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Seasonal recipes & ideas
18 August 2019
Cauliflower Cheese Beignet, Fennel, Rhubarb, Peashoot Salad
Prep & Cooking Time: 10 minutes Servings: Approx 10
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15 July 2019
Zero Waste Cauliflower
A great way to use the entire cauliflower - leaving zero waste. Even the scraps from the juice can be turned into a puree for other dishes.
/ 1
11 August 2019
Treacle Tart, Earl Grey Custard, Lemon Verbena & Raspberries
For 16 People 
Prep Time: 20 mins + 1 hour for resting Cook Time: 45-50 minutes
/ 1
01 August 2019
Celeriac Soup, Toasted Chestnuts, Chives & Extra Virgin Rapeseed Oil
Rich and creamy, why not add a poached duck yolk & a dash of truffle oil to make it really luxurious.
Prep Time;10 mins Cooking Time: 40 mins Servings:6 people
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Your Chef
Laurence Tottingham
Laurence is our development chef who has fantastic experience in the industry; having worked in all types of catering from country pubs to town brasseries and Michelin star establishments. He is available to customers wishing to discuss ideas, menu planning and SOSA training.
Laurence's career began as an apprentice at the Sharrow Bay Hotel in the Lake District, before moving to the USA to work in a large resort. He returned to the UK and spent 4 years working alongside Heston Blumenthal at the Fat Duck, credited as the best restaurant in the world, then going on to assist in the start up of Heston’s 'Hinds Head'. Laurence then moved back to his northern roots, working with Paul Heathcote in a number of his Manchester restaurants before going on to set up the award winning and top 100 UK listed, ‘Aumbry’ restaurant with chef Mary Ellen Mctague.
Laurence keeps his eyes on the market in order to keep you up to date and informed of what is on trend and the new products available.
