Twice-Fried French Fries
The fries I make when nothing else will do: crisp outside, fluffy inside and worth the second fry.
Recipes collected from kitchens, travels and a life spent around food.
Enter my kitchen
Recipes collected from kitchens, travels and a life spent around food.
Enter the kitchen
Welcome to David’s Kitchen
Recipes I actually cook, shaped by years in professional kitchens, hotels and homes across Europe. Some are classics, some have travelled with me, and each is here because it is worth cooking properly.
David’s favourites
Steak Tartare à la Bocuse
A restaurant classic that rewards precision — good beef, a knife and careful seasoning.
Cosmopolitan
Clean, cold and properly balanced. The version of the Cosmopolitan I keep coming back to.
Twice-Fried French Fries
The fries I make when nothing else will do: crisp outside, fluffy inside and worth the second fry.
Steak Tartare à la Bocuse
A restaurant classic that rewards precision — good beef, a knife and careful seasoning.
Cosmopolitan
Clean, cold and properly balanced. The version of the Cosmopolitan I keep coming back to.
Traditional Lasagna with Bolognese & Béchamel
A proper layered lasagna built with a long-cooked beef ragù, béchamel and pasta rather than ricotta. It takes time, but nearly all of that time is what gives the sauce its depth.
Tuna Tartare, Cal Pep Style
Tuna tartare should taste first of tuna. Keep it cold, cut it cleanly and use the seasoning to sharpen the fish rather than disguise it.
Crispy Chicken & Avocado Wraps
Crisp chicken, avocado and crunchy salad wrapped with a sharp Greek-yoghurt sauce. Built to travel well without becoming heavy.
Hungarian Beef Goulash
This is slow food in the best sense: beef, onions and paprika given enough time to become deep, soft and comforting without turning heavy.
Gambas al Ajillo
Garlic prawns are one of those Spanish dishes where restraint matters more than complexity: good olive oil, plenty of garlic, sweet prawns and just enough lemon and parsley at the end.
Authentic Bolognese Ragù
Bolognese ragù is not a quick tomato sauce with mince. Give the meat, vegetables and liquid time to become one thing, then use the sauce with restraint.
Margarita
A Margarita is a very small recipe with nowhere to hide. Fresh lime, good tequila and the right dilution matter far more than extra sweetness.
Espresso Martini
An Espresso Martini should arrive cold, strong and with a proper crema-like foam. Fresh espresso and a hard shake make most of the difference.
Cosmopolitan
Clean, cold and properly balanced. The version of the Cosmopolitan I keep coming back to.
Fresh Lemonade
Lemonade is simply a question of balance: enough lemon to stay sharp, enough sweetness to make it refreshing and plenty of cold water and ice.
Bloody Mary
A Bloody Mary should be savoury first and alcoholic second. Season the tomato properly, use the vodka with restraint and keep the acidity bright.
Hugo Spritz
A lighter, fresher spritz built around elderflower, prosecco, lime and mint. It should be cold, aromatic and not remotely syrupy.