Transforming your leftovers is a great way to stop food going to waste. In light of Food Waste Action Week, group manager Daryl Antwi-Safee prepared a delicious zero waste squash tagliatelle with a walnut and sage crumb and squash snaps.
Our chef apprentices introduced ‘Food EQ’, sparking a transformation to the way we source and cook our dishes – making vegetables and grains the stars of the plate. Watch the video to hear more about our revolution.
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.