In celebration of Zero Waste Week, chef manager Mel Andrews shares the recipe for her very ‘apeeling’ carrot cake.
Pastry chef, Hannah Robinson, has created a unique themed dessert inspired by the British classic, the Victoria sponge.
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!
With Easter just around the corner, sous chef, Daniel Johnson shares the recipe for his gooey chocolate fudge Creme Egg cake.
We asked our barista Egle Stuksyte to come up with a fabulously festive drink, so here’s the recipe for her Christmas pudding frappe!
Celebrate Easter with sous chef Gabs’ deliciously moreish chocolate log cake.
Celebrate Easter with a springtime seasonal bake from chef de partie Claire Davidson.
Espresso powder is the key to this luxurious vegan chocolate sponge, sprinkled with rose petals and pistachio.