Recipes/Blog

Chef James Oakley

Jul 31, 20191 min read

Truffle, Comte cheese curd, Asparagus, Almond Salad

Chef James Oakley

Jun 29, 20192 min read

Pistachio, rose and summer strawberries dessert recipe

Chef James Oakley

May 14, 20191 min read

Marmite and Guinness braised beef short rib

Chef James Oakley

Apr 17, 20191 min read

Vegan Caramel Peach crumble, peach vanilla soy milk ice cream

Chef James Oakley

Mar 11, 20191 min read

Cherry tart taitin recipe

Chef James Oakley

Mar 11, 20191 min read

Apple and blackberry crumble

Chef James Oakley

Jan 16, 20191 min read

Beetroot and yuzu souffle recipe

Chef James Oakley

Dec 12, 20181 min read

Simple and delicious chocolate mousse recipe

Chef James Oakley

Aug 19, 20182 min read

Where does food come from?

Chef James Oakley

Apr 15, 20181 min read

Turkish Delight Recipe

Chef James Oakley

Apr 15, 20183 min read

Chef James Oakley on Foraging

Chef James Oakley

Apr 15, 20181 min read

Heirloom tomato salad with goat cheese mousse

Chef James Oakley

Feb 18, 20181 min read

Chocolate and mango cup cake recipe

Chef James Oakley

Jan 30, 20181 min read

Beetroot cured salmon recipe

Chef James Oakley

Jan 28, 20181 min read

Importance of being sustainable

Chef James Oakley

Jan 23, 20181 min read

Food philosophy

Chef James Oakley

Jan 21, 20181 min read

Chef James Oakley is The Staff Canteen member of the year 2017

Chef James Oakley

Jan 20, 20181 min read

James Oakley

Truffle, Comte cheese curd, Asparagus, Almond Salad

Pistachio, rose and summer strawberries dessert recipe

Marmite and Guinness braised beef short rib

Vegan Caramel Peach crumble, peach vanilla soy milk ice cream

Cherry tart taitin recipe

Apple and blackberry crumble

Beetroot and yuzu souffle recipe

Simple and delicious chocolate mousse recipe

Where does food come from?

Turkish Delight Recipe

Chef James Oakley on Foraging

Heirloom tomato salad with goat cheese mousse

Chocolate and mango cup cake recipe

Beetroot cured salmon recipe

Importance of being sustainable

Food philosophy

Chef James Oakley is The Staff Canteen member of the year 2017

Sustainable Seafood