Blog

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.

We welcomed over 250 visitors to the exhibition, which was jam-packed full of innovation and food excellence – plus lots of exclusive, on-the-day-only discounts, competitions and prize giveaways.

Our first charity golf day took place in June, with a group of 60 customers, suppliers, Henley Bridge employees and Burnt Chef supporters playing the PGA National Course at The Belfry.

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.

Henley Bridge is a proud partner of the Burnt Chef Project, a charity which was launched in 2019 working specifically to support and improve the mental health of people working in the hospitality sector. 

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

We’ve added two new flavours to our no-added-sugar range of Boiron fruit purees. We’re now offering pear and apricot flavours, alongside strawberry, raspberry, mango, passion fruit, blackberry and yellow peach. A further five flavours are due to be added early next year.

We’ve been whipping up a frenzy in the world of ice cream this month. We’re very excited to announce the launch of a pioneering new soft serve product which is set to take the ice cream industry by storm.

Want to make your products truly stand out from the crowd? Our new chocolate décor range is the perfect solution for chocolatiers and bakers looking to customise their creations.

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.

The latest brand to arrive at Henley Bridge HQ promises to provide a quick, easy and cost-effective solution for adding the finishing touches to cakes, ice creams and desserts.

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!

Our selection now includesTahitian vanilla, organic bourbon vanilla extract and vanilla fusion from the acclaimed Norohy range, which is exclusive to Henley Bridge. 

Chocolatiers, chefs, mixologists and bakers can get into the ‘spirit’ of culinary creativity with our exciting new range of products. This month we’re unveiling the latest additions from the Grandes Distilleries Peureux brand, a premium French craft spirit and liqueur distillery.

Adding the finishing touches to artisan chocolates, bakes and desserts is often the most difficult element, but the task just got a whole lot easier with the launch of new additions to the Dobla chocolate décor range.

Belcolade has unveiled a stunning new vegan milk chocolate to its range to coincide with Veganuary. Belcolade Selection M. Plant-based is a creamy plant-based ‘milk-alike’ chocolate, which is suitable for use in a wide variety of applications.

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.

Whilst you might feel confident that you know the likes and dislikes of your customer base, it’s always a good idea to research your market, as well as your competition, to see what’s trending and how you can adapt those trends onto your menus.

The appetite for ‘soft serve’ gelato in the UK is definitely on the rise, having enjoyed huge success in Europe as well as in the US, for many years.

The food delivery market has experienced huge growth over the last three years, and this impressive rise has been accelerated further during the Covid-19 pandemic.

By Luca Cordiglieri, of the UK Bartenders Guild. The Covid-19 pandemic that hit us this year has changed consumers’ drinking habits and will have a big influence on how and what we drink in the coming year…

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.

Themed chocolate decor provides an easy and cost-effective way of transforming everyday products into tantalising yuletide treats and with so many designs on the market, there’s plenty of choice. 

Cocoa butter is the perfect ingredient for adding a splash of colour to your chocolate, bakes and desserts. 

Fill your Santa’s stocking with these must-have products for the festive season…

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.

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. 

Mono-portions, or mini desserts, are very much on trend and with good reason. Rising obesity rates and an increased focus on healthy eating has prompted chefs and consumers alike to re-evaluate portion sizes, particularly when it comes to calorie-intensive treats.