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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

Flying the flag for the Queen

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. 

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Spotlight on mental health

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. 

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A truly British flavour for the student pastry chef of the year finals

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.

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New sales director joins Henley Bridge

Henley Bridge has appointed a sales director to help realise the company’s growth ambitions. 

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Belcolade Cacao-Trace. A sustainable future for chocolate

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.

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The Dilmah story

Introducing the world’s first genuinely ethical tea brand.

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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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Recipes View all

Apple and black pudding scotch eggs

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.

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The Queen of diamonds

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.

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Queenies cookies

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. 

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Go potty for chocolate blooms

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

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Pink margarita

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.

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Eggs benedict

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

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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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