Businesses that use Vanillabazaar: MacNean House and Restaurant by Neven Maguire

Businesses that use Vanillabazaar: MacNean House and Restaurant by Neven Maguire (celebrity chef) and The Neven Maguire Cookery School. Please note that a large proportion of the following text is from Neven’s website (link below). This series will look at businesses and independent sellers that use Vanilllabazaar! By giving you an idea of who are consumers are, we hope to show you that our vanilla is versatile and can be used by anyone, anywhere. 


Today, we have MacNean’s, but the main focus is on The Neven Maguire Cookery School!! We know we’ve written about Neven and his business before, but, it definitely deserves more credit! Opened in 2014, award-winning chef Neven Maguire fulfilled a long-held dream to open his first cookery school. But how does this business use our vanilla? The state-of-the-art cookery school features a range of exciting cookery classes for all skill levels. Classes are fun and informal, ensuring a great learning experience with individual guidance, support and assistance from Neven and his dedicated team. All classes are taken by Neven himself, with top tips on sourcing the best ingredients and produce. Did you hear that? Only the BEST produce! We’re so lucky to have been featured in many of Neven’s past videos, such as on Instagram, and having such an iconic chef name us personally. We are super grateful. Popular themes of Neven’s include: Complete family food; 30-Minute Meals; Just Desserts; Fruits of the Sea, and many more!


One of our favourite recipes of Neven’s is his Apple Tart with Custard recipe, which can be found at

For the custard, Neven utilises:

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out (ours!!)
  • 300ml milk
  • 100ml cream

To make the custard, you must place the egg yolks in a large bowl with the sugar and our vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon!!

For more information on Neven’s School, please visit the below link. For more information on our products, please visit

*Please note that all information is from

2 years ago
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