Sweet raspberries folded into cream flavoured with honey, whisky and toasted oatmeal – what could be more delicious?
In celebration of Burns Night, chef manager Lee Stewart shares the recipe for his go-to burger!
Head chef, George Gunn’s traditional chicken dish, stuffed with haggis, is a fitting main for a celebratory Burns Night supper.
Why not give our chef partner Ruth Hansom’s gin cured trout a go this Christmas? Served with cucumber, pickled fennel and buttermilk.
Sous chef Ruchira Kariyawasam shares the recipe for his plant-based Christmas Wellington.
Here’s the recipe for barista Hannah and assistant manager Callum’s sparkling Partridge in a Pear Tree mocktail using surplus Waste Knot pears. Perfect for either an elegant dinner party or a boozy brunch!
Assistant manager Callum shares the recipe for his warming winter berry Chai tea.
Chef Ken Moodie’s gooey chocolate orange brownies are always a favourite with his customers. Try his recipe!
Culinary lead, Adrian Cousins is shaking things up this festive season with his Twistmas Bah Humburger – spicy turkey burger.
Head chef, Dan Miles shares the recipe for his boozy mulled wine and poached pear trifle, topped with eggnog custard and orange Chantilly cream.