Monday, 6 July 2015

Week beginning June 29th - Just the menu this week

I promised I would be able to write a little bit per week with so many topics of information, but alas I have already failed. *sigh

I am sure the menu this week, created by the Eastcastle Street Second Chef Flavio and long term Senior Chef at Great Titchfield Silvio, will be enough reading.

Thank you for understanding, back to it next week.




Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt & rhubarb & raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt & rhubarb & raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Strawberry and white chocolate (v, cereals, milk) 2.50
Savoury Scones: Asparagus, dijon, gruyere  (v, cereals, milk) 2.50
Friand: Violet Crumble  (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)


Lunch
French retro baguettes 5.30
Ham, balsamic strawberry, basil, goat's cheese, rocket. (cereals, milk)
Grilled aubergine, plum tomato, mozzarella, green pesto, spinach.(cereals, v, milk, nut)

Foccacias 5.50
Pancetta, plum tomato, fresh peaches, parmesan cheese, rocket.(cereals, milk)
Roasted courgette, red pepper, tapenade sauce, manchego cheese, spinach.( cereals, v, milk)


Salads: 5.50/6.90
Tandoori chicken, cucumber, cherry tomato, red onion, gem lettuce, spring onion, mint greek yoghurt dressing.(gf, milk)
Buffalo mozzarella, fresh nectarines, plum tomato,  savoury granola, basil dressing, mixed leaves (gf, v, milk, nuts, seeds, honey)
Spiced cauliflower, chickpea, coriander with tamarind dressing(gf, v, milk)

Tart: 4.40 or 8.00 with salads
Wild mushrooms with pesto quiche.( cereals, v, milk, nut)


Eastcastle Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb & raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb & raspberry compote (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80

Baked Treats
Muffins - Blueberry (v, cereal, milk, egg) 2.50
Savoury – Butternut, pomegranate molasses and goats cheese (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.50
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.50
Banana bread (milk) 2.50
Matcha Powder Slice 2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Sourdough flatbread with grilled halloumi cheese, frisee lettuce, slow roasted tomatoes, ribbon cucumber & creme fraiche sauce.

Baguettes 5.30
Sourdough baguette with fried chicken, mozzarella, red onions, rocket & sweet chilli sauce (cereal, egg, milk)
Sourdough baguette with roasted artichokes, goats cheese, caramelised onions, ham, spinach & honey mustard dressing . (cereal, mustard, milk)

Salads 5.50/7.00
Roasted chicken, puy lentils, grilled sweet potato, carrot, celeriac, butternut, braised shallots & red wine dressing.
(gf, milk, egg)
Heritage beetroot, goats cheese, fresh basil, pine nuts, rocket, spring onions & balsamic glaze.
(Gf, v, milk, nuts)
Roasted mix peppers, capers, watercress, Parmesan shavings, mix herbs & balsamic muscovado sugar dressing.
(V, gf, milk)

Savoury Tart 4.40 or 8.00 with salads
Courgette gratin with Parmesan sauce & Parmesan galette

(v, cereal, egg)

Weekend Menu - Eastcastle Street Only

Salads 5.50/7.00
Seared beef, gem, shredded carrots and beetroot, avocado, mix seeds & burn orange rosemary dressing ( gf, dairy, seeds )
Roasted butternut, cinnamon and sugar infused roasted apples, goats cheese, rocket, nuts & mustard honey dressing( gf, v, nuts, dairy )
Blanched heritage carrots, caramelised onions, mix sesame seeds & spice cider dressing (gf, vegan, seeds, chilli )

Savoury Tart 4.40 or 8.00 with salads
Deep fried cream potato, vegetable, herbs topped with aioli sauce (gf, egg)

Tuesday, 23 June 2015

Week beginning June 22nd - Frozen the Movie

It is a Dad joke that goes back at least a year, perhaps more. I will say to my daughter at any given time of day "Layla, can I ask you a question?" She replies, "Yes Daddy"

I sing, "DO YOU WANNA BUILD A SNOWMAN!??" She looks at me with a 'you're so sad Daddy but I love you' face and then we start singing one of the most famous songs of the last year. 

Frozen the Movie hit our household about a year ago, and we now have the movie, the soundtrack, the dresses, the shoes, the wand, we even went to Frozen Singalonga at the Price Charles Cinema. Nearly every night at bath time we play the soundtrack. This is all fine. It's enjoyable. Our 2 year old Christian also loves it.  I do the piano riff at the start, he does the knocking on the door part. "Elsa?"

It will also forever be associated with the opening of Eastcastle street, because in all the planning, worrying, stressing, thinking, laying awake at 3 am with the thought processes going around and around and around in your head, in the background there was Frozen. Constantly. On and On and On and On.

It seriously hardly ever stops. The worst is the 3 am to 5 am laying awake at night. The best is bath time when we can sing it loud. 

Now that the dust has settled and we are settling into the flow of work it is a bit funny to look back on. Perhaps you also have children who watch and listen to this movie constantly and it is in your head too, perhaps we should start a support group.

Frozen. The Movie.
Eastcastle Street. The Second Store. 
Espresso. Required.
Check it:
https://www.youtube.com/watch?v=C1ZHetiuRb0

Please enjoy the menu for this week, as we will enjoy bringing it to you. It is featuring some lovely Summer favourites. 

Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt & rhubarb & raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt & rhubarb & raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Apricot and almond (v, cereals, milk) 2.50
Savoury Scones: Tomato, mozzarella, basil (v, cereals, milk) 2.50
Friand: Violet Crumble  (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)


Lunch
French retro baguettes 5.30
Ham, caramelised red plum, tomato chutney, camembert, rocket. (cereals, milk)
Slow roasted tomato, red pepper, green pesto, manchego cheese, spinach.( v, cereals, milk, nut)

Foccacias 5.50
Tuna, spicy sweetcorn mayo, spring onion, cheddar cheese, spinach. (fish, cereals, milk, egg)
Leek fritters with avocado, greek yoghurt sauce, gruyere cheese, rocket.(v, cereals, milk,egg)

Salads: 5.50/6.90
Grilled salmon with  roasted new potato, green bean, broccoli, dill, watercress, tartare sauce.(fish, egg, mustard)
Caramelised fig, apricot, red onion, walnut, goat's curd, pomegranate dressing, rocket.(v, gf,  milk, mustard, nut)
Black beans, roasted red pepper, courgette, chimichurri dressing. (ve,gf)

Tart: 4.40 or 8.00 with salads
Sweet potato, zucchini and tomato pie

Eastcastle Street Menu

Breakfast
Fresh Paleo bircher muesli with rhubarb and raspberry compote (v, nuts) 4.00 
Paleo granola with shredded apple soaked in orange juice (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese on a (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80

Baked Treats
Muffins - Peach and mango (v, cereal, milk, egg) 2.50
Savoury – Pumpkin and pomegranate (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.50
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.50
Banana bread (milk) 2.50
Matcha Powder Slice 2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)


Lunch
Flat Bread Wraps 5.00
Sourdough flat-bread with grilled aubergine, courgette, red pepper, spiced tomato mayonnaise, and rocket (cereal, egg, mustard) 5.00

Baguettes 5.30
Sourdough baguette with pancetta, tomato, parmesan, fennel and rocket (cereal, milk)
Sourdough baguette with crispy duck with plum sauce, cucumber, camembert and spinach (cereal, milk, soya)

Salads 5.50/7.00
Salmon baked in manuka honey with new potato, roasted beetroot, wood sorrel, wild watercress and mint yoghurt dressing (gf, fish, milk)
Roasted chickpeas, peanuts, sesame seeds with fresh tomato, tossed in pickled green tea leaf (ve, gf, peanuts, sesame)
Grilled corn, ground chilli, lime, feta and pumpkins seeds (v, gf, milk)

Savoury Tart 4.40 or 8.00 with salads
Chorizo and cocoa scotched eggs (cereal, egg, mustard, milk)

Weekend Menu - Eastcastle Street Only

Salads 5.50/7.00
Seared beef, gem, shredded carrots and beetroot, avocado, mix seeds & burn orange rosemary dressing ( gf, dairy, seeds )
Roasted butternut, cinnamon and sugar infused roasted apples, goats cheese, rocket, nuts & mustard honey dressing( gf, v, nuts, dairy )
Blanched heritage carrots, caramelised onions, mix sesame seeds & spice cider dressing (gf, vegan, seeds, chilli )

Savoury Tart 4.40 or 8.00 with salads
Deep fried cream potato, vegetable, herbs topped with aioli sauce (gf, egg)

Wednesday, 17 June 2015

Week beginning June 15th - It's been a while, but we're back....(we never left, we've just been busy)

Five months. Five months it's been since I last posted here, after religiously posting nearly every week for the past five years, all of a sudden, it went quiet for five months. Well not quiet really, just very, very, busy indeed.

But here we are, Kaffeine on Eastcastle, or K2 to the K1, the little brother to the big sister, the Fresh Prince to the Original Gangster, has now been open for three months, after opening our doors on March 9th.

We are very, very happy, the site looks and is amazing, it's all working as we expected (pretty much), but saying that it has not been without difficulty or opening snagging problems either. We have had some wonderful media attention, some fantastic industry attention and have been very warmly welcomed into the neighbourhood by our lovely neighbours, as well as being congratulated by many of our wonderful regular customers who have made it in to visit and support us. You can check out a great review of Eastcastle on the world's best coffee site 'Sprudge' here.

http://sprudge.com/london-gets-a-second-dose-of-kaffeine-75790.html

I was hoping to keep the blog updated as we went along, but obviously that did not happen. I was warned by another very well known and experienced coffee person with 2 cafes of his own that opening the second one is actually much harder than the first one. I slightly disagree, as my memory of the first one, whilst slightly blurred now, still burns strong as being very, very hard and stressful indeed.

The difference is, and very well known publican who owns seven venues outside London told me this once, is that 'you will never have the strength of mind or passion or enthusiasm or love that you had for the first one'. The other difference of course is I am six years older and have 2 children.

But yes, it is hard, it is stressful, it is a lot of hours, and so it bloody well should be. Opening any business, let alone a reasonably small cafe in London, is a very, very serious undertaking. It is not to be taken lightly. This is real. People rely on you, you rely on people, your family relies on you, this is your reputation and of course it is probably (though may not be in some cases) all your money. So keeping a blog updated was pushed to the background, as we focussed quite rightly on getting all the small details right that you need to focus on when opening a business.

So now we have a great list of topics for future blogs, as well as keeping these pages updated with current or future goings on. Here are a few:

Kaffeine the Cookbook: Yes we have a cookbook deal signed, watch this space, so exciting
Recruitment : This could go on for ever. Seriously
The Victoria Arduino Black Eagle: Probably the best espresso machine in the world, and we have one.
Mythos Clima Pro: A grinder that compliments and works with the best espresso machine in the world, and we have one too.
Suppliers: Why looking after them in the first place helps you in the long run
The Bar: The design points of our new workspace and why we did it
Fitzrovia: It's all happening in one of the greatest suburbs of the greatest cities of the world
Balance: Life, work, family - how important it is
Shots Per Kilo: Being able to compare two shops, two machines, two grinders and 6 baristas
Classes: The opportunity to be taught espresso or latte art on the Black Eagle
The Cricket: It's Ashes season & again we are in the Harris Gardens but also in the Media Centre
Latte Art Smackdown: This year we hope to bring it in September, at Eastcastle, on the Black Eagle.
Allergies: A very serious issue, and how we deal with it.
Frozen The Movie: The soundtrack and why it will always be associated with opening Eastcastle
Guest Espresso: Why we stopped doing it
Cold Brew Coffee: Our version for summer
Australia: A brief holiday we went on in April

More: There are probably more topics, I just cannot think of them now

So here we are, back and working hard on all aspects, aiming to bring espresso drinks, loose leaf tea, delicious and creative food with hospitable service to 2 different, but very similar venues in Fitzrovia.

Thank you for being so patient with us and also for supporting us. We look forward to looking after you. Please find below the menus for both stores and please enjoy.

Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt & rhubarb & raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt & rhubarb & raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: White nectarine and coconut (v, cereals, milk) 2.50
Savoury Scones: Courgette and ricotta (v, cereals, milk) 2.50
Friand: Violet Crumble  (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)


Lunch
French retro baguettes 5.30
Ham, slow roasted tomato, avocado, herbed cream cheese, rocket
Grilled yellow courgette, roasted red onion, red pepper pesto, mozzarella, spinach. (cereals, milk, nut)

Foccacias 5.50
Pancetta, caramelized apricots, brie, rocket. (cereals, milk)
Roasted aubergine, tahini sauce, goat's cheese, spinach.(cereals, milk)

Salads: 5.50/6.90
Roasted chicken, savoy cabbage, mixed pepper, carrots, bean sprouts, peanut dressing, peanut, sesame seeds. (nuts, fish sauce, seeds)
Grilled stone fruit with red onion, mozzarella, pecan nut, basil, watercress, balsamic reduction. (v, milk, nut, vinegar)
Green beans, fresh peas, broad beans, black rice, spring onion, lemongrass, lemon, chilli. (ve, gf)

Tart: 4.40 or 8.00 with salads
Quinoa, pancetta and thyme stuffed aubergine with pomegranate and buttermilk dressing


Eastcastle Street Menu

Breakfast
Fresh Paleo bircher muesli with rhubarb and raspberry compote (v, nuts) 4.00 
Paleo granola with shredded apple soaked in orange juice (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese on a (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00

Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80

Baked Treats
Muffins - Plantain, coconut and passion fruit (v, cereal, milk, egg, nuts) 2.50
Savoury – Courgette and feta (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.50
ANZAC cookies (gf, nuts) 2.00
Banana bread (milk) 2.50
Matcha Tea Power Cake 2.50 (V, GF)
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)


Lunch
Flat Bread Wraps 5.00
Sourdough flat-bread with grilled tofu with avocado, peanuts, salsa and cos (ve, soya, cereal, shellfish, peanuts) 4.50

Baguettes 5.30
Sourdough baguette with pancetta, grilled flat peach, camembert, basil and rocket (cereal, milk) 5.30
Sourdough baguette with grilled peppers, courgette and butternut with mozzarella and pesto (v, cereal, milk, nuts) 5.30

Salads 5.50/7.00
Sticky pork with mango and red cabbage coleslaw (gf, df, fish, celery)
Wild rice, baked sweet potato, grilled pineapple, fresh peas, feta and lime and cinnamon dressing (v, gf, df, milk) 
Fine yellow beans with arrow grass sauce and paprika pumpkin seeds (ve, gf, mustard)

Savoury Tart 4.40 or 8.00 with salads
Spinach and salami buns with red chilli mayonnaise (cereal, egg, milk, nuts)



Saturday, 14 February 2015

Week beginning January 12th - Kaffeine Eastcastle - Week One

Note: I wrote this back on January 12th, then got a little distracted and so have only just published it. I will wrap up the past four weeks in another, separate blog post.

It is a bit hard to believe that it has only been a week and also that this week was the very first of the year. If you have been following you may know that we signed and finalised the lease of the shop on Monday the 5th.

In the lead up to the signing of the lease, we have been trying to work with the architects and the builders to work on the design and how much it will all cost or to try to work to our budget, but also working with all the other suppliers and contractors that are involved in the process. This has included the main kitchen and refrigeration suppliers Advantage Catering, UK Power Networks for the installation of 3 phase power, Square Mile Coffee for the espresso machine and the grinders, Basement Systems for the damp proofing of the vaults under the pavement.

This has all been timed to be able to start work as soon as possible once the lease is signed, and so it was that the basement works started on Tuesday. It took 4 hours before the landlord called to say they were making too much noise drilling and could they please stop. We were not aware that we had to work within certain times, basically outside of office hours. No problems, that can be easily done.

The landlord also emailed me with news on the sewers because prior to signing we had stated that we must have the sewers cleaned with a full visual CCTV report to be sure that the pipes were all clean and good when we took over. Originally he was a bit reluctant to do this, but it turns out there is a big hole in one of the pipes further down the system that they will now fix before we start operating. So happy days for all really, as we identified a problem that can be fixed easily before opening and the landlord knows the pipes are all good to go and we will look after them for the future.

We have also been overwhelmed and highly complimented by the number of applications for employment as either baristas, chefs, or service. Easily the highest number of applicants we have ever received and of a very high standard. However, I must take this opportunity to say that if you are writing a CV, please ensure it is up to date, legible and states all the jobs you did exactly and specifically. If there are five jobs available, and you get 60 applications, then you need to be in the top ten at least to get a chance. The CV is the first step you can take to get in the door. Do not leave it to the interview for me, or any recruiter, to pull apart your CV and discover what you have been saying you have been doing is not quite correct.

We also opened up the application process to our current staff who have the opportunities to be promoted, or stay where they are, or to move across to the new store. I have had a great week listening to all the staff abut their ideas and thoughts and dreams for the business, and also seeing how passionate they are all about it.

I try to encourage all my staff to think about the business and to take ownership and so opened up the following question to them. This is the one question that will drive mad any operator who is hoping or planning a business.

How many people will come?

As I explained to the staff, this has so many potential knock on effects. How much food or coffee should we order, how much milk, how many staff do we need, at what times, what grinder shall we buy, how many groups in the machine, how much money will come into the till and on, and on  and on. Of course we have planned for this and have our ideas, but we are now having a competition to see who can get the closest. It has been very interesting indeed.

I remember trying to answer this question before we opened K1, so I went to Monmouth Borough market one Saturday morning and sat for two hours, counting the number of people. Of copurse it is not just the amount of people who buy coffee, but the amount of people who will buy your food(if any), that can make a huge difference.

So now onto week two, it is going to be busy, frantic, lots of planning, late nights, interviews, trial shifts, thinking, deciding, communicating, emails and running a business.

Please enjoy the menu for this week, as we will enjoy bringing it to you.


Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blueberry and bran (Cereals, Eggs, Milk) (V) 2.50
Savoury Scone: Courgette and feta (Cereals, Eggs, Milk) (V) 2.50
Friand: Red currant (Egg, Milk, Nuts) (V,GF) 2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Minestrone with rape green and served with parmesan sourdough.
(Cereals, eggs, milk) (V)

French retro baguettes 5.30
Pancetta, cheese sauce with parsley, baked onion and spinach (Cereals, mustard, milk) 
Roasted red peppers, zucchini, olives, pesto and rocket (Cereals, milk, nuts) (V) 

Foccacias 5.50
Prosciutto, mozzarella, tomato and rocket (Cereals, milk).
Spinach and ricotta with slow roasted tomatoes and pine nuts (Cereals, milk, nuts) (V)

Salads: 5.50/7.00
Chicken, olives, capers, roasted red onion and potato, with a pancetta and tomato dressing (Celery) (DF,GF). 
Plum tomato, buffalo mozzarella, basil with three-corner garlic dressing (Milk, mustard) (V,GF). 
Buckwheat pasta with lemon, avocado, black mustard,

Tart: 4.40 or 8.00 with salad
Arancini with beef bolognese (Cereals, celery, milk, eggs)

Monday, 5 January 2015

Week beginning January 5th - Kaffeine - The second shop

As of today, Monday January 5th, we take possession of our second site for Kaffeine. It has been a long time coming, not just because we have been operating for five and a half years now, but also in the negotiations of the lease (6 months).

It is located at 15 Eastcastle Street, W1T 3AY and is part of a small group of retail shops and next to a Samuel Smith pub between Wells street and Berners Street. It was formerly a cafe, but certainly not a very good one and the landlords Berners Allsop Estate who have been wonderful and supportive, were looking for a quality operator to take over the premises.

We believe it is a cracker of a site. South facing with a five metre wide frontage with wide pavements, on a one way street with not much traffic that runs parallel to Oxford Street. It is at the end of Eastcastle where there is not much food offer at all, in the middle of the media, fashion, advertising and design industries of Fitzrovia.

Around the corner is the Sanderson Hotel and around another corner is the new Marriott Edition, it's one minute walk from the new development that is Rathbone Square at the old Royal Mail Sorting Office, two minute walk for the almost completed Fitzroy Place development, a three minute walk from Tottenham Court Road and the new Crossrail development, two minutes into the heart of Soho and five minutes from the original Kaffeine.

Eastcastle street is the perfect Londoners secret walkway to get from Regent Street to (almost) Tottenham Court Road so you do not have to walk along Oxford street. In fact Westminster Council want it this way, so that it takes people off the busiest street in Europe and allows them to walk with ease and find shops, restaurants and wonderful cafes along the way. The new Rathbone Square development is especially designed to have a pathway allowing access through to Rathbone place, extending this walkway even further.

We are using the architectural firm DesignLSM to help us create the space and have appointed BlueCrow Shopfitters to make it come to life.

Kaffeine Eastcastle is 1100 sqf, about 500 ground and 600 in the basement and we will operate in very much the same way as Kaffeine Great Titchfield, but with a few extra new and exciting touches.

Our Lead Chef of five years Jared will move to the new store where he will have some new and exciting kit to work with and his long term second in charge Nan 'Carnage' Khan will take over the kitchen at Great Titchfield. We will be working with a fairly similar menu and style with a weekly changing menu, ably supported by constant staples, some of which will travel from GTS and others that will be new and exciting and different.

I am very appreciative of all the staff who have worked so hard and made their mark at Kaffeine over the years who have helped us get to this stage and very, very appreciative of the many thousands of wonderful customers who have passed our threshold and supported us, as well as of course to my wonderful family, wife and children for their support, thank you all very much indeed. I must also say a big thank you for the amazing and much appreciated help from David and Mark from Kenningham Retail who assisted with introductions and kick started negotiations.

We also very much love the community and the area that is Fitzrovia. Since 2009 we have been very much welcomed into the 'hood and again we are honoured to be able to continue and grow our business in the same area.

It is incredible how often I am asked 'when will you open another store' and we are very happy that now we can say we are doing so. I will try very hard to keep a bit of a journal on how we go with weekly updates so keep an eye on this space for those.

Whilst negotiating the lease, we have also been working on the design, planning, staffing, council applications, menu development, suppliers etc etc etc and we are looking for an opening towards the end of February.

Applications for all levels of staff are now open and include management, lead barista, baristas, service staff and creative and qualified chefs. We hope you will join us on this journey and we very much look forward to welcoming you once we are open.

http://london.coffeejobsboard.com/jobs/view/kaffeine-the-second-shop-staff-required-all-areas/

https://www.morganshotelgroup.com/originals/originals-sanderson-london

http://www.marriott.co.uk/hotels/travel/loneb-the-london-edition/

http://www.rathbonesquare.com/the-building/

http://www.fitzroyplace.com/

http://www.designlsm.com/

http://www.bluecrowshopfitting.co.uk/


In the meantime, welcome to 2015 and please do enjoy the menu for the first week back.

Peter Dore-Smith
Director
Kaffeine Great Titchfield
Kaffeine Eastcastle

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Apple and blueberry (V) 2.40
Savoury Scone: Pear, mustard, thyme and mature cheddar (V) 2.40
Friand: Orange and honey (V,GF) 2.40
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40
Kaffeine Mince Pies 2.00

Lunch
Soup 4.50
Celeriac and pumpkin with sour dough bread (V)

French retro baguettes 5.30
Pancetta, lemon mayonaise, saute mushrooms, basil and rocket
Baked courgette, fried red onions, feta, oregano and spinach (V)

Foccacias 5.50
Ham, red pepper pesto, avocado and spinach
Crumbed aubergine, goats cheese, sweet chilli and rocket (V)

Salads: 5.50/7.00
Sticky kale with bacon, clementine, thyme and maple syrup (GF)
Raw brussels sprouts with pecorino, rosemary and lemon (V, GF)
Parsnip and beetroot braised in cider (VE, GF).

Tart: 4.40 or 8.00 with salad
Turkey, camembert, chestnuts and cranberry pie 


Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Roasted HG Walters Organic Chicken with sprouting broccoli, chestnut mushrooms, chives and three mustard dressing
Slow roasted plum tomatoes, feta, green beans, red onion, basil and pine nuts
Roasted Chantenay carrots with honey, orange and pumpkin seeds


Tart: 4.40 or 8.00 with salad
Dried cranberries. mixed nuts, mixed herbs, soft goats cheese in a puff pastry pie

Friday, 2 January 2015

Week beginning December 8th - Menu only

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Dried apricots soaked in brandy with dark chocolate (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Orange and honey (V,GF) 2.40
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40
Special: Christmas mince pies (V) 2.00

Lunch
Soup 4.50
Prawn, ginger and apple soup with sour dough (GF without bread)

French retro baguettes 5.30
Pancetta, stilton, pear, basil mayonaise and rocket
Crushed peas, minted ricotta, capers, dijon and spinach (V)

Foccacias 5.50
Ham, onion, camembert, nutmeg and spinach.
Roasted red peppers, guacamole, cheese fondue and rocket (V)

Salads: 5.50/7.00
Spiced smoked salmon, scented mayweed, capers, corn dumpling, lemon and creme fraiche dressing (GF).
Puy lentils, roasted parsnips, watercress, parmesan with a plum vinegar dressing (V, GF)
Roasted fennel with black trumpet mushrooms and a tarragon dressing (VE, GF)

Tart: 4.40 or 8.00 with salad
Aubergine, honey, thyme, goats cheese in walnut pastry (GF,V)


Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Roasted HG Walters Organic Chicken with sprouting broccoli, chestnut mushrooms, chives and three mustard dressing
Slow roasted plum tomatoes, feta, green beans, red onion, basil and pine nuts
Roasted Chantenay carrots with honey, orange and pumpkin seeds


Tart: 4.40 or 8.00 with salad
Dried cranberries. mixed nuts, mixed herbs, soft goats cheese in a puff pastry pie

Friday, 28 November 2014

Week beginning November 24th - London Latte Art Smackdown Finals and Wrap Up

Even I was slightly nervous as I dropped off the children in Walthamstow to my wife and caught the train back in into town (East London) to get to Square Mile coffee roasters.

Not sure why. I wasn't competing as one of the top 12 latte art baristas in London for a share of £480 cash money, amazing prizes from Coffee Hit, Square Mile and Minor Figures in front of over 100 industry people fired up on free Kernel Brewery beer, tunes by Oli Bradshaw, with MC Ross 'Brockley' Brown and a giant video screen showing every move (or non move).

It is slightly possible with all this going on and at stake that one or perhaps all of the twelve competing were slightly nervous, but hey, we're not going to give that away.

The Square Mile team did an amazing job of setting up for the evening with a ping pong table and video games in the back room, Kernel bar in the side room and the main room with hanging old school microphone in the middle of the room, a 2 group Synesso set and ready with a GoPro camera set above the pouring table ready to project onto the big wall. We set off proceedings with a re-run of the rules and an explanation of the new 'pour your left over milk into a glass' rule (which was one of the best ideas ever).

There were too many amazing pours, slight dribbles, shaking hands, GoPro camera issues and wind-ups from the MC to go over in this tiny blog, but if you want to see visuals, check the links out to the photo albums below.

So the 1st Round looked like this
Ross - Browns vs Sam - Artisan
Tim - Curators vs Karolina - Nude
David - Artisan vs James - Iris and June
Adrian - LMNH vs Shaun - Noble
Gabriel - Noble vs Krystian - Dose
Paul - Alchemy vs Alfie - Flat Cap

Round two saw
Ross vs Tim
David vs Shaun
Krystian vs Paul

The final round started with an announcement - we had run out of beer - again, but in a first ever for the Latte Art, we had a three way final with
Tim vs
David vs
Paul

Judges decided at the last minute to do a one jug, one cup, one pour rule and the £480 cash was put on the table. The three competitors all put down their one cup pours and the judges deliberated for what seemed like ages. We counted down from five to decide the third place and it was Tim from Curators and then we counted down from ten for the winner between Paul and David.

Boom! David is the winner!!! As he had won throughout the heats he had celebrated like he had won the final already and to say he was excited and slightly emotional when he actually cracked the winner is an understatement. But it was a truly beautiful moment, as his girlfriend celebrated with him with kisses, hugs and very large smiles. A truly deserved and welcome winner, well done.

The fantastic Kate Beard was on hand again to take photos and to write all about the event for Barista Magazine, her blogs are available here (though at time of writing the blog for the final was not quite up yet).

http://baristamagazine.com/blog/?p=15459

Lead judge and all round superstar Glenn Watson was of course taking amazing photos while judging and mediating decisions between all the other judges and whether a two jug steam and pour was or was not allowed. Check out his photos here....

https://www.flickr.com/photos/getnoticed/sets/72157649006266665/#

Unbeknownst to me, there was another photographer in the crowd who has taken some of the best shots I have ever seen including the final 'winner' photo. Check these out by @kota_hata

https://www.flickr.com/photos/126501299@N07/sets/72157649049480650/

There was controversy, there was fun, there was spilt milk but there was no tears at least that I know of and finally it is all over. Feedback from this year is very welcome if you have any, either positive or areas to improve, but we already have people asking about next year. We may hold it in late Summer instead and we will definitely get more beer in.

Please may I say a huge thank you to all Kaffeine staff, all Square Mile Roastery and staff, Coffee Hit, Minor Figures, Kernel Brewery and to all the legend judges who contributed their time and effort to the competition, brilliant. We hope to be able to have it all again next year.

In the meantime, please enjoy this weeks menu, as we will enjoy bringing it to you.


Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Black rice pudding and raspberry (V) 2.40
Savoury Scone: Olive, rosemary and red Leicester cheese(V) 2.40
Friand: Orange and honey (V,GF) 2.40
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Corn chowder with Kaffeine's own sour dough (V)

French retro baguettes 5.30
Parma ham, onion chutney, parmesan, basil and rocket.
Pickled carrot, feta, Dijon, red onion and spinach (V).

Foccacias 5.50
Salmon, aioli, dill, red onion, capers and rocket.
Saute mushroom, welsh rarebit, tarragon and spinach (V).

Salads: 5.50/7.00
Honey baked ham, roasted chestnuts, carrots, parsnips, red onions and cranberry and prune dressing (DF,GF).
Poached red wine pears, walnuts, Bath blue cheese, watercress and golden saxifrage (V,GF).
Roasted swede with satay dressing (VE,GF).

Tart: 4.40 or 8.00 with salad
Slow cooked sherry beef with hen of the woods and seabeet.  


Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche