‘Apeeling’ carrot cake
In celebration of Zero Waste Week, chef manager Mel Andrews shares the recipe for her very ‘apeeling’ carrot cake.
BaxterStorey and Searcys welcome Richard Corrigan as new chef partner
We are very excited to share the news that widely acclaimed chef, Richard Corrigan has joined us and sister company Searcys, as chef partner, to support in menu innovation and coaching.
Nasi Goreng
Food data and nutrition manager, Lizzie Hennig shares the recipe to her tasty, nutritious Nasi Goreng.
Pea, Asparagus and Broad Bean Soup
Try Andy Aston’s nutritious and delicious base soup, with the added elegance of a hearty garnish.
Kale pesto tagliatelle with purple sprouting broccoli, cavolo nero and pangratatto
Executive head chef, Ryan Percopo shares the recipe for his kale pesto tagliatelle with purple sprouting broccoli, cavolo nero and pangratatto, using Waste Knot veg.
Broad bean broth with baby onions and pancetta
Executive head chef, Craig Hedley’s created a delicious broad bean broth with baby onions, pancetta and chive oil using Waste Knot produce.
BaxterStorey launches Obsessed
This week saw the launch of Obsessed, celebrating the ground breakers, taste makers and industry shakers, who go above and beyond to create exceptional food experiences for our customers every day.
BaxterStorey Raises £1334 for Ukraine Appeal at Said Business School Fundraising Event
Our team at Said Business School have raised an impressive £1334.47 for Ukraine’s Humanitarian Appeal, following a three-course charity dinner and garden party in Oxford.
BaxterStorey’s London Food Team Hosts Culinary Experience
From rhubarb and custard doughnuts to an ‘asparagus field’, our London culinary experience was back with a bang!
Roasted Jersey Royal Potato Salad
Head chef at Chichester University, Joe Dunster, is making the most of new potato season this Spring with his Jersey Royal, red onion and gherkin vegan potato salad.