Food

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    strydesc11 It’s that time of year again when autumn arrives and the kids start the new term after a lengthy summer break. After a change in routine, it’s great to get back into the stride of work and school. To avoid the morning panic, quick, easy and nutritious breakfasts can help ensure that both you and your kids are ready to start the day.

    Here are our favourite go-to breakfasts that are an equal balance of healthy and delicious:

    Homemade Granola

    Use a mix of oats, sunflower seeds, pumpkin seeds, sesame seeds, nuts and dried fruit (added/baked last) combine with cooking oil and honey for a sweet and crunchy breakfast. Spread the granola evenly onto a baking sheet and bake for 15 minutes at 150C/fan or 130C/gas 2, take the mixture out of the oven and add the dried fruit before baking for a final 10 minutes. Prepare the granola the night before and serve with milk or yogurt in the morning for a tasty boost of energy. Once made, you can store the granola in an airtight container for up to one month.

    Smoothie Bowl

    Create a thicker smoothie using frozen fruits - anything from strawberries and blueberries to mango and kiwi. Including a banana in your smoothie will also help to produce the consistency that you need to enjoy in a bowl and eat with a spoon. This adds an element of difference and fun into breakfast for the kids whilst guaranteeing their daily dose of minerals and vitamins. Top the smoothie with fruit and nuts for a flavoursome finish.

    Banana Pancakes

    Requiring only two ingredients, these are the perfect pancakes to make on a busy school morning. Mash up a large banana and add two whisked eggs before adding spoonfuls of the batter into your pan. Cook for two minutes on each side, making sure that each side is a golden-brown colour before serving to your hungry kids.

    Scrambled Eggs and Soldiers

    For a protein filled breakfast, cook up your scrambled eggs and season with salt and pepper. For smaller kids, use character cutters to make shapes with the toast or cut into simple soldiers with a spread of butter. Quick and simple to make, this is a guaranteed breakfast pleaser.
    strymedk11
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    desc11 It’s that time of year again when autumn arrives and the kids start the new term after a lengthy summer break. After a change in routine, it’s great to get back into the stride of work and school. To avoid the morning panic, quick, easy and nutritious breakfasts can help ensure that both you and your kids are ready to start the day.

    Here are our favourite go-to breakfasts that are an equal balance of healthy and delicious:

    Homemade Granola

    Use a mix of oats, sunflower seeds, pumpkin seeds, sesame seeds, nuts and dried fruit (added/baked last) combine with cooking oil and honey for a sweet and crunchy breakfast. Spread the granola evenly onto a baking sheet and bake for 15 minutes at 150C/fan or 130C/gas 2, take the mixture out of the oven and add the dried fruit before baking for a final 10 minutes. Prepare the granola the night before and serve with milk or yogurt in the morning for a tasty boost of energy. Once made, you can store the granola in an airtight container for up to one month.

    Smoothie Bowl

    Create a thicker smoothie using frozen fruits - anything from strawberries and blueberries to mango and kiwi. Including a banana in your smoothie will also help to produce the consistency that you need to enjoy in a bowl and eat with a spoon. This adds an element of difference and fun into breakfast for the kids whilst guaranteeing their daily dose of minerals and vitamins. Top the smoothie with fruit and nuts for a flavoursome finish.

    Banana Pancakes

    Requiring only two ingredients, these are the perfect pancakes to make on a busy school morning. Mash up a large banana and add two whisked eggs before adding spoonfuls of the batter into your pan. Cook for two minutes on each side, making sure that each side is a golden-brown colour before serving to your hungry kids.

    Scrambled Eggs and Soldiers

    For a protein filled breakfast, cook up your scrambled eggs and season with salt and pepper. For smaller kids, use character cutters to make shapes with the toast or cut into simple soldiers with a spread of butter. Quick and simple to make, this is a guaranteed breakfast pleaser.
    stryname1 Back to School Breakfasts
    publish1 1
    sytype1 blog
    catref11 denby-chit-chat
    catsbsref1 denby
  • Back to School Breakfasts

    It’s that time of year again when autumn arrives and the kids start the new term after a lengthy summer break. After a change in routine, it’s great to get back into the stride of work and school. To avoid the morning panic, quick, easy and nutritious breakfasts can help ensure that both you and your kids are ready to start the day.

    Here are our favourite go-to breakfasts that are an equal balance of healthy and delicious:

    Homemade Granola

    Use a mix of oats, sunflower seeds, pumpkin seeds, sesame seeds, nuts and dried fruit (added/baked last) combine with cooking oil and honey for a sweet and crunchy breakfast. Spread the granola evenly onto a baking sheet and bake for 15 minutes at 150C/fan or 130C/gas 2, take the mixture out of the oven and add the dried fruit before baking for a final 10 minutes. Prepare the granola the night before and serve with milk or yogurt in the morning for a tasty boost of energy. Once made, you can store the granola in an airtight container for up to one month.

    Smoothie Bowl

    Create a thicker smoothie using frozen fruits - anything from strawberries and blueberries to mango and kiwi. Including a banana in your smoothie will also help to produce the consistency that you need to enjoy in a bowl and eat with a spoon. This adds an element of difference and fun into breakfast for the kids whilst guaranteeing their daily dose of minerals and vitamins. Top the smoothie with fruit and nuts for a flavoursome finish.

    Banana Pancakes

    Requiring only two ingredients, these are the perfect pancakes to make on a busy school morning. Mash up a large banana and add two whisked eggs before adding spoonfuls of the batter into your pan. Cook for two minutes on each side, making sure that each side is a golden-brown colour before serving to your hungry kids.

    Scrambled Eggs and Soldiers

    For a protein filled breakfast, cook up your scrambled eggs and season with salt and pepper. For smaller kids, use character cutters to make shapes with the toast or cut into simple soldiers with a spread of butter. Quick and simple to make, this is a guaranteed breakfast pleaser.

    Back to School Breakfasts
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    name1 The Wholefood Warrior's Flattened Chicken with Satay Slaw
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    strydesc11 Our guest nutritionist, Eva Humphries of the wellness blog Wholefood Warrior, is back with another nourishing recipe:

    Chicken is a great lean source of protein that’ll keep you perfectly full without compromising your waistline. If, however, your experience of cooking chicken breast has been dominated by creating a dry, tasteless piece of meat then this fool proof recipe is for you.

    By ‘flattening’ the chicken breasts, the required cooking time is reduced and the meat is tenderised. The end results is a succulent and supremely healthy dish, especially if you employ a good, solid cast iron griddle pan for the job.

    Of course, eating chicken alone wouldn’t be enough to keep you healthy. Vegetables are the main source of vitamins and minerals required for optimum health. Putting them in a slaw ensures that those all-important veggies retain most of their nutrient content.

    For this colourful slaw, red cabbage and carrots were used. They add a welcome crunch and sweetness to the chicken but above all, they fill your plate with the kind of nutritious stuff that’ll have you glowing for the rest of the day!

    In fact, research indicates that the consumption of foods naturally high in carotenoids can make you appear more tanned, even without sunbathing. Carotenoids are yellow, orange and red pigments present in carrots, red cabbage, pumpkin and leafy green vegetables. If a vegetable tan isn’t your thing then carotenoids are also highly beneficial for eye, lung and cardiovascular health. Whatever your motivation, this recipe will do you some good.

    Ingredients for 2:

    2 x Organic or free range chicken breasts

    1 Tablespoon of rapeseed oil

    1/4 Red cabbage, thinly sliced

    1 Medium carrot, grated

    2 Teaspoons of peanut butter

    1 Teaspoon of tamari or soy sauce

    1 Teaspoon of honey or maple syrup

    Juice of half a lime.

    Method:

    - To flatten the chicken, put a single chicken breast between two sheets of cling film and bash with a rolling pin until it is 1/2 inch thick. Repeat with the second chicken breast

    - Brush the chicken breasts with the rapeseed oil

    - Heat a griddle pan on a high heat and cook the chicken breasts for 3 minutes on each side. Check that the chicken is fully cooked by cutting one in half

    - Allow the chicken to rest whilst you make the satay slaw

    - Put the thinly sliced cabbage and grated carrot in a large bowl

    - In a small bowl or mug, mix the peanut butter, tamari, honey and juice of half a lime with a tablespoon of water. Stir until well combined

    - Pour the satay sauce over the cabbage/carrot mix and stir until well coated

    - Serve the slaw and chicken with some salad and new potatoes.
    strymedk11
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    desc11 Our guest nutritionist, Eva Humphries of the wellness blog Wholefood Warrior, is back with another nourishing recipe:

    Chicken is a great lean source of protein that’ll keep you perfectly full without compromising your waistline. If, however, your experience of cooking chicken breast has been dominated by creating a dry, tasteless piece of meat then this fool proof recipe is for you.

    By ‘flattening’ the chicken breasts, the required cooking time is reduced and the meat is tenderised. The end results is a succulent and supremely healthy dish, especially if you employ a good, solid cast iron griddle pan for the job.

    Of course, eating chicken alone wouldn’t be enough to keep you healthy. Vegetables are the main source of vitamins and minerals required for optimum health. Putting them in a slaw ensures that those all-important veggies retain most of their nutrient content.

    For this colourful slaw, red cabbage and carrots were used. They add a welcome crunch and sweetness to the chicken but above all, they fill your plate with the kind of nutritious stuff that’ll have you glowing for the rest of the day!

    In fact, research indicates that the consumption of foods naturally high in carotenoids can make you appear more tanned, even without sunbathing. Carotenoids are yellow, orange and red pigments present in carrots, red cabbage, pumpkin and leafy green vegetables. If a vegetable tan isn’t your thing then carotenoids are also highly beneficial for eye, lung and cardiovascular health. Whatever your motivation, this recipe will do you some good.

    Ingredients for 2:

    2 x Organic or free range chicken breasts

    1 Tablespoon of rapeseed oil

    1/4 Red cabbage, thinly sliced

    1 Medium carrot, grated

    2 Teaspoons of peanut butter

    1 Teaspoon of tamari or soy sauce

    1 Teaspoon of honey or maple syrup

    Juice of half a lime.

    Method:

    - To flatten the chicken, put a single chicken breast between two sheets of cling film and bash with a rolling pin until it is 1/2 inch thick. Repeat with the second chicken breast

    - Brush the chicken breasts with the rapeseed oil

    - Heat a griddle pan on a high heat and cook the chicken breasts for 3 minutes on each side. Check that the chicken is fully cooked by cutting one in half

    - Allow the chicken to rest whilst you make the satay slaw

    - Put the thinly sliced cabbage and grated carrot in a large bowl

    - In a small bowl or mug, mix the peanut butter, tamari, honey and juice of half a lime with a tablespoon of water. Stir until well combined

    - Pour the satay sauce over the cabbage/carrot mix and stir until well coated

    - Serve the slaw and chicken with some salad and new potatoes.
    stryname1 The Wholefood Warrior's Flattened Chicken with Satay Slaw
    publish1 1
    sytype1 blog
    catref11 latest-posts
    catsbsref1 denby
  • Our guest nutritionist, Eva Humphries of the wellness blog Wholefood Warrior, is back with another nourishing recipe:

    Chicken is a great lean source of protein that’ll keep you perfectly full without compromising your waistline. If, however, your experience of cooking chicken breast has been dominated by creating a dry, tasteless piece of meat then this fool proof recipe is for you.

    By ‘flattening’ the chicken breasts, the required cooking time is reduced and the meat is tenderised. The end results is a succulent and supremely healthy dish, especially if you employ a good, solid cast iron griddle pan for the job.

    Of course, eating chicken alone wouldn’t be enough to keep you healthy. Vegetables are the main source of vitamins and minerals required for optimum health. Putting them in a slaw ensures that those all-important veggies retain most of their nutrient content.

    For this colourful slaw, red cabbage and carrots were used. They add a welcome crunch and sweetness to the chicken but above all, they fill your plate with the kind of nutritious stuff that’ll have you glowing for the rest of the day!

    In fact, research indicates that the consumption of foods naturally high in carotenoids can make you appear more tanned, even without sunbathing. Carotenoids are yellow, orange and red pigments present in carrots, red cabbage, pumpkin and leafy green vegetables. If a vegetable tan isn’t your thing then carotenoids are also highly beneficial for eye, lung and cardiovascular health. Whatever your motivation, this recipe will do you some good.

    Ingredients for 2:

    2 x Organic or free range chicken breasts

    1 Tablespoon of rapeseed oil

    1/4 Red cabbage, thinly sliced

    1 Medium carrot, grated

    2 Teaspoons of peanut butter

    1 Teaspoon of tamari or soy sauce

    1 Teaspoon of honey or maple syrup

    Juice of half a lime.

    Method:

    - To flatten the chicken, put a single chicken breast between two sheets of cling film and bash with a rolling pin until it is 1/2 inch thick. Repeat with the second chicken breast

    - Brush the chicken breasts with the rapeseed oil

    - Heat a griddle pan on a high heat and cook the chicken breasts for 3 minutes on each side. Check that the chicken is fully cooked by cutting one in half

    - Allow the chicken to rest whilst you make the satay slaw

    - Put the thinly sliced cabbage and grated carrot in a large bowl

    - In a small bowl or mug, mix the peanut butter, tamari, honey and juice of half a lime with a tablespoon of water. Stir until well combined

    - Pour the satay sauce over the cabbage/carrot mix and stir until well coated

    - Serve the slaw and chicken with some salad and new potatoes.

    The Wholefood Warrior's Flattened Chicken with Satay Slaw
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    strydesc11 For Afternoon Tea Week, we wanted to create the perfect sultana scone to be accompanied by raspberry jam and clotted cream.

    Arranged on our bold Halo tableware collection, the scones look rich, indulgent and eye-catching. A simple recipe which can make 7-10 scones, they will take around 40 minutes to prepare and bake. These scones are delicious served both warm and cold.

    Ingredients:

    250g Self-raising flour (for a gluten-free option, use gluten-free self-raising flour)

    1 Tsp baking powder (can be gluten-free)

    50g Butter

    50g Caster sugar

    1 Medium egg

    1 Beaten egg to glaze

    150ml Milk

    100g Sultanas

    Raspberry jam

    Clotted cream.

    Method:

    -Begin by setting the oven to gas mark 7 or 220°C

    - Starting with the flour and baking powder, sift them in a mixing bowl

    - Next, add in the butter and use your fingers to combine the mixture to a consistency of fine breadcrumbs

    - Stir in the sugar

    - Then carefully beat the egg and milk together in a separate bowl and add this to the main mixture

    - Add in the sultanas and mix well

    - Line a baking tray with butter

    - Depending on the size of the scones that you would like to make, use a spoon or ice-cream scoop to create mounds of the mixture on the baking tray

    - Finish with a brush of egg over the top of each scone

    - Bake the scones for 15-20 minutes until they turn a light-golden colour

    - When ready, remove the scones from the oven and place onto a wire rack to cool

    - Finally, serve up with a generous portion of jam and cream.

    We would love to see you recreate these scones, tag us on social using @denbypottery. For more Afternoon Tea inspiration, discover the perfect tableware to add to your tea setting here.
    strymedk11
    strycatref01 food-recipes
    stryauthemail1
    bklist1 scat,4,,food-recipes,classic-scone-recipe
    strymedv11
    desc11 For Afternoon Tea Week, we wanted to create the perfect sultana scone to be accompanied by raspberry jam and clotted cream.

    Arranged on our bold Halo tableware collection, the scones look rich, indulgent and eye-catching. A simple recipe which can make 7-10 scones, they will take around 40 minutes to prepare and bake. These scones are delicious served both warm and cold.

    Ingredients:

    250g Self-raising flour (for a gluten-free option, use gluten-free self-raising flour)

    1 Tsp baking powder (can be gluten-free)

    50g Butter

    50g Caster sugar

    1 Medium egg

    1 Beaten egg to glaze

    150ml Milk

    100g Sultanas

    Raspberry jam

    Clotted cream.

    Method:

    -Begin by setting the oven to gas mark 7 or 220°C

    - Starting with the flour and baking powder, sift them in a mixing bowl

    - Next, add in the butter and use your fingers to combine the mixture to a consistency of fine breadcrumbs

    - Stir in the sugar

    - Then carefully beat the egg and milk together in a separate bowl and add this to the main mixture

    - Add in the sultanas and mix well

    - Line a baking tray with butter

    - Depending on the size of the scones that you would like to make, use a spoon or ice-cream scoop to create mounds of the mixture on the baking tray

    - Finish with a brush of egg over the top of each scone

    - Bake the scones for 15-20 minutes until they turn a light-golden colour

    - When ready, remove the scones from the oven and place onto a wire rack to cool

    - Finally, serve up with a generous portion of jam and cream.

    We would love to see you recreate these scones, tag us on social using @denbypottery. For more Afternoon Tea inspiration, discover the perfect tableware to add to your tea setting here.
    stryname1 A Classic Scone Recipe
    publish1 1
    sytype1 blog
    catref11 latest-posts
    catsbsref1 denby
    strymedname21 Scones1.jpg
  • A Classic Scone Recipe

    For Afternoon Tea Week, we wanted to create the perfect sultana scone to be accompanied by raspberry jam and clotted cream.

    Arranged on our bold Halo tableware collection, the scones look rich, indulgent and eye-catching. A simple recipe which can make 7-10 scones, they will take around 40 minutes to prepare and bake. These scones are delicious served both warm and cold.

    Ingredients:

    250g Self-raising flour (for a gluten-free option, use gluten-free self-raising flour)

    1 Tsp baking powder (can be gluten-free)

    50g Butter

    50g Caster sugar

    1 Medium egg

    1 Beaten egg to glaze

    150ml Milk

    100g Sultanas

    Raspberry jam

    Clotted cream.

    Method:

    -Begin by setting the oven to gas mark 7 or 220°C

    - Starting with the flour and baking powder, sift them in a mixing bowl

    - Next, add in the butter and use your fingers to combine the mixture to a consistency of fine breadcrumbs

    - Stir in the sugar

    - Then carefully beat the egg and milk together in a separate bowl and add this to the main mixture

    - Add in the sultanas and mix well

    - Line a baking tray with butter

    - Depending on the size of the scones that you would like to make, use a spoon or ice-cream scoop to create mounds of the mixture on the baking tray

    - Finish with a brush of egg over the top of each scone

    - Bake the scones for 15-20 minutes until they turn a light-golden colour

    - When ready, remove the scones from the oven and place onto a wire rack to cool

    - Finally, serve up with a generous portion of jam and cream.

    We would love to see you recreate these scones, tag us on social using @denbypottery. For more Afternoon Tea inspiration, discover the perfect tableware to add to your tea setting here.

    A Classic Scone Recipe
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    strydesc11 Opened at the end of last year, The Lilypad Café is a café cross restaurant in the centre of Chesterfield in Derbyshire. Run by locals Emi Chapman and Iain Woodhead, The Lilypad exemplifies delicious food and fresh ingredients in a contemporary environment that gives you a taste of the latest movements in food and drink.

    Inspired by their time spent working abroad in Australia, Emi and Iain always dreamed of having their own restaurant. With Emi’s experienced background in hospitality, and Iain’s natural skill and passion stemming from years spent as a Chef in various establishments, The Lilypad is able to excel in both service and food.

    The interiors of The Lilypad are modern, fresh and inviting, dominated by shades of pistachio green and natural cream. Emi highlighted the importance of keeping the space open, and ensuring that there is enough room between each table, as well as providing plenty of leeway for pushchairs. This gives the café a relaxed and comfortable feel, and enables visitors to enjoy their own allocated space. The inclusion of a mirror, pared-back lightbulbs and hints of greenery add to the relaxed and modern appeal of the space, whilst the blackboards take centre-stage positioned at the front. Updated on a daily basis, the blackboards show the range of drinks available, including speciality coffees and any daily specials.

    With the impact and increased interest in coffee recently, The Lilypad invested time in sourcing the best supplier of beans. After extensive research Emi and Iain chose Arden Coffee, a local supplier boasting numerous blends and single estate filter coffees. On ordering a coffee, The Lilypad team use a filter to extract the coffee flavours into a beaker for you. The tea available is also approached with the same care and expertise; the tea is brewed and is only served when the flavours are at an optimum level.

    The menu is a refreshing mix of enticing dishes including homemade bircher muesli, eggs benedict, steak sandwiches, smashed avocado on sourdough toast and home cured salmon. A labour of love, the menu takes influence from Emi and Iain’s time spent in Australia and the various food trends that they experienced whilst they were there. Notably, the rise of the avocado, gluten-free options and the advancement of coffee. The presentation of each dish is also an area of importance at The Lilypad; the ‘pour-over’ coffee is served on a slate board, with a mug and beaker and local favourite ‘eggs and soldiers’, is showcased on a slate board with the eggs served in an egg box, alongside neat portions of sherry glazed black pudding, Parma ham and thyme sourdough. There is attention to detail within every dish, and the flavours are enhanced by the use of a coal fire oven.

    The Lilypad has also introduced homemade doughnuts with decorative syringes containing sweet sauces and Australian inspired ‘freak shakes’ made up of aerated cream, sauce, marshmallows, popcorn, oreos, dark and white chocolate, depending on the flavour. Since launched, both of these sweet treats have created a buzz on social media leading to them selling out within hours. Only available during selected months, Iain works late into the evening to keep up with the demand for these distinctive desserts, using the finest ingredients available.

    Open from Monday to Friday 8:30-4:00pm, Saturday 9:00-4:30pm and Sunday 9:00-3:30pm, The Lilypad is also open in the evening on the first Friday of every month serving tapas style food. With a cocktail menu as well as a range of fine wine and beer, The Lilypad promises an evening of wholesome food and quality drink. For more information on The Lilypad Cafe, visit their site here.
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    desc11 Opened at the end of last year, The Lilypad Café is a café cross restaurant in the centre of Chesterfield in Derbyshire. Run by locals Emi Chapman and Iain Woodhead, The Lilypad exemplifies delicious food and fresh ingredients in a contemporary environment that gives you a taste of the latest movements in food and drink.

    Inspired by their time spent working abroad in Australia, Emi and Iain always dreamed of having their own restaurant. With Emi’s experienced background in hospitality, and Iain’s natural skill and passion stemming from years spent as a Chef in various establishments, The Lilypad is able to excel in both service and food.

    The interiors of The Lilypad are modern, fresh and inviting, dominated by shades of pistachio green and natural cream. Emi highlighted the importance of keeping the space open, and ensuring that there is enough room between each table, as well as providing plenty of leeway for pushchairs. This gives the café a relaxed and comfortable feel, and enables visitors to enjoy their own allocated space. The inclusion of a mirror, pared-back lightbulbs and hints of greenery add to the relaxed and modern appeal of the space, whilst the blackboards take centre-stage positioned at the front. Updated on a daily basis, the blackboards show the range of drinks available, including speciality coffees and any daily specials.

    With the impact and increased interest in coffee recently, The Lilypad invested time in sourcing the best supplier of beans. After extensive research Emi and Iain chose Arden Coffee, a local supplier boasting numerous blends and single estate filter coffees. On ordering a coffee, The Lilypad team use a filter to extract the coffee flavours into a beaker for you. The tea available is also approached with the same care and expertise; the tea is brewed and is only served when the flavours are at an optimum level.

    The menu is a refreshing mix of enticing dishes including homemade bircher muesli, eggs benedict, steak sandwiches, smashed avocado on sourdough toast and home cured salmon. A labour of love, the menu takes influence from Emi and Iain’s time spent in Australia and the various food trends that they experienced whilst they were there. Notably, the rise of the avocado, gluten-free options and the advancement of coffee. The presentation of each dish is also an area of importance at The Lilypad; the ‘pour-over’ coffee is served on a slate board, with a mug and beaker and local favourite ‘eggs and soldiers’, is showcased on a slate board with the eggs served in an egg box, alongside neat portions of sherry glazed black pudding, Parma ham and thyme sourdough. There is attention to detail within every dish, and the flavours are enhanced by the use of a coal fire oven.

    The Lilypad has also introduced homemade doughnuts with decorative syringes containing sweet sauces and Australian inspired ‘freak shakes’ made up of aerated cream, sauce, marshmallows, popcorn, oreos, dark and white chocolate, depending on the flavour. Since launched, both of these sweet treats have created a buzz on social media leading to them selling out within hours. Only available during selected months, Iain works late into the evening to keep up with the demand for these distinctive desserts, using the finest ingredients available.

    Open from Monday to Friday 8:30-4:00pm, Saturday 9:00-4:30pm and Sunday 9:00-3:30pm, The Lilypad is also open in the evening on the first Friday of every month serving tapas style food. With a cocktail menu as well as a range of fine wine and beer, The Lilypad promises an evening of wholesome food and quality drink. For more information on The Lilypad Cafe, visit their site here.
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  • Denby Eats: The Lilypad Cafe

    Opened at the end of last year, The Lilypad Café is a café cross restaurant in the centre of Chesterfield in Derbyshire. Run by locals Emi Chapman and Iain Woodhead, The Lilypad exemplifies delicious food and fresh ingredients in a contemporary environment that gives you a taste of the latest movements in food and drink.

    Inspired by their time spent working abroad in Australia, Emi and Iain always dreamed of having their own restaurant. With Emi’s experienced background in hospitality, and Iain’s natural skill and passion stemming from years spent as a Chef in various establishments, The Lilypad is able to excel in both service and food.

    The interiors of The Lilypad are modern, fresh and inviting, dominated by shades of pistachio green and natural cream. Emi highlighted the importance of keeping the space open, and ensuring that there is enough room between each table, as well as providing plenty of leeway for pushchairs. This gives the café a relaxed and comfortable feel, and enables visitors to enjoy their own allocated space. The inclusion of a mirror, pared-back lightbulbs and hints of greenery add to the relaxed and modern appeal of the space, whilst the blackboards take centre-stage positioned at the front. Updated on a daily basis, the blackboards show the range of drinks available, including speciality coffees and any daily specials.

    With the impact and increased interest in coffee recently, The Lilypad invested time in sourcing the best supplier of beans. After extensive research Emi and Iain chose Arden Coffee, a local supplier boasting numerous blends and single estate filter coffees. On ordering a coffee, The Lilypad team use a filter to extract the coffee flavours into a beaker for you. The tea available is also approached with the same care and expertise; the tea is brewed and is only served when the flavours are at an optimum level.

    The menu is a refreshing mix of enticing dishes including homemade bircher muesli, eggs benedict, steak sandwiches, smashed avocado on sourdough toast and home cured salmon. A labour of love, the menu takes influence from Emi and Iain’s time spent in Australia and the various food trends that they experienced whilst they were there. Notably, the rise of the avocado, gluten-free options and the advancement of coffee. The presentation of each dish is also an area of importance at The Lilypad; the ‘pour-over’ coffee is served on a slate board, with a mug and beaker and local favourite ‘eggs and soldiers’, is showcased on a slate board with the eggs served in an egg box, alongside neat portions of sherry glazed black pudding, Parma ham and thyme sourdough. There is attention to detail within every dish, and the flavours are enhanced by the use of a coal fire oven.

    The Lilypad has also introduced homemade doughnuts with decorative syringes containing sweet sauces and Australian inspired ‘freak shakes’ made up of aerated cream, sauce, marshmallows, popcorn, oreos, dark and white chocolate, depending on the flavour. Since launched, both of these sweet treats have created a buzz on social media leading to them selling out within hours. Only available during selected months, Iain works late into the evening to keep up with the demand for these distinctive desserts, using the finest ingredients available.

    Open from Monday to Friday 8:30-4:00pm, Saturday 9:00-4:30pm and Sunday 9:00-3:30pm, The Lilypad is also open in the evening on the first Friday of every month serving tapas style food. With a cocktail menu as well as a range of fine wine and beer, The Lilypad promises an evening of wholesome food and quality drink. For more information on The Lilypad Cafe, visit their site here.

    Denby Eats: The Lilypad Cafe
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    strydesc11 In celebration of the launch of our Always Entertaining – Deli collection, we wanted to share some of our favourite recipes for dips created by Torie from the blog Chilli and Mint. Our new, modern and fresh Deli range is ideal for casual dining, and special occasions. Including a wide range of colourful bowls, this collection can be used to hold a multitude of nibbles, starters and dips.

    Torie has devised the perfect Italian White Bean dip, which promises plenty of flavour.

    Ingredients:

    2 Tbsp olive oil

    4 Garlic cloves, kept whole

    1 Tsp salt

    2 Bay leaves

    250g Cherry tomatoes

    400g Tin of butter beans (keep the juice)

    Half fresh lemon, juice only

    10 Fresh sage leaves

    1 Tbsp ricotta

    Freshly ground black pepper

    Method:

    -In a deep frying pan, heat the oil until hot and add the garlic, salt and bay leaves. Gently stir for a minute, before adding the cherry tomatoes

    -After a further minute, add the butter beans, including the juice from the tin, as well as the sage leaves and lemon juice

    -Gently simmer until the tomatoes have softened, using the back of a spoon to squash and release the flavour and seeds

    -After 20 minutes, the juice will have dried up and the garlic and tomatoes will soften

    -Using a hand blender, blend the contents of the pan along with the ricotta and freshly ground pepper

    -If necessary, add a little more extra virgin olive oil or boiling water to loosen, if the consistency is quite thick

    Notes:

    - Serves – 4-6

    - Preparation Time – 30 minutes.

    Torie's second go-to dip is this vibrant Roasted Beetroot and Cumin dip, which is the ideal accompaniment to flat breads, savoury biscuits and raw vegetables.

    Ingredients:

    5 Medium sized beetroots, storks removed

    1 Whole garlic

    1 Tsp cumin seeds

    2 Stems of fresh mint leaves

    1 Tsp salt

    2 Tbsp extra virgin olive oil

    5 Tbsp greek yogurt

    Method:

    -Preheat oven to 180 degrees. Place the beetroot on a baking tray and drizzle over a little olive oil. Bake in the oven for 50 minutes

    -After 20 minutes, place the whole garlic into the same baking tray and cook for a further 30 minutes

    -After 50 minutes, check if the beetroot has softened by inserting a knife. Remove from the oven and allow to cool

    -Remove the skins from both and add the beetroot flesh and the soft roasted garlic into a mixing bowl

    -In a heated pan, add the cumin seeds and stir for 30 seconds so that the aroma is released, being sure that they don’t burn. Then place into the mixing bowl

    -Add the mint leaves, salt, extra virgin olive oil and greek yogurt, and blend using a hand blender until smooth

    -Serve at room temperature with a sprinkling of finely chopped fresh mint leaves

    Notes:

    - Serves – 6-8

    - Preparation Time – 60 minutes.

    Discover our extensive range of Deli bowls here, designed to hold your dips in an enviable style.
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    desc11 In celebration of the launch of our Always Entertaining – Deli collection, we wanted to share some of our favourite recipes for dips created by Torie from the blog Chilli and Mint. Our new, modern and fresh Deli range is ideal for casual dining, and special occasions. Including a wide range of colourful bowls, this collection can be used to hold a multitude of nibbles, starters and dips.

    Torie has devised the perfect Italian White Bean dip, which promises plenty of flavour.

    Ingredients:

    2 Tbsp olive oil

    4 Garlic cloves, kept whole

    1 Tsp salt

    2 Bay leaves

    250g Cherry tomatoes

    400g Tin of butter beans (keep the juice)

    Half fresh lemon, juice only

    10 Fresh sage leaves

    1 Tbsp ricotta

    Freshly ground black pepper

    Method:

    -In a deep frying pan, heat the oil until hot and add the garlic, salt and bay leaves. Gently stir for a minute, before adding the cherry tomatoes

    -After a further minute, add the butter beans, including the juice from the tin, as well as the sage leaves and lemon juice

    -Gently simmer until the tomatoes have softened, using the back of a spoon to squash and release the flavour and seeds

    -After 20 minutes, the juice will have dried up and the garlic and tomatoes will soften

    -Using a hand blender, blend the contents of the pan along with the ricotta and freshly ground pepper

    -If necessary, add a little more extra virgin olive oil or boiling water to loosen, if the consistency is quite thick

    Notes:

    - Serves – 4-6

    - Preparation Time – 30 minutes.

    Torie's second go-to dip is this vibrant Roasted Beetroot and Cumin dip, which is the ideal accompaniment to flat breads, savoury biscuits and raw vegetables.

    Ingredients:

    5 Medium sized beetroots, storks removed

    1 Whole garlic

    1 Tsp cumin seeds

    2 Stems of fresh mint leaves

    1 Tsp salt

    2 Tbsp extra virgin olive oil

    5 Tbsp greek yogurt

    Method:

    -Preheat oven to 180 degrees. Place the beetroot on a baking tray and drizzle over a little olive oil. Bake in the oven for 50 minutes

    -After 20 minutes, place the whole garlic into the same baking tray and cook for a further 30 minutes

    -After 50 minutes, check if the beetroot has softened by inserting a knife. Remove from the oven and allow to cool

    -Remove the skins from both and add the beetroot flesh and the soft roasted garlic into a mixing bowl

    -In a heated pan, add the cumin seeds and stir for 30 seconds so that the aroma is released, being sure that they don’t burn. Then place into the mixing bowl

    -Add the mint leaves, salt, extra virgin olive oil and greek yogurt, and blend using a hand blender until smooth

    -Serve at room temperature with a sprinkling of finely chopped fresh mint leaves

    Notes:

    - Serves – 6-8

    - Preparation Time – 60 minutes.

    Discover our extensive range of Deli bowls here, designed to hold your dips in an enviable style.
    stryname1 Deli Dips
    publish1 1
    sytype1 blog
    catsbsref1 denby
    strymedname21 Beetroot.jpg
  • Deli Dips

    In celebration of the launch of our Always Entertaining – Deli collection, we wanted to share some of our favourite recipes for dips created by Torie from the blog Chilli and Mint. Our new, modern and fresh Deli range is ideal for casual dining, and special occasions. Including a wide range of colourful bowls, this collection can be used to hold a multitude of nibbles, starters and dips.

    Torie has devised the perfect Italian White Bean dip, which promises plenty of flavour.

    Ingredients:

    2 Tbsp olive oil

    4 Garlic cloves, kept whole

    1 Tsp salt

    2 Bay leaves

    250g Cherry tomatoes

    400g Tin of butter beans (keep the juice)

    Half fresh lemon, juice only

    10 Fresh sage leaves

    1 Tbsp ricotta

    Freshly ground black pepper

    Method:

    -In a deep frying pan, heat the oil until hot and add the garlic, salt and bay leaves. Gently stir for a minute, before adding the cherry tomatoes

    -After a further minute, add the butter beans, including the juice from the tin, as well as the sage leaves and lemon juice

    -Gently simmer until the tomatoes have softened, using the back of a spoon to squash and release the flavour and seeds

    -After 20 minutes, the juice will have dried up and the garlic and tomatoes will soften

    -Using a hand blender, blend the contents of the pan along with the ricotta and freshly ground pepper

    -If necessary, add a little more extra virgin olive oil or boiling water to loosen, if the consistency is quite thick

    Notes:

    - Serves – 4-6

    - Preparation Time – 30 minutes.

    Torie's second go-to dip is this vibrant Roasted Beetroot and Cumin dip, which is the ideal accompaniment to flat breads, savoury biscuits and raw vegetables.

    Ingredients:

    5 Medium sized beetroots, storks removed

    1 Whole garlic

    1 Tsp cumin seeds

    2 Stems of fresh mint leaves

    1 Tsp salt

    2 Tbsp extra virgin olive oil

    5 Tbsp greek yogurt

    Method:

    -Preheat oven to 180 degrees. Place the beetroot on a baking tray and drizzle over a little olive oil. Bake in the oven for 50 minutes

    -After 20 minutes, place the whole garlic into the same baking tray and cook for a further 30 minutes

    -After 50 minutes, check if the beetroot has softened by inserting a knife. Remove from the oven and allow to cool

    -Remove the skins from both and add the beetroot flesh and the soft roasted garlic into a mixing bowl

    -In a heated pan, add the cumin seeds and stir for 30 seconds so that the aroma is released, being sure that they don’t burn. Then place into the mixing bowl

    -Add the mint leaves, salt, extra virgin olive oil and greek yogurt, and blend using a hand blender until smooth

    -Serve at room temperature with a sprinkling of finely chopped fresh mint leaves

    Notes:

    - Serves – 6-8

    - Preparation Time – 60 minutes.

    Discover our extensive range of Deli bowls here, designed to hold your dips in an enviable style.

    Deli Dips
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    name1 Making a Naked Cake with Little Bear Cakery
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    strydesc11 We recently held a bridal press event in London, and showcased our beautiful bridal collections alongside stunning cakes, created by Little Bear Cakery.

    Clare from Little Bear Cakery is a trained chef in Professional Cookery, Patisserie and Confectionery, and during her time working in the catering industry, realised that she had a talent for cake decoration. In 2011, Clare setup the Little Bear Cakery and started baking celebration cakes, taking inspiration from her interest in textures and alternative materials.

    Little Bear Cakery has since been featured on blogs including Love My Dress, Wedding Chicks, Rock My Wedding and The Wedding Bazaar, and is recognised for distinctive and delicious wedding cakes. Clare only uses the finest, responsibly sourced ingredients including free-range eggs, Callebaut Belgian chocolate, vanilla seeds fresh from the pod and luxury preserves and curds.

    For our event, Clare prepared a set of cakes to represent the different collections. For our neutral Natural Canvas collection, Clare crafted an iced cake featuring the roulette detailing and an iced naked cake adorned with fruit, nuts and flowers.

    With naked cakes being a key wedding trend this season, Clare provided us with some helpful hints and tips to create the perfect naked cake:

    - Bake the cakes 2 days before the event. Leaving the sponges to rest overnight will make them easier to slice the next day

    - Soak the inside layers of sponge with a light sugar syrup to keep them lovely and moist. I boil a 2:1 ratio of water:sugar with a vanilla pod until the sugar has dissolved. Once dissolved, leave the syrup to cool and then lightly brush the sponges with the syrup before layering with buttercream

    - Slice and fill your cakes the day before the event. Letting the cakes rest again overnight will ensure a more stable cake when it comes to stacking

    - Each tier should be assembled on a 3mm cake board to ensure a nice sturdy cake when it comes to stacking

    - Finally, don't forget to dowel your cake as you would for any other tiered cake. Transport your tiers individually and assemble the cake in situ. Adhere each tier with a small amount of buttercream and decorate with fruit and flowers as you desire with a final dusting of icing sugar.

    For more cake inspiration, visit Clare at Little Bear Cakery.
    medh31
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    desc11 We recently held a bridal press event in London, and showcased our beautiful bridal collections alongside stunning cakes, created by Little Bear Cakery.

    Clare from Little Bear Cakery is a trained chef in Professional Cookery, Patisserie and Confectionery, and during her time working in the catering industry, realised that she had a talent for cake decoration. In 2011, Clare setup the Little Bear Cakery and started baking celebration cakes, taking inspiration from her interest in textures and alternative materials.

    Little Bear Cakery has since been featured on blogs including Love My Dress, Wedding Chicks, Rock My Wedding and The Wedding Bazaar, and is recognised for distinctive and delicious wedding cakes. Clare only uses the finest, responsibly sourced ingredients including free-range eggs, Callebaut Belgian chocolate, vanilla seeds fresh from the pod and luxury preserves and curds.

    For our event, Clare prepared a set of cakes to represent the different collections. For our neutral Natural Canvas collection, Clare crafted an iced cake featuring the roulette detailing and an iced naked cake adorned with fruit, nuts and flowers.

    With naked cakes being a key wedding trend this season, Clare provided us with some helpful hints and tips to create the perfect naked cake:

    - Bake the cakes 2 days before the event. Leaving the sponges to rest overnight will make them easier to slice the next day

    - Soak the inside layers of sponge with a light sugar syrup to keep them lovely and moist. I boil a 2:1 ratio of water:sugar with a vanilla pod until the sugar has dissolved. Once dissolved, leave the syrup to cool and then lightly brush the sponges with the syrup before layering with buttercream

    - Slice and fill your cakes the day before the event. Letting the cakes rest again overnight will ensure a more stable cake when it comes to stacking

    - Each tier should be assembled on a 3mm cake board to ensure a nice sturdy cake when it comes to stacking

    - Finally, don't forget to dowel your cake as you would for any other tiered cake. Transport your tiers individually and assemble the cake in situ. Adhere each tier with a small amount of buttercream and decorate with fruit and flowers as you desire with a final dusting of icing sugar.

    For more cake inspiration, visit Clare at Little Bear Cakery.
    stryname1 Making a Naked Cake with Little Bear Cakery
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    strymedname21 Little-Bear-Cakery.jpg
  • We recently held a bridal press event in London, and showcased our beautiful bridal collections alongside stunning cakes, created by Little Bear Cakery.

    Clare from Little Bear Cakery is a trained chef in Professional Cookery, Patisserie and Confectionery, and during her time working in the catering industry, realised that she had a talent for cake decoration. In 2011, Clare setup the Little Bear Cakery and started baking celebration cakes, taking inspiration from her interest in textures and alternative materials.

    Little Bear Cakery has since been featured on blogs including Love My Dress, Wedding Chicks, Rock My Wedding and The Wedding Bazaar, and is recognised for distinctive and delicious wedding cakes. Clare only uses the finest, responsibly sourced ingredients including free-range eggs, Callebaut Belgian chocolate, vanilla seeds fresh from the pod and luxury preserves and curds.

    For our event, Clare prepared a set of cakes to represent the different collections. For our neutral Natural Canvas collection, Clare crafted an iced cake featuring the roulette detailing and an iced naked cake adorned with fruit, nuts and flowers.

    With naked cakes being a key wedding trend this season, Clare provided us with some helpful hints and tips to create the perfect naked cake:

    - Bake the cakes 2 days before the event. Leaving the sponges to rest overnight will make them easier to slice the next day

    - Soak the inside layers of sponge with a light sugar syrup to keep them lovely and moist. I boil a 2:1 ratio of water:sugar with a vanilla pod until the sugar has dissolved. Once dissolved, leave the syrup to cool and then lightly brush the sponges with the syrup before layering with buttercream

    - Slice and fill your cakes the day before the event. Letting the cakes rest again overnight will ensure a more stable cake when it comes to stacking

    - Each tier should be assembled on a 3mm cake board to ensure a nice sturdy cake when it comes to stacking

    - Finally, don't forget to dowel your cake as you would for any other tiered cake. Transport your tiers individually and assemble the cake in situ. Adhere each tier with a small amount of buttercream and decorate with fruit and flowers as you desire with a final dusting of icing sugar.

    For more cake inspiration, visit Clare at Little Bear Cakery.

    Making a Naked Cake with Little Bear Cakery