In the ever-evolving world of culinary arts, certain ingredients stand out for their flavour, versatility, and ability to elevate dishes from ordinary to extraordinary. Hazelnuts are one such gem. Across the UK, more and more chefs are embracing hazelnuts not just as a garnish or seasonal treat, but as a core ingredient in both sweet and savoury creations.
Hazelnuts have long been associated with indulgent desserts, but today’s top chefs are showcasing their broader culinary potential. From Michelin-starred kitchens to trendy gastropubs, hazelnuts are enjoying a well-deserved spotlight. In this article, we explore why chefs love cooking with hazelnuts and how they contribute to flavour, texture, and nutritional value in modern cuisine.
A Distinct Flavour Profile
Hazelnuts offer a rich, nutty flavour with subtle sweetness and earthy undertones. When roasted, their natural oils intensify, releasing a warm, toasty aroma that enhances almost any dish. This depth of flavour makes hazelnuts a favourite among chefs who want to add complexity to their recipes.
Unlike more neutral nuts like cashews or almonds, hazelnuts bring a bold taste that can stand on its own or complement a wide range of ingredients—from dark chocolate to root vegetables to aged cheeses.
Culinary Versatility
One of the main reasons chefs love hazelnuts is their sheer versatility. They can be:
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Roasted and chopped for use as a crunchy topping.
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Ground into a meal for gluten-free baking.
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Blended into pastes for sauces or desserts.
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Caramelised to add texture and sweetness to pastries.
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Pressed into oils for salad dressings and marinades.
In fine dining, hazelnuts often appear in unexpected places. Think hazelnut vinaigrettes on charred broccoli, hazelnut-crusted lamb cutlets, or even savoury hazelnut purées paired with game meats. Their adaptability allows chefs to use hazelnuts creatively across courses and cuisines.
A Staple in Dessert Menus
While hazelnuts are branching out into savoury territory, their role in desserts remains iconic. From traditional pralines and gianduja (a chocolate-hazelnut spread) to French dacquoise and Italian torrone, hazelnuts have a proud history in European patisserie.
UK chefs frequently incorporate hazelnuts into desserts such as:
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Chocolate and hazelnut tarts
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Hazelnut dacquoise with whipped ganache
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Homemade nut butters and gelato
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Sponges and meringues for texture contrast
The combination of hazelnuts and chocolate is particularly beloved, offering a satisfying balance of bitterness, sweetness, and crunch.
Texture Adds Visual and Sensory Appeal
Texture is a crucial element in professional cooking, and hazelnuts deliver it in spades. Whether left whole, roughly chopped, or finely ground, they introduce a satisfying crunch that enhances the eating experience.
In plated dishes, hazelnuts contribute not only to mouthfeel but also to presentation. Their golden-brown hue and irregular shape add visual interest, making dishes more appealing on the plate.
Chefs often turn to hazelnuts to provide contrast—crunchy against creamy, nutty against tart, or toasted against raw. This interplay elevates the dish’s overall balance and complexity.
Nutritional Benefits
Aside from flavour and texture, hazelnuts are packed with nutritional value. They are a good source of:
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Healthy monounsaturated fats
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Vitamin E
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Magnesium and potassium
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Fibre and antioxidants
This makes them a smart ingredient for health-conscious diners. As the UK sees a rise in demand for wholesome, nutrient-dense menu options, hazelnuts are an attractive addition for chefs looking to strike a balance between indulgence and nutrition.
Using hazelnuts in recipes allows chefs to boost the nutrient profile without compromising on taste or creativity.
Popular in Plant-Based and Gluten-Free Cooking
With plant-based eating and gluten-free diets growing in popularity across the UK, hazelnuts have become even more valuable in professional kitchens. They are naturally gluten-free and add substance to vegan and vegetarian meals.
Chefs use hazelnuts to:
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Thicken dairy-free sauces
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Create nut-based cheeses or creams
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Replace flour in baking
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Add protein to meat-free dishes
Hazelnuts help fill the gap where texture and flavour are often lacking in plant-based cuisine, making them indispensable in modern, inclusive menus.
Sustainability and Local Sourcing
Sustainability matters more than ever in today’s food industry. Many UK chefs are choosing ingredients based on their environmental impact, and hazelnuts score well in this regard.
Hazelnut trees require fewer chemical inputs compared to other crops, and they contribute to biodiversity when responsibly farmed. Some UK-based producers are now growing hazelnuts locally, reducing the carbon footprint of importing from overseas.
Supporting sustainable hazelnut farming aligns with the values of eco-conscious restaurants and appeals to diners who care about the origin of their food.
Conclusion
Hazelnuts have earned their place in the spotlight of UK kitchens. Their robust flavour, versatility, and health benefits make them a go-to ingredient for chefs aiming to innovate and impress. Whether used in a refined dessert or a bold savoury entrée, hazelnuts offer culinary possibilities that go far beyond the basics.
For chefs, hazelnuts are more than a seasonal treat—they’re a reliable, flavourful component that enhances creativity and satisfies sophisticated palates. As British dining trends continue to favour quality, sustainability, and taste, it’s clear why hazelnuts are a beloved choice among the UK’s culinary professionals.