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Inspiration

Beetroot & Gruyere sausage rolls
Beetroot & gruyère ‘sausage’ roll

This recipe was created by our chefs at our cafe, The Provenist. If you’re ever in the city of Bath,...

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Kneading time: the rise of the artisan bakery

Inside Grain & Hearth, the Whitstable-based bakery that takes a slower approach....

Easter egg box craft
Plant-based chocolate truffles for Easter

An easy Easter chocolate recipe from our café, The Provenist, that everyone can enjoy....

Beetroot Hummus & Artichoke
Beetroot hummus with Jerusalem artichokes, goat’s cheese and pea shoots

As we inch ever closer towards spring, the gradually brighter days and awakening of the garden have ...

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The gentle balance of food preservation

Food historian Dr Annie Gray explains how science and sociology have combined to keep our palettes p...

Stories 13__Blood orange and rhubarb cake
Rhubarb and orange cake

A cheery cake to put a spring in your step in late winter....

Baked celeriac risotto
Oven baked risotto with kale pesto and crispy celeriac

A supper recipe from The Provenist cafe that celebrates delicious winter vegetables....

BONFIRE NIGHT VEGAN CHILLI
Butternut squash, dark chocolate and lentil chilli with coconut yoghurt and coriander

‘Hearty and wholesome with a bit of a kick’. Otherwise known as the perfect, plant-based dish for a ...

GINGER AND CLOVE COOKIES
Orange and clove Christmas Eve cookies

Lightly spiced and fragrant, these cookies are lovely any time over the Christmas season, but we’ll ...

PLANT BASED CHRISTMAS STUFFING
Chestnut, apricot and sourdough plant-based stuffing

A Christmas Day or Sunday lunch stuffing recipe for those following plant-based, vegetarian or vegan...

RECIPE 3 Orange and ginger madeleines
Orange and ginger madeleines

Delicate, festively-flavoured cakes to serve at teatime this December....

RECIPE 1 Smashed butternut, roasted garlic and pomegranate croutes
Smashed butternut, roasted garlic & pomegranate croutes

An easy to make recipe that’ll see you through festive get-togethers....

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Spiced ginger, orange & apple warmer

An alternative to mulled wine (without the alcohol) for cold, crisp winter days....

Christmas Pudding
Our Christmas pudding recipe

Our gluten and dairy-free recipe for Christmas pudding – that’s still every bit as moreish....

Spiced apple chutney
Homemade presents: spiced apple chutney

A slow cooking recipe for an unhurried Sunday, and a way to preserve the last of autumn’s apple harv...

Gill Meller sweetcorn with damsons
Sweetcorn with damsons, chilli, garlic and smoked paprika by Gill Meller

An autumnal recipe for cooking over fire, from River Cottage chef Gill Meller....

RICOTTA AND BLACKBERRY TOASTS
Blackberry, whipped ricotta and honey toasts

A simple recipe to make the most of the last of the blackberries this autumn....

Hedgerow crumble
Hedgerow crumble with almond milk vanilla custard

Crumble never gets old. A staple of autumn and winter cooking for a reason, crumble is possibly one ...

Pesto pasta - Jane Cumberbatch
A homegrown, homemade pesto for summer

Sometimes the best food is the simplest, as Jane Cumberbatch proves with this summery recipe....

Courgette, fennel and radish salad Provenist_2
Raw courgette & fennel salad with lemon parsley dressing

A crisp and refreshing salad for making the most of high summer’s produce....

Finished ailoli
How to make fresh aioli

A recipe for light and fresh homemade aioli for serving alongside summer dishes....

Pea and spring onion fritter
Why we love Lloyd Loom furniture inside and out

Why we love this heritage material and its classic furniture styles....

Stories 13__Herb gnocchi with hazelnuts
Ricotta and spinach ‘malfatti’ gnocchi with hazelnuts, rocket and truffle oil

Gnocchi is traditionally made with potato and semolina, but here the chefs at our café, The Provenis...

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Courgette & pea risotto

A fresh yet comforting risotto recipe for spring and summer....

Provenist avoacado smash 3
The Provenist smash

An alternative to the classic avocado on toast from the chefs at our café, The Provenist....

Asparagus tart and salad 02
Asparagus and goats’ cheese tart with wild garlic

At our Bath café, The Provenist, the menu is always changing with the seasons. From our brunch menu,...

Easter menu asparagus and lentils
Spring feasting recipes: whole side of salmon with lemon and dill (1)

An easy yet impressive centrepiece dish from our café, The Provenist, that’s perfect for springtime ...

Easter menu salmon
Spring feasting recipes: whole side of salmon with lemon and dill

An easy yet impressive centrepiece dish from our café, The Provenist, that’s perfect for springtime ...

Skye McAlpine
Skye McAlpine’s Pistachio Panettone cake

Food writer Skye McAlpine shares a recipe for Christmas Eve from her latest book, ‘A Table for Frien...

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In the kitchen: The Provenist’s beetroot brownies recipe

At our sister café, The Provenist (which you’ll find next door to Neptune Bath), the menu is all abo...

Provenist smoothie bowl
A summer smoothie bowl recipe

Smoothies and smoothie bowls (which are thicker, so you can eat them with a spoon from a bowl, givin...

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Six not-too-fancy festive canapes

When Christmas calls, it’s all too easy to get carried away with Christmas lunch, focusing most of y...

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Food for ‘popping in’ moments

When December comes, and Christmas draws closer, there are more knocks on the door than at any other...

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A New Year’s Day rescue brunch

There’s something fundamentally feel-good about starting off the new calendar year with a wholesome,...

Goats cheese and red onion marmalade sandwich
Goat’s cheese, red onion marmalade & walnut sandwiches

Meet Jay and Carol from Kindness and Co – the cooks and creators of our autumnal picnic recipes. Jus...

Blackberry tarts
Apple, blackberry and cinnamon puff pastry tarts

Aslightly different take on that autumn staple, apple pie. One that’s ready to be wrapped up and tak...

Brownies
In the kitchen: Easter teatime

Simnel cakes and hot cross buns are always lovely to bake, but a little (or a lot of) chocolate on y...

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In the kitchen: Easter lunch

There are a lot of things to consider when it comes to Easter dining. There needs to be a sense of t...

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A make-ahead berry pavlova

When you’re playing host for a special occasion, it’s always a good idea to have a few recipes under...

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Harvest. Pickle. Store.

Autumn is most definitely the season of plenty. Farmers’ markets are heaving with end-of-season crat...