Brasserie Blanc

Brasserie Blanc

Join the conversation…

At BB we believe in mindful eating. We think about food – all the time.  What to eat, when to eat it, where it comes from, how to cook it, how to be more adventurous. And we talk about it too.

From the Grande Fromage down, we know food, and we know you know food too. So join us chez nous, where the conversation starts around the table….

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Perfect pairings!

Our carefully crafted June set menu has been created to highlight the beauty and versatility of our seasonal star ingredient, rhubarb. Our unique dishes play on sublime flavour combinations such as mackerel & rhubarb, and grapefruit, roast rhubarb & fennel, but we don’t think the perfect pairings should end there. To bring your experience to the next level, we’ve picked our top tipples to accompany these stunning dishes. So whatever you opt for, we have the perfect wine to pair with your… read more

Our day at Secretts Farm

Here at Brasserie Blanc, we’re going to bring you stories and a series of short films that celebrate our incredible relationships with some of Britain’s finest producers and provide a behind the scenes look at the journey of our dishes from field to fork. Together with Clive Fretwell, our Executive Chef, and our brilliant produce partners, we’ll be launching sensationally seasonal set menus every month focussing on a star ingredient. This June we’re championing rhubarb and we went to visit Secretts farm… read more

Meet Nigel…

At Brasserie Blanc we think food is all about relationships, and not just bringing people together around a table but also our relationship with the produce we use, where it comes from and how it is treated on its journey to us. So, we’re extremely proud to work so closely with our fabulous suppliers who, like us, believe that seasonal is best. On a sunny May day, we made our way to beautiful Surrey to visit family-owned Secretts farm, our… read more

Try our Rhubarb & Custard Recipe

This delicious dessert is a celebration of the quintessentially British beauty, rhubarb. The stunning combination of tart rhubarb jelly topped with sweet & velvety custard tantalises the taste buds and makes for the perfect crowd-pleasing pud. read more

Rhubarb, rhubarb, rhubarb

As spring draws to a close and the summer months stretch out ahead, now is the perfect time to revel in the colour, flavour and texture of rhubarb. Our executive chef, Clive Fretwell says “it’s a wonderful, wonderful ingredient that’ll be in full season for June” and so he’s created our new set menu to utilise every aspect of this versatile ingredient. This quintessentially British vegetable (yes, vegetable!) stars in this month’s prix fixe, featuring in a starter, main and… read more

Grow your own – RHUBARB

Our green-fingered gastronome is no stranger to the garden. So we’ve rounded up Raymond Blanc’s top tips for growing the perfect rose red rhubarb at home. Rhubarb is an easy perennial crop which loves fertile, free draining soil, so pick your spot carefully. The best way to grow it is from a crown, rather than a seed. Remove the flowers as they arrive to divert the plants energies to the stem. Never eat rhubarb leaves – they’re poisonous! If you’d… read more