Joseph Holding

Head chef · Lancashire food · Burnley
Plates, specials & the odd Sunday roast
IG @chefjoeholding

[Joseph Holding @ChefJoeHolding_]

Last bits on, fish out of the fryer and onto the plate. Then the next ticket.

Follow if you’re already deciding what to order.

[Joseph Holding @ChefJoeHolding_]

POV: head chef on a Wednesday lunch.

Which dish would you order?

[Joseph Holding @ChefJoeHolding_]

Sauce on, chips out, wedges tossed and portioned. Nothing sits on the pass longer than it has to.

[Joseph Holding @ChefJoeHolding_]

@TastingTable Resting the breading is the step everyone skips, then they wonder why the crumb’s left in the pan and not on the chop.

[Joseph Holding @ChefJoeHolding_]

@foodandwine Nothing taught me timing in a kitchen quite like the fear of a rock-solid chicken at half four.

[Joseph Holding @ChefJoeHolding_]

@bbcgoodfood Bread and butter pudding is the only dessert that gets better the staler the bread, which makes it the most honest thing on Bake Off.

[Joseph Holding @ChefJoeHolding_]

Winner winner. Crisp-skinned chicken, piped mash, asparagus, and a sauce doing most of the heavy lifting. #chickendinner
Follow along. There’s more where this came from.

[Joseph Holding @ChefJoeHolding_]

@ClarksonsFarm1 The Sunday roast, and I’ll pay whatever it costs as long as the gravy comes in a jug and not a thimble.

[Joseph Holding @ChefJoeHolding_]

@olivemagazine A roast turkey recipe in October is how you know someone’s already quietly panicking about Christmas.

[Joseph Holding @ChefJoeHolding_]

@epicurious Crispy rice off the bottom of the tray has always been the chef’s perk, so building a whole dinner around it feels like cheating.

[Joseph Holding @ChefJoeHolding_]

Into the hot fat, a rough toss, then roast hard. Turn them halfway and finish with plenty of seasoning.

Follow if Sunday dinner’s a serious matter.

[Joseph Holding @ChefJoeHolding_]

Roast potatoes done properly. Fluffy in the middle, crunchy on the outside, and not much mystery to it. Here’s how I do them.

[Joseph Holding @ChefJoeHolding_]

Trays of oil and a few herbs go in the oven first. The fat needs to be properly hot before a single potato goes near it.

[Joseph Holding @ChefJoeHolding_]

@firstwefeast The Wings of Death are nothing compared to a commis chef’s first go at a scotch bonnet sauce.

[Joseph Holding @ChefJoeHolding_]

@Eater A chef’s food tour is just the list of places they eat after service, which is the only list worth having.

[Joseph Holding @ChefJoeHolding_]

@andrewzimmern Lamb shoulder done properly and no queue out the door, that’s a secret that won’t last the week now.