Eton Mess Crum-Nut

Eton Mess Crum-Nut

Eton mess crum-nut with wild strawberry jam, whipped clotted cream, lavender sugar and Italian elderflower meringue, created by chefs Tom Stokes and Anthony Hart. Perfect with a refreshing glass of Pimms!

Biscoff Cheesecake Doughnut

Biscoff Cheesecake Doughnuts

Oozing with Lotus biscoff filling and topped with crushed biscuits, chef Dean and manager Amelia’s Biscoff cheesecake doughnuts are the perfect sweet treat for National Doughnut Week.

Mojidough – Mojito Doughnut

Mojito doughnut

Cocktail doughnuts are a boozy brunch must! Chefs Stevie and Nathan have invented a mojidough, a doughnut inspired by their favourite cocktail, a mojito. The perfect sweet treat for Summer!

Vegan Pina Colada ‘Bronuts’

Pina Colada Bronuts

In celebration of National Doughnut Week, chefs Hannah and Spencer share the recipe for their vegan pina colada ‘bronuts’, packed with pineapple rum jam, pina colada custard and rum lime icing.

Sean’s Six Steps to Transforming Your Festive Leftovers

Project chef Sean Campbell shares his easy and practical tips on reducing your festive food waste. Not only will it save you money, it’ll help reduce your carbon footprint and of course turn your leftovers into tasty meal ideas.

BaxterStorey Star Wins 2020 Acorn Award

There was cause for celebration as Charlotte Rouse, our head of mobilisations and supply chain for London was recognised with an Acorn Award, one of the hospitality industry’s greatest accolades.