Tuesday, 21 July 2015

Week beginning July 20th - Opening the second store - The snowball effect

It started a long, long time ago. That is, thinking about opening a second store, though certainly nothing serious. Then we found out Layla was going to have a baby brother or sister so all those potential plans were put on hold as a very conscious decision that this time, it was all about the family.

Then in 2013, Christian arrived, and he was about 6 months old when I was playing with him and I looked in his eyes and thought, 'okay, let's go.'

This is what I would call the very, very start of a very, very large snowball in the lead up to opening a new business. (or a large scary storm, but a snowball is nicer).

Because once that conscious decision was made, then all the steps start to take place. They start slowly at first, gaining momentum, getting faster and faster as the process moves along, until the final end of it when you (hopefully) open the doors and you've made it.

It starts with writing the business plan at night, and searching for properties through the day, either walking the streets, or signing up to numerous estate agents email alerts, or checking websites. Then it is planning the equipment, the costs, the potential revenue, the expenses, the staffing, the menus, the decor, the fit out, the builders, the designers. Then it is applying for funding, if you need to, and making sure all your necessary documents are in place and going back and forth, back and forth, back and forth.

Then funding is approved, or it is rejected so you work on it again, then it is approved, then you find a site, then you apply, present to the landlord, they accept, you go to solicitors, negotiate the lease, go back to the solicitors, again, and again, and again and you finally get the keys and the builders are ready and the designers are set and the fit out begins and the pressure starts to rise then all the smaller, in many cases really important decisions, start to mount up as the snowball (or storm) starts to get bigger and bigger and you are not even open yet and then there are more decisions to make and things to plan or problems to solve or staff to organise and recruit and interview and induct and then the builders say, 'um, we have a problem' then most people in the process say 'um, we have a problem' and you have to deal with it as you have to deal with everything as the snowball gets bigger and the storm gets wilder but you are all calm and collected because your detailed planning is detailed and planned and there is no going back now and anyway, that which does not kill you makes you stronger.

Then what I call the critical path analysis, with all your critical dates and important things to do is pretty much left alone as the snowball is singing 'don't stop me now! I'm having a good time, I'm having a ball' and is going absolutely full pelt down the path taking everything with it and you have just a few more weeks or days to go and it is all coming into place but every decision you make (and there is SO, SO many), is just making the snowball get bigger and bigger and then you finally, after all this, open. Phew.

It is seriously massive. This giant snowball has caught you up in it's path and then finally throws you out to the wild.

18 months later 15 Eastcastle street opened and Christian had just turned 2.

It really is quite a ride. Seriously quite incredible. Then all you have to do is operate it and not stuff it up.

Note: Another post altogether is about the SO, SO many decisions you have to make and the actual/possible consequences of these decisions.

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



Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and 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: Mixed berry (v, cereals, milk) 2.50
Savoury Scones: Apple, dijon, gruyere  (v, cereals, milk) 2.50
Friand:  Cherry Ripe (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.70
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
Italian Coppa Costa roast ham, beetroot relish, roasted red pepper, goat's cheese, rocket. ( cereal, milk)
Buffalo mozzarella, plum tomato, spicy avocado salsa, spinach. (cereal, milk)

Foccacias 5.50
Pancetta, caramelised onion, roasted pumpkin, brie, rocket. (cereal, milk)
Polenta crumbed courgette, mature cheddar, romesco sauce, spinach. (cereal, milk, egg)

Salads: 5.50/6.90
Slow roasted lamb with quinoa,  pomegranate, sultanas, almond, pistachio,  baby spinach and cucumber yoghurt dressing. (gf, nut, milk)
Grilled courgette and green bean salad with caper, feta, lemon, mint dressing and rocket. (gf, v, milk)
White cabbage, sweetcorn, carrots, red onion, coriander slaw. (gf, v, egg, mustard)

Tart: 4.40 or 8.00 with salads
Roasted vegetables with cherry tomato, thyme and creamy cheese tart. (v, milk, cereal)


Eastcastle Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb and 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 and bran (v, cereal, milk, egg) 2.50
Savoury – Tomato, feta and basil (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.70
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90
Banana bread (milk) 2.50
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with grilled peppers, sweet potato and courgette with aubergine puree and spinach (ve, cereal)

Baguettes 5.30
Sourdough baguette with chorizo, grilled peach, manchego, salsa verde and rocket (cereal, milk, mustard) 
Sourdough baguette with ham, baked pink lady's, mozzarella, pesto and watercress (cereal, milk, nuts) 

Salads 5.50/7.00
Chicken with lemon roasted apricots, toasted almonds, avocado, cucumber, red onion, watercress and buttermilk dressing. (gf, nuts, milk)
Wild Kent cherries, fennel, chicory, blue cheese and pumpkin seeds. (v, gf, milk)
French beans, mange tout and fresh peas with feta and mixed seeds. (v, gf, milk)  

Savoury Tart 4.40 or 8.00 with salads
Ham, peach and burrata balls with lime and ginger mayonnaise. (cereal, milk, mustard, egg)

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Salads 5.50/7.00
Smoked salmon, avocado, spinach, dill, baked eggs, rocket, mixed seeds, sour dough croutons, mixed herbs & Hollandaise sauce.
(Fish, egg, seeds, g,)
Red cabbage, Apple, sour cream, celery, black currants , feta, roasted hazelnuts & maple cider mayo.
(Nuts, egg, gf,dairy, v)
French beans, asparagus, broad beans, chilli & lemon dressing.
(Gf,df, v, chilli, seeds)

Savoury Tart 4.40 or 8.00 with salads
Spinach cakes with carrot & lemon marmalade.

(Nuts, dairy, g, egg)

Sunday, 12 July 2015

Week beginning July 13th - The Ashes

So very excited this week, it is the return of the Ashes with England vs Australia at the Home of Cricket, Lords Cricket Ground. If you have been following, you will know that England have just won the first test in Cardiff and so I am quite sure they will be full of confidence coming into this game, as will all the England supporters.

It is going to make the atmosphere at Lords all that more special and exciting. It also marks the 6th year anniversary since I left the Club to open Kaffeine. The Ashes in 2009 was my last match there before I left on July 25th and opened Kaffeine on August 14th.

This season we are back in the Harris Gardens, the premier outdoor dining area and Veuve Cliquot champagne bar of the ground, tucked in behind the members stand, just up from the WG Grace main entrance. We will continue to do bulk brew filter coffee and have upgraded this year to a 3 group Simonelli and Robur grinder for our espresso to be able to cope with the high demand.

The other amazing news is that we have also signed a contract to provide espresso and filter coffee in the iconic Media Centre to over 200 journalists and photographers, broadcasters and commentators. We started here for the first test against New Zealand and had a fantastic time with amazing feedback. We cannot wait to get back in there this game and provide the media with much needed espresso for their long days.

It is a long day indeed. We get there about 6:30, the club will open the gates at 8:30 am, perhaps even earlier, then in the Harris we get properly hammered busy until just before 11 am when all the crowds have dispersed into the ground to watch the 1st ball. From then the Harris turns into a 150 cover restaurant which will have been booked out for months in advance and we will provide espresso coffee to have with lunch and afternoon teas until about 5 pm.

In the media we will also be there from 6:30 am, with the media arriving from 7 am to get set up for the day and we will then be very busy again until just before 11 am, then will remain steady until closing at 6 pm.

So if you are in the ground for the match, please do try to come see us in the Harris Gardens and please make sure you say hello. If you are only able to listen to the radio, watch it on Sky or watch the highlights on Channel 5, please think of us when you see the media centre.

We would like to generously thank very good friends at Coffee Hit and at Square Mile for all their support with equipment, plus a big thank you to all the Kaffeine staff who work so very hard over this time. It is a very special time.

Below are the menus for this week for both stores, please enjoy, as we will enjoy bringing them to you.


Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and 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: Flat nectarines and coconut (v, cereals, milk) 2.50
Savoury Scones: Ricotta, pine nut, spinach (v, cereals, milk) 2.50
Friand:  Cherry Ripe (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.70
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, roasted aubergine, sweet chilli sauce, brie cheese, rocket. (cereals, milk)
Roasted courgette, curried peas, goat's cheese, spinach. (cereals, v, milk)

Foccacias 5.50
Chorizo sausage, roasted red pepper, red onion, aioli, gruyere cheese, spinach. (cereal, milk, egg, mustard)
Grilled halloumi, plum tomato, avocado, green pesto, rocket. (cereal, v, milk, nut)

Salads: 5.50/6.90
Herb polenta crumbed chicken, cherry tomato, avocado, red onion, spicy lemon dressing, gem lettuce. (gf, milk, egg, honey, mustard)
Poached pear, blueberry, blue cheese, candied walnut, pomegranate molasses dressing, mixed leave. (v, gf, milk, honey)
Green beans with tahini dressing, coriander, sesame seed. (v, gf, seed)

Tart: 4.40 or 8.00 with salads
Filo basket with grilled halloumi, vegetables and tomato chutney. (cereal, v, milk)


Eastcastle Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb and 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 and bran (v, cereal, milk, egg) 2.50
Savoury – Cheese, tarragon and onion (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.70
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90
Banana bread (milk) 2.50
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with chopped chicken and egg with sprouts, avocado, tomato and spinach (cereal, egg, mustard)

Baguettes 5.30
Kaffeine Sourdough baguette with ham, pear, guyere, red onion, dijon and rocket (cereal, mustard, milk) 
Kaffeine Sourdough baguette with grilled courgette, peppers and aubergine with coconut curry sauce and watercress (ve, cereal, nuts, celery, mustard)

Salads 5.50/7.00
Crispy chicken with vermicelli, peanuts, spring onion, carrot, celery, asian herbs and sweet chilli. (gf, fish, peanuts, celery, soy)
Puy lentils with roasted tomatoes, basil, mozzarella, wild marjoram, red onion, rocket and powdered dulse seaweed. (v, gf, milk)
Beetroot, beet greens and chickpeas with a raspberry greek yoghurt dressing (v, gf, milk) 

Savoury Tart 4.40 or 8.00 with salads
Polenta with burnt pineapple, pancetta and blue cheese sauce (milk, mustard)

Weekend Menu - Eastcastle Street Only

Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.

Salads 5.50/7.00
Smoked salmon, avocado, spinach, dill, baked eggs, rocket, mixed seeds, sour dough croutons, mixed herbs & Hollandaise sauce.
(Fish, egg, seeds, g,)
Red cabbage, Apple, sour cream, celery, black currants , feta, roasted hazelnuts & maple cider mayo.
(Nuts, egg, gf,dairy, v)
French beans, asparagus, broad beans, chilli & lemon dressing.
(Gf,df, v, chilli, seeds)

Savoury Tart 4.40 or 8.00 with salads
Spinach cakes with carrot & lemon marmalade.

(Nuts, dairy, g, egg)

Friday, 10 July 2015

Week beginning July 6th - Recruitment is like fishing

I feel very lucky that I have had quite a lot of experience in recruitment, mainly at Lord's Cricket Ground where I was for four years before opening Kaffeine, managing the staffing of the Catering department. I would have to assess 1000''s of CV's every year in the application process to ascertain if the applicant was good enough to be invited to a group interview for the 600 or so staff we needed for every game.

I am also lucky that I am a fairly fast reader, and can skim through things and pick out the important parts, the highlights, the main points, the things that grab my attention, so when reading an application for work, I guess I can find the good or bad points pretty quickly. Obviously operating Kaffeine we see a lot of CV's come across our emails, and now our manager Claire looks after this process very well indeed.

I also had to look for work when we first arrived on the UK in 2005, and had some very good and valuable feedback about how to write a CV from a professional recruiter. (I got rejected a lot, including by Cafe Nero to be their company trainer).

So I have been thinking about this and I may get into trouble for this analogy, but it is the only one I can think of to make this point and it goes both ways. For the applicant and the recruiter.

Recruitment is like fishing.

If you are the applicant, you are looking for the best possible employer to provide you with security, money, training, fun, reputation, leadership, opportunity, organisation etc etc. You go fishing for an employer.

If you are the recruiter you are looking for an employee who can provide you with skills, knowledge, passion, enthusiasm, honesty, work ethic, organisation, commitment etc etc. You go fishing for an employee.

So if you want to catch a good job, or if you want to catch a good applicant, it is like wanting to catch a good fish. When you want a good fish, what do you do? Well, you go fishing where there is a good possibility of catching one. And if you want to catch one, then you have to make your bait as ATTRACTIVE AS POSSIBLE!!!! And if the area you are fishing in is not known for many fish, then you have to be even smarter.

Why? Well most probably, if the spot you're fishing/recruiting in is known for great fish, then there will be others looking to make a catch too.  Imagine you are the fish, swimming past looking at all this bait. You want the best one don't you?

So, when I am skim reading applicant's cv's to assess whether I should take the bait or not and call them up to see if they wish to work for us, it really, really helps if the CV (the bait) makes me want to take it.

It is absolutely astounding how many C.V''s I have seen over the years that do not properly sell the person who is doing the fishing. Your CV needs to be concise, to the point and to highlight all the amazing things you have done to make you attractive to me, the fish.

It must not have any areas of confusion, any bad photos, any strange gaps in employment. It must not be able to be pulled apart by the fish as he takes the bait and then realises that this bait is not actually any good and tries to get away.

The first thing I look for is for the application letter and the CV to be nicely written. The second thing is relevant and recent experience. Straight away, skip straight to this. Writing, then experience. Skim read, assess the either great points or not great points. Delete or keep.

If we have ascertained this applicant fits the two criteria, we can then go into more details. It is often the details, the famous 1%'s, that applicants CV's go a bit off the rails. Some CV's have a few great points which make you take the bait, then you meet the person and realise they have completely undersold themselves, or completely oversold. Undersold is a real shame, oversold is well, sorry.

Here are some brief examples over the past 9 years.

  • Saying you've been the manager for 2 years when in fact you have only been a manager for 6 months but you were a waiter/ess for the 18 months before that.
  • Working in 2 countries at the same time
  • Doing a really hard five year course in nutrition, but only showing it as one year course (the year of graduation) on the CV
  • Not showing your amazing pass rates in the courses you did
  • Doing a five week pastry course at the best Hospitality college in the country but only showing it as a one week course without the name of the college
  • Saying you are a lead barista, but you only work there one day per week
  • Saying the reason you want to work at the cricket is so you can watch the cricket
  • Really poor English and grammar
  • Really bad selfie photos with your pet
  • No contact details

It also helps if you are the recruiter, that when you are looking for staff, that you make your advertisement/bait as attractive as possible as well. (Gumtree is full of these tips).

It goes both ways.

I hope you have a great week ahead, please do enjoy our menus for both stores and thank you for reading.


Great Titchfield Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and 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: Blueberry and bran (v, cereals, milk) 2.50
Savoury Scones: Red pepper pesto and courgette (v, cereals, milk) 2.50
Friand:  Cherry Ripe (v, gf, milk, nut)  2.50
Super moist chocolate brownies (gf) 2.70
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, dijon mustard, red onion, gherkins, gruyere cheese, rocket. (cereals, milk, mustard)
Buffalo mozzarella, aioli, plum tomato, fresh nectarine, spinach. (cereals, v, milk)

Foccacias 5.50
Smoked salmon, dill, caper, red onion, Black pepper mayo, rocket. (cereals, fish, mustard)
Grilled mint aubergine, courgette, camembert, spinach. (cereals, v, milk)

Salads: 5.50/6.90
Smoked mackerel, plum tomato, cucumber, black olive, red onion, lemon and chive dressing, watercress. (fish, mustard)
Fresh strawberry, avocado, feta cheese, basil, walnut, raspberry vinegar dressing, baby spinach (v, milk, mustard, nut)
Raw purple cauliflower and orange cauliflower with horseradish dressing, dill (v, milk)

Tart: 4.40 or 8.00 with salads
Baked polenta, smoked salmon, grilled asparagus and crème fraiche


Eastcastle Street Menu

Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb and 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 - Strawberry and white chocolate (v, cereal, milk, egg) 2.50
Savoury – Cheese, tarragon and onion (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.70
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90
Banana bread (milk) 2.50
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)

Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with grilled halloumi, sweet chilli, ginger baked courgette and spinach (v, cereal, milk)

Baguettes 5.30
Kaffeine Sourdough baguette with Pancetta, avocado, tomato, basil, brie and rocket (cereal, milk) 
Kaffeine Sourdough baguette with tuna with caper, dill and onion mayonnaise, cucumber and watercress (cereal, mustard, fish, egg) 

Salads 5.50/7.00
Pimms cured salmon with cucumber, strawberry, lime, mint and wild watercress (gf, df, fish, mustard)
Cheese, wine and wild marjoram crackers (v, milk, cereal, egg)
Grilled carrots with spicy gooseberry, parsley dressing and carrot flowers.

Savoury Tart 4.40 or 8.00 with salads
Fish cake with buckthorn hollandaise (fish, cereal, egg, milk, mustard)
(v, cereal, egg)

Weekend Menu - Eastcastle Street Only

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

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)