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9-11 HARVEST COURT

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Joining forces with Raymond Blanc

Posted on by John Spillings

Raymond Blanc_ChelseaRaymond Blanc Twitter_Chelsea


Taste testing complete and we’re extremely proud to be joining forces with Raymond Blanc and Adam Johnson for Jardin Blanc at this years RHS Chelsea Flower Show.


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Great British Food Magazine

Posted on by John Spillings

Great-British-Food_blog

 

So great to get a mention in Great British Food Magazine’s ‘Eat Local – Suffolk’ feature. Thanks to all involved.

View full article here: Great British Food Magazine


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Bakehouse love is in the air!

Posted on by John Spillings

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Our special limited edition dark chocolate hearts are filled with truffles and treats and will be featuring on the tables of selected restaurants, pubs and hotels this Valentines weekend.


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Three months and three great meals

Posted on by John Spillings

 

There seems to be no end to the British food scene at the moment. Over the past three months we had the pleasure of dining at three great eateries.

Benedicts – Norwich, Purslane – Cheltenham and Paradise Garage – Bethnal Green.

Benedicts

 

This year saw Richard and Katja Bainbridge open Benedicts Restaurant in Norwich after leaving his post as head chef at Morston Hall. As a great friend of Rich and Katja we helped move and clear the restaurant just after they acquired the lease back in May so it was great to return as diners in September. Rich has got some great cooking experience working alongside some of the greatest chefs in the world (one of those is me!!). Paired with his great personality and sense of humour Rich, Katja and the team really deliver a great meal from start to finish, using great produce in clever imaginative ways without any silly gimmicks. As Rich was my best man and he is one of my best friends maybe i’m biased but Norwich is very lucky to have Benedicts!

www.restaurantbenedicts.com

Purslane

 

In October we dined at Purslane in Cheltenham where Gareth and Helena showcase the best, freshest, sustainably sourced fish from cornwall and shellfish from the west coast of Scotland. Gareth’s flavour combinations are beautifully considered and his presentation is absolutely stunning. Together with a formal yet relaxed atmosphere Purslane has to be one of the best places to eat out in the south west – we can’t wait to come back!!

www.purslane-restaurant.co.uk

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Paradise-Garage

Most recently (Yesterday) it was great to finally get to see and sample the latest restaurant from Robin Gill, an old colleague of mine from Le Manoir with a great unique style of food. The relaxed yet attentive waiting staff and chefs serving and finishing the food table side was a fantastic experience.

One of the stand out dishes was Yorkshire rabbit for the whole table – boned and stuffed saddle, roasted thigh and leg, offal, rabbit pie, rabbit gravy and jerusalem artichoke piccalilli – just amazing … and let’s not forget their lovely home made sourdough with whiskey butter and whey. A must go to when in london!!!

www.paradise254.com

All these restaurants just prove what great chefs, front of house staff and producers we have in this country!





 

 

 


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Penny Bun at Wilderness Festival

Posted on by John Spillings

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Today we were very proud to work alongside Raymond Blanc in supplying the artisan breads for his Long Table Banquet at the Wilderness Festival, Oxfordshire. Our finest Ciabatta, Six Seeded Rye and Country Tigers were served as part of Assiette ‘Maman Blanc’. The feedback from Raymond Blanc and guests has been fantastic so thanks to Event Oracle and the Penny Bun Team for all your hard work.

Raymondwilderness festivalRaymond Blanc Twitter


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Bakehouse Easter eggs are back!

Posted on by John Spillings

Easter Eggs1

Our Bakehouse Easter Eggs are back! Available in dark, milk and white Belgian chocolate or combinations of the above. Each filled with a selection of Bakehouse chocolate treats. These include dark chocolate squares with caramelised hazelnuts & cocoa nibs. Milk chocolate squares with honeycomb chunks, and white chocolate squares with chocolate coated popping candy & biscuit pearls. Available from 12th March. We hope you enjoy them!

Happy Easter x

 


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Bakehouse Valentine Treats

Posted on by John Spillings

This Saturday we’re back at Halesworth Produce Market from 9am–1pm. Fresh Bakehouse breads and our handcrafted Belgian chocolate truffles – passionfruit & white chocolate, raspberry & white chocolate and our spiced chocolate orange. Perfect for last minute Valentine treats!

Spiced Orange Chocolate


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Heveningham Hall Christmas Market

Posted on by John Spillings

Heveningham Hall

Love that festive feeling … Heveningham Hall Christmas Market takes place this Sunday, 10am – 1pm. We’ll be armed with a large selection of artisan breads, hand-crafted chocolate truffles and our special Penny Bun stollen bread. The weathers not looking great and it’s all under cover so another great reason to come along and try some tasty treats!


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Tiptree World Bread Awards 2014

Posted on by John Spillings

awardsEarlier this week, we were very proud to receive a gold award for our Ciabatta and a silver award for our North Sea Sourdough in the Tiptree World Bread Awards 2014. Big thanks to Andy, Darren and Ian (The Bakehouse Team!) and to all our customers, family and friends who have supported us over the past 4 years.


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Developing ‘The Ledbury Loaf’

Posted on by John Spillings

The Ledbury

The past four months have been super busy at The Penny Bun Bakehouse but alongside the madness of the usual summer season, we were approached by an old friend James ‘Jocky’ Petrie who I worked alongside in The Fat Duck development kitchen. He asked if I would be interested in working with Brett Graham, Head Chef and co-owner of the 2 Michelin Star Notting Hill Restaurant The Ledbury, and himself on a new development project. The brief was to produce a bespoke ‘Ledbury Loaf’ to be served in the restaurant with a goats butter.

A number of special ingredients had to be included such as Mr Swift’s Pale Ale – one of Bretts’ favourite ales from the West Berkshire Brewery, malted barley that is used to produce the beer, sourdough leaven and beremeal flour.

After many hours of experimenting and tasting, our final recipe was approved and is now in the hands of The Ledburys’ London baker who will provide them daily with fresh loaves.

Since leaving the Fat Duck, Jocky has been appointed the year-long post as head of development at The Ledbury and it was a fantastic project for The Bakehouse to be involved in.

“Johnny is an absolute pro – he kept developing and developing until we had the loaf we needed. The ingredients we gave him were very temperamental and required real skill to get the balance right.”  

Brett Graham

www.theledbury.com


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