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Everything I cooked for my girlfriend during a Tuscan trip!
3.27M
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2mo ago
samsational_eats
Everything I cooked for my girlfriend during a Tuscan trip!
Opening a kebab shop on my balcony. All recipes inspired by my one true love of Turkish kebab shops, but with a little Sam twist! Meat is from @hgwalter as always. It’s the best in the business!
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samsational_eats
Opening a kebab shop on my balcony. All recipes inspired by my one true love of Turkish kebab shops, but with a little Sam twist! Meat is from @hgwalter as always. It’s the best in the business!
Opening a tapas bar on my balcony!!! All dishes inspired by my great love of Spanish tapas. I also got way to excited with the Serrano ham leg and cut it completely wrong 🤣, live and learn heh These are all the classic tapas recipes but I’ve got something coming very soon which is very! exciting! All meat from @hgwalter, the best in the business!!
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3mo ago
samsational_eats
Opening a tapas bar on my balcony!!! All dishes inspired by my great love of Spanish tapas. I also got way to excited with the Serrano ham leg and cut it completely wrong 🤣, live and learn heh These are all the classic tapas recipes but I’ve got something coming very soon which is very! exciting! All meat from @hgwalter, the best in the business!!
Ribeye> fillet ALWAYS In my humble opinion, a ribeye is the perfect steak. Specifically, a bone in ribeye. All of you fillet lovers have no taste I’m afraid. In case anyone cares, this is how I rate the ‘classic’ cuts. 1. Ribeye 2. Fillet 3. Sirloin I would also pair a peppercorn sauce with anything, especially a steak of this calibre. I feel that it doesn’t take away from the taste in anyway shape or form! Anyway, enjoy the cooking x Sam #recipeinspo #ribeye #mealinspo #dinnerinspo
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8mo ago
samsational_eats
Ribeye> fillet ALWAYS In my humble opinion, a ribeye is the perfect steak. Specifically, a bone in ribeye. All of you fillet lovers have no taste I’m afraid. In case anyone cares, this is how I rate the ‘classic’ cuts. 1. Ribeye 2. Fillet 3. Sirloin I would also pair a peppercorn sauce with anything, especially a steak of this calibre. I feel that it doesn’t take away from the taste in anyway shape or form! Anyway, enjoy the cooking x Sam #recipeinspo #ribeye #mealinspo #dinnerinspo
I opened a Greek Taverna on my balcony! I would also like to note that I served lots of mezze along side this, however, the video would have been about 15 minutes long! Let me know what I should do next Most of my recipes were from @chefmarinie book, eat like a Greek. I couldn’t recommend it more!! Hope you all thoroughly enjoyed!
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samsational_eats
I opened a Greek Taverna on my balcony! I would also like to note that I served lots of mezze along side this, however, the video would have been about 15 minutes long! Let me know what I should do next Most of my recipes were from @chefmarinie book, eat like a Greek. I couldn’t recommend it more!! Hope you all thoroughly enjoyed!
I opened an Italian trattoria on my balcony! Meat as always from @hgwalter Olive oil - @citizensofsoil Got a few ideas for this from @jonnymulyk ! Enjoy dudes
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2mo ago
samsational_eats
I opened an Italian trattoria on my balcony! Meat as always from @hgwalter Olive oil - @citizensofsoil Got a few ideas for this from @jonnymulyk ! Enjoy dudes
I opened a pub on my balcony!! This one is packed with classics - homemade pork scratchings take ages btw lol As always, you lot continue to ask me where I get my meat from and it is of course @hgwalter !! Sam x
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3w ago
samsational_eats
I opened a pub on my balcony!! This one is packed with classics - homemade pork scratchings take ages btw lol As always, you lot continue to ask me where I get my meat from and it is of course @hgwalter !! Sam x
This is your sign to cook a big ass steak this Sunday, I’m a ribeye boy personally! Currently waiting for my flight in Tokyo so enjoy this repost x Sam
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1mo ago
samsational_eats
This is your sign to cook a big ass steak this Sunday, I’m a ribeye boy personally! Currently waiting for my flight in Tokyo so enjoy this repost x Sam
Loaded crisps all summer long>>> Think my blood pressure might be getting a little high lol
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4mo ago
samsational_eats
Loaded crisps all summer long>>> Think my blood pressure might be getting a little high lol
I opened a pizzeria in my garden using the Gozney Arc XL. This oven is a beast and I was able to cook everything for the entire day in it. It’s also perfect for hosting all summer long! From pizza, to meatballs, to focaccia it retained heat all day and made for the best party! AD
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samsational_eats
I opened a pizzeria in my garden using the Gozney Arc XL. This oven is a beast and I was able to cook everything for the entire day in it. It’s also perfect for hosting all summer long! From pizza, to meatballs, to focaccia it retained heat all day and made for the best party! AD
a true summer classic! Pork and peaches. This sweet and salty dish is perfect for this heat. It’s not too heavy and has heaps of flavour! Recipe: Pan-Fried Pork Chop with Grilled Peach, Pickled Onion and Blue Cheese Salad Ingredients pork chop 1 thick-cut pork chop Olive oil Salt Black pepper 1 knob of butter, optional 1 garlic clove, optional A few sprigs of thyme or rosemary, optional salad 3/4 ripe peaches, halved and stoned Olive oil A handful of fresh mint leaves Zest and juice of 1 lemon 1 tbsp sherry vinegar A handful of ready-made pickled onions, sliced Blue cheese, crumbled, to finish Black pepper Method Start with the peaches. Cut them in half and remove the stones, before slicing into the wedges. Then drizzle with olive oil. Place them under a hot grill, cut-side up, until softened, lightly charred and caramelised around the edges. For the pork chop, score the fat with a sharp knife, being careful not to cut into the meat. Season generously with salt and black pepper. Place the chop fat-side down in a cold pan, then slowly bring the heat up to medium. Let the fat render until golden, crisp and caramelised. This gives you that beautiful crispy edge and releases fat into the pan for cooking. Once the fat has rendered, lay the pork chop flat in the pan and cook for 3-5 minutes on each side, depending on thickness. You want a deep golden crust on the outside while keeping the meat juicy in the centre. For extra richness, add a knob of butter, garlic and herbs for the final minute, then baste the pork as it finishes cooking. Remove the pork chop from the pan and rest for 5-10 minutes. To make the salad, add the grilled peaches to a bowl with the sliced pickled onions, fresh mint, lemon zest, lemon juice, sherry vinegar, a drizzle of olive oil and black pepper. Toss gently so the peaches stay intact. Slice the pork chop, then serve with the grilled peach and pickled onion salad. Finish with crumbled blue cheese, extra mint and a final drizzle of olive oil. #tasty #foodie #tapas #cooking
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2mo ago
samsational_eats
a true summer classic! Pork and peaches. This sweet and salty dish is perfect for this heat. It’s not too heavy and has heaps of flavour! Recipe: Pan-Fried Pork Chop with Grilled Peach, Pickled Onion and Blue Cheese Salad Ingredients pork chop 1 thick-cut pork chop Olive oil Salt Black pepper 1 knob of butter, optional 1 garlic clove, optional A few sprigs of thyme or rosemary, optional salad 3/4 ripe peaches, halved and stoned Olive oil A handful of fresh mint leaves Zest and juice of 1 lemon 1 tbsp sherry vinegar A handful of ready-made pickled onions, sliced Blue cheese, crumbled, to finish Black pepper Method Start with the peaches. Cut them in half and remove the stones, before slicing into the wedges. Then drizzle with olive oil. Place them under a hot grill, cut-side up, until softened, lightly charred and caramelised around the edges. For the pork chop, score the fat with a sharp knife, being careful not to cut into the meat. Season generously with salt and black pepper. Place the chop fat-side down in a cold pan, then slowly bring the heat up to medium. Let the fat render until golden, crisp and caramelised. This gives you that beautiful crispy edge and releases fat into the pan for cooking. Once the fat has rendered, lay the pork chop flat in the pan and cook for 3-5 minutes on each side, depending on thickness. You want a deep golden crust on the outside while keeping the meat juicy in the centre. For extra richness, add a knob of butter, garlic and herbs for the final minute, then baste the pork as it finishes cooking. Remove the pork chop from the pan and rest for 5-10 minutes. To make the salad, add the grilled peaches to a bowl with the sliced pickled onions, fresh mint, lemon zest, lemon juice, sherry vinegar, a drizzle of olive oil and black pepper. Toss gently so the peaches stay intact. Slice the pork chop, then serve with the grilled peach and pickled onion salad. Finish with crumbled blue cheese, extra mint and a final drizzle of olive oil. #tasty #foodie #tapas #cooking
Sam’s monthly rundown for your pleasure - think the turbot was my favourite by the way ;) #recipeinspo #mealinspo #foodinspo
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8mo ago
samsational_eats
Sam’s monthly rundown for your pleasure - think the turbot was my favourite by the way ;) #recipeinspo #mealinspo #foodinspo
I OPENED A FRENCH BISTRO ON MY BALCONY While I was in Japan, I watched episode two of @dinnerbyben ‘stage’ in which he goes to @camille_se1 and makes their pigs head. As soon as I touched down in London, I headed straight there to try it for myself and it did not disappoint! It’s probably my new favourite spot in London! Anyway, I knew I had to recreate it :) The flatbreads are inspired by the ones made at @strakers__ and in @thomas_straker cookbook. My meat is, as always, from the wonderful @hgwalter , and my god they really came through with this magnificent pigs head!! T-shirt is from @buetti___ I got my steak knives from @fablehome
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samsational_eats
I OPENED A FRENCH BISTRO ON MY BALCONY While I was in Japan, I watched episode two of @dinnerbyben ‘stage’ in which he goes to @camille_se1 and makes their pigs head. As soon as I touched down in London, I headed straight there to try it for myself and it did not disappoint! It’s probably my new favourite spot in London! Anyway, I knew I had to recreate it :) The flatbreads are inspired by the ones made at @strakers__ and in @thomas_straker cookbook. My meat is, as always, from the wonderful @hgwalter , and my god they really came through with this magnificent pigs head!! T-shirt is from @buetti___ I got my steak knives from @fablehome
Japan Haul!! Spent a lot of my savings but was so worth it! Also picked up some cool books in Japan, prada and rolling stone :) Shoutout to @vitusstenhoej as he gave me some incredible recommendations - he has a great vid explaining everything he bought in much greater detail than me!
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samsational_eats
Japan Haul!! Spent a lot of my savings but was so worth it! Also picked up some cool books in Japan, prada and rolling stone :) Shoutout to @vitusstenhoej as he gave me some incredible recommendations - he has a great vid explaining everything he bought in much greater detail than me!
Today we’re cooking my ultimate comfort food - chicken gyros! Coming to the end of my time at uni is definitely bitter-sweet and has gotten me reflecting on my years. This dish is the perfect encapsulation of my youth. Hope y’all enjoy ;) Pans from @lecreusetuk Pizza oven from @gozney #recipeinspo #foodinspo #mealinspo
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samsational_eats
Today we’re cooking my ultimate comfort food - chicken gyros! Coming to the end of my time at uni is definitely bitter-sweet and has gotten me reflecting on my years. This dish is the perfect encapsulation of my youth. Hope y’all enjoy ;) Pans from @lecreusetuk Pizza oven from @gozney #recipeinspo #foodinspo #mealinspo
This is my Sticky Toffee Banana Bread Tiramisu - the best dessert I’ve ever made. Honestly… any banana bread recipe will do, as it’s getting doused in coffee and mascarpone! Banana bread
150g unsalted butter, softened
180g light brown sugar
3 eggs
290g ripe banana, mashed
275g self-raising flour
150g dark chocolate, chopped Mascarpone filling
500g mascarpone
50ml coffee liqueur
6 eggs, separated
120g caster sugar
300ml double cream Sticky toffee sauce 150g butter 200g dark muscovado sugar 250ml double cream 1 tbsp black treacle pinch of sea salt 
300ml strong coffee, cooled
60ml coffee liqueur
Cocoa powder
Dark chocolate 1. Start with your banana bread. Heat oven to 170°C fan. Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Fold through the mashed banana, flour and chocolate. Spoon into a lined rectangular tin and bake for around 30–35 mins until cooked through. Cool completely. 2. While it bakes, make the sticky toffee sauce. Add the cream, butter, sugar and black treacle to a pan and simmer for 3–4 mins until smooth and glossy. Add a good pinch of sea salt and leave to cool. 3. Whip the mascarpone with the coffee liqueur until soft. Whisk the egg yolks with the sugar until pale and fluffy before folding through the mascarpone. Whisk the egg whites to soft peaks and gently fold through, followed by the softly whipped cream. 4. Mix the cooled coffee with the coffee liqueur. 5. Thinly slice the cooled banana bread and soak in the coffee mixture. Layer with mascarpone filling, sticky toffee sauce and a dusting of cocoa, then repeat. 6. Chill until set, then finish with shaved dark chocolate and plenty more sticky toffee sauce. More in detailed breakdown on Substack soon!
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samsational_eats
This is my Sticky Toffee Banana Bread Tiramisu - the best dessert I’ve ever made. Honestly… any banana bread recipe will do, as it’s getting doused in coffee and mascarpone! Banana bread
150g unsalted butter, softened
180g light brown sugar
3 eggs
290g ripe banana, mashed
275g self-raising flour
150g dark chocolate, chopped Mascarpone filling
500g mascarpone
50ml coffee liqueur
6 eggs, separated
120g caster sugar
300ml double cream Sticky toffee sauce 150g butter 200g dark muscovado sugar 250ml double cream 1 tbsp black treacle pinch of sea salt 
300ml strong coffee, cooled
60ml coffee liqueur
Cocoa powder
Dark chocolate 1. Start with your banana bread. Heat oven to 170°C fan. Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Fold through the mashed banana, flour and chocolate. Spoon into a lined rectangular tin and bake for around 30–35 mins until cooked through. Cool completely. 2. While it bakes, make the sticky toffee sauce. Add the cream, butter, sugar and black treacle to a pan and simmer for 3–4 mins until smooth and glossy. Add a good pinch of sea salt and leave to cool. 3. Whip the mascarpone with the coffee liqueur until soft. Whisk the egg yolks with the sugar until pale and fluffy before folding through the mascarpone. Whisk the egg whites to soft peaks and gently fold through, followed by the softly whipped cream. 4. Mix the cooled coffee with the coffee liqueur. 5. Thinly slice the cooled banana bread and soak in the coffee mixture. Layer with mascarpone filling, sticky toffee sauce and a dusting of cocoa, then repeat. 6. Chill until set, then finish with shaved dark chocolate and plenty more sticky toffee sauce. More in detailed breakdown on Substack soon!
2026 HAS COMPLETELY CHANGED MY LIFE! Lots more to come, love you all x Shout out to my girlfriend for putting up with me running this account and doing my dissertation simultaneously! Meat from @hgwalter as ALWAYS
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samsational_eats
2026 HAS COMPLETELY CHANGED MY LIFE! Lots more to come, love you all x Shout out to my girlfriend for putting up with me running this account and doing my dissertation simultaneously! Meat from @hgwalter as ALWAYS
We opened a sandwich shop on my balcony, and this is everything we served! Meat as always from @hgwalter Of course the big guns had to be called in and what a spread we produced. See you soon gang x
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samsational_eats
We opened a sandwich shop on my balcony, and this is everything we served! Meat as always from @hgwalter Of course the big guns had to be called in and what a spread we produced. See you soon gang x
I opened up a Nando’s in my garden and it was the best dinner party I’ve ever hosted. The new Creamy PERi-PERi was of course the star of the show, I could drink it out the bottle! AD
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samsational_eats
I opened up a Nando’s in my garden and it was the best dinner party I’ve ever hosted. The new Creamy PERi-PERi was of course the star of the show, I could drink it out the bottle! AD
Thai Butter Mussels - probably my favourite way to eat these bad boys! Recipe 1kg Mussels 100ml white wine Fort the butter 1 stick lemon grass Zest of 1 lime 3 bird’s eye chilli’s Bunch of coriander 1 shallot 20ml olive oil 250g salted butter To finish Coriander for garnish, and some lime juice. Method 1. Firstly, we’re going to make our butter, and it’s dead simple. Throw all of your ingredients into a food processor/ blender and blitz until you get a bright green colour. Set aside! 2. Remove the beards of your mussels and rinse in cold water to remove any residue or dirt. Discard any mussels that are open. Top tip, if they are open, give them a few taps on a hard surface, and if they close back up, they’re good to go! 3. Place a pan over a medium heat with a good glug of olive oil. Once hot, add in your mussels and cook for a minute, before pouring in your wine and placing on a lid. This will steam the mussels - this process should only take 5-7 minutes. 4. Once opened, spoon in as much butter as you desire and leave to cook for 2 more minutes, until it thickens slightly, giving them a good mix. If you want a slightly thicker sauce, you can add in some double cream. I opted for without. 5. Serve your mussels in a bowl, with a squeeze of lime over them, and loads of that sauce on top. Pair it with, bread, chips, or both like I did! Enjoy! :)
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samsational_eats
Thai Butter Mussels - probably my favourite way to eat these bad boys! Recipe 1kg Mussels 100ml white wine Fort the butter 1 stick lemon grass Zest of 1 lime 3 bird’s eye chilli’s Bunch of coriander 1 shallot 20ml olive oil 250g salted butter To finish Coriander for garnish, and some lime juice. Method 1. Firstly, we’re going to make our butter, and it’s dead simple. Throw all of your ingredients into a food processor/ blender and blitz until you get a bright green colour. Set aside! 2. Remove the beards of your mussels and rinse in cold water to remove any residue or dirt. Discard any mussels that are open. Top tip, if they are open, give them a few taps on a hard surface, and if they close back up, they’re good to go! 3. Place a pan over a medium heat with a good glug of olive oil. Once hot, add in your mussels and cook for a minute, before pouring in your wine and placing on a lid. This will steam the mussels - this process should only take 5-7 minutes. 4. Once opened, spoon in as much butter as you desire and leave to cook for 2 more minutes, until it thickens slightly, giving them a good mix. If you want a slightly thicker sauce, you can add in some double cream. I opted for without. 5. Serve your mussels in a bowl, with a squeeze of lime over them, and loads of that sauce on top. Pair it with, bread, chips, or both like I did! Enjoy! :)

Sam Kelly (@samsational_eats) Instagram Stats & Analytics

Sam Kelly (@samsational_eats) has 175K Instagram followers with a 0.00% engagement rate over the past 12 months. Across 86.0 posts, Sam Kelly received 978K total likes and 24.4M impressions, averaging 11.4K likes per post. This page tracks Sam Kelly's performance metrics, top content, and engagement trends — updated daily. To benchmark @samsational_eats against other accounts, use Socialpruf's Instagram competitor analysis tool.

Sam Kelly (@samsational_eats) Instagram Analytics FAQ

How many Instagram followers does Sam Kelly have?+
Sam Kelly (@samsational_eats) has 175K Instagram followers as of October 2026.
What is Sam Kelly's Instagram engagement rate?+
Sam Kelly's Instagram engagement rate is 0.00% over the last 12 months, based on 86.0 posts.
How many likes does Sam Kelly get on Instagram?+
Sam Kelly received 978K total likes across 86.0 posts in the last 12 months, averaging 11.4K likes per post.
How many Instagram impressions does Sam Kelly get?+
Sam Kelly's Instagram content generated 24.4M total impressions over the last 12 months.
Can I compare Sam Kelly with other Instagram accounts?+
Yes. Add @samsational_eats 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.