Is there anything more tasty than the sweet tang of blood oranges? Try sous chef Neil Turner’s dairy free blood orange spiced cake, it’s delicious!
Espresso powder is the key to this luxurious vegan chocolate sponge, sprinkled with rose petals and pistachio.
Get creative with cauliflower waste otherwise destined for the bin, by transforming it into a delicious cauliflower, potato and halloumi curry. Recipe courtesy of our general manager, Lily Burch.
Nothing says Christmas like stollen with marzipan. It takes time to make but is well worth the effort. Exec head chef Steve shares a step-by-step guide to making his favourite festive stollen recipe.