Blog Archive - Page 11 of 38

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 New Community – Why We Started #BBKind

We’re a few days into our new community Facebook group, ‘#BBKind’. After playing around with a few possible names in marketing we settled on ‘BBKind’ as it sets the tone for the wonderful group we have created. ‘BBKind’ means kindness, community, and keeping the spirit of hospitality alive. Keeping our voice heard on social media throughout these times is really important to us, as we feel we have such a positive message to share, and we want to remind you… read more

Creating a menu…

Normally our pubs, brasseries and head office would have been a hive of activity and excitement as our new spring menu launched. Sadly, as we are closed for the time being, we can’t launch our menu but I wanted to give you a little insight into the time, passion and dedication that the teams put into a new menu. We change our menus seasonally as we believe that working with the seasons ensures that our menus use the freshest, best… read more

Melt in the mouth chocolate fondant…

From our spring menu which should have launched today, we bring you this delicious recipe for chocolate fondant. Full of chocolatey, oozy goodness, these fondants are best served warm with a drizzle of cream or a scoop of ice cream and some fresh berries. When we re-open we will be serving them with zesty orange cream, spiced cardamon sauce and a zingy ginger confit. Enjoy! PS. Our recipe calls for one egg yolk but don’t discard the white – this… read more

The best ever brownies from Chef Clive

Introducing Chef Clive’s best ever chocolate brownies; Gooey, unctuous and very very moreish! The recipe is below but for more tips on how to make these tasty treats and so share pictures of your baking efforts head over to #BBKind!

Behind the scenes at our a la carte photoshoot

With our new spring a la carte menu approaching, this meant a new photoshoot was needed to showcase our absolutely DELICIOUS new dishes. From a salmon & caviar starter, to a vegan Thai curry & a melt in the mouth chocolate fondant, our aim was to capture the amazing taste of our dishes in our photography. When the photos are released, we want you to be able to almost taste and smell the dishes through Instagram… We arrived at… read more

Our sustainable history…

Earlier this week, we had the pleasure of filming Raymond Blanc in the luscious grounds that surround his renowned two Michelin star restaurant – Belmond Le Manoir aux Quat’Saisons in Oxfordshire. We were welcomed by the team who walked us through the wonderful gardens and grounds of the hotel. Their kitchen relies heavily on the fresh produce grown on site: fruit, vegetables, herbs – everything you could possibly imagine and all perfectly tended by the dedicated garden team. All the… read more