Vegetables

The Powerhouse of Vegetables

Our nutritionist Rosie Cadogan talks about the benefits of eating green leafy vegetables and why it's important for us to be including them in our dishes.
Miguel Camara

A Day in the Life of Head of Tea and Coffee Miguel Camara

As our teams return to the workplace, we caught up with Miguel Camara to find out what he’s most looking forward to in his new role as head of tea and coffee and how he sees the coffee industry changing in the future post-Covid.
Paulo Bartender

A Day in the Life of Bartender Paulo Ferreira

As hospitality venues re-opened their doors last week, we caught up with head bartender Paulo Ferreira, to find out what he’s most looking forward to as Brigade reopens to the public and what makes his job so rewarding.
Squash Tagliatelle

Squash tagliatelle with Parmesan, walnut and sage crumb and squash snaps

Transforming your leftovers is a great way to stop food going to waste. In light of Food Waste Action Week, group manager Daryl Antwi-Safee prepared a delicious zero waste squash tagliatelle with a walnut and sage crumb and squash snaps.
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 Doughnuts

Biscoff Cheesecake Doughnut

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.
Mojito doughnut

Mojidough – 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!

Cauliflower leaf, potato and halloumi 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.
Malay Curry