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Ready, set… CHEER! @londonmarathon 🏃‍♂️🎉 This Sunday, join us at Tower Bridge, @heddonstkitchen, Mayfair & @breadstreetkitchen, Limehouse for Marathon vibes, prizes, flapjacks and big cheers for our runners 🥣✨ Let’s make some noise!

Flapjacks, made right here - golden, buttery and very irresistible 🧈✨️ #startofsomethingbetter

Welcome back @flora! 💛

30 years after first serving as our title sponsor, Flora returns as Official Partner of the TCS London Marathon, ready to nourish marathoners through their training block all the way to the Finish Line. 🏃‍♂️ 🏃‍♀️ 🏃

The three-year agreement, starting with this year’s TCS London Marathon on Sunday 26 April, will see Flora reignite a partnership with the iconic event for a third time, having been the title partner from 1996 to 2009 and a supporting partner from 2020 to 2023. This renewed collaboration builds on Flora’s long-standing association with sport and its commitment to supporting healthier, more active lifestyles.

Flora will play a key role in supporting participants in the lead-up to the event, creating deliciously nutritious recipes to support runners throughout their marathon training, as well as an Event Day presence to add to the electric atmosphere of the TCS London Marathon. 💪

A fridge raid winner! Pea, coriander and Feta orzo salad 🥗

Serves 2
200g orzo
200g frozen peas
Large Handful coriander
Big pinch chilli flakes
2 garlic cloves
1/2 small cucumber
50g Flora Buttery
40g sunflower seeds
100g feta
1 lime

Cook the orzo in a large pan of boiling salted water following pack instructions, then drain and rinse under cold running water and drain again.

Tip the frozen peas into a jug and pour over enough boiling water to cover. Leave for 2-3 minutes then drain well. Tip back into the jug and add a good splash of boiling water. Stuff in the coriander, chilli flakes and a pinch of salt and use a hand blender to whizz until smooth.

Thinly slice the garlic cloves and chop up the cucumber.

Heat the Flora Buttery in a frying pan over a medium heat and tip in the sunflower seeds and garlic. Fry for 2-3 minutes until golden and toasted then remove from the heat.

Tip the drained orzo into a large bowl with the whizzed pea mix, 1/2 the seeds, cucumber and feta. Squeeze in the juice of the lime and mix well.

Divide between bowls and top with a bit more feta and the remaining seeds

The simplest of pairings - Flora & good old fashioned toast 🧈🍽 #thatsmywhy #startofsomethingbetter

The simplest of pairings - Flora & good old fashioned toast 🧈🍽 #thatsmywhy #startofsomethingbetter

The simplest of pairings - Flora & good old fashioned toast 🧈🍽 #thatsmywhy #startofsomethingbetter

Super easy, Super speedy!Salmon, cherry tomato and spinach curry is the ultimate dinner 🍅

Serves 2
1 onion
4 garlic cloves
Knob ginger
50g Flora Buttery
2 x skinless salmon fillets
3 tbsp mixed whole spices
1 tsp mild chilli powder
400g tinned cherry tomatoes
2 large handful baby spinach
1 lime
Basmati rice pouch

Cut the onion into quarters, peel and chop the garlic and ginger and whizz both to a thick puree with a stick blender.

Cut the salmon into bite sized pieces and season it well.

Heat the Flora Buttery in a deep frying pan over a medium-high heat and fry the salmon pieces for 2-3 minutes flipping halfway. Remove from the pan with a slotted spoon.

Tip the onion puree into the pan and add all of the whole spices. Fry for 5-6 minutes until darkened and smelling sweet and then add the chilli powder. Tip in the tinned cherry tomatoes and bring to a simmer. Cook for another 5 minutes then add the spinach and wilt before stirring in the salmon pieces and simmering for a few minutes.

Squeeze in the lime juice and serve with basmati rice.

✨ GIVEAWAY WINNERS ✨
Our Tilly x Flora giveaway has now closed and our 10 winners have been selected 🎉

Congratulations to the
Grand Prize winner:
Lucy Jade!!

Winners:
Kylie Holmes
Dione Copson
Lakshman Sivanesan
David Newman
Giula Muscas
Mark Welsby
Cath Armstrong
Ana Machado De Moraes
Martyn Prouse

Thank you so much to everyone who entered 🤍
#TheStartOfSomethingBetter @tillyramsay

Toasted coconut granola yoghurt bowl with cherry compote is as tasty as it sounds 🍒

275g rolled oats
25g oat flour
70g coconut flakes
30g desiccated coconut
1 1/2 tsp cinnamon
60g chopped nuts of choice (pecans)
3/4 tsp salt
70ml maple syrup
60g melted Flora Buttery
50g applesauce or mashed banana

handful of dried cranberries after baking

cherry compote:
150g frozen cherries
1 tbsp lemon juice
2 tsp maple syrup
1 tsp cornflour

method:
preheat oven to 185c
combine the dry ingredients (oats, coconuts, salt, cinnamon, pecan nuts)
then separately whisk the wet (melted Flora Buttery, applesauce, maple) untilcombined then pour over the dry mixture
once mixed well, spread out onto a lined tray and press down with a spoon or spatula
bae for 22-25mins until golden
let cool before breaking into clusters
fold in any dried fruit
store in an airtight container and enjoy from the jar, with milk or to top your yoghurt bowl

Churro baked oats is the ultimate sweet breakfast 🍫

45g oats
15g protein powder
pinch of salt
3/4 tbsp melted Flora Buttery
1 egg
2 tsp maple syrup
1/2 tsp baking powder
1/8 tsp baking soda
1 tsp cinnamon
40g cottage cheese or yoghurt

Toppings:
1/2 tbsp melted Flora Buttery
cinnamon sugar (1 tsp cinnamon + 1 tbsp monkfruit or granulated sugar)

2 ingredient choc sauce:
2 tbsp cacao powder
1 tsp maple
hot water

Method:
preheat oven to 175c and grease an oven-safe bowl of ramekin
blend all ingredients until just smooth, then pour into the ramekin
smooth and bake 20-21minutes
for the chocolate sauce: mix all ingredients with a small whisk until smooth
once baked, remove the baked oats from the oven
brush with melted Flora Buttery and sprinkle cinnamon sugar
enjoy warm with the chocolate sauce

The best speedy carbs for sore marathon legs is a delicious pasta dish 🍝

Serves 1

1 courgette

1 preserved lemon

1 garlic clove

50g Flora Buttery

Large pinch Dried chilli flakes

100-140g Spaghetti

50g Parmesan

Grate the courgette on a coarse box grater, quarter, remove the seeds and thinly slice the preserved lemon and thinly slice the garlic.

Heat the Flora Buttery in a deep frying pan over a medium heat and tip in the courgette, preserved lemon and garlic. Sprinkle in the chilli flakes along with a pinch of salt.

Cook for 15 minutes, stirring regularly until the courgettes have really softened and started to brown.

Cook the pasta in a large pan of boiling salted water and drain straight into the pan of sauce. Toss really well then grate in 1/2 the parmesan. Add some pasta cooking water and toss well again.

Plate up and top with a mountain of parm.

We teamed up with @Flora, official partners of the TCS @LondonMarathon, to bring the vibes on race day at Bread Street Kitchen & Bar Limehouse 🏃‍♀️

Flora brought delicious, handmade banana flapjacks inspired by @TillyRamsay’s recipe, jazzy merch and of course there were a bundle of Gordon Ramsay Restaurants vouchers up for grabs

The race is run, the city’s exhaled, but we’re just getting started. Stay tuned for what’s coming to Bread Street Kitchen this summer 👀

Would it spur you on?! 💪👉🏃🏼‍♀️

Big thanks to @flora for letting our singers motivate runners all day at the #londonmarathon2026 !!! #marathon #motivational #motivation #londonmarathon