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….
We like to think that our ‘chez nous’ philosophy runs through everything we do: ‘come over to ours’ for really good, fresher than fresh food, cooked with heart in our kitchens AND sourced with care and pride from the very best producers. This includes our steaks. read more
These golden fritters are 100% delicious and 100% vegan. Perfect for a tasty mid-week treat! read more
This is our go-to recipe for all sorts of game. You can use it as a cure for duck legs, pork collar or guinea fowl. Just rub into the flesh and leave overnight, before you confit in duck fat. Or you can use it as a seasoning, just sprinkle on or rub into the flesh before cooking. Once made it can be kept in a refrigerated airtight container for several weeks. This game spice is used in our fabulous pheasant in a bag recipe. read more
To celebrate the launch of Happy Hour at BB we’re letting you in on our favourite espresso martini recipe! Shake it up at home, or join us from 5pm-7pm to enjoy two for the price of one. read more
With the festive season coming to a close and the cold weather upon us, we’re sharing one of Raymond’s favourite winter dishes which will warm you from the inside out. Watch our video below: read more
If you’re taking part in Veganuary, or simply fancy trying something new, we’re inviting you to try our stunning vegan dishes this month! To start, we love our aromatic vegan winter vegetable samosas served with a citrus soy dipping sauce and coconut & cashew cream, simply delicious. Or opt for Salad ‘Maman Blanc’, a vegan mezze of traditional French salads inspired by Raymond’s mother. Moving onto mains, we know you’ll love our harissa-glazed aubergine on a bed of homemade baba-ganoush, finished with pomegranate jewels &… read more