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Easy Zest! Cookies Recipe

Easy Zest! Cookies


  • 250g/9oz unsalted butter, softened
  • 150g/5oz golden granulated sugar
  • 2-3 drops vanilla extract
  • 1 free-range egg, beaten
  • 220g/┬Żlb plain flour
  • 1 tsp baking powder
  • Pinch salt
  • 1-2 handfuls chocolate chips (optional)
  • 1-2 handfuls nuts (such as peanuts or brazil nuts) (optional)
  • 1-2 handfuls crystallised ginger

Preparation method

  1. In a large bowl, beat together the butter and sugar until pale, fluffy and well combined.
  2. Beat in the vanilla extract and beaten egg, a little at a time, until well combined.
  3. Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined.
  4. Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the

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Recipe of the Month – Perfect Gingerbread

Brownie recipe

A traditional brownie MUST be chewy and dense with a full-on chocolate flavour. Too many people overcook their brownies and manage to lose this. Using good quality chocolate is a must. Brownies are extremely easy to make but in the cooking process are also easy to overcook, here is where the skill is. Some people like to add nuts to their recipes but I am going to leave them out for this one.


  • 200g Good quality dark chocolate, chopped
  • 175g Unsalted butter
  • 325g Caster Sugar
  • 130g Plain Flour
  • 3 Eggs
  • 1 Baking tray 33cm x 23cm x 5cm high, lined with greaseproof paper.
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Fresh Food Daily

We make our breads, soups, cakes and salads by hand, under the watchful eye of Head Chef Danny Millar and his talented team of bakers and chefs.

We understand the pleasure that fine food can bring and we love to see customers happy after a delicious meal or snack…. it makes all the effort worthwhile!


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Recipe of the Month

Butternut Squash & Sweet Potato Soup


  • 2 medium sweet potatoes (peeled and chopped into pieces)
  • I large butternut squash (peeled and chopped into pieces)
  • 1 carrot (peeled and chopped)
  • 2 cloves of garlic, (peeled & finely chopped)
  • 1 onion, (peeled and chopped)
  • 2 teaspoons of five spice powder
  • 1 litre of chicken or vegetable stock
  • Glug of cream (optional)
  • Salt & pepper to season

Serves 4

Heat a little oil or butter in a large saucepan, and add the onion, garlic and carrot. Allow these to soften slightly, and then add the sweet potato pieces and the butternut squash pieces, and cook gently (do not brown). Add the five spice, and the vegetable or chicken stock, and…

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