Baking At The Horse and Jockey

The Bakery @ the Horse and Jockey has become a well know eatery for many commuters on the M8 motorway. Many of us like to meet friends and escape from the chores between the school run for a friendly chat and a little treat! The renowned pastry chef Jaqueline Lanigan-Ryan has been enhancing this eatery over the past 6 years with the Egan family. The very popular flourless deep rich chocolate cake and her superb lemon Madeira cake with homemade lemon curd has proven to be the most popular. You can enjoy a selection of breads, scones, cakes and tray bakes all available from the Bakery Coffee Bar on site or buy to take them away.

The Bakery @ the Horse and Jockey has become a well know eatery for many commuters on the M8 motorway. Many of us like to meet friends and escape from the chores between the school run for a friendly chat and a little treat! The renowned pastry chef Jaqueline Lanigan-Ryan has been enhancing this eatery over the past 6 years with the Egan family.

The very popular flourless deep rich chocolate cake and her superb lemon Madeira cake with homemade lemon curd has proven to be the most popular. You can enjoy a selection of breads, scones, cakes and tray bakes all available from the Bakery Coffee Bar on site or buy to take them away.

Previous baking demonstrations in the hotel were a sell-out. Another demonstration is planned before Easter on the 21 March @ 7.30pm, learn to make and decorate your own chocolate Easter Egg. Easter cookie decorations. Demo will also include - Black Forest Gateau with a modern twist, eclairs, profiteroles, selection of muffins, fruit & savory scones, including lots of tips! Tickets available from hotel in advance

New addition to the menu perfected by Jackie is the luxury French style Macaron in 3 flavours, lemon, raspberry and coffee, each Macaroon flavour makes a delicate tasty treat with a coffee. Macaroon are available in a beautiful presentation box making an ideal gift for Mothers Day! 

Last September, Jacqueline went to Manchester to complete a chocolatier course under the watchful eye of master chocolatier John Slattery, who has over 40 years’ experience in baking, confectionery and chocolate work.

“More and more people are getting involved in home baking and want to learn some of the tricks from a professional, or just want to explore their own creative side,” says Jacqueline.

“Get your kids involved, they really want to be included and enjoy the process as well as the end result. Homemade treats in moderation are so much better as you know what is in them compared to processed confectionery. So make bake and decorate’’.