with our deliciously seasonal and fresh set menu. Light, fresh dishes sit alongside hearty winter favourites so, whether you have resolved to try Veganuary or are nourishing the soul with delicious home-cooked food, there is something for everyone with our new menu. Dairy-free muscat pumpkin and almond soup is a fantastic way to warm the cockles on a chilly winter and you can follow this by our spiced lamb meatballs which are cooked to perfection in a rich roast tomato… read more
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….
Our rich and delicious mince pie recipe It’s snowing outside, your Christmas tree lights are twinkling, and the fire is roaring… you’re just missing one thing to complete that cosy night – mince pies! It only means one thing… it’s time to tackle your very own mince pies. Here’s a little helping hand, we hope you love the recipe. For the mincemeat: 150g brambley apples, finely chopped 125g black seedless grapes, finely chopped 125g currants, chopped 150g sultanas, chopped… read more
Genuinely caring, seeking excellence and leading by example are the values that underpin everything we do as a business. With these in mind, we simply couldn’t let World Kindness Day pass us by without celebrating it. It’s not only caring for our customers, their experiences and preferences, but also for our own colleagues that we focus our efforts on. We look out for each other daily – it is the small, simple things, like offering a warming tea and coffee… read more
Happy World Vegan Day! Here at Brasserie Blanc, we felt inspired by the gorgeous autumn weather and the fab choice of vegan dishes on our set menu and à la carte so we nipped next door to the pub… (one of OUR pubs – The King’s Head in Teddington)… and took a few shots in their garden to whet your appetite. This autumn our vegan dishes include Indian samosas, a colourful mezze platter, cauliflower steak with truffle cream and aubergine… read more
Last night saw our very own Executive Chef Clive Fretwell helping to celebrate 35 years of Belmond Le Manoir aux Quat’Saisons. Clive was a contributor to the delectable seven-course menu created by Raymond Blanc’s most talented protégés. In his time as Chef Patron, Raymond has shared his skills, knowledge and ethics with every member of his team—35 have since gone on to earn Michelin stars. Last night Clive was in excellent company with the likes of Michael Caines, Ollie Dabbous,… read more