★ STARRED KITCHEN

Tomos Parry Sauce Recipes

Independent adaptations of Tomos Parry's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Tomos Parry.

Tomos Parry. British / fire-cooking.

By the numbers

recipes

33%

pour-and-shake ready

2:1 fat to acid

field median 2.7:1

6.7

ingredients per recipe, field average 6.8

Compared with the whole catalog, Tomos reaches more often for Dijon mustard (67% vs 17%), egg yolk (33% vs 11%), and white wine vinegar (33% vs 9%).

Recipes

Brown Crab MayonnaiseOn the jar: BROWN CRABTomos Parry's brown crab mayonnaise for cabbage.Uptown Honey MustardOn the jar: HONEY-MUSTARParry's honey-mustard dressing for a venison salad.Nordic Laverbread Beurre BlancOn the jar: LAVERBREADParry's seaweed beurre blanc from his venison salad.

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One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Tomos Parry. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 1 star

Uptown Honey Mustard★ STARRED KITCHENOn the jar: HONEY-MUSTAR

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Awards

Michelin (Mountain / Brat, London)
World's 50 Best #74 (2025)

Citations

Brown Crab Mayonnaise · adapted from Tomos Parry / Observer (grilled winter cabbage)
Uptown Honey Mustard · adapted from Tomos Parry / Observer (venison salad, leeks, laverbread)
Nordic Laverbread Beurre Blanc · adapted from Tomos Parry / Observer (venison salad, leeks, laverbread)

Every recipe lists its source and original title in the Provenance section of the recipe page.

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