Chelsea Buns
These spiral-swirled buns are a triumph of sweet indulgence—buttery, cinnamon-scented dough studded with plump dried fruit and finished with a glossy milk glaze that catches the light. Warm from the oven, they're pillowy soft on the inside with just enough structure to hold their beautiful spiral shape.
Blackberry Fool
A voluptuous swirl of tart blackberry purée folded into softly whipped cream and yoghurt, served with buttery hazelnut biscuits that shatter on the tongue. The marbled effect of fruit and cream creates an elegant, almost decadent dessert that tastes far more indulgent than it actually is.
Carrot Cake
Moist, tender carrot cake studded with walnuts and spiced with warm cinnamon, crowned with a cloud of fluffy cream cheese frosting. Each forkful delivers earthy sweetness and a subtle crunch that keeps you coming back.
Bakewell Tart
A glorious slice of golden almond sponge crowned with flaked nuts and anchored by a jewel-bright layer of raspberry jam, all nestled in crisp, buttery pastry. The filling is tender and delicate with a whisper of almond extract, while the toasted flaked almonds on top add a subtle crunch that plays beautifully against the soft interior.
Battenberg Cake
A stunning Victorian showstopper with alternating pink and almond sponge squares wrapped in apricot jam and smooth marzipan—each slice reveals a perfect checkerboard pattern. The delicate almond sponge is tender and fragrant, while the marzipan provides a silky, sweet exterior that gives way to that iconic patchwork interior.