In celebration of National Curry Week, head chef Maegan Quinto shares the recipe for her go-to beef rendang.
Sourcing fresh fish local to our kitchens reduces our food mileage and gives our chefs the freedom to plan menus that are fresh, tasty and keep our customers happy. Just like our Food EQ hake, roasted cauliflower and coconut curry.
To celebrate Scottish Food and Drink Fortnight, pastry chef Ken Moodie shares the recipe for his ‘melt in the mouth’ highlander shortbread.
Exec chef Greg shares some useful tips and tricks on how to create taste from cauliflower waste.
Bored of making the same banana bread to use up your overripe bananas? Chef manaer Sean Campbell’s transformed his into caramelised banana and chocolate parfait lollipops.
In celebration of Zero Waste Week, head chef Stuart Aitken shares the recipe to his tangy chutney made from honeydew melon rind.
Next time you cook a chicken, don’t throw the carcus in the bin – instead, why not incorporate it into your next loaf? Exec head chef Steve Wren shares the recipe for his chicken fat focaccia with chicken, lemon and lentil soup.
Fancy something different this National Burger Day? Exec chef Andrew Macleavy shares the recipe for his Thai chicken burger.
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!
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!