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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….
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
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
If you’re missing fresh seaside fare after a half-term trip to the coast, join us this week for a taste of the sea, BB style. Great quality fish is at the heart of some of our favourite recipes, that’s why we’re dedicated to always using sustainable, ethically sourced seafood in our restaurants. Our moules marinières is taken to new heights thanks to the plump & flavourful Scottish rope-grown mussels we use. Cromer crab is the UKs finest, and is accompanied… read more
Being French at heart, National Cheese day is one of the most notable dates in our calendars at BB. So to celebrate this great annual occasion coming up on June 4th, we’d like to introduce you to our wonderful cheese supplier… Eric Chariaux of Premier Cheese is, well, the big cheese…We have a longstanding relationship with Eric, who has worked with us for years, bringing us the very best of seasonal cheeses, both French and local, from the finest cheese makers… read more
To celebrate National Escargot day on May 24th, watch as Raymond Blanc and Clive Fretwell talk you through the perfect escargot recipe. read more
British asparagus season is finally here! We are proud to work with dedicated suppliers who take the time and care to grow only the best produce and there is no better example than British asparagus which features on our May set menu in our vibrant spring vegetable risotto. Also, whilst this beautiful veg is still in season, keep your eyes peeled for it’s appearance on our delicious specials menu… For more inspiration see the British Asparagus website