Gigha halibut, Lardo di colonnata, crown prince squash, red cabbage, hen of the woods, apple, sauce matelote
Chef de partie Jordan Douglas shares the recipe that crowned him winner of our Growing Underground culinary competition, using micro greens as the stars of the plate.
‘Apeeling’ carrot cake
In celebration of Zero Waste Week, chef manager Mel Andrews shares the recipe for her very ‘apeeling’ carrot cake.
Jubilee Earl Grey Victoria Sponge
Pastry chef, Hannah Robinson, has created a unique themed dessert inspired by the British classic, the Victoria sponge.
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!
Chocolate Fudge Creme Egg Cake
With Easter just around the corner, sous chef, Daniel Johnson shares the recipe for his gooey chocolate fudge Creme Egg cake.
Christmas pudding frappe
We asked our barista Egle Stuksyte to come up with a fabulously festive drink, so here’s the recipe for her Christmas pudding frappe!
Easter Log Cake
Celebrate Easter with sous chef Gabs’ deliciously moreish chocolate log cake.
Classic Easter Cake
Celebrate Easter with a springtime seasonal bake from chef de partie Claire Davidson.
Chocolate, rose and pistachio cake
Espresso powder is the key to this luxurious vegan chocolate sponge, sprinkled with rose petals and pistachio.