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SOC Chef

Dive into the art of gastronomy with SOC Chef! Discover high-quality culinary ingredients from natural origins.

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Cutting culinary costs

Creative solutions to cut costs whilst keeping quality high

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Scoop up the fun!

Explore the creamy delights of our gelato and ice cream ingredients

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Join the canape club

Delight your guests with sophisticated canapes

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Range

1,500+ products from 90+ brands

Value

Low prices and All Star Rewards

Speed

Next working day delivery for orders placed before 2pm (free over £150)

Service

9/10 Customer rating

Blogs View all

Creative solutions to cut costs

Here we rise to the challenge, offering top tips to reduce costs while keeping quality high.

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Sweet success: Gelato Master journey

Steve Carrigan has achieved a feat that marks both a personal and professional milestone: becoming a Gelato Master!

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Seasonal ice cream tips and tricks

Stir up sweet surprises this spring & summer! We're getting prepared to help you make the most of the approaching ice cream high season.

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Cacao as a commodity

It’s impossible not to notice that the price of chocolate has risen exponentially over the last 12 months. Here we provide an update on the current trading situation.

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CasaLuker rebrand to Luker Chocolate

CasaLuker, the family-run Colombian chocolate manufacturer brings 110 years of chocolate expertise with its B2B business Luker Chocolate, offering single-origin chocolate to countries around the world.

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Rainbow Dust - a colourful new range lands at Henley Bridge

Joining the Rainbow Dust revolution, we are delighted to welcome a vibrant new range of food colourings and glitters, elevating ordinary creations to extraordinary ones.

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Cesarin - a fruity new addition to Henley Bridge

Henley Bridge are thrilled to introduce a fruity new addition to their expanding range of products - welcome Cesarin!

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The Burnt Chef

Challenging the stigma of mental health

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Recipes View all

Blue ombre cupcakes

Discover the simple steps to create these stunning and irresistibly delicious blue ombre cupcakes, perfect for adding a pop of colour to any celebration. Made with Rainbow Dust's sapphire blue ProGel, these enchanting treats not only captivate the eyes with their gradient shades of blue but also promise a heavenly blend of flavour in every bite.

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Caramel sparkle doughnuts

These delectable doughnuts are a symphony of sweet flavours, boasting a luscious caramel flavour that harmonises perfectly with the irresistible golden belle sparkle dust on top, from our Rainbow Dust range.

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Petit cocoa and spiced caramel entremets for two

Indulge in this Crimson Red mousse with a spiced caramel cremeux with a glossy red caramel glaze and finished off with a touch of red almond tuille.

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Raspberry and cocoa heart

Experience perfection with this buttery crisp pastry, paired with rich crimson red mousseline and a raspberry cocoa cremeux insert to finish things off.

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Spiced chermoula gammon

Add some extra zing to your gammon by using chermoula spice rub.

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Video library View all

Premium soft serve, chocolate dipped, toffee filled cones

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve, chocolate dipped, toffee filled cones.

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Moulding and capping chocolate

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.

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Premium soft serve gelato filled doughnuts

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled doughnuts.

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Coloured cocoa butter designs

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to make custom designs. 

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Make and glaze a gelato cake

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make and glaze a gelato cake.

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Vegan hazelnut spread

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan hazelnut spread.

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