Beef Rendang
In celebration of National Curry Week, head chef Maegan Quinto shares the recipe for her go-to beef rendang.
The Secret to Making a Great Curry
In celebration of National Curry Week, head chef Maegan Quinto shares her top tips on how to cook authentic homemade curry.
BaxterStorey Chef Named Culinary Hero at Industry Awards
Head hospitality chef, Anthony Hart, has been recognised as a Culinary Hero at the Craft Guild of Chefs Awards, for going above and beyond during the pandemic.
Chilled tomato gazpacho with heirloom tomato and basil oil
In celebration of British Tomato Fortnight, chef Ryan Percopo shares his go-to heirloom tomato gazpacho recipe.
BaxterStorey’s head of chef development celebrates 25 years of service
This year, our head of chef development Rik Razza celebrates his 25 year anniversary working at BaxterStorey. We caught up with Rik to talk about his career journey and what he loves most about his job.
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.
Mini Egg Fudge
Head chef Gary Robertson shares his go-to Mini Egg fudge recipe, that’s seriously easy to make at home!
Dark Chocolate, Date and Espresso Mocha Hot Cross Buns
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.
Lee’s Three Ways To Cook With Guinness
In celebration of St Patrick’s Day, BaxterStorey Ireland’s head chef Lee Boatman shares his three favourite ways to cook with Guinness.
Chocolate and Caramelised Banana Fluffy American Pancakes
Head chef Shaun is kicking off Pancake Day with his famous chocolate and caramelised banana pancake stack. Perfect with a drizzle of maple syrup!