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!

Biscoff Cheesecake Doughnut

Biscoff Cheesecake Doughnuts

Oozing with Lotus biscoff filling and topped with crushed biscuits, chef Dean and manager Amelia’s Biscoff cheesecake doughnuts are the perfect sweet treat for National Doughnut Week.

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!

Vegan Pina Colada ‘Bronuts’

Pina Colada Bronuts

In celebration of National Doughnut Week, chefs Hannah and Spencer share the recipe for their vegan pina colada ‘bronuts’, packed with pineapple rum jam, pina colada custard and rum lime icing.

Mini Egg Fudge

Easter Fudge

Head chef Gary Robertson shares his go-to Mini Egg fudge recipe, that’s seriously easy to make at home!

Cauliflower leaf, potato and halloumi Malay curry

Malay Curry

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.