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National Allergy Awareness Week

It’s National Allergy Awareness Week this week, a very important & topical issue we think. Over in our kitchen, we’ve been chatting about intolerances, allergies and when people just don’t like something. It’s an ever – growing cause for discussion in the food industry, whichever side of the fence you may sit on.

We’re always happy to accommodate intolerances and allergies into our menus and planning, and we are seeing more and more requests to cater for certain diets at our events. We also think it’s important to look at things not just with their ‘gluten free’ or ‘nut free’ labels on, as they’re just delicious recipes for everyone to enjoy too!

Here’s a recipe for Gluten Free Bakewell Tart – try it this weekend, it makes a great dessert after dinner or something to have with a cup of tea.

You will need :

225g plain gluten-free flour (Doves Farm do a great one)

1 teaspoon xanthan gum

110g unsalted butter

1 tablespoon icing sugar

zest of 1 orange

1 medium egg, beate

3 tbsp cherry jam

3 tbsp seedless raspberry jam

2 medium free-range eggs

125g caster sugar

125g unsalted butter, melted

125g ground almonds

1tsp almond extract

1tsp vanilla extract

Mix the flour, xantham gum and sugar together. Add the butter and rub together with the flour to form fine bread crumbs. You can do this in a food processor if you want. Then add the egg and a little water and mix it really well. You may need to add a little more water so you have a nice soft dough that holds together well. Wrap the dough in cling-film and refrigerate it for at least an hour before using it.

Roll out and line a tart tin, blind bake at 180oC for about 2o minutes.

Meanwhile, place the eggs and sugar in a mixing bowl and whisk until very stiff – about 15 minutes on high speed

Pour in the melted butter and mix carefully. Next, fold in the ground almonds. Remove the pastry case from the oven. Allow to cool slightly. Spread both the jams onto the part-cooked pastry base. Spoon the almond mixture into the pastry shell. Bake for 20-25 minutes or until the sponge is cooked and the pastry light brown. Cool.