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Treacle, Guinness & Toasted Fennel seed bread

  Happy St. Patrick’s Day! This has got to be one of the easiest recipes I have ever made. The bread when finished is so versatile, have it in the afternoon with a mug of tea, serve it with horseradish cream and some rare roast beef or in my case I am serving it with Glenarm […]

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Sweet Pea, Leek and Freekeh Risotto with Walnut Pesto

A fantastic vegan recipe for sweet pea, leek and freekeh risotto with walnut pesto. Delicious & super healthy!   You will need: 150g petit pois 2 large leeks 1 large onion 2 cloves garlic 600g Freekeh (Green Australian cracked wheat) 1000/1500ml of veg stock (you could use just water if you wanted too) 100g walnuts […]

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middle east bowl

Chefs Day Trip – Vegetarian & Vegan Inspiration

Last Friday we took a day out of the kitchens to find inspiration for new vegetarian & vegan dishes to add to our menus. We wanted to find ideas for raw/refined snacks to accomodate to every delegates requirements. We started out at Farmacy in Notting Hill – with a reputation for enabling clean indulgence, inspired by […]

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Perfectly Roasted Turkey

Most people are fed up with turkey at Christmas because its dry and tasteless, nothing to do with the Family figure cooking it for 10 hrs in an oven so here is a fool proof method to give you the best results on Christmas day.  I love turkey and Over the last few years I have been […]

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Salmon and mung bean noodles

Tamari Marinated Salmon and Mung Bean Noodle Bowls

A new recipe for Tamari marinated salmon and mung bean noodles from our chef at 155 Bishopsgate, Alan Palmer. It’s really simple, but put in a little extra effort and marinate your salmon overnight – it’ll be worth the wait!   You will need: 1 x 180g Salmon supremes – cut in half 1 chilli […]

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Strawberry Victoria Sponge

Strawberry Victoria Sponge

Time to master a true classic – the Strawberry Victoria Sponge. Perfect for afternoon tea, or any special occasion, the sponge is light and airy and the jam & cream bring back the tastes of summer!   You will need: 500g soft butter 500g self raising flour 8 eggs 1 tsp vanilla essence 1 cup […]

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chocolate and beetroot cake

Chocolate and Beetroot Cake

The secret ingredient in this divinely moist chocolate cake may raise a few eyebrows! But give beetroot a chance – it gives chocolate cake a moistness like no other, along with a hint of earthiness that everyone will approve of. Is there any chance we could count this towards our 5 a day? See the […]

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Deviled Crabs Recipe

National Seafood Week – Deviled Crab In The Shell

You might think of crab meat as a very delicate thing, not suited to the rough and tumble of vinegar, mustard, chilli and other deviling ingredients – but it has a robust depth that can easily hold its own in a dish like deviled crab. Baking the crab in its shell gives you the bonus […]

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fresh honey dessert

Fenchurch bees & honey

Believe it or not we have 2 hives on the roof at our venue at Fenchurch Place and last week I was fortunate enough to get a visit. So after getting kitted out with my full bee keepers outfit, ensuring every zip and piece of skin was covered out we went onto the roof for […]

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Rippled green cupcakes

Rippled Cup cakes for National cup cake week

Its National cupcake week so why not join in and create your own rippled butter cream? This recipe is easy to make as long as you follow it exactly. Especially the sieved flour! Below are a few pictures of different events we have hosted in the last few months. We have made 1000’s of these […]

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