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!
Nothing says Christmas like stuffing and cranberry sauce! Exec chef Luke Smith shares the recipe for his festive stuffing balls with cranberry pipettes.
Get into the festive spirit this Stir Up Sunday with chef Gavin Mcdonagh’s deliciously rich and fruity Christmas pudding.
With homelessness on the rise by 23% across London, we have launched our first Society festive sandwich range, with 10% proceeds going to Beyond Food Foundation, a charity providing training and support to people that have been impacted by homelessness.
BaxterStorey’s South East chef manager of the year, Chris Tanton shares his fool proof recipe and top tips for roasties that come out perfect every time.
Project chef Sean Campbell shares his easy and practical tips on reducing your festive food waste. Not only will it save you money, it’ll help reduce your carbon footprint and of course turn your leftovers into tasty meal ideas.