We really are very happy, and so, it appears, are our tea drinking customers. We recently changed from a very good tea supplier, to one that we felt matched the Kaffeine profile and was able to provide that little bit better product that we are always searching for.
It took some time, our lead barista James researched six different tea companies, all loose leaf suppliers, and we contacted them via email with a view to them providing us with their tea. Some replied immediately, others took some time.
We had a few conditions. Obviously, it must be good, but also, it must match with what we are doing with service and be able to be served as a take away drink, so it needs to be able to go in a tea bag.
We had tastings and samples with several of the companies on the short list and it was a close call between two of them.
In the end we went with the Rare Tea company, with the lovely Henrietta Lovell in charge. Henrietta also knows some of our customers, they did some of her branding and videos, and in her words, she would be honored to supply Kaffeine.
http://www.rareteacompany.com/news-and-reviews/videos/
But still it was down to taste, as well as the packaging, the ethos and passion and the service provided.
We have been using it for three weeks now. Henrietta has recommended special teapots for our use and also special tea bags for the takeaway component.
James has learnt a lot about tea in the lead up and the process of selection and he held a tasting for all staff one evening, showcasing all the new teas on offer, how they should be brewed and how they should be served.
We serve our 'in' teas in the tea pots and work to a specific time for brewing. As we serve it to the guest, we explain that it is a 1 pot serve, but you are welcome to have a fresh pot once done, so that we do not over extract the tea by it sitting in water too long.
We also tell them that the second cup will be even better than the first. Our guests really appreciate it, this little extra time to explain a great product and how to get the best out of it.
And, it tastes amazing, seriously, it is very, very good tea.
In this industry, people have been saying for a long, long time that tea is starting, or needs, to make a resurgence,and we believe that the Rare Tea Company is one of those that is finally and really leading the charge.
Ask us about it, we love it.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.70
Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20
Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70
Baked Treats
Bramley and Calvados muffins 2.00
Tomato and mozzerella savoury muffins 2.00
Lime friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70
Lunch
Soup 3.70 or 4.20
Watercress and salmon
French retro baguettes 4.70
Roast ham with gherkin, guyere, apple butter and spinach
Pears with onion jam, brie and rocket
Foccacias with sea salt and rosemary crust 4.90
Smoked salmon with aioli, red onions, capers, rocket and dill
Tomato, roast courgette, peppers, mozzarella, oregano mayo and spinach
Salads 4.90/5.90
Poached chicken, pickled melon rind, walnut and olive dumplings and feta
Roast beetroot with horseradish, orange soured cream and rocket
Edamame in a hot and sour dressing
Tart 4.00 or 6.90 with salad
Corn bread with slow roast tomato and caper sauce
Friday, 23 March 2012
Week beginning March 19th - Nothing to read here, (except the menu) move along
Hello, bit behind this week (see, how does Jamie keep up I do not know!), so here is the menu for this week.
Next week back on track with news about the Rare Tea Lady.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.70
Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20
Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70
Baked Treats
Bramley and Calvados muffins 2.00
Tomato and mozzerella savoury muffins 2.00
Lime friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70
Lunch
Soup 3.70 or 4.20
Cotechino and curly kale
French retro baguettes 4.70
Roast ham with gherkin, guyere, apple butter and spinach
Roast beef with Carmen pears, cardamom mayo, red onion and rocket
Foccacias with sea salt and rosemary crust 4.90
Glazed sweet potato with brie, spring onion and spinach
Harissa with tomato, rocket, mature cheddar and red onion
Salads 4.90/5.90
Smoked salmon with kiwi, baby spinach, kecap manis and strawberry/pepper dressing
Roast cauliflower with caper dressing
Poached chantenay carrots with fresh peas and spiced flaked almonds
Tart 4.00 or 6.90 with salad
Savoury Rabarberkage Tart
Next week back on track with news about the Rare Tea Lady.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.70
Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20
Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70
Baked Treats
Bramley and Calvados muffins 2.00
Tomato and mozzerella savoury muffins 2.00
Lime friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70
Lunch
Soup 3.70 or 4.20
Cotechino and curly kale
French retro baguettes 4.70
Roast ham with gherkin, guyere, apple butter and spinach
Roast beef with Carmen pears, cardamom mayo, red onion and rocket
Foccacias with sea salt and rosemary crust 4.90
Glazed sweet potato with brie, spring onion and spinach
Harissa with tomato, rocket, mature cheddar and red onion
Salads 4.90/5.90
Smoked salmon with kiwi, baby spinach, kecap manis and strawberry/pepper dressing
Roast cauliflower with caper dressing
Poached chantenay carrots with fresh peas and spiced flaked almonds
Tart 4.00 or 6.90 with salad
Savoury Rabarberkage Tart
Thursday, 15 March 2012
Week beginning March 12th - Jamie Oliver
News this week that Jamie Oliver has snapped back at a reporter in Australia when she asked about his recent 'weight gain', and then recent pictures of him looking shall we say ' a bit worn out', and perhaps a bit heavier(but who knows in this day of doctored photos) have made me write this.
All I wish to say is that I am fascinated by the man and what he has achieved and I have a lot of respect for that. All my life I have worked in hospitality and am now 42 years old, I have one business and one concession and one two year old and a very very loving and supportive wife.
He has goodness knows how many businesses, tv programs, books, endorsements and amazingly of all, four children, at the age of 36. I just find it incredible. I am sure he has loads of help in achieving all this, nannies, P.A's, cooks, cleaners, managers, accountants etc etc, but just to be able to employ, keep, motivate and inspire all those people alone is a major job. Read last weeks blog on recruiting and keeping good staff for an outline.
Now I don't know him, never met him, but I'm exhausted with what I am so very lucky to have, so I can only just begin to imagine how he feels.
Some people may think that having a cafe (or Jamie Oliver's life) is 'living the dream', it is, it's amazing, I am very, very lucky but it is not just a dream, it is very, very hard work.
Personally, I credit Jamie (as well as a lot of others) with how amazing the food industry is these days in the UK, it is fantastic, we must be truly grateful. I hope that he and others like him will continue to push good, simple cooking, greater food knowledge and a passion for hospitality and excellent service in the UK and across the world.
I mean, who would't want that? Good on you Jamie, I hope you continue.
And with that we say thank you, please enjoy our menu for this week.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.70
Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20
Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70
Baked Treats
Ugli fruit with cardamom and chocolate muffins 2.00
Manchego cheese with linseed and dates savoury muffins 2.00
Lime friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70
Lunch
Soup 3.70 or 4.20
Spring Onion and Pea
French retro baguettes 4.70
Bufala mozzarella with tomato, spinach and salsa verde
Pancetta, green olives, melon mayonnaise, figs and rocket
Foccacias with sea salt and rosemary crust 4.90
Italian roast ham with poached cape gooseberry, brie, tarragon, rocket
Mushrooms, welsh rarebit and spinach
Salads 4.90/5.90
Prawn with red grapefruit, avocado, spinach and nutmeg & cherry brandy
Tofu with kim chee, radish, soya bean sprouts
Roast potato, red peppers, onion, courgette and oregano dressing
Tart 4.00 or 6.90 with salad
Chicory, pear and gorgonzola
All I wish to say is that I am fascinated by the man and what he has achieved and I have a lot of respect for that. All my life I have worked in hospitality and am now 42 years old, I have one business and one concession and one two year old and a very very loving and supportive wife.
He has goodness knows how many businesses, tv programs, books, endorsements and amazingly of all, four children, at the age of 36. I just find it incredible. I am sure he has loads of help in achieving all this, nannies, P.A's, cooks, cleaners, managers, accountants etc etc, but just to be able to employ, keep, motivate and inspire all those people alone is a major job. Read last weeks blog on recruiting and keeping good staff for an outline.
Now I don't know him, never met him, but I'm exhausted with what I am so very lucky to have, so I can only just begin to imagine how he feels.
Some people may think that having a cafe (or Jamie Oliver's life) is 'living the dream', it is, it's amazing, I am very, very lucky but it is not just a dream, it is very, very hard work.
Personally, I credit Jamie (as well as a lot of others) with how amazing the food industry is these days in the UK, it is fantastic, we must be truly grateful. I hope that he and others like him will continue to push good, simple cooking, greater food knowledge and a passion for hospitality and excellent service in the UK and across the world.
I mean, who would't want that? Good on you Jamie, I hope you continue.
And with that we say thank you, please enjoy our menu for this week.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.70
Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20
Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70
Baked Treats
Ugli fruit with cardamom and chocolate muffins 2.00
Manchego cheese with linseed and dates savoury muffins 2.00
Lime friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70
Lunch
Soup 3.70 or 4.20
Spring Onion and Pea
French retro baguettes 4.70
Bufala mozzarella with tomato, spinach and salsa verde
Pancetta, green olives, melon mayonnaise, figs and rocket
Foccacias with sea salt and rosemary crust 4.90
Italian roast ham with poached cape gooseberry, brie, tarragon, rocket
Mushrooms, welsh rarebit and spinach
Salads 4.90/5.90
Prawn with red grapefruit, avocado, spinach and nutmeg & cherry brandy
Tofu with kim chee, radish, soya bean sprouts
Roast potato, red peppers, onion, courgette and oregano dressing
Tart 4.00 or 6.90 with salad
Chicory, pear and gorgonzola
Thursday, 8 March 2012
Week beginning March 3rd - Ashlea
We wish we had found her earlier in her two years here in the UK, but hey, we are lucky to have had her here for the past six months or so. One of our fabulous staff members, Ashlea, is leaving next week to go back to Australia.
If you know our store, you may recognise Ash as being the rather tall young lady working behind the espresso machine, but also making herself very useful on the till, the floor, and at our concession at Lend Lease.
Recent twitterings have stated about the fact that it is hard to find great baristas at the moment, and yes, that can and it will be the case. There are a lot of new openings in the cafe world at the moment and not just good baristas, but good staff are in demand.
But, this is a problem across all areas of hospitality and has been forever. I imagine it is a problem in almost every industry. Recruiting, training and keeping great staff who have passion, enthusiasm, skill and commitment.
At Kaffeine we are extremely grateful for the staff that work for us who have that passion, enthusiasm and commitment, but what is even greater satisfaction for me, is the knowledge that people like Ashlea will continue to grow and be successful and be a great asset to any of her employers for the rest of her career.
If anyone in Melbourne is reading this, look out for her. I suggest you employ her as soon as possible. Good luck Ash, we will miss you.
And with that we say thank you, please enjoy our menu for this week.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.70
Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20
Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70
Baked Treats
Plum and brandy muffins 2.00
Conference Pear and Blue Cheese muffins 2.00
Passionfruit friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70
Lunch
Soup 3.70 or 4.20
Celeriac and Parmesan
French retro baguettes 4.70
Roast duck with clementine mayo, red onion, spinach and grilled peppers
Aubergine, sweet chilli, goats cheese and rocket
Foccacias with sea salt and rosemary crust 4.90
Coppa cotta with figs, pecorino, honey and mustard mayo, gherkin and rocket
Plum tomato with olive tapenade, parmesan butter, spinach and capers
Salads 4.90/5.90
Squid cooked in potato flour with chilli, toasted almonds, red onion, lime & garlic mayo & baby spinach
Purple sprouting broccoli with pancetta and anchovies dressing
Honeydew, rocket, pickled ginger, toasted peppercorns and coconut & coriander dressing
Tart 4.00 or 6.90 with salad
Tomato, onion, apple and cheddar
If you know our store, you may recognise Ash as being the rather tall young lady working behind the espresso machine, but also making herself very useful on the till, the floor, and at our concession at Lend Lease.
Recent twitterings have stated about the fact that it is hard to find great baristas at the moment, and yes, that can and it will be the case. There are a lot of new openings in the cafe world at the moment and not just good baristas, but good staff are in demand.
But, this is a problem across all areas of hospitality and has been forever. I imagine it is a problem in almost every industry. Recruiting, training and keeping great staff who have passion, enthusiasm, skill and commitment.
At Kaffeine we are extremely grateful for the staff that work for us who have that passion, enthusiasm and commitment, but what is even greater satisfaction for me, is the knowledge that people like Ashlea will continue to grow and be successful and be a great asset to any of her employers for the rest of her career.
If anyone in Melbourne is reading this, look out for her. I suggest you employ her as soon as possible. Good luck Ash, we will miss you.
And with that we say thank you, please enjoy our menu for this week.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.70
Traditional bircher muesli with rhubarb and raspberry compote 3.30
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.30
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.50
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.70
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.70
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.70
Croissant with gruyere cheese and plum tomatoes 3.90
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.30
Banana Bread 2.20
Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70
Baked Treats
Plum and brandy muffins 2.00
Conference Pear and Blue Cheese muffins 2.00
Passionfruit friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70
Lunch
Soup 3.70 or 4.20
Celeriac and Parmesan
French retro baguettes 4.70
Roast duck with clementine mayo, red onion, spinach and grilled peppers
Aubergine, sweet chilli, goats cheese and rocket
Foccacias with sea salt and rosemary crust 4.90
Coppa cotta with figs, pecorino, honey and mustard mayo, gherkin and rocket
Plum tomato with olive tapenade, parmesan butter, spinach and capers
Salads 4.90/5.90
Squid cooked in potato flour with chilli, toasted almonds, red onion, lime & garlic mayo & baby spinach
Purple sprouting broccoli with pancetta and anchovies dressing
Honeydew, rocket, pickled ginger, toasted peppercorns and coconut & coriander dressing
Tart 4.00 or 6.90 with salad
Tomato, onion, apple and cheddar
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