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
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
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’
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.
Chilled tomato gazpacho with heirloom tomato and basil oil
In celebration of British Tomato Fortnight, chef Ryan Percopo shares his go-to heirloom tomato gazpacho recipe.
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.
Brigade Bar + Kitchen offer free school meals to children during half term
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.