“Seasonality is very important at Brasserie Blanc.”
We are proud to work with some of the very best suppliers in the UK, taking their wonderful, quality ingredients and turning them into something really special every day in every one of our brasseries.
SUSTAINABLE RESTAURANT ASSOCIATION
We are delighted to have been awarded three stars by the Sustainable Restaurant Association, the highest possible rating. The award demonstrates our commitment to ethical sourcing, sustainability & seasonality. By working with the seasons & with trusted suppliers, the ingredients we use to create our menus are full of flavour & colour. Find out more about the work of the Sustainable Restaurant Association here: www.thesra.org
Our meat is from award-winning butchers Aubrey Allen who supply the royal household and manage their herds impeccably which reflects in the taste and texture of our steaks, pork and lamb. We are renowned for our steaks which are all 30 day dry-aged, from free-range herds cattle.
As president of the Sustainable Restaurant Association, Raymond Blanc is dedicated to using sustainable, seasonal fish in our dishes. We work with Direct Seafood to ensure the ethical sourcing of the fish and shellfish that reach our restaurants.
Head chefs in each brasserie work with local suppliers to source the best seasonal veggies and our team also hand-picks the most in-season produce to star on our à la carte menu.
SEASONAL SPOTLIGHT: Braeburn Apples
Refreshing with a good balance of sweetness, the Braeburn is a first-class dessert apple with a richness and complexity of flavour that other varieties cannot match. Enjoy this beauty while it’s in season. Bon appétit!