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.
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.
Chris’ Six Tricks to the Perfect Roast Potato
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.
Pistachio and orange sourdough stollen
Nothing says Christmas like stollen with marzipan. It takes time to make but is well worth the effort. Exec head chef Steve shares a step-by-step guide to making his favourite festive stollen recipe.
Gingerbread Pancakes
The ultimate Christmas breakfast treat. These American style gingerbread-spiced pancakes are a favourite of our head chef Shaun!
Festive Raspberry Cheesecake Brownie
Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake, dotted with fresh raspberries. BaxterStorey chefs Charlie and Stuart share their go-to festive brownie recipe.
Dark chocolate, orange and cranberry biscotti
Cranberry and dark chocolate biscotti biscuits with a hint of zesty orange make ideal Christmas gifts. Chef Caroline shares her Christmas biscotti recipe.