‘Apeeling’ carrot cake
In celebration of Zero Waste Week, chef manager Mel Andrews shares the recipe for her very ‘apeeling’ carrot cake.
Broccoli, gnocchi, tomato, parmesan, capers
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.
Chocolate orange panna cotta, honeycomb, roasted strawberries, chocolate buttermilk sponge
The proof is in the pudding! Head pastry chef Rebecca Marsham’s created a delicious dessert, made using ingredients grown on Coutts Skyline Garden.
EQ Sausage Roll
Served warm from the oven, Sean Campbell’s sausage rolls are delicious!
Nasi Goreng
Food data and nutrition manager, Lizzie Hennig shares the recipe to her tasty, nutritious Nasi Goreng.
Pea, Asparagus and Broad Bean Soup
Try Andy Aston’s nutritious and delicious base soup, with the added elegance of a hearty garnish.
Kale pesto tagliatelle with purple sprouting broccoli, cavolo nero and pangratatto
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.
Broad bean broth with baby onions and pancetta
Executive head chef, Craig Hedley’s created a delicious broad bean broth with baby onions, pancetta and chive oil using Waste Knot produce.
Elizabeth II Earl Grey and cucumber martini
Celebrate the Platinum Jubilee with bartender Charlie’s Elizabeth II Earl Grey and cucumber martini.
Jubilee Earl Grey Victoria Sponge
Pastry chef, Hannah Robinson, has created a unique themed dessert inspired by the British classic, the Victoria sponge.