of minutes). Drop the heat, add 50g butter, 2 crushed garlic cloves, 2 sprig rosemary, and 5 sprigs thyme. Cook gently until the steak reaches 44°C internal (use a thermometer). Rest for 20–30 mins - it will rise to a perfect rare as it rests. Fries: Use 4 large Maris Piper potatoes and cut into batons. Place into cold water with 2 tbsp white vinegar and 1 tbsp salt and simmer for 10 mins. (The vinegar helps the potato surfaces stay intact and crisp up better.) Drain and dry thoroughly. Heat vegetable oil to 205°C and fry the potatoes for 1 minute. Let them cool, then fry again at 205°C for 4 minutes until crisp and golden. Season immediately with fine salt. Bordelaise: Soften 2 finely diced shallots and 3 sprigs thyme in 50g butter. Add 375ml Bordeaux wine (half bottle) and reduce by half. Add 500ml good beef stock and reduce until it coats the back of a spoon. Ten minutes before serving, stir in cubes of bone marrow from 1 split bone so they gently cook in the sauce and enrich it beautifully. Serve the sliced steak with a pile of hot fries and a generous spoonful of the Bordelaise. Pure French comfort - refined, rich, and unbelievably satisfying. #steak #frenchfries #steakfrite #bordelaise #recipe #cooking #beef
SHORT RIB RAGÙ / HOMEMADE PAPPARDELLE 🍝🥩 RECIPE BELOW ⬇️ @cud_cooks x @robertwelchuk AD Slow-cooked beef short ribs, rich tomato ragù, and fresh pappardelle made by hand. Proper comfort food done properly. Season 1.5kg beef short ribs generously. Brown well in olive oil, then set aside. In the same pan, soften 1 diced onion, 2 diced carrots, and 2 diced celery sticks. Add 6 finely chopped garlic cloves and 2 tbsp tomato paste and cook until caramelised. Deglaze with 500ml red wine. Add 2 tins chopped tomatoes, 500ml beef stock, 2 bay leaves, 2 rosemary twigs, 4 thyme twigs (tied in a parcel) and a Parmesan rind. Return the ribs to the sauce, cover, and cook low and slow (160°C) for 3 hours until the meat is falling apart. Remove ribs, discard bones, shred meat, and set aside. Reduce the sauce until rich and gloss and then turn through the meat. For the pasta: combine 400g 00 flour, 4 eggs, a splash of olive oil, and fine salt. Knead well for c. 10 minutes, rest at room temperature for 30 minutes, and roll continually thinner using a pasta roller. Cut the sheets into 1 inch thick slices to form pappardelle. Cook pasta in boiling water for c. 2-3 minutes until just tender, toss through the ragù with a splash of pasta water, and finish with plenty of grated Parmesan. #shortrib #ragu #pasta #cooking #recipe
196K
3.60K
69
9mo ago
robertwelchuk
SHORT RIB RAGÙ / HOMEMADE PAPPARDELLE 🍝🥩 RECIPE BELOW ⬇️ @cud_cooks x @robertwelchuk AD Slow-cooked beef short ribs, rich tomato ragù, and fresh pappardelle made by hand. Proper comfort food done properly. Season 1.5kg beef short ribs generously. Brown well in olive oil, then set aside. In the same pan, soften 1 diced onion, 2 diced carrots, and 2 diced celery sticks. Add 6 finely chopped garlic cloves and 2 tbsp tomato paste and cook until caramelised. Deglaze with 500ml red wine. Add 2 tins chopped tomatoes, 500ml beef stock, 2 bay leaves, 2 rosemary twigs, 4 thyme twigs (tied in a parcel) and a Parmesan rind. Return the ribs to the sauce, cover, and cook low and slow (160°C) for 3 hours until the meat is falling apart. Remove ribs, discard bones, shred meat, and set aside. Reduce the sauce until rich and gloss and then turn through the meat. For the pasta: combine 400g 00 flour, 4 eggs, a splash of olive oil, and fine salt. Knead well for c. 10 minutes, rest at room temperature for 30 minutes, and roll continually thinner using a pasta roller. Cut the sheets into 1 inch thick slices to form pappardelle. Cook pasta in boiling water for c. 2-3 minutes until just tender, toss through the ragù with a splash of pasta water, and finish with plenty of grated Parmesan. #shortrib #ragu #pasta #cooking #recipe
SPRING LAMB SHOULDER // WILD GARLIC BUTTER 🌿 Recipe below ⬇️ @ed.cudlipp x @robertwelchuk AD This is spring cooking at its best. Slow-roasted lamb shoulder, new potatoes roasted in lamb fat, and a homemade wild garlic butter that melts straight into everything. It’s simple cooking with incredible results. Lamb shoulder: Take a whole lamb shoulder (approx. 2kg) and rub with olive oil, salt, pepper and a drizzle of soy sauce. Place on top of garlic and rosemary in a 316 Series Low Casserole pot and roast uncovered at 220°C for 30 minutes. Remove, strain off the fat (keep it), cover and cook at 130°C for 4 hours. Remove the lid for the final 30 minutes. Rest before serving. Potatoes: Toss 1kg new potatoes in the reserved lamb fat, salt, pepper and fresh thyme. Roast at 180°C for around 1 hour to 1 hour 20 minutes until golden and crisp. Wild garlic butter: Blitz 250g soft butter with a large handful of wild garlic, 2 grated garlic cloves, small handful parsley, lemon zest, 5 anchovies and salt until smooth. To serve: Plate the potatoes, spoon over the lamb juices, add the lamb, and finish with a big quenelle of the butter. #lamb #spring #wildgarlic #butter #roast
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7mo ago
robertwelchuk
SPRING LAMB SHOULDER // WILD GARLIC BUTTER 🌿 Recipe below ⬇️ @ed.cudlipp x @robertwelchuk AD This is spring cooking at its best. Slow-roasted lamb shoulder, new potatoes roasted in lamb fat, and a homemade wild garlic butter that melts straight into everything. It’s simple cooking with incredible results. Lamb shoulder: Take a whole lamb shoulder (approx. 2kg) and rub with olive oil, salt, pepper and a drizzle of soy sauce. Place on top of garlic and rosemary in a 316 Series Low Casserole pot and roast uncovered at 220°C for 30 minutes. Remove, strain off the fat (keep it), cover and cook at 130°C for 4 hours. Remove the lid for the final 30 minutes. Rest before serving. Potatoes: Toss 1kg new potatoes in the reserved lamb fat, salt, pepper and fresh thyme. Roast at 180°C for around 1 hour to 1 hour 20 minutes until golden and crisp. Wild garlic butter: Blitz 250g soft butter with a large handful of wild garlic, 2 grated garlic cloves, small handful parsley, lemon zest, 5 anchovies and salt until smooth. To serve: Plate the potatoes, spoon over the lamb juices, add the lamb, and finish with a big quenelle of the butter. #lamb #spring #wildgarlic #butter #roast
Ad| @robertwelchuk #RobertWelchAtHome Chickpea and Spinach curry recipe below: Ingredients • Olive oil- 2 tbsp (for sweating) • Tomatoes- 300g • Onion- 150g • Ginger- 8g • Garlic- 10g • Salt- to taste • Olive oil- 3 tbsp (for cooking) • Cumin seeds- 1 tsp • Kashmiri chilli powder- ½ tsp • Turmeric- ½ tsp • Coriander powder- 1 tsp • Boiled/drained chickpeas- 400g • Hot water- ½ cup • Spinach- 100g • Garam masala- ¼ tsp • Kasuri methi- 1 tbsp For garnish: • Handful of fresh coriander • Sliced green chillies • Generous squeeze of lime • Drizzle of yogurt Steps ~ In 2 tbsp olive oil, sweat the tomatoes, onions, ginger and garlic with a pinch of salt until soft and loose. ~ Cover and cook for a few minutes, then blitz into a smooth purée. ~ In the same pot, heat 3 tbsp olive oil, add cumin seeds and let them sizzle. ~ Add Kashmiri chilli powder, then immediately pour in the purée. Mix well. ~ Add turmeric and coriander powder, and let the sauce reduce and deepen in colour so the spices cook out. ~ Add the chickpeas and mix until coated. ~ Pour in ½ cup hot water, stir and let it all come together. ~ Add the spinach and let it wilt. ~ Finish with garam masala and crushed kasuri methi. ~ Serve with a generous squeeze of lime, coriander and sliced chillies. ~ Best with rice or warm flatbreads. #chickpeacurry#recipe
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11mo ago
robertwelchuk
Ad| @robertwelchuk #RobertWelchAtHome Chickpea and Spinach curry recipe below: Ingredients • Olive oil- 2 tbsp (for sweating) • Tomatoes- 300g • Onion- 150g • Ginger- 8g • Garlic- 10g • Salt- to taste • Olive oil- 3 tbsp (for cooking) • Cumin seeds- 1 tsp • Kashmiri chilli powder- ½ tsp • Turmeric- ½ tsp • Coriander powder- 1 tsp • Boiled/drained chickpeas- 400g • Hot water- ½ cup • Spinach- 100g • Garam masala- ¼ tsp • Kasuri methi- 1 tbsp For garnish: • Handful of fresh coriander • Sliced green chillies • Generous squeeze of lime • Drizzle of yogurt Steps ~ In 2 tbsp olive oil, sweat the tomatoes, onions, ginger and garlic with a pinch of salt until soft and loose. ~ Cover and cook for a few minutes, then blitz into a smooth purée. ~ In the same pot, heat 3 tbsp olive oil, add cumin seeds and let them sizzle. ~ Add Kashmiri chilli powder, then immediately pour in the purée. Mix well. ~ Add turmeric and coriander powder, and let the sauce reduce and deepen in colour so the spices cook out. ~ Add the chickpeas and mix until coated. ~ Pour in ½ cup hot water, stir and let it all come together. ~ Add the spinach and let it wilt. ~ Finish with garam masala and crushed kasuri methi. ~ Serve with a generous squeeze of lime, coriander and sliced chillies. ~ Best with rice or warm flatbreads. #chickpeacurry#recipe
PERFECT CINNAMON BUNS 🍂 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD Figs are in season in the UK in September and this is one of my favourite pairings. So, these are my classic cinnamon buns, with an added twist of homemade fig compote through the middle. Soft, gooey dough, cinnamon and brown sugar, fresh figs and cream cheese frosting. Very hard to beat. Full online recipe link in my bio! RECIPE (makes 7) Warm 180ml milk until it feels like warm bath water - not too hot! Add 2.25 tsp fast acting yeast, 50g sugar, 60g melted butter (melted, but then cooled so it’s liquid but not hot), 1 egg and 1 egg yolk. Mix together, then add 360g bread flour and 1 tsp salt Knead for 8-10 minutes until you have a soft, slightly sticky dough. Transfer to a lightly oiled bowl, cover with cling film and a towel and leave somewhere warm for 1 - 1.5 hours, or until doubled in size For the fig compote, roughly chop 400g fresh figs and add to a frying pan with 40g sugar and a good squeeze of lemon. Cook over a medium heat until the figs have completely broken down and the excess water has cooked away. Spread onto a plate and leave to cool completely Roll the risen dough into roughly a 25 x 35cm rectangle. Spread with 60g softened salted butter, followed by an even layer of the cooled fig compote Mix 140g dark brown sugar with 1.5 tbsp ground cinnamon and sprinkle evenly over the figs. Gently press it into the filling Tightly roll the dough into a log, then cut into 7 equal buns. Place baking paper in the Low Casserole, place in the buns, cover and leave to rise again for 45 - 60 minutes until puffed up and touching Bake at 180°C / 160°C fan for around 20-25 minutes until golden but still soft and gooey in the middle Beat together 110g cream cheese, 85g icing sugar, 40g softened salted butter and 0.5 tsp vanilla until smooth and fluffy. Leave the buns to cool for around 10 minutes, then spread the frosting generously over the top #cinnamonbuns #baking #recipe #dessert #cooking
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4.05K
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1mo ago
robertwelchuk
PERFECT CINNAMON BUNS 🍂 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD Figs are in season in the UK in September and this is one of my favourite pairings. So, these are my classic cinnamon buns, with an added twist of homemade fig compote through the middle. Soft, gooey dough, cinnamon and brown sugar, fresh figs and cream cheese frosting. Very hard to beat. Full online recipe link in my bio! RECIPE (makes 7) Warm 180ml milk until it feels like warm bath water - not too hot! Add 2.25 tsp fast acting yeast, 50g sugar, 60g melted butter (melted, but then cooled so it’s liquid but not hot), 1 egg and 1 egg yolk. Mix together, then add 360g bread flour and 1 tsp salt Knead for 8-10 minutes until you have a soft, slightly sticky dough. Transfer to a lightly oiled bowl, cover with cling film and a towel and leave somewhere warm for 1 - 1.5 hours, or until doubled in size For the fig compote, roughly chop 400g fresh figs and add to a frying pan with 40g sugar and a good squeeze of lemon. Cook over a medium heat until the figs have completely broken down and the excess water has cooked away. Spread onto a plate and leave to cool completely Roll the risen dough into roughly a 25 x 35cm rectangle. Spread with 60g softened salted butter, followed by an even layer of the cooled fig compote Mix 140g dark brown sugar with 1.5 tbsp ground cinnamon and sprinkle evenly over the figs. Gently press it into the filling Tightly roll the dough into a log, then cut into 7 equal buns. Place baking paper in the Low Casserole, place in the buns, cover and leave to rise again for 45 - 60 minutes until puffed up and touching Bake at 180°C / 160°C fan for around 20-25 minutes until golden but still soft and gooey in the middle Beat together 110g cream cheese, 85g icing sugar, 40g softened salted butter and 0.5 tsp vanilla until smooth and fluffy. Leave the buns to cool for around 10 minutes, then spread the frosting generously over the top #cinnamonbuns #baking #recipe #dessert #cooking
The secret to stainless-steel cooking? It all starts with pre-heating your pan properly. We’ve partnered with @cud_cooks to show you a simple way to check if your 316 Series frying pan is at the right temperature: the water drop test. Try this tip at home and remember; patience is key. For more guidance, visit our website and discover 316 Series cookware - link in bio.
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11mo ago
robertwelchuk
The secret to stainless-steel cooking? It all starts with pre-heating your pan properly. We’ve partnered with @cud_cooks to show you a simple way to check if your 316 Series frying pan is at the right temperature: the water drop test. Try this tip at home and remember; patience is key. For more guidance, visit our website and discover 316 Series cookware - link in bio.
GIVEAWAY IS NOW CLOSED. This Valentine’s win an escape to the Cotswolds.   We’ve partnered with @dormyhouse to offer one lucky couple a romantic countryside getaway - where each table is set with our Arden cutlery.   The prize includes a one-night stay* at Dormy House - who are only a stone’s throw from Chipping Campden, home of Robert Welch - complete with dinner, breakfast, a bottle of wine, and a Robert Welch hamper worth over £550.   Inside the hamper: Arden Bright Cutlery Set (42-piece for 6) Arden Candlestick Set Drift Double-Walled Wine Cooler Radford Napkin Rings   To enter: Follow @robertwelchuk and @dormyhouse Like this post. Tag the person you’d love to bring with you. For a bonus entry, share this on your story.   Terms and Conditions apply. UK only. Giveaway ends at 23:59 GMT on Friday 13 February 2026. The winner will be selected at random and notified via DM on Instagram on Valentine’s Day 2026. Prize includes a 1-night midweek stay at Dormy House in a Splendid Room with dinner (based on a £40 per person allocation), breakfast, and a house bottle of wine (stay must be taken Sunday–Thursday before May 2026), plus a Robert Welch hamper worth over £550, including: Arden Bright Cutlery Set (42 piece for 6), Arden Candlestick Set, Drift Double-Walled Wine Cooler, and 3 sets of Radford Napkin Rings.   This giveaway is in no way sponsored, endorsed, administered by, or associated with Instagram. By entering, entrants release Instagram from any responsibility. This promotion is governed by the laws of England and Wales, and any disputes will be subject to the exclusive jurisdiction of the courts of England and Wales.
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9mo ago
robertwelchuk
GIVEAWAY IS NOW CLOSED. This Valentine’s win an escape to the Cotswolds.   We’ve partnered with @dormyhouse to offer one lucky couple a romantic countryside getaway - where each table is set with our Arden cutlery.   The prize includes a one-night stay* at Dormy House - who are only a stone’s throw from Chipping Campden, home of Robert Welch - complete with dinner, breakfast, a bottle of wine, and a Robert Welch hamper worth over £550.   Inside the hamper: Arden Bright Cutlery Set (42-piece for 6) Arden Candlestick Set Drift Double-Walled Wine Cooler Radford Napkin Rings   To enter: Follow @robertwelchuk and @dormyhouse Like this post. Tag the person you’d love to bring with you. For a bonus entry, share this on your story.   Terms and Conditions apply. UK only. Giveaway ends at 23:59 GMT on Friday 13 February 2026. The winner will be selected at random and notified via DM on Instagram on Valentine’s Day 2026. Prize includes a 1-night midweek stay at Dormy House in a Splendid Room with dinner (based on a £40 per person allocation), breakfast, and a house bottle of wine (stay must be taken Sunday–Thursday before May 2026), plus a Robert Welch hamper worth over £550, including: Arden Bright Cutlery Set (42 piece for 6), Arden Candlestick Set, Drift Double-Walled Wine Cooler, and 3 sets of Radford Napkin Rings.   This giveaway is in no way sponsored, endorsed, administered by, or associated with Instagram. By entering, entrants release Instagram from any responsibility. This promotion is governed by the laws of England and Wales, and any disputes will be subject to the exclusive jurisdiction of the courts of England and Wales.
WIN a £250 Robert Welch e-Gift card! From cosy winter suppers to early spring tables, we want to see how Robert Welch products feature in your home this season. Whether it’s a beautifully styled table, prepping a seasonal dish, or those quiet moments that make home feel special - share your Robert Welch moments. How to enter: Capture Robert Welch in your home. Post a photo, reel, or story on Instagram. Tag @robertwelchuk and use #RobertWelchAtHome That’s it - you’re in the draw. Giveaway ends at 23:59 BST on 12th April 2026. Winner will be chosen at random and notified via DM. Terms and Conditions apply - link in bio.
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10mo ago
robertwelchuk
WIN a £250 Robert Welch e-Gift card! From cosy winter suppers to early spring tables, we want to see how Robert Welch products feature in your home this season. Whether it’s a beautifully styled table, prepping a seasonal dish, or those quiet moments that make home feel special - share your Robert Welch moments. How to enter: Capture Robert Welch in your home. Post a photo, reel, or story on Instagram. Tag @robertwelchuk and use #RobertWelchAtHome That’s it - you’re in the draw. Giveaway ends at 23:59 BST on 12th April 2026. Winner will be chosen at random and notified via DM. Terms and Conditions apply - link in bio.
CHORIZO SCOTCH EGG // GARLIC AIOLI 🔥 Recipe below ⬇️ @ed.cudlipp x @robertwelchuk AD A British classic with a twist. Crispy, golden scotch eggs with a spicy chorizo wrapping, finished with a proper homemade garlic aioli. This is one of those recipes that feels seriously indulgent but is actually very doable at home. Scotch eggs: Boil 4 large eggs for exactly 6 minutes in a Robert Welch 316 Series Saucepan then transfer straight into ice water to stop the cooking. Once cold, peel carefully. Take 150g raw chorizo, remove the skins, and finely chop it down into a paste using Robert Welch professional knives (or a food processor). Mix this with 225g pork sausage meat, 1 tsp fresh thyme, 1/2 tsp fine salt and 1/2 tsp black pepper until fully combined and slightly sticky. Divide into 4, flatten each portion, and wrap around the eggs (aim for about a 1.5cm layer), making sure there are no air pockets. Coat each one in 50g flour, then 2 beaten eggs, then 100g panko breadcrumbs. Fry in oil at 160°C for 7-8 minutes, using a Robert Welch 316 Wok (works brilliantly to fry!) turning occasionally, until deep golden and cooked through. Rest for 5 minutes before cutting. Garlic aioli: In a food processor, add 2 egg yolks, 1 tsp Dijon mustard, juice of 1/2 lemon, 2 tbsp Chardonnay vinegar, a pinch of sugar, a pinch of salt, and 1 tbsp water. Blitz, then grate in 4 garlic cloves. With the processor running, slowly pour in 150g olive oil followed by 100g neutral oil until thick, smooth and glossy. To serve: Slice the eggs in half, serve over a handful of rocket, finish with chopped chives and a generous spoon of the aioli. Crispy, rich, spicy, garlicky. Unreal. #scotchegg #food #cooking #recipe #dinner
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6mo ago
robertwelchuk
CHORIZO SCOTCH EGG // GARLIC AIOLI 🔥 Recipe below ⬇️ @ed.cudlipp x @robertwelchuk AD A British classic with a twist. Crispy, golden scotch eggs with a spicy chorizo wrapping, finished with a proper homemade garlic aioli. This is one of those recipes that feels seriously indulgent but is actually very doable at home. Scotch eggs: Boil 4 large eggs for exactly 6 minutes in a Robert Welch 316 Series Saucepan then transfer straight into ice water to stop the cooking. Once cold, peel carefully. Take 150g raw chorizo, remove the skins, and finely chop it down into a paste using Robert Welch professional knives (or a food processor). Mix this with 225g pork sausage meat, 1 tsp fresh thyme, 1/2 tsp fine salt and 1/2 tsp black pepper until fully combined and slightly sticky. Divide into 4, flatten each portion, and wrap around the eggs (aim for about a 1.5cm layer), making sure there are no air pockets. Coat each one in 50g flour, then 2 beaten eggs, then 100g panko breadcrumbs. Fry in oil at 160°C for 7-8 minutes, using a Robert Welch 316 Wok (works brilliantly to fry!) turning occasionally, until deep golden and cooked through. Rest for 5 minutes before cutting. Garlic aioli: In a food processor, add 2 egg yolks, 1 tsp Dijon mustard, juice of 1/2 lemon, 2 tbsp Chardonnay vinegar, a pinch of sugar, a pinch of salt, and 1 tbsp water. Blitz, then grate in 4 garlic cloves. With the processor running, slowly pour in 150g olive oil followed by 100g neutral oil until thick, smooth and glossy. To serve: Slice the eggs in half, serve over a handful of rocket, finish with chopped chives and a generous spoon of the aioli. Crispy, rich, spicy, garlicky. Unreal. #scotchegg #food #cooking #recipe #dinner
We’re getting ready for Christmas. Are you?   Stay tuned for thoughtful gifting inspiration, seasonal entertaining ideas and a couple of new arrivals along the way. Want to be first in the know? Sign up to our newsletter to discover new collections, special events and carefully curated inspiration throughout the season. Robert Welch | Christmas Gifts | Festive Entertaining | Christmas Table Setting | Tablescape Inspiration | Christmas Homeware | Hosting at Home | Gift Ideas | Seasonal Styling | Christmas Decorating | Gift Guides
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76
6
2w ago
robertwelchuk
We’re getting ready for Christmas. Are you?   Stay tuned for thoughtful gifting inspiration, seasonal entertaining ideas and a couple of new arrivals along the way. Want to be first in the know? Sign up to our newsletter to discover new collections, special events and carefully curated inspiration throughout the season. Robert Welch | Christmas Gifts | Festive Entertaining | Christmas Table Setting | Tablescape Inspiration | Christmas Homeware | Hosting at Home | Gift Ideas | Seasonal Styling | Christmas Decorating | Gift Guides
Meet our NEW Christmas Treats decorations 🎄 Our latest trio of festive decorations are inspired by the nostalgic joys of the season. From a sugar-dusted mince pie to a Christmas pudding crowned with holly and a gingerbread man full of festive charm, each decoration is crafted from mirror-polished stainless steel and finished with a claret ribbon. Hang them on the tree, weave them into a wreath or garland, add the finishing touch to a beautifully wrapped gift, or pop them into a festive card to send to someone special. Discover the collection via the link in bio. Christmas decorations | Christmas tree | Festive ornaments | Christmas gifting | Christmas home decor | Stocking fillers | Robert Welch
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4w ago
robertwelchuk
Meet our NEW Christmas Treats decorations 🎄 Our latest trio of festive decorations are inspired by the nostalgic joys of the season. From a sugar-dusted mince pie to a Christmas pudding crowned with holly and a gingerbread man full of festive charm, each decoration is crafted from mirror-polished stainless steel and finished with a claret ribbon. Hang them on the tree, weave them into a wreath or garland, add the finishing touch to a beautifully wrapped gift, or pop them into a festive card to send to someone special. Discover the collection via the link in bio. Christmas decorations | Christmas tree | Festive ornaments | Christmas gifting | Christmas home decor | Stocking fillers | Robert Welch
WIN a summer ice cream bundle worth over £650. We have partnered with @dualit_ltd to give you the chance to win an ice-cream inspired bundle. One lucky winner will take home a Dualit Ice Cream Maker, plus a set of beautiful stainless-steel Drift bowls, Radford gelato spoons and a Drift tray - everything needed to create and serve perfect frozen treats. Enter now for a chance to win: Drift Bowls Mini Drift Serving Tray (36cm) Radford Bright/Gelato Spoons Dualit Ice Cream Maker To enter, simply: Follow: @robertwelchuk and @dualit_ltd Like this post. Tag a friend you'd love to share homemade ice cream with. For a bonus entry, share this to your Stories and tag us both. Terms and Conditions apply. UK only. Giveaway ends at 23:59 BST on Monday 31st August 2026. The winner will be selected at random and notified via DM on Instagram The prize includes four Robert Welch Drift Mini Bowls, one Robert Welch Drift Tray (36cm), four Robert Welch Radford Bright Ice Cream/Gelato Spoons (total Robert Welch prize value £242) and one Dualit Ice Cream Maker (RRP £349.99).
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1.77K
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2mo ago
robertwelchuk
WIN a summer ice cream bundle worth over £650. We have partnered with @dualit_ltd to give you the chance to win an ice-cream inspired bundle. One lucky winner will take home a Dualit Ice Cream Maker, plus a set of beautiful stainless-steel Drift bowls, Radford gelato spoons and a Drift tray - everything needed to create and serve perfect frozen treats. Enter now for a chance to win: Drift Bowls Mini Drift Serving Tray (36cm) Radford Bright/Gelato Spoons Dualit Ice Cream Maker To enter, simply: Follow: @robertwelchuk and @dualit_ltd Like this post. Tag a friend you'd love to share homemade ice cream with. For a bonus entry, share this to your Stories and tag us both. Terms and Conditions apply. UK only. Giveaway ends at 23:59 BST on Monday 31st August 2026. The winner will be selected at random and notified via DM on Instagram The prize includes four Robert Welch Drift Mini Bowls, one Robert Welch Drift Tray (36cm), four Robert Welch Radford Bright Ice Cream/Gelato Spoons (total Robert Welch prize value £242) and one Dualit Ice Cream Maker (RRP £349.99).
ad I don’t know about you, but all it takes it a pretty fluted detail to make me stop and look. This new Palm Air Bright cutlery from @robertwelchuk is beautifully tactile, with a design inspired by the leaves of tropical trees. They’re the perfect accent pieces for my Cotswolds Christmas table with its foliage, ribbon and patterned linen. The sparkling stainless steel catches the flickering candlelight and add a little touch of glamour to the festivities. It also matches my salt and pepper mills which I know many of you love. @robertwelchuk cutlery – designed down the road in Chipping Campden, was the first thing we put on our wedding list and it’s still going strong nearly twenty years on. This design, with its deeply engraved flutes, is classically proportioned. I know it’ll stand the test of time. I’ve used Arden candlesticks along the length of the table, threading them with foliage and berries foraged from the garden, and of course there’s English sparkling wine in the Champagne bucket, part of the @robertwelchuk Drift collection. It’s very pretty, strikingly so, and I’m finding it very hard to resist. How about you? . . . #AtHomeWithRobertWelch #festivestyle #tablescape #cutlery #cotswolds
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305
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11mo ago
robertwelchuk
ad I don’t know about you, but all it takes it a pretty fluted detail to make me stop and look. This new Palm Air Bright cutlery from @robertwelchuk is beautifully tactile, with a design inspired by the leaves of tropical trees. They’re the perfect accent pieces for my Cotswolds Christmas table with its foliage, ribbon and patterned linen. The sparkling stainless steel catches the flickering candlelight and add a little touch of glamour to the festivities. It also matches my salt and pepper mills which I know many of you love. @robertwelchuk cutlery – designed down the road in Chipping Campden, was the first thing we put on our wedding list and it’s still going strong nearly twenty years on. This design, with its deeply engraved flutes, is classically proportioned. I know it’ll stand the test of time. I’ve used Arden candlesticks along the length of the table, threading them with foliage and berries foraged from the garden, and of course there’s English sparkling wine in the Champagne bucket, part of the @robertwelchuk Drift collection. It’s very pretty, strikingly so, and I’m finding it very hard to resist. How about you? . . . #AtHomeWithRobertWelch #festivestyle #tablescape #cutlery #cotswolds
ad A year of @robertwelchuk tablescapes in ten seconds: Spring, Summer, Autum, Winter. . Featured here are Kemble, Radford and Palm Air Bright cutlery. Which season’s tablescape is your favourite? . . . #AtHomeWithRobertWelch #tablescape #entertainingathome
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415
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10mo ago
robertwelchuk
ad A year of @robertwelchuk tablescapes in ten seconds: Spring, Summer, Autum, Winter. . Featured here are Kemble, Radford and Palm Air Bright cutlery. Which season’s tablescape is your favourite? . . . #AtHomeWithRobertWelch #tablescape #entertainingathome

Robert Welch Designs (@robertwelchuk) Instagram Stats & Analytics

Robert Welch Designs (@robertwelchuk) has 48.9K Instagram followers with a 4.15% engagement rate over the past 12 months. Across 179 posts, Robert Welch Designs received 618K total likes and 15.1M impressions, averaging 3.45K likes per post. This page tracks Robert Welch Designs's performance metrics, top content, and engagement trends — updated daily. To benchmark @robertwelchuk against other accounts, use Socialpruf's Instagram competitor analysis tool.

Robert Welch Designs (@robertwelchuk) Instagram Analytics FAQ

How many Instagram followers does Robert Welch Designs have?+
Robert Welch Designs (@robertwelchuk) has 48.9K Instagram followers as of November 2026.
What is Robert Welch Designs's Instagram engagement rate?+
Robert Welch Designs's Instagram engagement rate is 4.15% over the last 12 months, based on 179 posts.
How many likes does Robert Welch Designs get on Instagram?+
Robert Welch Designs received 618K total likes across 179 posts in the last 12 months, averaging 3.45K likes per post.
How many Instagram impressions does Robert Welch Designs get?+
Robert Welch Designs's Instagram content generated 15.1M total impressions over the last 12 months.
Can I compare Robert Welch Designs with other Instagram accounts?+
Yes. Add @robertwelchuk to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.