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Your London Wedding Magazine Sept/Oct 17

28th September 2017

This month Your London Wedding Magazine asked us how we accommodate the ever-growing demand for special diets, while retaining the quality and standards that we have become known for. No matter what your requirements, we will design every aspect around you. Take a look at some of the free-from dishes... Read more

Inside the head of a chef

21st March 2017

  Ryan Stafford – Head Chef Cupcakes are so last year! This is a short story but one that will affect your skill base forever. As a young boy I was often known to carry much passion for creating and having the motivation to see things through, so the quest... Read more

Hot cross bun macaroons

21st March 2017

Hot Cross Bun Macaroons Makes approximately – 25 macaroons (or 50 shells) Preparation time – 45 min Cooking time – 20 min Ingredients Macaroon shells 150g ground almonds 150g icing sugar 55g egg whites 5g brown food colouring + 150g caster sugar 30g water 55g egg whites Cocoa nibs and... Read more

Come dineSW9 with us

1st March 2017

We have been hosting small intimate dinners at our chefs table, here in our very own kitchen for a while now, and think it’s now time to let you try it too. Get together a group of ten to thirty people (smaller numbers on request) and book yourself into the most exclusive... Read more

Matt’s breakfast salsa

2nd September 2016

Poached Hens Egg, Tomato Salsa, Charred Avocado and Sweetcorn Serves 4 4 large free range hens eggs 1 tbsp white wine vinegar 2 tomatoes 1/2 red onion olive oil 2 lemons 2 small bunches coriander ground black pepper and sea salt 3 avocados corn on the cob or a small tin... Read more