Brasserie Blanc

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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….

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Lamb rump with pea purée, pot-roasted carrots and Dauphinoise potato

This dish is the epitome of spring on a plate with tender lamb cooked to perfection and a sweet pea puree that complements it beautifully. Our take on this classic dish will be on our menu when we re-open. In the meantime, it makes the perfect Easter weekend lunch. Dauphinoise potato are also a very versatile side which goes well with almost any main!

Easter Tables Three Ways

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 your kids feel special. Play with scale – use miniature versions of everything to give an Alice in Wonderland sense of magic. Get the good stuff… read more

Our sublime suppliers…

Over the years, our wonderful, award-winning meat supplier, Aubrey Allen has supported a local charity called Helping Hands. On a weekly basis, they have supplied meals for those the charity supports such as the elderly, homeless and vulnerable in the Leamington Spa area. Since the crisis, they have stepped up their support significantly by tapping into their network and asking other suppliers, chefs and volunteers to get involved by donating spare produce and time to increase their support at this… read more


There’s nothing like the buzz of a busy lunch or an evening in a brasserie full of friends and families enjoying one another’s company. We all look forward to the return of those glorious days & to seeing you all again. We would have launched our Spring menu last week so to whet your appetite for what to expect when we re-open here are a couple more of the new dishes – yet to be enjoyed! If you like the… read more

Fruit Fool

We thought today being April 1st it might be an appropriate to share our popular ‘fruit fool’ recipe from a wee while ago. The recipe for a “fruit foole” goes back to the 16th Century – it’s super simple to make, no eggs, so even easier than a mousse. This was a summer dish so was packed with the sweet strawberries however the basic recipe stands up to pretty much any fruit. Rhubarb is in season right now and fabulous in a fool or… read more