Over the years, Berrys and grey has had the privilege of working with some incredible local businesses and helping them execute their vision for commercial interior style. One of our favourite projects was Erpingham House, a local business set in the heart of Norwich, that opened in 2018 and specialises in delicious plant based meals. The restaurant occupies a richly historic grade II building, which dates back to Late Victorian Britain. Although the exterior of the buildg is surrouned by classic architecture, the decor inside is anything but dated, with a mixture of moody masculine colours to balance out the effeminate, contemporary pink found in the main restaurant and brand colours. The restaurant comprises of three floors, The garden room on the ground floor, the main restaurant on floor 1 and the bar on the second floor.
Making a step towards plant based food can seem daunting, especially if its something you aren't familiar with, but little steps can be made by each of us - even just having one meat free dinner per week is a step in the right direction, for our planet and our health. We've teamed up with Erpingham House to give you a plant dessert recipe, perfect for this winter season and beyond, which can be found below. The dish is called stuffed Lotus Biscuits and if you check out Chenai Living, a favourite local business of ours that also values sustainability, you'll be able to see a review of the recipe.
• 125g butter • 25g coco powder • 250g self raising flour • 125g brown sugar • 1tsp bicarb • 90ml soya milk • 7 lotus biscuits • 7 tsp Lotus spread •
1. Begin by freezing the 7 tsp’s of biscoff spread individually.
2. Next preheat your oven to 170 degrees/GM3
3. Beat together the butter and brown sugar in a bowl until completely mixed and slightly fluffy in texture.
4. Sprinkle the flour, bicarb and cocoa powder into the mixture and combine all together.
5. Splash the milk into the bowl and mix it up!
6. Weigh out 90g of the cookie dough, this should make around 6/7 cookies.
7. Flatten them a little and pop 1 tsp of frozen biscoff in the middle and wrap the cookie dough around so it’s completely sealed, we do not want leakage! Do this with all 6/7.
8. These bundles of goodness don’t spread out as much so leave about 1 inch between each cookie.
9. Bake for 30 minutes, if you don’t watch them, they’ll cook way faster!
10. Take them out the oven once the timer goes off and leave to cool slightly! Trust me, it’s worth the wait!
11. Top with your choice of chocolate and a cheeky lotus biscuit!
‘Our intention with Erpingham House is to make plant-based food accessible, to create food that can be enjoyed by everyone, whether they’re vegan or not.’