@cheflucyrew | Creator profile on Nutcake

What kind of content does Lucy Rew make?

Lucy Rew offers a delicious deep dive into the culinary world on Instagram. As a professional chef, she crafts engaging video tutorials showcasing everything from comforting pasta dishes to elegant pastries. Her content is a go-to resource for home cooks eager to master new recipes and professional techniques, with a special focus on her experience catering supper clubs and dining events.

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This creamy ragu with sage, lemon and crispy salty guinciale is a real indulgent treat! We had ours with some home rolled gnocchi sardi but any pasta would do - should be topped with crispy sage leaves but when you’re on hol with friends it’s v easy to get distracted and burn said sage 😞 that also explains my terrible filming. But anyway! Recipe is below!

Blonde Ragu
Ingredients

250g guanciale
1 onion, diced
1 leek, finely sliced
300g pork mince
300g veal mince
400ml white wine
Tbsp flour
4 garlic cloves, minced
Small handful of sage leaves, finely chopped
Few sprigs of thyme
3 bay leaves
150ml double cream
500ml whole milk
2 chicken stock cubes
Zest of 1 lemon
Juice of 2 lemons
50g Parmesan
Salt
Extra sage leaves and parmesan to top

Method
1. Trim and cut the guinciale into lardons and heat gently to let all the fat render out and the guinciale crisp up
2. Using a slotted spoon remove the crisp guinciale from the pan and set aside. Add the onion and leek to the pan with the fat from the guinciale and leave to sweat on a low heat with the lid on. This can take up to half an hour, stir occasionally to make sure they haven’t caught.
3. Once the onions and leeks are soft and translucent, add the garlic, sage and thyme. Increase the heat and fry for a few minutes.
4. Add the mince and fry off for a few minutes. Add the bay leaves
5. Add the wine and use a wooden spoon to deglaze the sticky bits from the bottom of the pan. Let the wine bubble off until almost all the liquid has evaporated
6. Add the flour, stir well and add the cream, milk, lemon zest and juice, and the stock cubes and 200ml of water.
7. Stir everything together and leave the ragu on a low heat to simmer for about two hours. Stir occasionally to make sure it doesn’t catch
8. Finally, add the parmesan and season to taste with salt and extra parmesan or lemon if it needs

#chef #privatechef #gnocchi #gnocchisardi #pasta #ragu #blonderagu #recipe #recipereel

My super simple recipe for juicy sweet and sticky crowd pleasing BBQ ribs. This beautiful rack of ribs from my favourite @hgwalter

Poaching the ribs first in apple juice and chicken stock gives a great flavour and it’s an easy way to make ribs that are fall-off-the-bone tender when you come to eat them. Drenched in BBQ sauce and roasted (could also go on the BBQ) these are a winner ✨✨ Recipe below

Ingredients (serves 4)
1.5kg Pork ribs
500ml cloudy apple juice
500ml chicken stock
2 onions
2 garlic cloves
Tbsp dried thyme (or a few sprigs of fresh)
Tbsp dried oregano (or a few sprigs of fresh)
Salt
6 black peppercorns
BBQ sauce* - shop bought or home made

Method
1. In a large pan, add your ribs and all the ingredients apart from the bbq sauce. Add some extra chicken stock if necessary to ensure the ribs are submerged
2. Bring to a simmer, place a lid on the pan and simmer gently until the ribs are cooked through and tender - test by using a knife which should easily pass through the meat. I used 1.5kg or ribs cut into two and it took about 45 minutes - 1 hour.
3. Once the ribs are done, remove and set aside. Strain the poaching liquid and put back on to the heat and reduce until thickened and syrupy
4. Preheat the oven to 180°c (fan)
5. Coat the ribs all over with the reduced poaching liquid followed by a generous coating of bbq sauce
6. Place the ribs into the oven to roast for 20 minutes before removing and resting for 10 minutes. Then slice up and serve!

*I make my own bbq sauce although I don’t follow much of a recipe - the base is tomato ketchup and to that I add white wine vinegar, dark brown sugar, soy sauce, honey, Worcestershire sauce, mustard, paprika, black pepper. Combine in a pan and boil gently for about 5 minutes. Taste and adjust any ingredients accordingly as you go!

#recipe #bbqribs #ribs #recipereel #chef #privatechef #bbq #recipeinspo

The olive grove at Villa Filippo Berio glowing in golden hour like 🤩🤩🤩 thanks to @filippoberio_uk for a very special lunch on Monday at Villa Filippo Berio followed by a tour of the beautiful olive grove, a crushing masterclass and then a tasting!!

On the menu:
-Pumpkin Risotto with Red Shrimp
-Sea Bass in Lemon Sauce with Sautéed Broccoli and Mediterranean Herbs
-Olive Oil Ice Cream with Strawberries and Meringue
-Coffee and Italian Chocolates

All prepared by a 2* Michelin chef with Italian wines to pair in the most fabulous setting in Tuscany. Heaven!

Feeling very very lucky, what a treat!!!!

#tuscany #filippoberio #chef #cheflife #italy #oliveoil #harvest2022

Three nights, sixty covers and six hundred plates of food later and we’ve officially completed another series of the @theoccasionaldiningclub
THANK YOU to everyone who came to support us. As always we loved seeing you there and can’t wait to see you next time #watchthisspace 👀
@cheflucyrew @mnwinia @taraspink

#london #londonsupperclub #food #italianfood #pasta #theoccasionaldiningclub #smallbusinessuk #smallbusiness #supperclub

Who is Lucy Rew’s audience?

Lucy Rew's audience on Nutcake is likely comprised of aspiring home cooks and food enthusiasts in Great Britain seeking accessible and engaging culinary content. Their intent signals are strong, indicated by a remarkably high Instagram engagement rate of 13.33%, significantly exceeding benchmarks for platforms like TikTok (~3.0%), Instagram (~1.5%), and YouTube (~2.0%). This suggests a highly invested and responsive community, implying a high quality of engagement and a strong potential for conversion on premium recipes or exclusive tutorials offered through Nutcake.

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