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Recipe of the Month: Mexican Omelette with Avocado, Zingy Lime & Chilli Slaw

Fabulous little omelettes filled with Mexican-inspired deliciousness. Making and eating them is brilliant fun, and they’re unusually fulfilling for a humble omelette.

 

Ingredients:                                                                                        

Recipe serves 4.       

  • 1 Ripe avocado
  • 3 limes
  • ½ a Bunch of Fresh Coriander
  • 3 Tablespoons Natural Yoghurt
  • Olive Oil
  • 1 Small Onion
  • 1 Carrot
  • ½ White or Green Cabbage
  • 1 Fresh Red Chilli
  • 8 Large Free-Range Eggs
  • 60

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Easy Zest! Loaded Burrito Bowls

For all things Mexican this month, why not try these quick and easy burrito bowls, perfect for all the family.

INGREDIENTS:

  •  128gr of White or Brown Rice
  • Salt
  • 1 tsp. Extra-Virgin Olive Oil
  • 1 lb. Ground/Minced Beef
  • 1 tbsp. Chilli Powder
  • Freshly Ground black pepper
  • 128gr of grated Gouda
  • 1/4 c. Freshly Chopped Coriander
  • 128gr Tomato Salsa
  • 128gr Guacamole – Homemade or Store Bought
  • 8 oz. Grated Cheddar
  • Tortilla chips, broken
  • 128gr of Sour Cream

DIRECTIONS:

  1. In a small pot, cook rice according to package instructions with 1/2 a teaspoon salt. Fluff with a fork and keep warm.
  2. Meanwhile, in a large frying pan, add oil and cook ground/minced beef until browned, breaking up

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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

Ingredients:

  • 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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