Lettuce is a staple in the hospitality sector, valued for its freshness, versatility, and visual appeal. Although mainly eaten raw, you can cook with lettuce in more ways than you would expect – from stir-fries to braising, steamed and sautéed, chefs can choose from dozens of varieties, including crisphead, romaine, butterhead, and looseleaf, each offering distinct flavours, shapes, and textures.
1/Make a Tart
My lettuce tart features Lollo Rosso from Tarleton, lightly sprayed with beer vinegar, one day old Kirkham’s cheese curds, elderflower and Tarleton tomato relish, caramelised chicory, and a fresh lettuce gazpacho.
This dish is all about celebrating Lancashire produce at its best. The beer vinegar brings a gentle acidity that lifts the natural bitterness of the lettuce without overpowering it, while the creamy curds and sweet tomato elderflower relish balance everything beautifully. Credit: Sean Wrest, Head Chef, Aven Restaurant
2/Asian Inspiration
At Omboo, we enjoy utilising seasonal ingredients within our South-East Asian-inspired dishes. One of these includes Gindara Saikyo Miso-yaki; a classic Kyoto dish of black cod marinated in sweet Saikyo miso and gently grilled until caramelised. This is a dish I love to cook because of its balance of richness and restraint. Grill slowly and serve with hajikami to refresh the palate, all served on top of a warmed bed of lettuce. Credit: Kasun Jayasooriya, Head Chef at Omboo, Sopwell House
3/Char It
Lettuce is underrated when fat and seasoning do the heavy lifting. I love quickly charring baby gem in a hot pan with olive oil and garlic, then finishing with lemon zest and sea salt for depth and balance. Credit: Kate Styles, Founder, Keto Kitchen Lytham
4/A Supreme Side
For my chicken supreme with charred baby gem, fried kale and tarragon jus, soak the baby gem lettuce for a few hours in cold water, before rinsing them through, making sure to open them to allow the water to go in. Allow to dry, then cut in halves length wise, season with extra virgin olive oil and Maldon salt, and place it into a charcoal grill for a few minutes both sides. Credit: Marilena Ungureanu, Head Chef at The Brasserie, Sopwell House
5/Elevate Your BBQ
If you have never barbecued a gem lettuce before, then this is your sign! It’s time to elevate your BBQ game with a fresh, smoky twist and my char-grilled baby gem Caesar Salad is your new go-to side dish. With crisp lettuce charred to perfection, smothered in a tangy sunflower seed and hemp seed dressing with vibrant toppings, this salad is anything but ordinary. Credit: Charlie Tomlinson, Founder, Wild Root
Waste Not, Want Not
Use crisp outer leaves in salads and sandwiches, then sauté or braise tougher ones for soups and stir-fries. Chop stems into slaws or stocks for extra crunch and flavour. Blend wilted leaves into sauces or smoothies. Even scraps can flavour broth, helping you use every part and cut waste.
