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!
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.
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!
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.
In celebration of British Tomato Fortnight, chef Ryan Percopo shares his go-to heirloom tomato gazpacho recipe.
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.
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.
Supporting their local community throughout half term, Brigade Bar + Kitchen provided over 500 packed lunches and nutritious after school meals to local families in need of support.