Resources

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. 

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. 

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. 

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.

Introducing the world’s first genuinely ethical tea brand.

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

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.

In the mood for love?

With a growing number of people opting to follow a vegan lifestyle, offering well-thought out and creative plant-based products and dishes on your menu is vital.

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!

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.

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. 

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

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.

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.

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

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 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 gelato filled and dipped cookie sandwiches.

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

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 glaze a gelato cake with two colours.

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