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.
From rhubarb and custard doughnuts to an ‘asparagus field’, our London culinary experience was back with a bang!
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.
Give hot cross buns a delicious makeover with pastry chef Hannah Thompson’s easy doughnut recipe.
The whole family will love chef manager Sean Campbell’s fruity, spiced Easter bake – get the kids in the kitchen to help mixing, kneading and glazing.
Inspired by his Italian heritage, chef de partie Ruchira Kariyawasam shares the recipe for his Pane di Pasqua.
Our chef apprentices introduced ‘Food EQ’, sparking a transformation to the way we source and cook our dishes – making vegetables and grains the stars of the plate. Watch the video to hear more about our revolution.
Head pastry chef, Leanne De’ath, has been recognised as a Rising Star at the Craft Guild of Chefs Honours and Awards.
We are delighted to welcome Ruth Hansom as our new Chef Partner.
On Friday 25th February, our culinary stars in Scotland catered for Sir Alex Ferguson’s homecoming at Pittodrie Stadium, the home of Aberdeen Football Club.