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RECIPES

SEARCH FOR YOUR FAVOURITE RECIPE

Matthew Ryle09/03/2025Matthew Ryle09/03/2025

Pear bourdaloue

I had to cook this tart for my final exam at cooking school, here's how I made this French Classic!

Matthew Ryle24/12/2024Matthew Ryle24/12/2024

How to - Honeycomb!

My favourite chocolate bar growing up as a kid was a crunchie, this is an adult version with dark chocolate and really easy to make.

Matthew Ryle01/12/2024Matthew Ryle01/12/2024

Croquembouche

I’m not sure I’ve ever met anyone who genuinely loves Christmas pudding. Growing up, it always felt more like a ritual than a treat. In my house, my grandad made it entertaining, his one festive responsibility was hiding coins in the pudding, ranging from 2p to £2. Every bite was a gamble, as you’d crunch down on a coin when you least expected it. A memorable tradition, but the pudding itself? Perhaps not worth the six-week wait it takes to prepare. The croquembouche however, a showstopping French dessert traditionally served at weddings, featuring delicate choux buns filled with silky vanilla cream. Its towering, tree-like shape makes it the perfect festive centrepiece. It still has the nostalgic crunch of my families Christmas pudding, but I’d take the crunch of caramel over a coin any day. Yes, it takes some time and effort, but trust me, it’s much quicker than six weeks, and is a truly memorable dessert.

Matthew Ryle07/11/2024Matthew Ryle07/11/2024

Tarte tatin with calvados cream

This could be the best dessert in the whole of France. Apple tarte tatin is famous worldwide for good reason. Caramelised apples with a crisp puff pastry base, cooked upside down in the oven and flipped once cooked.

Matthew Ryle27/10/2024Matthew Ryle27/10/2024

Greengage clafoutis

My go to dessert – it’s so quick and easy to put together. In a matter of minutes you can have your batter and add any seasonal fruit you want. Cherries, berries or soaked prunes all work amazingly well.

Matthew Ryle25/09/2024Matthew Ryle25/09/2024

Chocolate mousse, port figs

Figs are in season! And there’s no better way to cook them than gently roasted with port. Beautifully light chocolate mousse is the perfect accompaniment. Give this simple dessert a go!

Matthew Ryle20/08/2024Matthew Ryle20/08/2024

Hazelnut pain perdu

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection. Topped with a vanilla cream and hazelnut praline makes for the perfect brunch treat!

Matthew Ryle14/07/2024Matthew Ryle14/07/2024

Chocolate choux bun

A giant choux bun filled with a whipped Chantilly cream and covered in a dark, rich, chocolate sauce. What’s not to like.

Matthew Ryle09/07/2024Matthew Ryle09/07/2024

Crêpes Suzette

Often finished tableside for the theatrical flair of flambeed alcohol, thin crepes are finished in a boozy citrus sauce, making this the best way to enjoy a pancake.

Bradley Hambridge04/07/2024Bradley Hambridge04/07/2024

Crème brûlée

The dessert that needs no introduction – silky smooth, set vanilla custard with a crunchy bitter caramel top. 3 ingredients and so simple to whip up.

Bradley Hambridge13/05/2024Bradley Hambridge13/05/2024

Chocolate profiteroles

Delicate choux pastry buns filled with creamy vanilla chantilly, covered with decadent 70% chocolate sauce.

Bradley Hambridge26/03/2024Bradley Hambridge26/03/2024

Chocolate fondant

A decadent chocolate dessert with a molten centre, perfect for indulging in rich, gooey, chocolatey goodness. Served with a dollop of creme fraiche.

Bradley Hambridge28/12/2023Bradley Hambridge28/12/2023

Galette des Rois

A traditional French pastry, typically made with flaky puff pastry and filled with almond cream, enjoyed during the Epiphany season.

Bradley Hambridge18/12/2023Bradley Hambridge18/12/2023

Bûche de Noël

A traditional French Christmas dessert, a Yule log. Made of a rolled chocolate sponge, filled, and coated in chocolate ganache to resemble a log.

Bradley Hambridge27/11/2023Bradley Hambridge27/11/2023

Oeufs à la neige

Floating islands of poached meringue in a vanilla creme anglaise topped with a crunchy caramel.

Bradley Hambridge25/11/2023Bradley Hambridge25/11/2023

Pain perdu

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection.

Bradley Hambridge30/09/2023Bradley Hambridge30/09/2023

Crêpes Suzette

Bradley Hambridge26/09/2023Bradley Hambridge26/09/2023

Apple tart

Apple Tart: A delectable French pastry featuring thinly sliced apples atop a buttery, flaky crust, baked to golden perfection.

Bradley Hambridge14/09/2023Bradley Hambridge14/09/2023

Chocolate mousse

A rich, airy chocolate dessert, 3 ingredients delicately whipped with a velvety smooth texture.

Bradley Hambridge12/09/2023Bradley Hambridge12/09/2023

Crème caramel

A simple dessert consisting of a silky smooth set vanilla custard topped with a dark layer of bitter caramel.