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!
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.
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!
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.
In celebration of British Tomato Fortnight, chef Ryan Percopo shares his go-to heirloom tomato gazpacho recipe.
Head chef Gary Robertson shares his go-to Mini Egg fudge recipe, that’s seriously easy to make at home!
With Easter just around the corner, executive head chef Steven Wren’s upped his baking game, with these delicious dark chocolate, date and espresso mocha hot cross buns.
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.
Head chef Shaun is kicking off Pancake Day with his famous chocolate and caramelised banana pancake stack. Perfect with a drizzle of maple syrup!
Head chef Craig Hedley is just one of the Chef Academy stars behind the Food EQ revolution! Making grains and vegetables the stars of the plate, here’s the recipe to his delicious butternut squash, black bean and chorizo feijoada with orange and mango salsa.