Cranachan with ginger shortbread
Sweet raspberries folded into cream flavoured with honey, whisky and toasted oatmeal – what could be more delicious?
Burns Night burger
In celebration of Burns Night, chef manager Lee Stewart shares the recipe for his go-to burger!
Chicken Balmoral with clapshot, broccoli and peppercorn sauce
Head chef, George Gunn’s traditional chicken dish, stuffed with haggis, is a fitting main for a celebratory Burns Night supper.
Gin cured sea trout, cucumber, pickled fennel, buttermilk
Why not give our chef partner Ruth Hansom’s gin cured trout a go this Christmas? Served with cucumber, pickled fennel and buttermilk.
Plant-based Christmas Wellington
Sous chef Ruchira Kariyawasam shares the recipe for his plant-based Christmas Wellington.
Bah Humburger – spicy turkey burger
Culinary lead, Adrian Cousins is shaking things up this festive season with his Twistmas Bah Humburger – spicy turkey burger.
Mulled wine and poached pear trifle, eggnog custard and orange Chantilly cream
Head chef, Dan Miles shares the recipe for his boozy mulled wine and poached pear trifle, topped with eggnog custard and orange Chantilly cream.
Squash and Cavolo Nero Biryani with Coriander and Green Chilli Chutney
Using surplus squash from Waste Knot, Chef Academy trainer, Stephen Selwood shares the recipe to his Autumnal squash and cavolo nero biryani.
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.