The first recipe in this series – for homemade kimchi – has been a closely guarded secret up to now. It was created by our Catering Manager, Lewis Griffiths, who spent years working as Head Chef at the Lido Restaurant and Flinty Red. This recipe is perfect if you’re keeping an eye on your gut health, or if you’re simply missing ready access to delicious Korean food while in lockdown.
Vegan Swedish Midsummer Cake
Vegan Swedish Midsummer Cake – the third in our series – was created by our St Werburghs café manager, Sara Jones. Inspired by her Swedish heritage, Sara’s vegan take on this classic Scandinavian dessert is a summer treat, and very moreish.
The fourth recipe in this series – Cherry Frangipane Tart – is an irresistible summer dessert, inspired by Produce Manager John’s beautiful cherry displays in-store.
Grilled Broccoli with Celery Pesto
The fifth recipe in our series – grilled broccoli with celery pesto – is inspired by our belief that no good food should be wasted.