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Try something new Tuesday As we get ready to throw open our doors again and welcome you back we can’t wait to share with you some of the fabulous ingredients that we use in our favourite dishes. There is one ingredient that we love so much that you will find it appearing not in only in our starters but also in our desserts section and that is St Marcellin cheese. From the Rhône-Alpes region of France, St Marcellin cheese is… read more
I don’t know about you, but I am such a big snacker – it literally get us and the team through the day! So, when it comes to working from home this only means one thing, the snacks are even closer. I remember as a little kid I would ask my Mum for a snack, and dread the response, ‘Have an apple’ she would normally reply. So, I decided to explore the world of snacks (not just a boring apple),… read more
I don’t know about you, but I am such a big snacker – it literally get us and the team through the day! So, when it comes to working from home this only means one thing, the snacks are even closer. I remember as a little kid I would ask my Mum for a snack, and dread the response, ‘Have an apple’ she would normally reply. So, I decided to explore the world of snacks (not just a boring apple),… read more
During these strange and challenging times, we wanted to take the time to tell you about some of the wonderful people that are part of the BB family. First up is our Executive Chef, Clive Fretwell… Yorkshire born and bred, Clive has always been a passionate cook, having cooked his first full Sunday roast with all the trimmings at the age of five. It was only when he realised that he didn’t know how to make Yorkshire puddings that he… read more
Earlier this week, we had the pleasure of filming Raymond Blanc in the luscious grounds that surround his renowned two Michelin star restaurant – Belmond Le Manoir aux Quat’Saisons in Oxfordshire. We were welcomed by the team who walked us through the wonderful gardens and grounds of the hotel. Their kitchen relies heavily on the fresh produce grown on site: fruit, vegetables, herbs – everything you could possibly imagine and all perfectly tended by the dedicated garden team. All the… read more
Last night saw our very own Executive Chef Clive Fretwell helping to celebrate 35 years of Belmond Le Manoir aux Quat’Saisons. Clive was a contributor to the delectable seven-course menu created by Raymond Blanc’s most talented protégés. Last night Clive was in excellent company with the likes of Michael Caines, Ollie Dabbous, Robin Gill, Agnar Sverisson, Gary Jones and Benoit Blin all collaborating for this very special event. Clive is our Executive Chef at Brasserie Bar Co and works closely… read more