Why not give our chef partner Ruth Hansom’s gin cured trout a go this Christmas? Served with cucumber, pickled fennel and buttermilk.
Sous chef Ruchira Kariyawasam shares the recipe for his plant-based Christmas Wellington.
Chef Ken Moodie’s gooey chocolate orange brownies are always a favourite with his customers. Try his recipe!
Culinary lead, Adrian Cousins is shaking things up this festive season with his Twistmas Bah Humburger – spicy turkey burger.
Head chef, Dan Miles shares the recipe for his boozy mulled wine and poached pear trifle, topped with eggnog custard and orange Chantilly cream.
A show-stopping festive fruit tart with sweet pastry and frangipane filling.
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!
‘Tis the season for sharing great food! Here’s the recipe for chef manager Sean Campbell’s chocolate brownie and mince pie cakesickles.
We asked our barista Egle Stuksyte to come up with a fabulously festive drink, so here’s the recipe for her Christmas pudding frappe!