What’s in Season

Native oysters run from September to the end of April, mussels are at their fullest between October and February, and hand-dived scallops come into their own during the winter months too. Rounding out the category are brown crab, langoustines and clams which deliver fresh flavour at a fraction of the cost of a fillet steak. The catch of the day isn’t limited to shellfish either, halibut, brill, monkfish and hake are readily available and take winter flavours and different cooking techniques without falling apart. At the other end of the scale, sprats, herring and sardines are available in volume through the cold months, are highly cost-effective and cure, pickle or grill beautifully. Devilled sprats with a wedge of lemon make a great bar snack for very little money. “We’re serving hand-dived scallops from Loch Broom, creel-caught langoustines landed locally, and halibut, which I’m particularly enjoying working with just now,” says David Smith, Head Chef at The Dipping Lugger in Ullapool. “Being so close to the source means we’re able to build dishes around what’s at its absolute best.”

Getting Inspired with Seasonal Serves

The party season is a real opportunity for seafood to shine, with canapés, grazing boards and sharing platters delivering a sense of occasion and cost efficiencies. Early starts to the day can be made extra special with smoked haddock and a poached egg, kedgeree with warming spice, or potted shrimp melting into hot toast. Lunch menus can hero chowder, mussel and leek pie or crab rarebit for a luxurious take on a light-bite staple. “We’re seeing chefs increasingly turn to mussels because they’re versatile and deliver that premium feel without adding complexity to service,” says Gavin McLean, Managing Director of 555 Amanda UK. “Ambient mussels are ideal for festive dishes such as creamy garlic mussels, seafood linguine, chowders or tapas-style sharing boards. Roe is another great festive ingredient. It works brilliantly in canapés, smoked fish pâtés and fishcakes, offering something a little different while delivering excellent value.” The instinct at Christmas is to add, but when it comes to seafood, restraint is best. “We keep the cooking quite simple and let the quality of the seafood speak for itself,” says Chef Simon Ball of Chef Ball Catering and Events. “With seasonal fish such as Cornish sea bream, we like pan-roasting or grilling, which brings out the natural flavour while giving the skin a good crispness. Steaming clams and mussels gently allows their sweetness and salinity to come through. We like to pair them with lemon, herbs, fennel, tomatoes, garlic and white wine, using acidity to lift the dish and balance the richness.” Acidity is the secret weapon on a festive menu. Everything else on the table is rich, so a squeeze of citrus or a sharp pickle stops the whole meal feeling too heavy. For a bit of indulgence, smoked shellfish opens up different pairings. Gavin recommends smoked mussels with horseradish, crème fraîche, beetroot, rye bread or pickled vegetables for elegant canapés, and points to bisques dressed with cream and fresh herbs as a reliable starter. Samphire, celeriac, roasted roots and buttery mash all help create something comforting and celebratory too.

Tips for making seafood the hero this Christmas

• Shellfish peaks in the cold months, so mussels, scallops, oysters, clams and brown crab are at their best and keenest price
• Herring, sprats and cold water prawns deliver big flavour for very little outlay
• Keep cooking simple, and use acidity to cut through rich festive food
• Adapt dishes customers recognise rather than launch something unfamiliar in your busiest weeks
• Buy whole where you can and turn shells and trimmings into stock, bisque or sauce
• Look for MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) accreditation, and tell customers the story on the menu

Giving the Classics a Refit

Reworking a familiar dish beats inventing a new one as customers tend to order what they recognise. At The Dipping Lugger, David has taken a Scottish institution and turned it inside out. “I have a Cullen Skink inspired dish on the menu, but instead of serving it as the traditional hearty soup, I blend and pass it into a smooth sauce that’s served with the scallops. It keeps all those familiar smoked haddock flavours while creating something more suited to a modern seafood dish.” Simon works the same way, building around the catch rather than forcing something into a fixed recipe. “A traditional fish stew or bouillabaisse can be built around the best available Cornish fish and shellfish, changing the ingredients dpending on the catch. The key is to keep the foundations of the dish familiar while allowing the seafood to be the focus.”

Making the Margins Work

Seafood has a reputation for being expensive, and it can be if you buy badly and have high volumes of wastage. To maximise your margins, David suggests working with what’s in season. “Not only is the quality at its best, but you’re also often getting better value,” he says. “It’s important to use as much of the product as possible. Making sauces or stocks from shells and trimmings helps maximise flavour while reducing waste.” Cross-utilisation of ingredients throughout the menu is another big waste-saving tip. “Choosing ingredients that work across multiple dishes also helps improve profitability,” says Gavin. “A lobster bisque, for example, could work beautifully as a standalone ingredient but also be the base of a seafood pasta sauce, a sauce for fish dishes or to elevate a fish pie.” As we head into the busiest time of year for the sector, somewhere between the canapés and the cheeseboard there’s room for a dish that gives diners time to pause in a month of very familiar food. Winter seafood is at its best right when you need it most. Keep it simple, seasonal, and let the quality speak for itself.

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Historic Pies

Something truly unique that you won’t see every day, I came across a goose pie recipe while researching The Modern Pie Maker. It’s about 300 years old and a historic thing of beauty. It’s made with hot water pastry, and the filling showcases slow-cooked
goose breast, minced thighs and brandy- soaked prunes.

Beautiful Ballotine

I’ve always made goose ballotine at Christmas. I take the goose legs, debone them and flatten them out before stuffing them and slowly cooking them. They’re delicious.

Thai Twist

Geese actually work their muscles quite a lot, so they have a strong flavour that I think works well with classic Thai ingredients. I confit the legs so they flake down and then take the breasts off and poach them very gently. I would then make a stock with the poaching liquid adding lemongrass and chilli. The different elements could be used separately or served together with noodles.

Royally Roasted

While turkey rules the Christmas table these days, roast goose prepared well takes some serious beating and is a real spectacle. Juicy, rich meat, deliciously golden crisp skin and full-flavoured fat for the finest roast potatoes.

Waste Not, Want Not

Often referred to as liquid gold, goose fat truly is a special ingredient so don’t waste a drop. As well as helping to create superb potatoes, goose fat can be used in a hot water pastry as a substitute for lard. It gives you a beautifully crisp finish to the pastry.

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As Simon Rogan MBE, award-winning chef and restaurateur, says, “There are certainly financial pressures facing hospitality at the moment, which can make investing in training more challenging, but it’s incredibly important that we continue to prioritise it. Giving people the time, skills and confidence to develop strengthens the whole business and helps secure the future of the industry.”

Simon is one of several chefs who has started up their own training centre, and runs Academy by Simon Rogan in Cartmel, Cumbria. Others include Gordon Ramsay, Rick Stein and Jean-Christophe Novelli. “We’ve seen huge benefits from having our own apprenticeship scheme, but that doesn’t mean every chef or restaurant needs to create their own academy,” says Simon. “It’s a significant commitment and there are already some excellent programmes doing brilliant work. Chefs and businesses can contribute in different ways. It might start with taking on one or two young chefs, providing strong mentorship and putting a clear structure around their progression. Ultimately, raising standards comes down to sharing knowledge and giving the next generation the support they need to succeed.”

Roberto Costa, founder of Macellaio RC chain of Italian restaurants in London, set up Matoori Academy, offering a six-month course on all aspects of hospitality such as customer service, back-office operations and leadership. He says, “When you train people within your own culture, they understand not only what to do but why they are doing it, that’s key. An academy creates loyalty because when people feel a company is investing in their development they are more interested in investing their energy. Training needs to be connected to real operations. Hospitality can’t be learned only from a screen or inside a classroom. People need supervised experience in a restaurant where they will deal with real customers and real pressure.” For companies considering setting up an academy, you need to look at parts of the business where skills are in short supply, what roles are difficult to fill and the points at which people tend to leave. Adele Oxberry, CEO and founder of Umbrella Training, says, “Envisage what the business will need from its workforce over the next three to five years. A successful academy should address genuine workforce needs and give people a clearer, more supported role from the outset.”

How training is diversifying

Training for chefs has transformed over the years to a much broader spectrum of skills. Leiths School of Food and Wine has updated its diploma to include training in social media and content creation. This is taught by Craig Morrison, a former Student of the Year. The course in food content creation covers everything from styling and videography to audience building.

Louise Kissane, Culinary School Director, says, “The diploma has always moved in step with the industry.
We teach students to cook properly first and the camera comes after. You learn the craft, then you learn how to communicate it. A chef who can cook brilliantly and also tell the story of that food has a genuine advantage. If we sent students out without those skills, we’d be preparing them for the industry as it was, not the industry as it is. Our job is to ready them for the careers actually in front of them.”

The Clink Charity, which offers training kitchens and restaurants inside prisons, has partnered with Benugo to create a structured employment pathway for prison leavers. Benugo has invested in the restaurant at HMP Brixton for the next five years, and the relationship is a blend of financial support, in-prison training and masterclasses with their learning and development team, interview preparation and fast-track to employment pathways post-release. Donna-Marie Edmonds, Chief Executive, The Clink Charity, says, “Our training model is built on a simple principle – real skills in real environments leading to real opportunities.” Training takes place in restaurants, kitchens, gardens and events, enabling learners to apply their skills in
practice and develop professional standards.

Another successful partnership has been between the National Association of Care Catering (NACC) and Umbrella Training to create new courses for chefs working in the care sector. Adele Oxberry from Umbrella Training says, “This shows what can be achieved by bringing together deep sector knowledge and training expertise. Working in care catering can be very different from hospitality so the programme reflects this.”

For companies seeking a similar collaboration, Adele suggests identifying the gaps in the workforce and the roles that are difficult to recruit or retain. “These conversations should involve the people doing the jobs as they understand the challenges better than anyone. From there, the right training partner can help create the right training programme.”

Ultimately, attracting young people to the industry is vital to develop the workforce of the future. Ross Burgess, head chef, Gordonstoun School in Moray is keen to encourage the next generation of chefs and hospitality professionals. It is the only school in Scotland to offer Leiths Education cookery courses which are delivered by Ross and the catering manager. Ross says, “Over the past two years we’ve been amazed by the enthusiasm shown by our students. Hospitality education opportunities locally have declined in recent years and there are fewer pathways available for young people interested in the industry. I believe this initiative could make a genuine difference in the years ahead.”

Although the hospitality industry is under pressure, the initiatives taken by so many throughout the sector are proving it is more important than ever to develop and nurture staff, providing them with the necessary skills to strengthen a business.

Tips For Building a Training Programme:

• Map the gaps, looking at which roles are hardest to fill and the points at which people tend to leave
• Plan for the workforce you’ll need in three to five years
• Involve the people actually doing the jobs when designing a programme
• Keep learning tied to real service
• Partner before you build, as charities, colleges and specialist providers can often deliver what an
  in-house academy would
• Widen the skill set beyond knife work to cover communication, leadership and even content creation

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How can someone get started with beer pairings?

It can be as easy as pairing beer with snacks on the menu – it doesn’t need to be with full meals. A beer and snack menu can be a great way to encourage people to try different things.

Are there simple principles to apply?

Intensity matching is one of the best approaches. You wouldn’t put a classic but light German Pils with a rich chocolate cake because the dessert will overpower the beer.I use an approach that looks to bridge flavours. It means you’re looking for something similar in the beer and food to help them come together. Using roasty Irish stout with a charred steak or a creamy German Hefeweizen with a Thai curry.

Are there any classic pairings that surprise people?

One that always works is a Belgian cherry beer with a dark chocolate dessert like a brownie or mousse. The sweet-sourness in
the beer is a brilliant flavour with the chocolate.There’s a unique style from upper Bavaria called Rauchbier, which is a smoked lager. It’s an unusual flavour to begin with but it’s wonderful with smoked meats or a big traditional American barbecue.

Avoid very hoppy beer with spicy food as the flavours can clash and actually make the chilli heat more intense, which can be unpleasant.

Do operators need to invest in serveware?

One common issue I hear people say is that beer fills them up, so they don’t want to have beer with dinner. But you don’t need to have pints with a meal, and smaller servings – much like wine – make more sense. Have nice half-pint glasses and nice stemmed wine glasses.Serve everything fridge cold or at regular draught temperature. No special technique is needed, but make sure a beer has foam – foam makes a beer look better, and that’s the big part of the perception of quality.

Can low and no-alcohol beers be part of a pairing offer too?

Yes, absolutely. It’s another way to make beer feel like an elevated dining experience. Often alcohol-free can be perceived as beer without something, but there are so many great non-alcoholic beers available and they deserve to be celebrated.

Mark’s Top Pairing Tips:

• Red meat has a richer flavour and works well with malty beers like Belgian amber ales, German dark lagers, Czech lagers and Irish stouts.
• Belgian Dubbel and Quadrupel are really good with things like a roast dinner, a beef Wellington, a hearty stew or a ragú or beef lasagne.
• Fish and seafood typically want lighter beers like Belgian Witbiers, Saison, Blonde ales, or a classic Pilsner.
• Tangy tomato-based dishes like a malt flavour so an Amber or Dark Lager, or Belgian Dark Ale is good with tomato dishes.
• Hops and IPAs are best with stronger and richer dishes, often with fried foods.

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• Prep-ahead dishes: Choose recipes that can be partially or fully prepared in advance
• Shared ingredients: Design dishes that use overlapping ingredients to reduce waste and simplify ordering
• Signature festive items: Offer 2-3 standout Christmas specials rather than overhauling your entire menu
• Dietary requirements: Ensure you have clear vegetarian, vegan, and allergen-free options ready

Pro tip: Test your Christmas menu during a quieter service in November to iron out any timing or execution issues.

Stock Up and Organise Your Inventory

Running out of key ingredients during peak service is a nightmare scenario. Avoid it by:

• Ordering early: Place orders for non-perishables and frozen items well in advance
• Building buffer stock: Keep extra supplies of high-demand items like turkey, potatoes, and cream
• Organising storage: Label everything clearly with dates and contents. Use a first-in, first-out (FIFO) system
• Daily stock checks: Assign someone to monitor inventory levels and flag shortages immediately

Maximise Your Prep Time

The more you can prepare in advance, the smoother your service will run. Create a detailed prep schedule that includes:

• Week before: Prepare stocks, sauces, and pastry items that freeze well
• Two days before: Prep vegetables, marinate proteins, and portion desserts
• Day before: Final mise en place, setting up stations, and briefing the team
• Morning of service: Last-minute garnishes and quality checks

Delegate effectively: Assign specific prep tasks to team members based on their strengths and experience levels.

Optimise Your Kitchen with the Right Tools and Equipment

Time is precious during Christmas service, and every second counts. This is where the right tools can make all the difference. One often-overlooked efficiency booster is using Wrapmaster dispensers for your cling film, foil, and parchment. Everyone knows that cling film and foil rolls can be fiddly, unsafe and frustrating to use during busy service. Cut out these well-known frustrations as Wrapmaster dispensers provide:

• A precise cut every time: Cut exactly what you need every time, pull and cut film, foil or parchment with a single motion
• No more wrestling with rolls: The dispenser holds the roll securely in place for the next use, eliminating tangled messes
• A safer environment for everyone: the concealed blade reduces the risk of injury to staff, and the enclosed design reduces cross-contamination, protecting your customers

During peak Christmas service, these benefits can add up significantly, allowing your team to focus on what’s really important, not fighting with food wrap.

Brief and Motivate Your Team

Your staff are your greatest asset during the festive period. Set them up for success:

• Pre-service briefings: Run through the menu, specials, allergen information, and table bookings
• Clear communication: Ensure kitchen and front-of-house are aligned on timing and expectations
• Recognise effort: Acknowledge hard work with incentives, bonuses, or post-Christmas celebrations
• Manage breaks: Schedule regular breaks to prevent burnout and maintain service quality

Manage Bookings and Customer Expectations

Overbooking leads to chaos; under booking means lost revenue. Strike the right balance:

• Stagger reservations: Avoid having all tables arrive at once by spacing bookings 15-30 minutes apart
• Set clear policies: Communicate deposit requirements, cancellation policies, and group menu options upfront
• Confirm bookings: Send reminder emails or texts a few days before to reduce no-shows
• Be realistic: If you’re fully booked, don’t squeeze in extra covers that will compromise service quality

Final Thoughts

There’s no pretending that Christmas service is stress free, but with careful planning, efficient systems, and the right tools to streamline your kitchen operations, you can deliver exceptional hospitality while maintaining your sanity and profitability.

The key is preparation: plan your menu, organise your inventory, brief your team, and invest in equipment that saves time and reduces waste. Do this well, and you’ll not only survive the Christmas rush, you’ll thrive in it.

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During the eighties, David saw the potential in a disused old jewellery shop 150 metres from the sea and together the happy couple
decided it was time to go their own way once again. Country Cousins Restaurant opened its doors in 1986 and celebrated its 40th birthday last April. Now 76 years old, David still runs the restaurant with the same vigour, enthusiasm and principles as when he started.

After 40 years I can honestly say I still love my job, says David:

“After 40 years I can honestly say I still love my job,” says David. “I actually retired a few years ago and leased out the business. It was a real struggle to adapt to doing nothing and when the new tenants couldn’t make it work, I didn’t hesitate in taking the reins again.”

The business employs around 16 staff members and serves around 150-200 covers a day. “It’s not like it used to be that’s for sure. We’d be doing 200-300 covers a day. Now it’s more like 150 midweek and 200 on a Sunday. The way people socialise and eat has changed and there is so much more competition now, plus the cost-of-living crisis is continuing to squeeze the pockets of consumers.”

With a friendly welcome, the finest customer service and excellent value, the restaurant focuses on traditional Devonshire home-cooked dishes made using locally sourced ingredients. “We have always stuck to what we know so I would say our menu
is very classical English. We offer great seafood as we have amazing produce on our doorstep, bountiful breakfasts, pies, burgers,
steaks, salads, ploughman’s, Devonshire cream teas and we also have an all-day carvery with seven veg, two types of potatoes and three meats on offer.”

“We use a wide selection of the Country Range products across our menu including the seasonings, sauces and key staple store cupboard ingredients. They never let us down.”

On the future, David has no plans to give it all up again. “I tried the retirement lark and that wasn’t for me. I will continue until I literally can’t do it anymore. I have two daughters who are my pride and joy so I am hoping one of them may continue the legacy.”

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1/ Sear It

The Vegetarian Society’s recipe for Savoy Cabbage, White Bean and Tamarind Mash with Curried Onion Sauce sears the cabbage to bring out its natural sweetness. Sam says, “This elegant dish is an unexpected blend of traditional Indian flavours. Topped with a fragrant curried onion sauce, it is a vegan celebration of wholesome ingredients and creative cooking.”
Recipe: https://vegsoc.org/national-vegetarianweek-2024-recipes-cabbage/

2/ Pancakes

Switch your pancakes up with a shiitake and cabbage alternative called Okonomiyaki. It uses shredded white cabbage, which is mixed into the batter alongside Worcestershire sauce. Sam says, “It is a savoury pancake that is sold by street food vendors in Japan.”
Recipe: https://vegsoc.org/recipes/okonomiyaki/

3/ Flavour with Garlic

Nick Beardshaw, Chef Patron at Starling recommends his Garlic Roasted Hispi Cabbage recipe. It uses hispi cabbage, also known as sweetheart cabbage, which is brushed all over with garlic butter and oven baked. To finish off, it is piped with roasted garlic mayo in neat lines over the cabbage.

4/ Grill It

Bennett Opie recommend partnering a charred whole sweetheart cabbage with tahini, lemon, garlic and zingy capers. The cabbage is cut into wedges, leaving the core intact to hold the leaves together. It is brushed with the tahini mixture and then grilled.

5/ Slaw It

The team at Maple Canada UK recommend combining red cabbage, tahini and maple syrup, shredding the red cabbage and adding finely sliced red onion for texture and flavour. An extra layer of freshness comes from a ribbon of carrot and courgette. The dressing blends tahini, lemon juice, olive oil and Canadian maple syrup.
Recipe: https://www.maplefromcanada.co.uk/

Waste Not, Want Not

“Raw cabbage can be added to salads, slaws, sandwiches and wraps. Or try finely shredding and adding to an omelette with onion. It’s delicious! If you have a glut, think about fermenting – start with sauerkraut,” says Sam.

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Jane Pendlebury, CEO of the Hospitality Professionals Association Comments:

Jane Pendlebury, CEO of the Hospitality Professionals Association (HOSPA), says, “As younger generations embrace a less alcohol dependent social scene, dining late into the evening offers social connection without the hangover. There’s also some
Mediterranean influence at play. Diners arebecoming more open to the idea that eating later can feel sociable and relaxed, rather
than simply functional.”atmosphere. A restaurant that still feels alive later in the evening can become part of the night-time economy, rather than somewhere guests visit before moving on elsewhere.”

Xiaoxiao Wang is founder of Noodle & Beer, which opened a branch in Chinatown last year. “Our Chinatown site was granted
a licence allowing us to trade into the early hours. Not every location has that opportunity, as it depends on planning permission and licensing.”

Noodle & Beer’s location in Chinatown is ideally suited to late night trading. “As we’re surrounded by bars, clubs and entertainment venues, it means we see a constant flow of customers late at night,” he says. “It’s not unusual to have people queuing to get in at 3am after a night out. It’s amazing to see that there’s still such strong demand for freshly cooked food at that time of night. Our signature Super King Braised Beef Noodle is the most popular late-night order.”

Reliable Security

Security is the biggest challenge. “Our team deals with every type of customer, and they do an incredible job of keeping the restaurant welcoming, safe and running smoothly. Our staff are the backbone of our late night operation and none of this would be possible without them.”

His advice for any restaurants considering late-night opening is to make sure the right team is in place and invest in reliable security. “Remember that operating late into the night can be significantly more expensive because of higher staffing and
operating costs, so make sure you’ve planned your budget carefully before extending your hours,” he says.

As a way of boosting bookings after 9pm, several restaurants have introduced incentives. Hawksmoor restaurants in Liverpool,
Manchester, Edinburgh and London offer a “Steak After Eight” promotion to encourage diners to stay out later, and The Duck & Waffle in Edinburgh has launched a ‘9pm Club’ offering 25% off food and drink after 9pm.

There are many benefits for restaurants staying open late. It can increase revenue as customers staying longer may order extra
food and drink, but it can also open up new customer segments such as theatregoers, workers finishing shifts and tourists accustomed to later dining hours.

Jane from HOSPA says, “The main benefit is better use of capacity. Prime-time tables are finite, but if a restaurant can extend demand beyond the traditional dinner window, it can increase revenue without necessarily needing more space. It can also help create a stronger

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Traditionally, desserts were perceived as an afterthought, something to be enjoyed at the end of a meal. Now consumers are looking for a sweet treat at any time of day, and the industry is responding to that demand by opening an increasing number of dessert-only outlets.

The Rise of the Dessert Café

Following this trend closely is Lucia Larragoiti, who owns La Maritxu with her husband, Ignacio, and serves only authentic Basque cheesecake. She says “People want to treat themselves on their own terms, at any time of day. A mid-morning slice of cheesecake with a coffee, or an afternoon pick-me-up – why not? There’s also something social about it. People want a reason to meet somewhere that feels a bit special, a bit indulgent, without committing to a full restaurant experience. A dessert café gives you that moment of joy without the formal setting.”

Lucia decided to focus on Basque cheesecake at La Maritxu outlets as she is from the Basque Country in Spain and saw how popular the dessert was there. “My advice to anyone entering the dessert business is don’t try to sell too many products. Make a few items and make them really good. That’s exactly what we’ve created. When people hear La Maritxu, they know exactly what they’re getting.”

Francisco Oliveira runs a collection of six Santa Nata café-bakeries, and like La Maritxu, has opted to focus his offering, serving only pastel de nata, the traditional Portuguese egg custard tart. “Dessert culture has grown significantly over the last few years. For me, focusing on one product allows us to obsess over every detail and try to make it the best possible version,” he says. “When I first moved to the UK, I’d never seen so many sweet concepts in one city!”

The Power of a Focused Dessert Offering

For restaurants wanting to boost their dessert offering, Lucia suggests giving desserts the same attention as savoury courses. “Too often dessert is a couple of generic options that haven’t changed in years. You would be surprised, but customers notice. Find one or two genuinely exceptional desserts and make them signature items people talk about. Presentation matters enormously too. A dessert that looks beautiful on the plate and photographs well will sell itself. And don’t underestimate the upsell – a well-trained front-of-house team that talks about desserts with genuine enthusiasm can transform your dessert revenue.”

The Little Dessert Shop does just that, gaining a reputation for highly photogenic creations and building a strong following on social media as a result. Its “viral” desserts include Golden Lotus Bananza French Toast, Custard Crumble Pots and Kunafa Cookie Dough.

Expanding Beyond Traditional Dessert Menus

While chains such as Heavenly Desserts, Creams Café and Kaspa’s Desserts are expanding, new operators are emerging in various categories. Cakes & Bakes has recently opened its 24th site, serving egg-free delights such as Ferrero Rocher Cake and Rosy Swirl Fantasy Cake, as well as vegan cupcakes with a range of toppings. Honeymoon Desserts, a dessert brand from Hong Kong, has opened its first Chinese dessert bar, offering dishes such as mango pomelo and sago sweet soup.

As dessert culture continues to develop, we are sure to see more experimentation, creativity and excitement within this category. No longer is dessert simply the end of a good meal; it is now enjoying its time in the spotlight as the main event.

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This month, our recipe inspiration comes from Ludwig Hely, Executive Pastry Chef at Haute Dolci, Charlotte O’Kelly, owner of Astrid Bakery, and vegan chef, Danielle Mauperuis.

Getting Fancy with a Financier

Raspberry and pistachio is one of Ludwig Hely’s favourite pairings as the fruit’s bright acidity cuts through the richness of the nut and keeps sugar levels down, letting the ingredients shine naturally. He serves the two ingredients together in a tart at Haute Dolci and tops each one with a toasted pistachio financier, piped raspberry jam, and a touch of gold leaf.

Feeling Jammy

Astrid Bakery’s Raspberry Jam Meringue dessert features a buttery pastry shell, a sweet-tart layer of raspberry jam, and a fluffy, torched meringue topping to perfectly balance the crunch of the pastry with the sweetness of the meringue and the fruity tang of the jam.

Crazy about Croissants

From Scottish-inspired Cranachan Croissant Cups featuring a crispy croissant pastry filled with a mix of fresh raspberries, toasted oats, cream, honey and smoky Islay whisky to flaky, cross-laminated Chocolate and Raspberry Croissants filled with a luscious raspberry whipped cream, Astrid Bakery makes the most of this classic Parisian pastry.

Oh La La! A French Sable Pastry

Danielle’s delicate vegan raspberry sablé delivers a crisp, buttery texture that perfectly balances the creamy panna cotta and fresh fruit topping. The key is keeping the pastry lightly worked and thoroughly chilled before baking, ensuring a tender, melt-in-the-mouth finish with a subtle sweetness and beautifully golden crumb.

Waste not, want not

Freezing is one of the simplest methods to preserve raspberries, helping retain flavour for smoothies, sauces, and baking. They can also be turned into jams, compotes, syrups, fruit vinegars, or fermented preparations, allowing chefs to capture seasonal flavour while reducing food waste. You can also freeze dry fresh berries for a granola topping for breakfast cereals or ice cream.

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