Sweet raspberries folded into cream flavoured with honey, whisky and toasted oatmeal – what could be more delicious?
In celebration of Burns Night, chef manager Lee Stewart shares the recipe for his go-to burger!
Head chef, George Gunn’s traditional chicken dish, stuffed with haggis, is a fitting main for a celebratory Burns Night supper.
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.
Using surplus squash from Waste Knot, Chef Academy trainer, Stephen Selwood shares the recipe to his Autumnal squash and cavolo nero biryani.
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.
In celebration of Zero Waste Week, chef manager Mel Andrews shares the recipe for her very ‘apeeling’ carrot cake.
Inspired by ingredients grown on Coutts Skyline Garden, junior sous chef Oliver Dovey shares the recipe for his zero waste broccoli dish in celebration of National Allotment Week.