Student chef Josie Wheeler, from Coleg y Cymoedd in Nantgarw in South West Wales, held her nerve on a tense day on Tuesday to win the Student Pastry Chef of the Year 2022.

With the nation in a Platinum Jubilee frenzy, what better way to celebrate 70 years on the throne than with these handmade, regal-themed chocolates?

Work-related stress accounts for 37% of all illnesses in the UK and 45% of all working days lost.

With Mental Health Awareness Week taking place this month (May 9-15), it’s a good time to give some focus to your wellbeing, along with that of your colleagues and employees. 

The nation will be in full patriotic spirit at the beginning of next month as HRH Queen Elizabeth celebrates an unprecedented 70 years on the throne. 

England, Wales & Scotland are all represented in the finalists of the Student Pastry Chef of the Year competition. The eight students who made it past the judges and into the final will compete against each other at The Hotel Café Royal on Tuesday 10th May.

Henley Bridge has appointed a sales director to help realise the company’s growth ambitions. 

Over the last couple of years, we’ve introduced some really exciting product ranges but the Covid pandemic has restricted our opportunity to showcase them to a wider audience. 

Mono-portions, or mini desserts, are very much on trend and with good reason.

Soft serve ice cream has come a long way since it was invented in the 1930s when a simple swirl was the only serving option.

As a nation, we’re all striving to ‘do our bit’ to make the world a better place. We’re taking personal action to live sustainably and making ethical choices by opting to buy products which make a positive difference.

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.

Ensure all bases are covered over the Jubilee by serving up these mouth-watering vegan crowns made using the vegan milk-a-like chocolate from Belcolade. Brush with the Sosa gold colouring powder to give them a golden finish.

Celebrate Her Majesty’s 70 year reign with these delicious cookies. This recipe only uses four ingredients, so they're quick and easy to make. To elevate your creation lightly dust some icing sugar on top of the biscuits to give them a luxurious look. 

Add a twist to the classic scotch egg with the gorgeous, deep flavour of black pudding and a hint of sweetness from the apple. Surprisingly easy to make and can be eaten hot or cold.

These delicious chocolates are filled with a delightful lemon flavoured gel and white mint ganache, which pairs beautifully with the dark chocolate from Republica del Cacao. To achieve the spectacularly shiny finish we have used the silver coloured powder spray from Chocolatree.

Inspired by the strawberry tart that was served on Queen Elizabeth's original coronation menu, this recipe uses the new red cocoa butter from Chocolatree and the delicious ever so fruity strawberry puree from Leonce Blanc, which pairs beautifully with the white chocolate from Republica del Cacao.

This sweet and tangy miso baked cod makes a fantastic mid-week dinner. Cod is a delicious light white fish and it absorbs this miso marinade beautifully.

Eggnog is traditionally a festive seasonal drink, but this flavour gives a decadent element to desserts, cakes and patisserie and can be used all year round.

An extravagant hazelnut praline Easter egg made with deZaan's delicious True Dark cocoa powder.

Making eggs benedict is easier than you think and by using the ready to use Essential Cuisine hollandaise sauce, it couldn't be simpler. This recipe is perfect for any special occasion. Why not treat your Mum to breakfast in bed this Mother's Day.

Spring is in the air and nothing heralds the start of the new season like flowers and Easter bunnies!

Have a ball with tasty tennis treats.

As Queen Elizabeth II celebrates her Platinum Jubilee, it’s time to fly the flag for the royal family.

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.