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102K
impressions
57.9M
likes
2.11M
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8.86K
posts
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engagement
3.66%
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$1.70M
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AD Summer hosting just got levelled up with the new Waitrose 3 for £12 range! Mix and match between a variety of dishes and cuisines to create the ultimate summer spread! @Waitrose & Partners #HomeOfFoodLovers
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2mo ago
samsational_eats
AD Summer hosting just got levelled up with the new Waitrose 3 for £12 range! Mix and match between a variety of dishes and cuisines to create the ultimate summer spread! @Waitrose & Partners #HomeOfFoodLovers
AD | Whether it’s a dinner party, a boys night in or simply a coffee with a friend, a Macmillan Coffee Morning can be whatever you want it to be. It’s really just about bringing people together, making time for a proper catch-up and raising money to help Macmillan support people living with cancer and their loved ones. Sign up to host yours with @Macmillan Cancer Support #CoffeeMorning2026
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1mo ago
samsational_eats
AD | Whether it’s a dinner party, a boys night in or simply a coffee with a friend, a Macmillan Coffee Morning can be whatever you want it to be. It’s really just about bringing people together, making time for a proper catch-up and raising money to help Macmillan support people living with cancer and their loved ones. Sign up to host yours with @Macmillan Cancer Support #CoffeeMorning2026
AD @SCHWARTZ UK has released five new trending flavours! I’ve been given hot honey, and my gosh it is so good. The catch is, only one can stay! If you want hot honey to stay, head to your nearest Tesco and purchase. #SchwartzRubs #AD
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1mo ago
samsational_eats
AD @SCHWARTZ UK has released five new trending flavours! I’ve been given hot honey, and my gosh it is so good. The catch is, only one can stay! If you want hot honey to stay, head to your nearest Tesco and purchase. #SchwartzRubs #AD
AD This is my braised short rib with pomme puree. The secret ingredient? @Taylor&Colledge International Organic and Fairtrade Vanilla Extract. It doesn’t make it sweet, instead adding a great depth to the sauce.
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1mo ago
samsational_eats
AD This is my braised short rib with pomme puree. The secret ingredient? @Taylor&Colledge International Organic and Fairtrade Vanilla Extract. It doesn’t make it sweet, instead adding a great depth to the sauce.
AD I present the perfect winter dessert, the almond chocolate fondant with a miso caramel! I wanted to level this up using some really high quality ingredients, so I used @Taylor&Colledge International natural almond extract and vanilla pods. You only need a few drops of the almond extract to get an intense and delicious flavour that pairs so well with the chocolate and miso caramel. Recipe Chocolate almond fondants with miso caramel sauce and vanilla crème fraîche Serves 6 Oven 190°C fan. Grease 6 x 180 ml ramekins with butter, dust with cocoa, chill. Ingredients Fondants 170 g dark chocolate 70%, chopped 120 g unsalted butter, plus extra for greasing 3 large eggs 3 large egg yolks 120 g caster sugar 40 g plain flour Pinch fine salt ½ tsp Taylor & Colledge Natural Almond Extract Cocoa powder for the ramekins Miso caramel sauce 150 g caster sugar 3 tbsp water 150 ml double cream, warmed 30 g unsalted butter 1 tsp white miso paste Pinch fine salt Vanilla crème fraîche 250 g crème fraîche, cold 1 Taylor & Colledge Organic Vanilla pod - scraped out Method Prep the ramekins. Brush with soft butter, dust with cocoa, tap out excess, chill. Melt the chocolate and butter together in a heatproof bowl set over gently simmering water, or in short microwave bursts. Stir smooth and cool for 2 minutes. In a mixing bowl whisk the eggs, yolks and caster sugar until pale and thick. Fold in the melted chocolate mixture. Sift in the flour and salt and fold just to combine. Stir in the almond extract. Rest the batter 10 minutes to thicken slightly. Divide the batter between the ramekins, filling each about two thirds. Place the ramekins on a preheated baking tray. Bake for 9 to 10 minutes until the edges are set and the tops look just dry, with a soft centre. While the fondants bake, make the miso caramel. Put the sugar and water in a small saucepan. Bring to a boil and cook to a deep amber. Take off the heat, slowly whisk in the warm cream, then the butter, miso and a pinch of salt until smooth and glossy. Keep warm. If it thickens on standing, loosen with a splash of hot water or cream. Make the vanilla crème fraîche. Stir the crème fraîche with the vanilla bean paste and the icing sugar until smooth. Keep chilled. To serve, rest the fondants for 30 seconds. Loosen the edges with a small knife, invert onto warm plates and lift away the ramekins. Spoon warm miso caramel around and over each fondant and add a dollop of vanilla crème fraîche. Serve immediately.
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16.6K
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10mo ago
samsational_eats
AD I present the perfect winter dessert, the almond chocolate fondant with a miso caramel! I wanted to level this up using some really high quality ingredients, so I used @Taylor&Colledge International natural almond extract and vanilla pods. You only need a few drops of the almond extract to get an intense and delicious flavour that pairs so well with the chocolate and miso caramel. Recipe Chocolate almond fondants with miso caramel sauce and vanilla crème fraîche Serves 6 Oven 190°C fan. Grease 6 x 180 ml ramekins with butter, dust with cocoa, chill. Ingredients Fondants 170 g dark chocolate 70%, chopped 120 g unsalted butter, plus extra for greasing 3 large eggs 3 large egg yolks 120 g caster sugar 40 g plain flour Pinch fine salt ½ tsp Taylor & Colledge Natural Almond Extract Cocoa powder for the ramekins Miso caramel sauce 150 g caster sugar 3 tbsp water 150 ml double cream, warmed 30 g unsalted butter 1 tsp white miso paste Pinch fine salt Vanilla crème fraîche 250 g crème fraîche, cold 1 Taylor & Colledge Organic Vanilla pod - scraped out Method Prep the ramekins. Brush with soft butter, dust with cocoa, tap out excess, chill. Melt the chocolate and butter together in a heatproof bowl set over gently simmering water, or in short microwave bursts. Stir smooth and cool for 2 minutes. In a mixing bowl whisk the eggs, yolks and caster sugar until pale and thick. Fold in the melted chocolate mixture. Sift in the flour and salt and fold just to combine. Stir in the almond extract. Rest the batter 10 minutes to thicken slightly. Divide the batter between the ramekins, filling each about two thirds. Place the ramekins on a preheated baking tray. Bake for 9 to 10 minutes until the edges are set and the tops look just dry, with a soft centre. While the fondants bake, make the miso caramel. Put the sugar and water in a small saucepan. Bring to a boil and cook to a deep amber. Take off the heat, slowly whisk in the warm cream, then the butter, miso and a pinch of salt until smooth and glossy. Keep warm. If it thickens on standing, loosen with a splash of hot water or cream. Make the vanilla crème fraîche. Stir the crème fraîche with the vanilla bean paste and the icing sugar until smooth. Keep chilled. To serve, rest the fondants for 30 seconds. Loosen the edges with a small knife, invert onto warm plates and lift away the ramekins. Spoon warm miso caramel around and over each fondant and add a dollop of vanilla crème fraîche. Serve immediately.
Everything I cooked for my girlfriend in Tuscany!
1.90M
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994
2mo ago
samsational_eats
Everything I cooked for my girlfriend in Tuscany!
This is my short rib lasagne if you guys want the recipe for this one, comment below :)
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3d ago
samsational_eats
This is my short rib lasagne if you guys want the recipe for this one, comment below :)
AD Charred lemon chicken tacos, all cooked in the pizza oven and made with my secret weapon @Taylor&Colledge International Extract. Smoky, fresh and full of flavour, with juicy chicken thighs, a chunky tomato salsa, and a creamy green salsa made with charred veg, avocado, lime and coriander. Finished with fresh chilli, extra herbs and a squeeze of lime. Only a few drops of Taylor & Colledge’s Oil Based Lemon Extract goes straight into the marinade to lift the whole dish with a bright lemon hit. Charred Lemon Chicken Tacos Ingredients 6 boneless chicken thighs 2 tbsp olive oil 2 garlic cloves, finely grated 1 tsp smoked paprika 1 tbsp honey A few drops Taylor & Colledge Lemon Extract Salt and black pepper Small tortillas For the chunky salsa 3 ripe tomatoes, finely chopped 1/2 white onion, finely diced 1 handful coriander, chopped Juice of 1 lime Salt and black pepper For the green salsa 2 ripe avocados 2 spring onions 1 green pepper 2 green tomatoes 1 handful coriander Juice of 1 lime Salt and black pepper Olive oil To finish Fresh red chilli, finely sliced Extra coriander Lime wedges Method Marinate the chicken thighs with the olive oil, garlic, smoked paprika, honey, seasoning, and a few drops of Taylor & Colledge Lemon Extract. Leave for at least 30 minutes. Cook the chicken thighs in the pizza oven until nicely charred and cooked through, turning as needed so they get good colour on the outside. Rest for a few minutes, then slice. Make the chunky salsa by mixing the chopped tomatoes, white onion, coriander, lime juice, salt and black pepper together in a bowl. Set aside. For the green salsa, char the spring onions, green pepper and green tomatoes in the pizza oven until softened and lightly blackened. Add to a blender with the avocado, coriander, lime juice, a little olive oil, salt and black pepper, then blend until smooth but still with a little texture. Warm the tortillas, then fill with the sliced charred chicken. Spoon over the chunky salsa and green salsa, then finish with fresh chilli
1.57M
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5mo ago
samsational_eats
AD Charred lemon chicken tacos, all cooked in the pizza oven and made with my secret weapon @Taylor&Colledge International Extract. Smoky, fresh and full of flavour, with juicy chicken thighs, a chunky tomato salsa, and a creamy green salsa made with charred veg, avocado, lime and coriander. Finished with fresh chilli, extra herbs and a squeeze of lime. Only a few drops of Taylor & Colledge’s Oil Based Lemon Extract goes straight into the marinade to lift the whole dish with a bright lemon hit. Charred Lemon Chicken Tacos Ingredients 6 boneless chicken thighs 2 tbsp olive oil 2 garlic cloves, finely grated 1 tsp smoked paprika 1 tbsp honey A few drops Taylor & Colledge Lemon Extract Salt and black pepper Small tortillas For the chunky salsa 3 ripe tomatoes, finely chopped 1/2 white onion, finely diced 1 handful coriander, chopped Juice of 1 lime Salt and black pepper For the green salsa 2 ripe avocados 2 spring onions 1 green pepper 2 green tomatoes 1 handful coriander Juice of 1 lime Salt and black pepper Olive oil To finish Fresh red chilli, finely sliced Extra coriander Lime wedges Method Marinate the chicken thighs with the olive oil, garlic, smoked paprika, honey, seasoning, and a few drops of Taylor & Colledge Lemon Extract. Leave for at least 30 minutes. Cook the chicken thighs in the pizza oven until nicely charred and cooked through, turning as needed so they get good colour on the outside. Rest for a few minutes, then slice. Make the chunky salsa by mixing the chopped tomatoes, white onion, coriander, lime juice, salt and black pepper together in a bowl. Set aside. For the green salsa, char the spring onions, green pepper and green tomatoes in the pizza oven until softened and lightly blackened. Add to a blender with the avocado, coriander, lime juice, a little olive oil, salt and black pepper, then blend until smooth but still with a little texture. Warm the tortillas, then fill with the sliced charred chicken. Spoon over the chunky salsa and green salsa, then finish with fresh chilli
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!!
If it ain’t salty, I DON’T WANT IT - yes my blood pressure might be high x
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samsational_eats
If it ain’t salty, I DON’T WANT IT - yes my blood pressure might be high x
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. I would 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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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. I would 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
Sticky toffee banana bread tiramisu 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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1mo ago
samsational_eats
Sticky toffee banana bread tiramisu 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!
She just don’t stop eating, I must cook more x #recipeinspo #recipeideas #foodinspo #girlfriend
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samsational_eats
She just don’t stop eating, I must cook more x #recipeinspo #recipeideas #foodinspo #girlfriend
I opened an English Pub on my Balcony!! Enjoy gang x
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3w ago
samsational_eats
I opened an English Pub on my Balcony!! Enjoy gang x
Just may be the perfect steak… What do we think? More butter?
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3mo ago
samsational_eats
Just may be the perfect steak… What do we think? More butter?
AD Exercise is the most important part of my day. I recommend anyone give it a go. @PureGymOfficial are now offering up 30% off your first six months and no joining fee via @Student Beans , so there’s no better opportunity!
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3w ago
samsational_eats
AD Exercise is the most important part of my day. I recommend anyone give it a go. @PureGymOfficial are now offering up 30% off your first six months and no joining fee via @Student Beans , so there’s no better opportunity!
I would say this has NEVER been done before. For all of your Turkish recipes come to Sam x
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samsational_eats
I would say this has NEVER been done before. For all of your Turkish recipes come to Sam x
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!
580K
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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!
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 @Vitus Stenhøj as he gave me some incredible recommendations - he has a great vid explaining everything he bought in much greater detail than me!
540K
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1mo ago
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 @Vitus Stenhøj as he gave me some incredible recommendations - he has a great vid explaining everything he bought in much greater detail than me!
I opened an Italian Trattoria on my Balcony!!
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samsational_eats
I opened an Italian Trattoria on my Balcony!!

Samsational Eats (@samsational_eats) TikTok Stats & Analytics

Samsational Eats (@samsational_eats) has 102K TikTok followers with a 3.66% engagement rate over the past 12 months. Across 69.0 videos, Samsational Eats received 2.11M total likes and 57.9M views, averaging 30.6K likes per video. This page tracks Samsational Eats's performance metrics, top content, and engagement trends — updated daily. To benchmark @samsational_eats against other accounts, use Socialpruf's TikTok competitor analysis tool.

Samsational Eats (@samsational_eats) TikTok Analytics FAQ

How many TikTok followers does Samsational Eats have?+
Samsational Eats (@samsational_eats) has 102K TikTok followers as of October 2026.
What is Samsational Eats's TikTok engagement rate?+
Samsational Eats's TikTok engagement rate is 3.66% over the last 12 months, based on 69.0 videos.
How many likes does Samsational Eats get on TikTok?+
Samsational Eats received 2.11M total likes across 69.0 videos in the last 12 months, averaging 30.6K likes per video.
How many TikTok views does Samsational Eats get?+
Samsational Eats's TikTok content generated 57.9M total views over the last 12 months.
Can I compare Samsational Eats with other TikTok accounts?+
Yes. Add @samsational_eats to a competitor set with Socialpruf's TikTok 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.