08/10/2026
Chef Lauren’s Autumn challenge!
Chef Lauren has grown with us from her time at Shrewsbury College to becoming a talented member of our kitchen team who can work and create across all sections.
With the abundance of fruit we have growing onsite, Stuart set Lauren a little autumn challenge… to create some incredible desserts using all the bounty we have been picking over the past week or so.
Multiple varieties of apples, dessert apples and pears from our kitchen garden here at the Hotel, damsons from Stuart & Jo’s garden, along with pears from Nev, “The Orchard”, just a few miles down the road.
Challenge accepted! Lauren has come up with three absolute autumnal beauties. They look so enticing, but more importantly, the flavours are incredible and every element made from scratch onsite with no “chemical food nasties” you get in most chain restaurants, who buy their pastries in!
Damson Cheesecake, Chantilly Cream, Damson Syrup, Poached Damsons & Hazelnut Brittle
Cinnamon Pavlova, Spiced Apple Compote, Apple Caramel, Apple Crisps & Vanilla Ice Cream (which is also GF)
Poached Pear, Pear Syrup, Ginger & Treacle Sponge & Vanilla Crème Fraîche
We love seeing our chefs help each other develop and learn, with much knowledge learnt from Pastry Chef, Sheila, who has been with us for 40 years. Now Lauren can put her own ideas onto the plate and has absolutely smashed this challenge.
Well done, Lauren!
(By the way Lauren, your next challenge is the Mighty Quince!)
