Beef Rendang

Beef Rendang Curry

In celebration of National Curry Week, head chef Maegan Quinto shares the recipe for her go-to beef rendang.

Hake, roasted cauliflower and coconut curry

Coconut and hake curry

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.

Highlander Shortbread

Highlander shortbread

To celebrate Scottish Food and Drink Fortnight, pastry chef Ken Moodie shares the recipe for his ‘melt in the mouth’ highlander shortbread.

Waste Not Cauliflower

No waste cauliflower

Exec chef Greg shares some useful tips and tricks on how to create taste from cauliflower waste.

Melon rind chutney

Melon skin chutney

In celebration of Zero Waste Week, head chef Stuart Aitken shares the recipe to his tangy chutney made from honeydew melon rind.

Chicken, lemon and lentil soup with chicken fat focaccia

Chicken fat focaccia and soup

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.

Eton Mess Crum-Nut

Eton Mess Crum-Nut

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!

Mojidough – Mojito Doughnut

Mojito doughnut

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!