Try Andy Aston’s nutritious and delicious base soup, with the added elegance of a hearty garnish.
Executive head chef, Ryan Percopo shares the recipe for his kale pesto tagliatelle with purple sprouting broccoli, cavolo nero and pangratatto, using Waste Knot veg.
Executive head chef, Craig Hedley’s created a delicious broad bean broth with baby onions, pancetta and chive oil using Waste Knot produce.
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.
Celebrate the Platinum Jubilee with bartender Charlie’s Elizabeth II Earl Grey and cucumber martini.
There is triple cause for celebration this week as general manager, Tabitha Kirby, account manager, Lily Bell and executive chef Ryan Percopo, have been named winners of this year’s Acorn Award, one of the hospitality industry’s greatest accolades.
Pastry chef, Hannah Robinson, has created a unique themed dessert inspired by the British classic, the Victoria sponge.
We are excited to announce our new beverage partnership with Dan Fellows, 2x World Coffee in Good Spirits Champion.
We are pleased to welcome Frederic Trotignot as our new Finance Director.
We are delighted to announce our new three-year partnership with AQA, an education charity which sets and marks over half of the GCSE and A-Level exams taken in the UK every year.