Broccoli, gnocchi, tomato, parmesan, capers
Inspired by ingredients grown on Coutts Skyline Garden, junior sous chef Oliver Dovey shares the recipe for his zero waste broccoli dish in celebration of National Allotment Week.
Chocolate orange panna cotta, honeycomb, roasted strawberries, chocolate buttermilk sponge
The proof is in the pudding! Head pastry chef Rebecca Marsham's created a delicious dessert, made using ingredients grown on Coutts Skyline Garden.
EQ Sausage Roll
Served warm from the oven, Sean Campbell's sausage rolls are delicious!
Charlotte Rouse does Glastonbury: A Week in the Life of a Trader
Charlotte Rouse, head of operations for FUEL Experiences bagged herself a work experience she'll never forget!
Lizzie’s Top Tips to a Healthy, Balanced Diet
In recognition of Healthy Eating Week, food data and nutrition manager Lizzie Hennig shares her five top tips to having a nutritious balanced diet.
Rob’s Top Tips to Fuelling a Training Regime
As part of Mental Health Awareness Week, we chatted to Rob Brown, our Head of IT, about his passion for ultra-running and the benefits it has on his physical and mental wellbeing.
Blood Orange Spiced Cake
Is there anything more tasty than the sweet tang of blood oranges? Try sous chef Neil Turner’s dairy free blood orange spiced cake, it’s delicious!
