Chefs Share Their Favourite Kitchen Gadgets & Tools

Helen Graham, ex-Bubala

“My NutriBullet is on very heavy rotation in my kitchen – it’s the only blender I’ve found that rivals the high-powered ones I used to use in restaurants. I use it to get my hummus silky smooth, and it’s brilliant for making herb oils and dressings. It’s compact, powerful and genuinely one of my most-used tools. Love it.

“Every home cook should invest in a good Japanese knife. The ones marketed to home cooks tend to lose their edge after a few months but a proper Japanese blade stays sharp for so much longer – it’s absolutely worth it. As for my dream investment? A Sage coffee machine. It would make mornings feel just a little more luxurious.”

Jun Tanaka, The Ninth

“My Japanese mandolin is a non-negotiable. I use it to slice vegetables for pickling or brunoise – it saves time and delivers perfectly even thickness, far more consistent than a knife. It’s one of those tools that quietly transforms prep, especially when precision matters.

“For investment pieces, I rate the Marcato pasta maker – the Rolls-Royce of pasta machines. With ten thickness settings and a sturdy clamp that doesn’t wobble, it makes rolling pasta smooth and satisfying. I also couldn’t be without my Le Creuset signature casserole. If I were stranded on a desert island and could only take one pan, this would be it. It’s versatile, virtually indestructible and still performs like new after ten years. For something more affordable, the OXO peeler is unbeatable – comfortable to hold and impressively sharp. I keep two at work and one at home. It’s a small tool that makes a big difference.”

Nathan Davies, Vraic

“The Ninja Creami ice-cream machine is brilliant – it creates the perfect texture for homemade ice-creams and sorbets every time, no professional kit required. I also rate the KitchenAid vegetable sheeter attachment as a total game changer for prep. You can sheet any vegetable thin, then roll it up – ideal for presentation and texture, especially when you want to elevate a dish visually.

“At home, I’ve got the larger Gozney Dome, which fits a big skillet for whole chickens or large cuts – even a Dutch oven. I’ve been making Basque cheesecakes in it lately and the results are incredible. The Kadai Fire Bowl is another serious piece of kit: whole logs, massive grill space, and the Asado cross attachment is perfect for hanging pork belly over the coals. For everyday tools, I swear by a pressure cooker – it saves time and maximises flavour, especially for stocks and grains.”

Neuza Leal, Bar Douro

“My favourite kitchen tool is an immersion blender – it’s such an efficient piece of kit. Compared to larger blenders, it’s ideal for small batches and much easier to clean. It’s also incredibly versatile: I use it for soups, dressings, sauces, and it’s undoubtedly the quickest way to make mayo. It’s one of those tools that quietly does a lot of heavy lifting in the kitchen.

“Every home cook should have a digital thermometer – it’s the key to foolproof cooking. Whether you’re aiming for perfectly medium-rare meat or just want to avoid slicing into it repeatedly, it gives you confidence and precision. As for my next investment, I’ve got my eye on the Anova Precision Oven 2.0. It’s a compact countertop oven – a smaller version of the combi ovens used in professional kitchens – with 12 cooking modes, from steaming and roasting to sous vide, all controllable via an app. It’s smart, versatile and built for serious home cooking.”

Rich Goodwin, Bing Bong Pizza

“I have cup measurements in the shape of Matryoshka nesting dolls that I’m very fond of – they’re playful, practical and always make me smile. A probe thermometer is non-negotiable, and I keep a frankly hideous number of different-sized tubs with lids to hand. They’re essential for prep, storage and staying organised – not glamorous but vital.

“When I first bought a food processor, I wasn’t sure how much I’d use it – now it’s indispensable. For affordable tools, I always recommend a good pair of scissors. They’re often overlooked but you’ll be surprised how often you reach for them. Victorinox  makes a brilliant pair for £25. I also keep a couple of spare Kilner jar seals to pop under chopping boards – they stop them sliding around and keep your fingers safe. Simple, clever and effective.”

Somaia Hammad, Nipotina

“I love my small tweezers – they’re a game-changer in the kitchen. They let me be precise and meticulous, which is so important for plating. Presentation is everything, and those little finishing touches really make a dish feel special. I use them to arrange micro herbs and delicate garnishes, especially on more refined plates – they help make even the smallest detail feel perfect.

A KitchenAid mixer is a must in any kitchen. I use mine almost every day, both at home and at Nipotina – it’s essential for whipping up our daily tiramisu, and brilliant for making bread or focaccia after a long shift. As for investment pieces, good-quality knives are worth every penny. My dream brand is Blenheim Forg but my first set was Victorinox – a gift to myself when I was 16 and working my first job as a commis chef.”

Egle Loit, Darling’s

“My favourite kitchen tool has to be a chef’s knife – paired with a whetstone to keep it sharp and safe. My current one has served me for over five years, through heavy prep and delicate tasks alike. It’s the kind of tool that becomes an extension of your hand and keeping it in top shape makes all the difference to speed, precision and safety.

“Every home cook should have a few essentials: kitchen towels to stabilise chopping boards, Microplane graters, a Nutribullet, and a small KitchenAid food processor. Add a scale, stainless steel pans, a dough scraper, tongs and silicone spatulas, and you’re set. As for investment pieces, I miss my KitchenAid mixer at home – I had to take it to Darling’s Eatery, where it’s in constant use. I love it for pasta making, and I’d go all in with the attachments: pasta roller and cutters, meat grinder, sausage stuffer, vegetable slicer, spiraliser and sheet cutter. It’s the kind of kit that makes cooking genuinely fun.”

Thomasina Miers, Wahaca

"For making moles – sauces of toasted pumpkin seeds, nuts or sesame with grilled onions, herbs and chillies – I rely on a powerful upright blender such as a Nutribullet or Vitamix. With one, you can create endless sauces that enrich vegetables with protein, fibre and vital nutrients. I also keep a pestle and mortar for grinding spices, plenty of wooden spoons, and knives from Opinel or All Day. My fridge is stocked with onions, celery and carrots, while dried chillies like ancho, chipotle and guajillo sit in the cupboard for quick marinades. Fresh herbs from window boxes add vitality. Recently I invested in a Bamix stick blender and a Netherton Foundry pan, alongside trusted chef’s knives from All Day, Kin and Katto."