The Bramley is Britain’s favourite cooking apple, much loved by professional chefs because of its unique ability to retain its tangy flavour and fluffy, ‘melt-in-the-mouth’ texture when cooked. Here we offer an information resource for professional chefs with tips and recipes from some well-known names, as well as the opportunity to share your own Bramley dishes.
The Bramley has a strong fan base among leading chefs, many of whom have kindly donated their favourite Bramley recipes to the campaign. But it is not just those at the top of their profession who appreciate the Bramley’s qualities. The Bramley Bursary competition inspires the next generation of chefs to discover its versatility and experiment with new types of Bramley dishes.
Please click on the chefs below to view their individual profiles and favourite Bramley dishes.
Bramley Bursary Winners
The Bramley Bursary is an initiative run with Britain’s top catering colleges to inspire the next generation of chefs to discover the Bramley’s versatility and exceptional qualities as an ingredient.
Please click on our Bramley Bursary winners below to view their individual profiles and winning recipes.
The Proof is in the Pudding…
The Good Housekeeping Institute, respected for its independent research work, has confirmed Bramley’s superiority over dessert apple varieties when cooked in popular recipes.
The Bramley was tested against Granny Smith, Braeburn and Golden Delicious apples. All the apples were treated identically using recipes taken from the Good Housekeeping recipe book and were tested for flavour, texture and overall quality when cooked. The research findings show quite categorically that Bramley performs better than all the dessert apple varieties in traditional British apple puddings and apple sauce.
“To the best of my knowledge, the recipe for traditional Bramley Apple Pie filling has not changed: Bramley apples, sugar, cornflour and a preservative, such as lemon juice and water. Nor should it – let’s keep it this way! The Bramley is rightly recognised as being the best apple for cooking. Indigenous to Britain, the apple’s unique qualities, such as higher acid and lower sugar levels, produce a strong apple flavour even when cooked, and a superb texture once cooked.
From the time when in 1809 the first Bramley tree grew from pips planted by a young girl, Mary Ann Brailsford, in her garden in Southwell, Nottinghamshire, to 2010 with Bramleys being used innovatively in savoury stir fries by top of their game international chefs – it’s always been a winner in my eyes.”
Antony Worrall Thompson MOGB