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.
Chocolate Orange Brownies
Chef Ken Moodie’s gooey chocolate orange brownies are always a favourite with his customers. Try his recipe!
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.
Mulled wine poached pear frangipane tart
A show-stopping festive fruit tart with sweet pastry and frangipane filling.
Westaway’s sausage roll wreath with spiced cranberry sauce
Everyone loves a sausage roll and chef manager Phil Hickey’s tear-and-share version makes a great party centrepiece.
Turmeric and maple roasted parsnips, braised puy lentils, lemon and sage sprouts, wild mushroom sauce
Serve up a plant-based feast with exec head chef Steven Wren’s turmeric and maple roasted parsnips with braised puy lentils, lemon and sage sprouts and wild mushroom sauce. Packed with plant protein goodness!
Chocolate brownie and mincemeat cakesickles
‘Tis the season for sharing great food! Here’s the recipe for chef manager Sean Campbell’s chocolate brownie and mince pie cakesickles.
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!