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Resources

We have a wide range of resources available for everyone from techniques to recipes so you can learn from and get inspired by our experts!

Blog View all

Shining a spotlight on Japan

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

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Whipping up profits with soft serve gelato

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.

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Veganuary

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.

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There’s no place like Home

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

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Chocolat Madagascar wins three Great Taste Awards

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

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Let’s build a brighter vanilla world together with Norohy

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

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Chill out this Christmas

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

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Recipes View all

Chocolate souffle

A must for any chocolate lover.

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Vanilla and sea salt ganache chocolates

Whimsically sweet with a hint of sour cream.

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Butternut squash soup

Rich, creamy and packed full of flavour.

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Raspberry chocolate hearts

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

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Blackcurrant and vanilla mille feuille

A delicious romantic treat for your loved ones.

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Video library View all

Moulding and capping chocolates

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.

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How to make and glaze a gelato cake

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

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Sosa Vegetal setting powder (vege gel)

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

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Premium soft serve, strawberries and cream twist cones

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.

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Adding texture to chocolate

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

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How to make gelato chocolates

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

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Sosa Natur Emul, Potatowhip & Sosa Beetroot powder

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.

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Carbon black shortbread

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

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Vegan hazelnut spread

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan hazelnut spread.

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Premium soft serve gelato filled and dipped cookie sandwiches

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.

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Techniques View all

Marble tempering

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

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Microwave tempering

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

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How to two colour glaze a gelato cake

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

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How to marble glaze a gelato cake

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

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