In celebration of British Pie Week, head chef Shaun has got a belter of a recipe for you – Guinness braised beef shortcrust pie with buttery leeks and sweet potato mash.
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.
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.