The INN is out for now, we are not down!! Our incredible team are gearing up to reopen as soon as restrictions are lifted. WE MISS YOU PADDINGTON!

We hope you and yours are keeping safe in the meantime and can’t wait to have you back. In the meantime, we thought we’d help sweeten up your time in iso with our Head Chef Johana Pierre’s signature Raspberry & Chocolate Tart.

Isolation never tasted this good! Enjoy x

Tart base:
2 packets of crushed Oreo’s
85g unsalted butter
Chocolate ganache:
240ml of thickened cream
370g chocolate milk or dark chocolate (your preference)
55g of butter
1 punnet of fresh raspberry

Step 1 :
Blend Oreo’s in a food processor until fine. Transfer the Oreo’s to a bowl and mix with the butter until combined. Place the crumbs in a round tray and press to form a tart base. Bake the base for 7 minutes at 180 degrees.
Step 2:
While waiting, bring the cream to the boil in a pot, then pour onto chocolate and butter and mix it well until all melted.
Step 3:
Spread the raspberries onto the Oreo base, then pour over the chocolate ganache.

Refrigerate for at least 24 hours. Best done a day before – patience is a virtue!!
Get creative by garnishing with more fresh raspberries, fresh cream, shaved chocolate and mint.

Enjoy this treat and think of us – as we are thinking of you!!