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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Feel Good Friday – Try A Mojito

Feel Good Friday! With National Rum Day have been yesterday and London Cocktail month coming up in October, we thought it was the perfect opportunity to tell you more about one of our refreshingly delicious cocktails, the Mojito! A party classic, you can mix this drink up using fresh mint, white rum, sugar, zesty lime and cooling soda water – the secret to the best made mojitos, lashings of crushed ice. For those of you who would like to try… read more

Getting back to what we do best!

We are so excited to be starting to open our doors up to our fabulous guests from next month and, in the background, there is lots happening to ensure we are back to doing what we do best – serving fantastic food, welcoming you into our lovely pubs and restaurants and, most importantly, taking care of you. As we build up to re-opening, we are so excited to launch our new menu to you after all this time. We have… read more

It’s World Chocolate Day!

To celebrate World Chocolate Day we bring you this classic RB recipe. Using just four ingredients, this chocolate mousse is rich in flavour but light in texture. Using a good quality dark chocolate is essential and, the darker the chocolate, the more intense the flavour. We love garnishing our chocolate mousse with fresh, seasonal berries but it tastes just as good served on its own. Let us know how you like to serve your chocolate mousse and share your pictures… read more

Crunchy Coleslaw

An all round great addition to picnic food is a dollop of homemade coleslaw.  (Interesting fact: the word coleslaw is from the Dutch koolsla, meaning cabbage salad). You can experiment with ingredients and toppings to make it your own but our house recipe coleslaw is a pretty good place to start – why not have a go this weekend…

Fresh sea trout, new potatoes and watercress sauce…

English watercress is wonderfully tasty, peppery and nutritious – full of vitamins C and E and ß-carotene, which is converted into vitamin A in the body, as well as calcium. The sauce makes more than you need but this is the minimum quantity that can be blended. It can be frozen for up to four weeks. RECIPE REPRODUCED, WITH KIND PERMISSION, FROM KEW ON A PLATE PUBLISHED BY HEADLINE. RECIPE © RAYMOND BLANC 2015. PHOTOGRAPH © JEAN CAZALS 2015


We have seen just how much you are enjoying cooking and sharing photos of your creations so we asked our favourite foodie photographer Nick Smith for some hot tips on taking the best shots… “I’ve worked with the lovely people at Brasserie Blanc for quite a few years now and they’ve asked me to run through a few food photography tips for everybody. So here goes…   * First tip…relax, there are no ‘rules’! * The great thing about digital… read more