Resources

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 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.

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. 

With the re-arranged Olympic Games (hopefully) due to take place in Tokyo this summer, the spotlight is being shone on all things Japanese.

Christmas has come early for home cooks and bakers with the launch of a revolutionary Sosa Home Gourmet range.

Chocolat Madagascar, the supplier of single origin Madagascan chocolate won big at this year’s Great Taste Awards!

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

Making eggs benedict is easier than you think and by using the ready to use Essential Cuisine hollandaise sauce, it couldn't be simpler.

A must for any chocolate lover.

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.

This pink margarita is completely alcohol-free. Made with the fruit purees from Leonce Blanc and lemon zest, it's perfect for a Mother's Day special treat.

Whimsically sweet with a hint of sour cream.

An elegant dinner for two.

Rich, creamy and packed full of flavour.

Treat your loved one this Valentine's day or surprise your mum on Mother's day.

A delicious romantic treat for your loved ones.

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 make vegan hazelnut spread.

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to add texture to chocolate.

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Vegetal gel to make the jelly caviar effect.

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make a premium soft serve, strawberries and cream twist cone.

Join Mark Eastman, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make gelato filled chocolates. 

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Natur Emul and Sosa Potatowhip to make a super tasty vegan-friendly mayonnaise.

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make carbon black shortbread.

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled and dipped cookie sandwiches.

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to marble temper chocolate.

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

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to temper chocolate using a microwave.

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