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  • This Easter recipe is deceptively easy to make, requires zero cooking, makes a great centrepiece for your Easter feast and perfect is to share. Just don’t try hiding it in the garden for the kids to find.  This recipe makes one large Easter egg cheesecake or two small Easter egg cheese cakes, has a crumbly biscuit base, a scrumptious salted caramel ‘yoke’ middle, and can be decorated however you please!
  • A UK version of a recipe we picked up in New Orleans. Crunchy Pecans and chopped bananas folded into fluffy buttermilk pancake batter, topped of with a British favourite, warm salted Caramel Sauce.
  • Fresh banana and ice cream sundaes drizzled with warm salted caramel and peanut butter sauce, topped off with whipped cream and and toffee waffle pieces!
  • Our take on a Swiss Lumumba! Real dark chocolate, warm milk & salted caramel sauce spiked with spiced Barti rum. A real winter warmer!
  • Our wild Welsh Omelette with feta cheese and asparagus is finished with locally foraged wild garlic infused sea salt, taking this humble omelette to a whole other level.
  • A sumptuous dish of pan seared scallops atop a bed of courgette ‘spaghetti’, with a simple white wine reduction and finished with Squid Ink Sea Salt.
  • If you are looking for a truly comforting, traditional dessert then look no further. A simple recipe using up leftover bread and dried fruit soaked in rum or tea, drizzled with warm salted caramel sauce.