Read our FAQ's about Taste Club & our partnership with Your Co-op Food Market Find out more

This month

From our local producers...

We’ve always enjoyed working with Warner's as we feel your commitment to local producers is genuine and so we’ve been happy to support you.

Very good luck with the development of your new stores and I hope we are able to make a contribution to their portfolio of local produce.
Allen Hogan, Hogan's Cider

It has been and will always be a pleasure to work with Guy and the whole team. You have driven a revolution in local food and I know it hasn’t been easy. It is however massively appreciated by all of us here at Adlington and the exposure has been second to none for us and a whole host of other specialist producers.

You have shown what can be done by looking at an opportunity in a different way, and making it work for you , as well as the suppliers, but it has taken bravery and a leap of faith, and it’s an inspiration, it really is.
Rod Adlington, Adlington Ltd

Best regards to you all and thanks for everything over the last goodness knows how many years. As I said to Guy before, Warner’s Budgens were our first ‘proper’ customers and I felt so proud seeing our products in your stores. We were so very grateful to be given the chance.
Karen Laggett, Cotswold Pudding Company

Chef’s Table in Season

Tonka bean and espresso crème brûlée

Create a show-stopping dessert with help from head chef Stephen Smith of The Broadway Hotel

Ingredients

1 x tonka bean (finely grated); if unavailable tonka bean essence is also good
6 x egg yolks
¾ pint of double cream
75g caster sugar (plus a little extra for topping)
1 x shot of good quality espresso

Method

Pre-heat the oven to 130°C (gas mark 3) and place the ramekins into the deep roasting tin.
Pour the double cream and finely grated tonka bean into a heavy based saucepan.
Put the 6 egg yolks and 75g caster sugar into a mixing bowl and whisk until the mixture turns slightly pale.
Put the pan with the cream and tonka bean onto a medium heat and bring almost to the boil. As soon as you see bubbles appear around the edge, take the pan off the heat.
Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so.
Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, leave the mixture to stand for 5 minutes allowing bubbles to form at the top.
Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a gentle stir.
Pour in enough hot water (from the tap) into the roasting tin to come about halfway up the sides of the ramekins. Pour the hot cream into the ramekins filling them nearly to the top.
Put them in the oven and bake for 30/35 mins until the mixture is softly set; to check, gently sway the roasting tin and if the crème brûlée are ready, they will wobble a bit, but don’t allow them to get too firm.
Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
When ready to serve, sprinkle the remaining caster sugar over each ramekin and spread out to form an even layer. Then using a blow torch, hold the flame just above the sugar and keep moving the ramekin around and around until the sugar has fully caramelised, leave to cool to create a firm caramel top.

What is a tonka bean?

The tonka bean is the black seed of a South American tree and has a fragrance like that of vanilla. The dried beans are cured in rum or other alcohol and then used in perfumery and for scenting and flavouring tobacco, ice cream, and other products.

The Broadway Hotel

The Broadway Hotel kitchen is led by Stephen Smith and his award-winning team. Together, they have created delicious dishes that showcase the fantastic local and seasonal ingredients available on our doorstep.

Following customer feedback, you can enjoy food from all our menus in any of our dining areas. This means you can have our rosette dishes in either the bar, brasserie or on our terrace and equally have Fish and Chips in all locations, making it a more versatile menu for guests.