Explore our selection of recipes, interviews, excerpts from our book and the stories that lie behind some of our most popular dishes here at The Wolseley.
Taking tea is a tradition steeped in history... Read on to find out more and get our Head Chef Ed’s Scone recipe.
“Breakfast is a meal apart” – AA Gill, Breakfast at The Wolseley
Breakfast is something of a Wolseley institution, and what other cocktail has quite the association with this most sacred of meals than the Bloody Mary. Read on to find out how we make ours.
From making our much-loved Afternoon Tea each day, to creating new dishes for the menu throughout the year – find out what a typical day looks like for our Pastry team here at The Wolseley.
Handcrafted in-house by our Pastry team over the course of three days, we delve a little deeper in to the history of this iconic British cake – and why it’s become something of a guest favourite.
Rich and hearty, our Haggis & Duck Eggs is one of our most popular breakfast dishes. Learn how to make it at home.
Rich, creamy and comforting, our much-lauded kedgeree is a firm Wolseley favourite. Learn to make it for yourself, here.
A tipple for the ages, the origins of the Martini are a tale as old as time. Here at The Wolseley, it’s becoming something of a house favourite. We spoke to our Bar Manager, Cesar Goncalves, to find out more.
How to make one of The Wolseley’s house cocktails, our famous No. 160, at home.
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