At this unprecedented time, when food production and delivery costs remain high, here's what we're doing to help ease some of the pressure for our customers... 

Our friends, LittlePod, are celebrating after being named amongst the first-ever winners of the King’s Award for Enterprise (Sustainable Development).

Henley Bridge were once again the proud sponsor of the Plated Dessert competition at salon Culinaire.

Essential Cuisine won the "Company Award" at the recent Craft Guild of Chefs AGM.

Our super-talented Development Chef Samantha Rain and the England National Culinary Team struck gold after an impressive team performance at the Culinary World Cup

Damien Wager is a Chef Partner at deZaan and a self-taught pastry chef. Here, he shares his thoughts on the versatility of cocoa powder.

Tantalise your taste buds with a burst of citrusy vibrance and creamy indulgence, all in one delightful snowball.

Try this festive nut roast recipe that's fit for the nutcracker prince! Served with chermoula roasted potatoes.

Add a touch of playfulness to your chocolate collection this festive season with the help of these delightful Rudolph's noses.

Elevate your festive menu and leave your diner's taste buds dancing with joy by serving them this delightful beetroot and goat's cheese tart.

Experience the warmth of the holidays with our vegan-friendly rum and raisin Christmas tree bars!

As the festive season approaches, why not break away from tradition with this mouth-watering Christmas turkey curry risotto?

Embrace the flavours of the season with this comforting risotto. Gallo's risotto rice creates the perfect base, combined with a delightful medley of delicious flavours.

Try this delightful trio of mushrooms; including king oyster mushroom 'scallops' and crispy enoki mushrooms, served alongside a mushroom and soy gel. 

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

The beef cheeks are marinated overnight, but it is definitely worth the wait!

This mango fruit puree works beautifully with the chicken and creates a light, delicious dish.

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.