How to make fresh aioli
A recipe for light and fresh homemade aioli for serving alongside summer dishes....
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...
The Provenist smash
An alternative to the classic avocado on toast from the chefs at our café, The Provenist....
Beetroot & gruyère ‘sausage’ roll
A root vegetable take on the sausage roll for cutting up, wrapping up and taking with you on walks a...
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,...
Spring feasting recipes: a trio of salads
Three colourful salads that celebrate spring’s produce. Perfect for partnering with the whole side o...
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 ...
Ginger & pecan fruit cake
A lighter, gluten-free and less sugary Christmas cake alternative made with the festive flavours of ...
Christmas brunch: beetroot-cured smoked salmon with dill yoghurt and rye bread
A quieter Christmas means there’s more time to linger over each and every moment. And whether your m...
Christmas brunch: caramelised apple porridge with maple hazelnuts
The second in The Provenist’s trio of brunch recipes to elevate your Christmas morning fare: a comfo...
Christmas brunch: poached eggs with cashew hollandaise, spinach and sourdough
The third in a trio of breakfast recipes created by the team at our café, The Provenist, to turn you...
Bonfire Night feasting: pumpkin, goat’s cheese, thyme & red onion tart
A seasonal savoury tart recipe that’s perfect for an at-home Bonfire Night feast....
Bonfire Night feasting: ‘toffee apple’ tart
The second of our two autumn tart recipes: our take on that Bonfire Night classic, the toffee apple....
In search of the perfect cup of coffee
The Provenist’s resident barista, Olivia, breaks down the different types of coffee and shares her t...
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...
A summer smoothie bowl recipe
Smoothies and smoothie bowls (which are thicker, so you can eat them with a spoon from a bowl, givin...
Breakfast at The Provenist
Firm believers that a good breakfast can set you up for anything, we asked the team at The Provenist...
Christmas crostini: roasted beetroot hummus with goat’s cheese, candied walnuts and basil
Christmas is a time like no other for gatherings of family and friends, and with family and friends ...
Sourcing stories: Teeny Greeny
Micro in name, micro in size, but microgreens aren’t to be confused with seedlings or shoots. These ...
Sourcing stories: Bath Farm Girls
The first of only a few growers of British quinoa, Emily’s local farm is home to field upon field of...
Sourcing stories: Ivy House Farm
Whenever you’re sipping a cup of breakfast tea or a mug of frothy coffee at The Provenist, you have ...