Blog
A truly British flavour for the student pastry chef of the year finals
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... more
Belcolade Easter egg submarine demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make a submarine Easter egg in this amazing demo, exclusively for Henley Bridge. Components: 1 Easter egg 15cm 1 window disc 3cm 1 window disc 4cm 1 tube 2.5cm 1 eye 2.5cm 3 screws... more
Belcolade funny Easter bunny demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make a funny easter bunny and other characters in this wacky demo, exclusively for Henley Bridge.
Belcolade plant based chocolate pine fruit demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make delicious plant based chocolate pine fruit in this amazing demo. Ingredients: 195g pine seeds 105g sugar 700g PatisFrance praline Amandes 50% 270g Belcolade Cacao Trace vegan milk... more
Belcolade Cryst-o-fil demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to use Belcolade Cryst-o-fil as an improver for a ganache, exclusively for Henley Bridge.
Belcolade Easter egg octopus demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make an octopus Easter egg in this amazing demo, exclusively for Henley Bridge. Components: 1 Easter egg 15 cm 1 brown marzipan tube 8 spheres 2.5 cm 3 chocolate base drops
Miso baked cod
120 12 10 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. Ingredients 100g Essential Cuisine Miso Broth Base 25ml sake, if unavailable use white... more
Hot cross bun pudding
This pudding is not only delicious but makes use of the left overs from your Easter baking projects. Got leftover hot cross buns? Didn’t eat them quick enough and now they're a little stale? This is the recipe for you. Ingredients 2 hot cross... more
True dark hazelnut praline Easter egg
An extravagant hazelnut praline Easter egg made with deZaan's delicious True Dark cocoa powder. Ingredients 500g blanched hazelnuts 100g... more
Easter eggnog nest
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. This Easter eggnog recipe will give your customers an unforgettable experience. Crispy... more
Welsh lamb cannon
120 240 8 60 Lamb cannon is considered to be one of the best cuts of lamb for roasting. This hearty dish is full of flavour and the lamb just melts in the mouth. Minted lamb pie Ingredients 1kg diced British lamb neck or... more
New sales director joins Henley Bridge
Henley Bridge has appointed a sales director to help realise the company’s growth ambitions. Adrian Dodds brings a wealth of experience to the role, including 14 years as Head of UK Sales at Lantmannen Unibake. The expanding business has... more