There are currently 1.5 million people in the UK following a vegan diet, according to research by Finder and it’s a rapidly increasing customer base that cannot be ignored.

Street food trends and alfresco dining are going to soar this Christmas and into 2022 as we continue to emerge out of the pandemic.

Tea is the perfect winter warmer, the go-to daily refreshment for 84% of UK consumers.

Essentially a cake on a stick encased in a chocolate coating, these fun sweet treats provide the perfect blank canvas for you to put your stamp on.

Introducing the world’s first genuinely ethical tea brand.

The Covid-19 pandemic has raised awareness of the need to follow a healthy lifestyle in order to help protect ourselves from the virus and, as we emerge out of lockdown, the focus on good nutrition and hydration will be ever-present. 

Coffee and gelato are a winning double act, either served side by side as a pairing – or combined to make coffee-flavoured ice cream. 

Alongside their mainline products, Pidy also offer a premium range ‘Selection by Pidy’ aimed specifically at high-end restaurants and hotels, where luxury is an absolute priority.

Where would we be without the humble ice cream cone? A mainstay of the global snacking market, this clever carrier evolved over many decades and, like many pioneering food innovations today, it began its journey on the city street.

As the UK’s largest independent chocolate distributor, we know a thing or two about cacao, so when we were offered the exclusive opportunity to launch one of South America’s most exciting high-end chocolate product ranges, we literally went into meltdown with elation!

Tea and infusions offer brilliant flavour profiles to a wide range of cocktails. Here we have used the Dilmah Earl Grey tea which balances perfectly with the gin and the orange liqueur.

A fresh, fruity cocktail with a hint of cardamom. Enjoy!

Macarons are so versatile and can be made with many different flavour combinations, the possibilities are endless! In this recipe we have used our true dark cocoa powder and created a ganache filling with yuzu and szechuan pepper that has a refreshing citrus and tantalising aromatic spice flavour combination.

A slow fermented sourdough with sweet and tart cherries paired with the bitter complexities of cocoa and vanilla.

The raspberry and vanilla work so well together and perfectly compliments the sweetness of the white chocolate in these bon bons.

The spicy flavour of the chai is complimented perfectly by the creaminess of the chocolate in these colourful bars.

A classic choux bun filled with a luxuriously dark chocolate centre. 

This chocolate creme brulee is deliciously creamy, simple to make and will be a firm favourite at any dining table.

Making a soufflé is actually a simple process, despite its reputation! Crispy on the outside and soft and fluffy on the inside, a soufflé, can be filled with a variety of your favourite ingredients, the choice is yours.

A classic french recipe duck à l’orange features roasted duck with a crispy, crackling skin glazed with an orange sauce.

These black forest cake mini desserts are simply delicious with layers of chocolate sponge, chocolate mousse and vanilla panna cotta. 

Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience!

This cute polar bear makes us think of winter and snow which in turn represents Christmas.

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

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

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

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

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