Gigha halibut, Lardo di colonnata, crown prince squash, red cabbage, hen of the woods, apple, sauce matelote
Chef de partie Jordan Douglas shares the recipe that crowned him winner of our Growing Underground culinary competition, using micro greens as the stars of the plate.
‘Apeeling’ carrot cake
In celebration of Zero Waste Week, chef manager Mel Andrews shares the recipe for her very ‘apeeling’ carrot cake.
BaxterStorey partners with Waste Knot to wage war on waste
We are proud to have partnered with Waste Knot, in a bid to get surplus veg out of farmers’ fields and into the kitchens of our chefs.
Melon rind chutney
In celebration of Zero Waste Week, head chef Stuart Aitken shares the recipe to his tangy chutney made from honeydew melon rind.
Chicken, lemon and lentil soup with chicken fat focaccia
Next time you cook a chicken, don’t throw the carcus in the bin – instead, why not incorporate it into your next loaf? Exec head chef Steve Wren shares the recipe for his chicken fat focaccia with chicken, lemon and lentil soup.
Squash tagliatelle with Parmesan, walnut and sage crumb and squash snaps
Transforming your leftovers is a great way to stop food going to waste. In light of Food Waste Action Week, group manager Daryl Antwi-Safee prepared a delicious zero waste squash tagliatelle with a walnut and sage crumb and squash snaps.
Cauliflower leaf, potato and halloumi Malay curry
Get creative with cauliflower waste otherwise destined for the bin, by transforming it into a delicious cauliflower, potato and halloumi curry. Recipe courtesy of our general manager, Lily Burch.
Sean’s Six Steps to Transforming Your Festive Leftovers
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.