Resources

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!

We are delighted to introduce you to Norohy, organic non-split black vanilla pods, exclusive to Henley Bridge in the UK.

Every chef appreciates a helping hand in the kitchen – and this clever gadget could be your new best friend.

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.