Top Chefs Reveal Their Everyday Food Essentials

From dried herbs to garlic powder, these culinary masters share the surprising pantry staples they can't live without.

Apr. 10, 2026 at 6:33am

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A high-contrast silkscreen print of a jar of mayonnaise repeated in a grid pattern, using a bold, neon color palette to transform a simple condiment into a modern pop art icon.Everyday pantry staples become the stars of the show in this vibrant pop art-inspired illustration.Oxford Today

Top chefs may create exquisite dishes in their professional kitchens, but when they're off the clock, they crave the simple comforts of everyday foods. Discover the surprising pantry essentials these culinary masters can't live without, from dried herbs and garlic powder to hot sauces, mayonnaise, and even butter. These chefs' personal food choices offer a fascinating glimpse into their cooking styles and nostalgic cravings.

Why it matters

This story provides a unique behind-the-scenes look at the personal tastes and cooking habits of renowned chefs. It challenges the assumption that top culinary talents only use the most premium and exotic ingredients, revealing their appreciation for humble, everyday foods that add flavor and comfort to their home cooking. The insights shed light on how these chefs adapt their expertise to simple dishes, offering inspiration for home cooks.

The details

The chefs featured in the story come from a range of acclaimed restaurants across the UK, including Pompette in Oxford, The Little Chartroom in Edinburgh, Teal in London, No.6 in Padstow, Cardinal in Edinburgh, and Dinings SW3 in London. Their everyday food essentials include dried herbs, garlic powder, hot sauces like Tabasco and sriracha, mayonnaise (both homemade and store-bought), ketchup, anchovies, protein-rich yogurt, and good old-fashioned butter. These ingredients may seem mundane, but the chefs find creative ways to incorporate them into their home cooking, elevating simple dishes with their culinary expertise.

  • The article was published on April 10, 2026.

The players

Pascal Wiedemann

Chef-owner of Pompette in Oxford.

Roberta Hall-McCarron

Chef-owner of The Little Chartroom in Edinburgh.

Sally Abé

Founder of Teal in London.

Paul Ainsworth

Chef of No.6 in Padstow.

Tomás Gormley

Chef-patron of Cardinal in Edinburgh.

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What they’re saying

“Dried herbs have a special place in my pantry. From oregano in pasta sauce to herbes de Provence for grilling, they offer a convenient flavor boost.”

— Pascal Wiedemann, Chef-owner of Pompette

“Garlic powder is a store-cupboard staple, perfect for adding a super punchy garlic flavor to scrambled eggs, marinades, and even salad dressings.”

— Roberta Hall-McCarron, Chef-owner of The Little Chartroom

“I love Tabasco on baked beans and scrambled eggs. Hot sauces offer a quick and easy way to add flavor and depth to simple dishes.”

— Sally Abé, Founder of Teal

The takeaway

This story highlights how even the most acclaimed chefs find joy and inspiration in everyday, humble ingredients. Their personal food choices reveal a relatable side to their culinary expertise, showing that simple comforts and nostalgic flavors can hold just as much appeal as the most elaborate dishes. For home cooks, this insight offers a reminder that great cooking doesn't always require exotic or expensive ingredients - sometimes, the secret is in the everyday essentials.