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For those of you who follow us regularly, you’ll know about Jake the stylists recent marathon run. Jake our young […]

For those of you who follow us regularly, you’ll know about Jake the stylists recent marathon run.

Jake our young stylist trained for months to run the London Marathon last week. He also shared a lot of his baking recipes with us as he baked his amazing dessert treats and brought them into the salon.

Following his run which he finished in 3 Hours 29 seconds (AMAZING !!!!) he decided to have a few of his closer friends from the salon around to his home and cook a marathon dinner for himself and them.

In true Jake fashion it had all the trimmings, so lets get too it, and maybe you can have a go at cooking it for yourself this weekend, or some part of it at least.


Pork belly marinated overnight in Sloe gin, white pepper, honey & red wine vinegar slow roasted with lemony yogurt. Yorkshire puds, roast pots/parsnips/carrots & broccoli.

Also he made this bread: Rye bread with orange & carraway.


Ingredients –
350g strong white flour
115g wholemeal flour
135g rye flour
7g instant yeast
1 teaspoon salt
1 tablespoon light brown sugar
1 teaspoon caraway seeds
1 zest of orange
4 tablespoons of orange juice (use above orange)
300ml Lukewarm water
2 tablespoons black treacle

Method –
1, Put all 3 flours & yeast followed by the salt sugar & seeds in a large bowl & give a good whisk to combine. In a separate bowl mix together the zest juice water & treacle add this to the flour mix. Knead for about 10mins until stronger quite stretchy & no longer sticky
2, Place the dough in a large covered bowl to prove for about an hour or until doubled in size.
3, Once proven divide into 2 then shape into a ball & flatten to about 5cm then cover again & leave to prove back to its original size. Set the oven to 180 (fan)
4, Dust with flour then slash the tops of loaves in which ever pattern you prefer. Bake for 40/45mins. Leave to cool completely before cutting

All sounds delicious???

Well, finally, Jake made some white chocolate chunks, a recipe he took from the Guardian cook supplement. This is how he made them.

200g white chocolate, broken into small chunks

1 Set the oven to 160C/325F/gas mark

2. Scatter the chocolate chunks on a nonstick baking sheet in the oven. As the chocolate roasts, it will first melt, then begin to separate, and go gravelly. It looks quite bizarre, but don’t worry –  keep gently stirring it every 6-8 minutes until it is a nice, deep golden caramel colour (about 15-20 minutes).

2 Remove from the oven and allow to cool. It will have the texture of firm crumble.