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Alexis John

@alexisjohn_uk

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🍋Chef• Teacher• Recipe Developer
💖GOOD FOOD & CONVERSATION
📍Bristol/ London

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Malta, you were a joy. I couldn’t have asked for a better week away. Catching up with old friends, making new ones, delicious food, inspiring conversation and the most stunning views to top it all off. ✨

@foodontheedge Malta 2026 brought chefs, producers, change makers and food communities together to share knowledge and work towards a more sustainable, circular food system. From its Irish beginnings to its evolution into a global gathering, it was a powerful reminder of what’s possible when people connect and take action.

Sharing the experience with some Bristol legends made it even more special.
@emmeline_bristol @josh_eggleton @freddybirdfood @nessa_bird

I’ve come home filled with inspiration and a renewed belief in food’s power to connect us, shape our communities and create a better future. 💛 by @alexisjohn_uk

This isn’t everyday food for me. It’s a comforting treat and definitely a crowd pleaser. It has to be said I didn’t come up with the toppings, but it was definitely a collaborative effort.

To be honest, I can’t say which was my favourite but they will all live in my dreams and I will be making these on a dark winter evening again soon.

What you choose?
•Nduja, chorizo, chilli & Scarmoza
•Garlicky courgette, ricotta & pecorino
•Traditional 3 cheese

Do you top your MAC or do you mix it in? I have to have a big, crispy green salad with a sharp vinaigrette, but do you need a side or is it straight up fill your boots with pasta?

I’m close to saying I think MAC may be the 👑 of comfort food, what say you? by @alexisjohn_uk

Bunkhouse 2026 💛

Off the plane from Alicante and straight into the car to Slapton, Devon.

Every year, a brilliant bunch of friends gather for a weekend of great food,(most of us work in it) delicious drinks (we don’t mess around- cocktails, wine, coffee it’s all 👌) long walks, beautiful beaches and A LOT of laughter.

Meals are broken into teams. 2 teams for breakfast & 2 for dinner. We were the Saturday supper team. Cooking for 40 ppl feels like a doddle when you have the Man’n’cheese dream team.

@5oclockapron & @theospizzeria leading the charge on the NDUJA, PICKLED CHILLI & SCARMOZA/ COURGETTE, RICOTTA & PECORINO MACS, and Mark H, the undisputed garlic bread 👑, did his thing lubing up 8 garlicky baguettes! I was on salad duty, which I took extremely seriously, because I fear I may turn into a form of bechemel soon after the sheer amount of croquettes I consumed in Alicante. Kelly was whipping everyone into shape FOH & Anna on the spritzes. This was not work 💚

Campfires, the Milky Way, a random 1:30 AM rally race, great food, brilliant company, games of sardines, noisy, chaotic and completely wonderful. The best one yet. 🔥

Thanks for the Team photo & fab campfire shot @5oclockapron 💖 by @alexisjohn_uk

Hi 👋 I thought I should introduce myself for those that are new here. My name is Alexis John I am a chef, teacher and recipe developer. That being said I’m happiest when cooking with friends and family in the kitchen or around the kitchen table.

Born in Canada to British parents, I grew up with food and culture at the heart of every gathering. What began as a love of cooking has become a career spent working with some of the South West’s most inspiring people, restaurants, delis and suppliers. ALWAYS chasing the magic of good food and great conversation.

This autumn I’ll be hosting relaxed, hands-on cookery classes @theponychewvalley —from Turkish meze to Italian favourites, Spanish feasts and festive canapés. Come along for an evening of food, laughter and inspiration, and take home recipes to share with the people you love.

Can’t wait to cook with you! 🍋

Alexis x

📸 @melanievax by @alexisjohn_uk

by @alexisjohn_uk

Sometimes there is nothing more comforting than a bowl of fresh pesto pasta. Then I found some burrata in the fridge, and thought why the hell not. I can’t tell you how good it was, and how happy it has made me. Job done ✔️ by @alexisjohn_uk

A download of a few places I have eaten recently that need a shout out!

@cloudsbristol delicious dim sum 🥟 and oysters 🦪 (not a regular on the menu, but they should be!)

@dongnaebristol blown away. Go with a few people get one of everything, all the kimchi, 1/2 a beer and a shot of mezcal… you won’t be sorry and you will be back.

@tarebistro one of my favourite places. I don’t do desserts but I did here. I will forever miss that quince and Winchester tart and this place. 🙏🏼

@sonnystores as soon as I saw scallops, black pudding, bacon and brown sauce in a milk bap, I had to have it! It was everything I dreamed of and more 😋

@marmo.restaurant That pork!!!! My mouth is watering just thinking of it! Perfect cooked Tamworth pork, cauliflower purée, Treviso, wild garlic, pine nuts and jus. The most perfect plate.

It’s so hard out there right now. Get out there and support our amazing independent restaurants. ❤️ by @alexisjohn_uk

The sunshine is finally here, but it’s not warm yet!

I needed to use up a roast chicken and was going to Caesar it, but I was just too cold, and sometimes I just crave spice/hot sauce. What I really wanted was Trini corn soup, but no 🌽 in the house. So, a bowl of golden chicken soup, with a few added spinners (Caribbean dumplings) and my favourite scotch bonnet hot sauce, Encona. Taking heed of their slogan and spicing up my life!

#spiceyourlife #hotsauceoneverything #chickensoup #dumplings #sunshine #ineedavacation by @alexisjohn_uk

Middle Eastern Cookery Class with Alexis John | 16th October | £110pp

@alexisjohn_uk returns to the cookery school for her final Middle Eastern class of the year this month!

Love the flavours and techniques of Middle Eastern cookery? Well Alexis’ class has everything you need to learn the ground work as she takes you through a selection of middle eastern dishes with classics like fattoush and babaganoush using seasonal ingredients.

The class is £110pp and can be booked via the link in our bio! Class space is limited so catch the last Middle class of 2024 book now! by @alexisjohn_uk

S U M M E R T I M E S

The Pony Chew Valley- The Pony, as it’s fondly known, has quickly become one of my favourite places.

I teach at the beautiful cookery school on the top floor, so have had many excuses to visit.

On this occasion it was the perfect place to bring overseas family & friends to check out the gorgeous view and have a light lunch.

We took a tour around the garden, with the wonderfully knowledgeable head gardener Tim, whose passion for gardening is infectious. I love chatting to Tim before I teach. He always guides me to what is fresh, at its best, and how I can incorporate it into my class.

When we sat down for lunch, Josh kindly brought out a beautiful plate of the freshest crudités, from said garden, with lovage salt and cider salad cream. This isn’t special treatment, just Josh sharing his excitement for simple, seasonal food and old fashioned hospitality.
Lunch was light, fresh and beautifully cooked, the drinks ace, and dessert on point.

Afterwards, not quite ready to leave, we moved to a different part of the garden and continued to chat and explore. It was the perfect relaxing afternoon in the sun. I can’t recommend it enough, it’s hospitality at its finest, and for everyone to enjoy 💚 by @alexisjohn_uk

S U M M E R T I M E

On this occasion the perfect meal, but if you twisted my arm, I would say the starter to my #deathrowdinner

Oysters (from @thespinylobster ), Spanish crisps- fried in olive oil & the perfect amount of salt, Spicy olive cocktail mix (the greatest 🍸companion, try it) and cold, cold white.

The sun was shining, the company easy and laughter continued into the night. Summer vibes ✨ by @alexisjohn_uk

SPRING?!
Technically, it is here, but the sun isn’t yet diluting the crisp, cold air.

This means I am still in need of comfort food, but with a lighter twist. Even if that was only in colour.

I wanted beans. Butterbeans, to be precise, so it had to be @boldbeanco. They are big, soft, juicy beans that are cooked to perfection and jarred.

The only spanner in the works was, I wasn’t just cooking for me but a friend and 2 kids… would they eat what I had now decided- a white ragu of sorts…sausages (out of their cases, fried with chilli and fennel seeds), slow cooked leeks, butterbeans, garlic, a dash of milk, chicken stock, finished with dill, lemon zest and loads of parmesan??? The answer was YES, but with one request- WILD GARLIC MASH too!!

I mean, baked potato, beans and cheese has nothing on this, but it was every bit as comforting.

So here it is, in all it’s beige glory, in the early evening sun ☀️
WHITE SAUSAGE, LEEK, CHILLI & BUTTERBEAN RAGU W/ WILD GARLIC MASH (loads of parmesan, dill & a mustardy dressed watercress salad) it was exactly what I had been dreaming of and the kids loved it x by @alexisjohn_uk