Easy to make, delicious to eat! This Greece inspired dish will inject some much awaited sunshine onto your plate.

This delectable tart is a resolution-proof treat with no added sugar, flour, eggs, or unnecessary fats – light on the tummy yet rich in flavour! Vegan and free from gluten and dairy.

This is the way my Grandmother used to cook rabbit, it’s phenomenal! And this classic Belgian recipe continues to shine today. Rabbit meat is delicate in flavour and notably lean. A generous helping of dried organic French prunes and a quality Belgian Trappist ale work wonders in the sauce. This stew has a nostalgic taste with a modern touch, as all the ingredients come together in a perfect combination.

Nothing says comfort like a classic treacle tart, and at Greendale Teahouse & Rooms, we’ve given this treasured British pud a little extra buzz.

As autumn comes around and brings an abundance of squashes, including those from the kitchen gardens at Downham Hall, Michael turns to classic Italian cooking to showcase these seasonal favourites. This Butternut Squash & Sage Risotto reflects our culinary passion at Greendale Teahouse & Rooms. Happy cooking!

We're sharing our beloved scone recipe from Greendale Teahouse & Rooms! Using strong bread flour and chafing technique, these scones are light, fluffy, and easy for home cooks to perfect. Enjoy a taste of Greendale at home. Happy baking!