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….
With Bank Holidays, the Coronation & so much more, it’s easy to forget that Father’s Day will be soon upon us. If, like us, you like to plan ahead then our early bird Father’s Day offer is for you. Book your table for Father’s Day (Sunday 18th June) by the end of April & we will automatically email you a personalised discount code for 15% off any gift-cards or e-vouchers purchased online this month only*. We will also be treating… read more
Our award winning Head of Design, Inge offers some gorgeous ideas to help spruce up your Easter tables this coming Sunday. EASTER HUNT TABLE If you can’t get outside for an egg hunt this Easter, bring the magic inside instead. Here are our tips for creating a table of whimsical delight guaranteed to make all feel special. Play with scale – use miniature versions of everything to give an Alice in Wonderland sense of magic – mini bunnies, eggs, blossoms.. Use… read more
If you are looking for something to entertain the kids this Easter then try out this recipe which will not only be fun to create but will be loved by the whole family. Don’t forget, if you fancy treating the kids without the fuss, let us take care of you with Kids Eat Free this school holidays! Easter Chocolate Bark This is a super easy recipe that the kids can get stuck into making with a little help from a… read more
Our famous ‘BB’ soufflé is a real favourite on our à la carte menu, so we’re letting you in on our brilliant recipe. It’s perfect for a dinner party and is bound to impress your guests! read more
Homemade Marmalade Marmalade is an easy way to preserve oranges & can be used not only for spreading on your toast but as the base for a zingy sauce which pairs well with slow-cooked confit duck. The recipe below will last well when stored in jars and will be a little bit of sunshine on a dull winters day. Ingredients: 1.4kg Seville oranges (6 to 12 oranges, depending on the size of the oranges) 6 to 8 cups water 2… read more
This is such a lovely dessert, or breakfast…created by Raymond during lockdown, its vibrant colours makes it look hugely appetising. Then there’s the tart-sweet taste of the ripe, they must be ripe, apricots. The gently stewed fruit is topped with sweet, crunchy baked almonds. They’re like an alternative crumble mixture and can be a topping for many desserts, or scattered on ice cream. This dessert is best served warm, straight from the pan, and with cream, crème fraîche or ice… read more