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G’NOSH hits the shelves at the Co-Operative

G'NOSH listed in Co-Operative

We are both excited and delighted to announce that as of Monday 13th May, our G’NOSH gourmet dips range will be available in Co-Op stores up and down the UK! No longer will you have to suffer to get to our dips, they are coming to you! You will be able to find out where your nearest store is at our stockist page very soon, but in the meantime… keep GNOSHING!

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King of the Dips

King of the Dips

This May, we have decided to head out on the hunt for our official King of the Dips! We have already hunted high and low, gathering the best and freshet ingredients from across Europe, to forge some of the yummiest dips you will find out there… But which is the best of the best?! Well there is only one group of people we could turn to – the G’NOSH community themselves!

So it is over to you. Cast your vote over on our Facebook, Twitter or Instagram by posting on our wall, or sending in a photo of your favourite dip (and why). But before you rush into your decision, it’s time to meet the candidates for King…!

Muhummara Red Pepper Dip – Deliciously dunkable, the sweet and spicy hues of flame roasted red peppers combined with a unique blend of spices & lemon zest for extra zing. Also fabulous on chicken or fish. It has a kick – beware!

Babaghanoush Aubergine Dip – Authentic Lebanese roasted eggplant, blended with tahini, garlic, Greek yogurt, parsley and lemon juice. Serve drizzled with a touch of oil and voila on some warm pitas – yum!

Beetroot & Mint Dip – The beautifully earthy beetroot is mixed with parmesan and fresh mint for extra depth of flavour. Absolutely delicious served on crostini with a dashing of goats cheese on top, or perfect to side a salad.

Black Bean Dip – Full of good fibres & protein, the black beans are blended with some honey & caramelised onions for sweetness and offset with lime & remarkable chilli chipotle for a good kick. Delish on mexican wraps, with chicken, vege sticks or just simply dipping.

King of the Dips

… and that completes the line up! Grab some G’NOSH, take your pick and lodge your vote!

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Pad Thai Master Class at L’atelier des Chefs

Thailand has always been close to our hearts at G’NOSH, so we leapt at the opportunity for a Pad Thai Master class at the brilliant L’atelier des Chefs.

L’atelier des Chefs have 2 branches, one on Oxford Street and a shiny new branch at St Paul’s, specialising in hands on, interactive cookery classes ranging from 30 minutes to 4 hours.

We signed up for the 30-minute ‘Cook Eat Run’ class, an express course designed to have you prepping, cooking and eating a delicious meal in half an hour.
Upon arrival we were free to look around the cook shop; bursting with silicone spatulas, brightly coloured colanders and other kitchen bits you never knew you needed.

It wasn’t long before we got cracking, with River Cottage trained chef Daniel explaining the secrets of balance for a perfect Pad Thai and taking us through each of the ingredients, all of which were perfectly prepared and measured. Explaining the method, he demonstrated Khai Jeow, a Thai omelette which is thinly sliced and combined with rice noodles. We each took part in a different aspect of the cooking process, and it wasn’t long before all groups were seated and enjoying an authentic Pad Thai. Daniel was engaging, confident and enthusiastic and we all left with some new techniques under our belt.

We were in and out in under an hour, having cooked and prepared an entire meal from scratch. As it would usually cost north of £15 to have a drab bowl of slippery noodles elsewhere in London, paying that for a lesson and a beautiful bowl of food is a bargain. We’ll definitely be coming back!


Chicken pad thai Recipe


Large rice noodle(s) : 400 gram(s)

Whole egg(s) : 4 Whole

Sunflower oil : 10 centilitre(s)

Chopped peanuts : 200 gram(s)

Shrimp paste : 10 gram(s)

Tamarind paste : 10 gram(s)

Fresh coriander : 0.5 bunch(es)

Chicken breast(s) (150g) – skinless : 6 Whole

Soya beansprout(s) : 100 gram(s)

Garlic clove(s) : 6 Whole

Spring onion(s) : 1 bunch(es)

Fish sauce : 5 centilitre(s)

Lime(s) : 3 Whole

Palm sugar : 40 gram(s)

Red chilli powder : 5 gram(s)


  1. Slice the chicken breast across the grain into thin strips.
  2. Place the rice noodles in a bowl and cover with boiling water. Leave to soften for 5 minutes so that they are ‘al dente’. Rinse in cold water and drain well. Coat your hands in a tablespoon of oil and then run your hands through the noodles to help prevent sticking.
  3. For the omelette: Heat a tablespoon of oil in a work and then carefully swirl to coat the surface. Add the beaten eggs to the pan and swirl to make a very thin omelette. Once cooked, run a knife around the egde of the wok and turn the omelette out. Slice the omelette into strips and then set aside.
  4. Zest and juice two of the limes and then cut the remaining lime into quarters or small segments. Pick the coriander leaves from their stalks.
  5. For the pad thai: peel and dice the garlic. Thinly slice the spring onions. Add the remaining oil to the wok and heat through. Add the sliced chicken and garlic and toss over a high heat. In turn, add the noodles, omelette strips, beansprouts, spring onions, shrimp paste, fish sauce, tamarind and the zest and juice of the two limes. Finish by adding the chilli powder and the sugar, tossing constantly over high heat.
  6. Scatter the crushed peanuts, coriander leaves and quartered limes on top of the pad thai to serve.

Chefs Tip : This dish usually has dried prawns in as well, hard to obtain but worth adding if you can find them.

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