Week beginning August 27th - After Opening

Last week I wrote a short list of what it was like to open a coffee shop, but focussed on before opening. This time I will update a few more words on the before, but then focus on the after, especially the first six months.

In other good news, it is the end of the month, so that can only mean one thing, payday lamingtons.  Yes....

Before opening.

I have worked in hospitality all my life, now going on 25 years. However I am not a barista, but was not too bad at it back in the early days of Kaffeine.

James and Annette at Square Mile were and always have been an amazing support to us. James recommended the Synesso, helped with training, came to see the shop before opening and has continued to support us to this current day. Fantastic.

I asked James once if he thought Gwilym Davies would be open to me coming and working at Columbia road one morning. It was arranged, and I turned up at 9 am, and was put straight onto shots and worked alongside the current WBC champion for two hours. Absolutely amazing.

Gwilym has also been a great support and provider of inspiration to us. Very much appreciated.

Opening.

We soft opened on Wednesday, did not charge for anything, two of our customers who had businesses in the area insisting on paying for their coffees. It was the first five pounds in takings.

We then did Thursday and Friday with free coffees for all but pay for food. It went very well.

On the first Saturday we opened, it was just Catherine, myself and Jared. We took £240 total, £107 was in coffee.

Catherine had booked holidays to Greece, we had another barista but could not/did not want to ask him to work six days 12 hours per day. I called James, who suggested we call Ristretto, as they were not so busy. Joe at Ristretto sent us John Gordon, the 2009 UK latte art champion, who was working for him at the time.

John worked for us for a week, he is in a lot of the photos that were taken by my friend Kess and also features in the video Kess did for us.

My mate Kess, who I have known since share house and clubbing days of 96/97, came and took some photos one day. He then sent me a video he had 'thrown together'. I watched it, and got just a little bit emotional.

Cath and I would be at work at 6:30/7:00 am to open at 7:30 until close at 6 pm to finish up at 7 pm. My wife would then meet us as we closed and we would go home together, getting home about 8 pm.

Cath and I worked pretty much every hour over the next few weeks. We had another barista but he did not last long. We also had a girl doing part time, the legend that is Rhea. I had promised her full time but as we were not busy, she only got 20 hours per week to start with. Within a month, she was full time hours.

Chef Jared worked in the kitchen by himself, six days a week, for the first six weeks, until we got a part timer in.

A foodie shop next to Lantana had closed, so I went past and they had two butchers blocks they needed to get rid of. One was selling for £800, the other for free. I called Jared who came down and tried to help me carry it. We could not, so put it in the back of a black cab and took it back to the shop where Rhea scrubbed it up and it has stayed ever since.

I would catch the bus, in the dark, at 6:15 am to Bethnal Green from Hackney taking motivation from all the other businesses I saw on the way, thinking, 'if they can do it, so can I'.

I would often have moments in the mornings where the stress built up so much I would be sick before getting on the tube.

I would often go to the 24 hour Tesco at Hackney  at 5:30 am on the way to work and buy stuff to be able to make food or buy necessities.

Around the middle of October, Estelle Bright stated working for us. She had recently competed in the UK Barista championships and came sixth overall. We now had two baristas, Rhea on the floor, myself, Jared and one part time kitchen person.

I used to sit in the back area with my laptop working when it was quiet. One day we got a bit busy and I put my laptop down under our sugar station. I never saw it again.

I was working open to close six days a week, as was Catherine, about 70 hours worth.

I would get home at night and continue working on rosters, updating daily takings spreadsheets, paying suppliers.

I would automatically wake up early on a Sunday, have breakfast and a coffee, then fall asleep again on the couch at 9:30 am for two more hours.

My wife used to wake up screaming in the middle of the night with cramps in her legs from the pregnancy.

Religiously every week I update and check (and still do) our cash flow and break even analysis spreadsheets showing actuals (past) and forecast (future).

One day it was pouring with rain, and I came downstairs to find the floor flooded and all this 'water' pouring out of the man hole cover near the toilets. I lifted the cover and we had to close the shop, we had a big problem. I had to use a bucket to remove the blocked up water from the full man hole and transport it to our other manhole further down the pipeline. I then had to call any random drain cleaner on the internet to come unblock it. Luckily it stopped raining, they arrived and we unblocked it.

They gave me a quote for £4,000 to dig up and replace the pipes. I did not take them up on it.

The previous operators had not looked after the drains at all, pouring fat and such substances down over time. Over the next year or so, I became rather an expert at unblocking drains. We now have happy drains. I will now always have the drains checked before operating any other business.

Three months rent was due. I called the agent who agreed to allow me to send three postdated cheques for the months ahead, so I could manage the cash flow.

In December we had pre natal classes booked on a Saturday for four weeks.  I had to have Saturdays off. I handed over the running of the shop to Catherine who had already been doing some opens and closes. It was the first 'day off' from the shop since opening.

We closed over Christmas period. We had 'made it'.

Layla was born on her due date, January 26th, Australia day. Labour started at 2 am and finished at 7 pm. I texted Cath to say I would not be in for the next ten days.

We had £1200 in the business bank account, but the cash flow forecast looked positive.

We now employ 13 amazing staff and are regarded as one of the best cafes in the UK, which is a very big compliment. Layla is 2 and a half and I bring her in to nursery around the corner four days a week, allowing me 90 minutes with my daughter every day on transport. That's priceless.

Kaffeine is  three years old and people often ask, 'you must be happy with what you have done'. Well yes I am, but there are a lot of others out there who are doing better than me who I aspire to, plus, I will only be happy when I have retired and feel I have achieved what I want to. No, I am not happy yet. Almost, but there is still another 20 years to go. That's a long way.

I very, very much appreciate all the support from my wife, our fantastic staff, friends, family, suppliers, the Fitzrovia community, the coffee community and our many, many, many customers. Incredible. Here's to the future.

I hope you enjoy the menu this week, and I hope you've enjoyed reading. Next week we are going to talk about the experience and the coffee at the best restaurant in the UK.


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 yogurt)
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
Pumpkin seed 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
Blood peach sweet muffins 2.00
Red pepper, cheddar and basil savoury muffins 2.00
Buckthorn friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Melting moment biscuits 1.70

Lunch

French retro baguettes 4.70
Bufala mozzarella with peri peri sauce, tomato and rocket
Coppa cotta ham with grilled apricots, brie and spinach

Foccacias with sea salt and rosemary crust 4.90
Chorizo with roasted red peppers, roasted red onion, goats cheese and rocket
Tuna with cheese fondue and spinach

Salads 4.90/5.90
Blackberries with popcorn balls, mature cheddar, watercress, ground coriander and burnt butter dressing
Roasted sweet potato with a yellow curry sauce
Roasted jerusalem artichokes with mushrooms, rocket, tarragon dressing

Tart 4.00 or 6.90 with salad
Rosti with duck, carrot puree, damson sauce

Week beginning August 20th - Reflection - Opening Kaffeine

I am asked on occasion, 'what was it like when you opened?' or 'what was it like to open a coffee shop?' So I have been thinking about those types of questions recently and how to answer them. This is my attempt, but I am going to go back in time to before opening, because it is not about the opening, it is also about the infinite amount of planning that happens prior to opening. I will keep it short and simple and then will continue the theme next week with after opening.

• My wife and I came to the UK in June 2005 and on our first weekend, wanted to find a place in London to 'go for coffee' but could not find anywhere to go.
• The only places we found in the first month were Costa/Nero, but as we had very little money, we used to share one coffee between us on our days out.
• Before finding a real job in recruitment, I worked as a waiter for 3 different agencies, earning £5.85 p/h, but worked at the Buckingham Palace garden parties, on board the Orient Express train and at the amazing Claridges Hotel.
• In June 2005 I applied and was interviewed to be the head trainer at Nero. I was unsuccessful.
• Around August 2005, I was walking down Berwick st at 8:30 am one Saturday morning, saw a shop called Flat White, ordered and consumed and then called the wife to 'come meet me as soon as possible'.
• I then used to go to Flat White and sit in the now extinct front window seats, deliberately to watch the baristas behind the machine, until one day they told me off for doing so and asked me to move.
• In April 2006, I got a job at Lord's Cricket Ground as the staffing manager for the Catering department.
• I did enjoy three and a half years there, but after about two and a half, realized that opening a cafe was a dream and an opportunity. Plus my wife said to stop talking about it and just do it.
• I used to work at home at night in writing the business plan, I read several books on the matter and went to two courses on how to write a business plan. At one course with over 150 attendees, on my table was another man who also 'wanted to open a cafe'.
• I used to go to work early, 7:30 am, and write and re-write the business plan before the other staff arrived at 8:30 am/9:00. My boss used to hear me typing away and would say 'working hard?'
• I found Square Mile coffee who at the time were doing espresso tasting nights in the roastery. I used to go along, started off being the lonely boy in the corner, until one night I got up the courage to say hello to James/Anette.
• I then got the courage to write on their feedback wall. I remember one night being the only person to say I liked one of the coffees. Awkward.
• I used to spend countless nights, poring over the fine details of my finances, trying to work out how much people would spend, how many people would come, until my wife said 'stop worrying about it!'
• I used to go into Fernandez and Wells in Beak Street at 7:30 am before work and make notes, work out my list of things to do, while taking in as much detail as possible.
• I used to ride my bike around our designated preferred areas in the summer evenings, looking for places to rent. 
• My wife who works in packaging design put together a mood folder with photos of other cafes in Australia, to try to be able to put across out intentions to the bank and our friends/family.
• I printed out hundreds and hundreds of pages on the work printer, trying to get my business plan/finances just right.
• Around September 2008, I first approached our bank, HSBC. I was put in touch with the person who turned out to give us the loan, but he did not give it until February 2009. 
• The recession had started, and they told me to come back with more money, even though I 'had the best business plan they had seen in a while'. I was hoping for 60% bank / 40% us, they wanted it to be the other way around.
• Natwest said they are not seeing anyone. No business.
• I approached two very good friends to ask if they wanted to invest and help raise the cash. One of them said yes, the other who had been affected in the recession was unable. 
• In January 2009, my wife who worked around the corner, came home and said her boss had found a site on Great Titchfield Street.
• My wife and I travelled to Brighton one weekend to meet up with the Tolleys from Taylor Street baristas, who met and went over my plans for about 30 minutes. It was an extremely valuable 30 minutes
• I once went to meet James etc at Square Mile and when they asked if I wanted a coffee I said 'yes please a flat white', then realised, when silence followed, that I probably should have asked for an espresso. Awkward again.
• We found the site in January 2009, and it was closed, but the leaseholder was still paying rent to the landlord. I contacted the landlords agent, who told me there was nothing they could do, as long as he kept paying rent.
• It took until July 2009 to get the keys
• I also asked the owner, Jorge, of Fernandez and Wells, as I planned on using the same architects as them, if he had five minutes to talk. He spent over half an hour and gave some of the most valuable advice I received. I have only just recently met him again to say thank you.
• We signed the architects and paid the deposit of about £4k, then found out we were having a baby.
• The architects came in before we got the keys/signed the lease, did the drawings and tendered for the work and one week after handover, we started building. Thanks to Jorge for the advice.
• Our very good friend and amazing designer Tony C came up with the logo/branding.
• July 2009, we had just finished the World Twenty 20 at Lord's and was about to go into the Ashes Test match.
• We invited about 15 friends around to our one bedroom flat where I cooked up and made a whole lot of menu idea items, showed them the plans, made french press coffee, played music and gave them all feedback forms.
• Our predicted opening date was August 12th. I would ride my bike down from the ground on my lunch break and come in before and after work to check on the site.
• I finished the Test match and left Lords on July 25th.
• I did not sleep for a week and had my 40th birthday on July 29th.
• I met with Taylor Street again who assured me we could have an oven on site and cook if we wanted to (at the time I still did not know this for sure).
• We did not have tables or stools until the week before opening. 
• My wife, a girl friend of hers Lara and I worked all of one weekend removing the concrete from the brick wall ourselves to save money.
• I used the cafe of Scandinavian Kitchen as my 'office' for almost two weeks. I interviewed my potential staff there, finalised all my plans, met with architects and builders. 
• I took all the successful interviewees, including Catherine who one day turned out to be lead barista and manager and our chef Jared, to Square Mile for training before opening.
• We opened on August 12th for a soft opening and invited all my wife's company down for lunch.
• We had one domestic electric cooker and one chef, two baristas, one part time floor girl and me and a little help from a good friend and a two group synesso and no glass cabinet.

There is so much more, I hope if you are planning on opening you will read this and it will help you, or, if you have already, will read it and laugh and remember what it was like.

Perhaps you will read it will sitting in Kaffeine enjoying an espresso and a friand.

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 yogurt)
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
Pumpkin seed 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
Blueberry and apple sweet muffins 2.00
Four cheese and black peppercorn savoury muffins 2.00
Strawberry friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Melting moment biscuits 1.70

Lunch

French retro baguettes 4.70
Aubergine with goats cheese, lime mayonnaise, rocket
Ham, apple butter, gruyere, gherkin, spinach

Foccacias with sea salt and rosemary crust 4.90
Roasted beef with red onion marmalade, aged cheddar, rocket
Mushrooms with Welsh rarebit and spinach

Salads 4.90/5.90
Aubergines with nectarines, little gems, coriander, brown sugared cod
Broccoli with oyster sauce
Beetroot, radishes, black kidney beans, cannellini beans, edamame beans, cherry tomato, red onion and roasted cashews

Tart 4.00 or 6.90 with salad
Creamed corn with sweet potato

Week beginning August 13th - Second Test Lords/Third Birthday

Exciting week this week, we are back at the greatest cricket ground in the world for the second Summer Test with South Africa vs England. 30,000 people in the ground, we are busiest from 9 am to 11 am pushing out over 700 drinks in two hours, then we can relax a bit and enjoy our position overlooking the premier Veuve Cliquot outdoor dining area in the ground and make a few coffees here and there as we go into lunch service for 150 covers.

Not only is the weather amazing at the moment (what rain?), we are all on a sporting high/post Olympic glow. It's our third birthday this week too, so with an immense sense of pride, I am extremely happy and grateful that we have reached this milestone and have settled into the format that is cricket at Lords.

We held a staff training session last night on coffee cupping as well as a 'what happens if....' training session on our pride and joy the Synesso machine, held by our new lead barista Shaun and manager Claire, who recently went to Square Mile for a personal training session with James Hoffman.

The training session was a huge success, professionally conducted by the trainers James, Shaun and Claire. To have staff who have so much pride and passion for the business they work for is a wonderful wonderful feeling, I could not be more proud of them.

Happy days.



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 yogurt)
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
Pumpkin seed 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
Blueberry and bran sweet muffins 2.00
Courgette, chili and basil savoury muffins 2.00
Strawberry friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Melting moment biscuits 1.70

Lunch

French retro baguettes 4.70
Bufala mozzarella with tomato, red pesto, spinach
Ham, pommery mustard, gruyere, gherkin, rocket, red onion

Foccacias with sea salt and rosemary crust 4.90
Roasted chicken, chili mayonnaise, avocado, brie, rocket
Tuna, capers, olives, dill, lime, aioli, spinach

Salads 4.90/5.90
Tandoori chicken, cucumber cherry tomatoes, avocados, iceberg lettuce, yogurt, dressing
Fresh green beans with soy sauce
Radicchio with pineapple, radish, brazil nuts, Gorgonzola, coriander

Tart 4.00 or 6.90 with salad
Broccoli with Parmesan fritatta

Week beginning August 6th - Aspirations and Inspirations

Oh how I wish I could eat out all the time. Mrs K treated me last week to three fabulous meals, in order to celebrate one's birthday you see. We went to St John Hotel in the morning for breakfast where I had grilled kippers and a pot of Rare Tea Company Earl Grey, then off to Barrafina for tapas at the bar over lunch where we had such delights as grilled mackerel, razor clams, croquetas and a lovely sherry with the chocolate dessert, then the next day we went to Hawksmoor Seven Dials for dinner where I shared with two others the 1.2 kg rib eye steak with a wonderfully recommended malbec, beef and also fat dripping chips and a heritage tomato salad.

For me it's not just the food that is wonderful, but the spaces that we dine(d) in, the decor and the attention to details, as well as the operational excellence and the service that is provided. Then of course, we cannot but mention the Olympics, the excellence and desire for greatness that the athletes show. If this does not inspire a generation, then nothing will.

One of the biggest compliments I think you can receive is for someone to say, 'you have inspired me'. It means you have made them feel special in some way. So, if you are at all interested in hospitality, in opening a venue, or operating one, or need inspiration or aspiration in whatever form, then London is the first place I would start. Get out and about and go to all the great places that this town has to offer and be inspired. It's brilliant.

Please enjoy our menu this week. Next week, starting the 13th, is our third birthday and we have some special treats in store. Looking forward to it.


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
Pumpkin seed 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
Mirabelle plum, almond and brandy sweet muffins 2.00
Tomato, mustard and thyme savoury muffins 2.00
Tiramisu friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Melting moment biscuits 1.70

Lunch

French retro baguettes 4.70
Coppa cotta ham with clementine mayonnaise, basil, red onion marmalade, rocket
Mushroom pate with spinach, tomato, crushed peas, oregano

Foccacias with sea salt and rosemary crust 4.90
Italian roast ham with cherry pickle, brie, roasted red peppers, rocket
Smoke salmon with capers, dill, red onion, aioli, spinach

Salads 4.90/5.90
Bufala mozzarella with nectarines, roasted cherry tomatoes, croutons, rocket and water pepper pesto
Cauliflower with a beetroot, caper and parsley dressing
Slow roasted beef shoulder with roasted courgettes and smoked wild horseradish dressing

Tart 4.00 or 6.90 with salad
Butternut, lime cheese and rosemary

Week beginning July 30th - 3 years ago

Three years ago I turned 40, perhaps for some people a cause for celebration and a huge party with all your friends, perhaps one last rave up before you retire? I didn't, no, instead I finished at my full time, comfortable salaried position at the greatest cricket ground in the world and became self employed.

Even when I handed in my resignation I was okay, it was not until the Saturday night of my first week that it began to hit me. We were half way through renovations, my wife was 4 months pregnant, we lived in a one bedroom flat in Hackney and I did not have a job. I seriously only slept a few hours a night for almost a week.

On the Wednesday night (my birthday), Mrs K took me to the Ritz for late afternoon tea, she treated me so well and wanted to look after me, it was incredible, and I was so tired. During that day, I was using her Apple mac laptop to do all my planning, went into a nearby cafe with wifi and somehow locked all the computer. Massively stressed, I went to Apple store and basically begged them to help me fix it, jumping the queue who were waiting. I don't know how, but they did. 'Please, it's my 40th birthday, you have to help me' while sweating and wild eyed/dark circles may have helped.

However, now, our business is three years old on August 14th, we employ 13 people, we have a two and half year old who is just amazing, and Mrs K is the most beautiful and supportive friend that I have. I have met as customers some totally wonderful people and employed some absolutely incredible ones who have made Kaffeine their life in London  too.

(Forty) Three years old. This birthday, I took the day off with my wife and went out for a lovely breakfast at St John Hotel, followed by some shopping and then lunch at Barrafina, then on Saturday we went for dinner at Hawksmoor Seven Dials with business partner Hayden.

I still don't sleep well, but hey, that's the life, and I wouldn't change it for anything. 


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
Pumpkin seed 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
Flat nectarine and rose sweet muffins 2.00
Carrot, coriander and satay savoury muffins 2.00
Tiramisu friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Melting moment biscuits 1.70

Lunch

French retro baguettes 4.70
Tuna, rouille, capers, rocket
Italian roast ham with gherkin, dijon, red onion, spinach, gruyere

Foccacias with sea salt and rosemary crust 4.90
Ham, red onion jam, mature cheddar, rocket and aioli
Mushrooms with Welsh rarebit and spinach

Salads 4.90/5.90
Charentais melon with toasted fennel seeds, sambuca, pancetta
White peaches with toasted almonds, lemon marscapone, baby spinach and water pepper
Roasted bintje potato with fresh peas and olive tapenade

Tart 4.00 or 6.90 with salad
Creamed salmon tart with wild horesradish green




Weekend salad menu and guest espresso
Salads 5.50/6.50
Soft boiled egg with smoked salmon, croutons, hollandaise and baby spinach
Apricots, cherry tomatoes, bufala mozzarella, pesto and rocket
Roast aubergine with sweet chilli, goats cheese and Thai basil

Tart 5.00 or 7.50 with salad
Courgette, leeks, pancetta, free range eggs and cheese

Guest Espresso
Monks Hood