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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Veganuary starts now…

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


Halloween Fun – Pick a pumpkin or two

We love pumpkins, not just for their bright colour or the fun that you can have in carving them for Halloween, but because they are so versatile in cookery whether you are making a simple soup for Bonfire Night or a spiced fruit cake with warming cinnamon and nutmeg, ideal with a cheeky cuppa on a chilly afternoon. If you have a pick your own farm nearby like Garsons Farm in Esher why not go and pick your own pumpkin? You… read more


Celebrate Seafood Week with sustainable fish dishes at ours

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.October 5th-12th marks seafood week, so why not join us to sample some of our favourite fish dishes! 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 perfectly by avocado, prawn butter & toasted baguette… read more


Raymond Blanc on plums

We sat down with Raymond Blanc to discuss his childhood memories of this month’s evocative seasonal star… “After long hot months of the orchards swaying languorously to the murmuring of butterflies & bees, I love this change of tempo as we quickstep into autumn, and lazy summer days seem to replace themselves with the crisp industry of harvest… plums all but leap into the pot, oh my god – I cannot wait to get into my kitchen and turn them… read more


Leamington Food Festival!

Clive, our executive chef, headed to Leamington Food Festival over the weekend to sit on the judging panel of their Aubrey Allen ‘Home Cook of the Year’ competition. Clive sat alongside Russell Allen, Managing director of Aubrey Allen, BB’s wonderful meat supplier, and Sophie Hyam, last year’s wonderful winner. The three finalists battled it out in front of a LIVE audience, making for a brilliant afternoon full of fun, laughter and stunning food, of course…  


Design talk

Our new Hale Barns brasserie is one of our most beautiful yet. From starting a holiday the right way with a relaxed breakfast, to a catch-up dinner and drinks with friends, our contemporary bar and dining room is complete with a huge glass and wrought iron atrium roof and makes the ideal meeting space. Shelves bursting with greenery surround the light and airy space and hanging foliage alongside delicate, floaty Moooi Heracleum lights overhead creates a living roof space that… read more