Week beginning May 27th - The Cricket wrap up

Last week we continued our residency at the Marylebone Cricket Club at Lords Cricket Ground with the New Zealand vs. England Test match. It is our third season there and it truly is a wonderful experience from all points of view.

We are set up as part of the Veuve Clicquot champagne dining area in the Harris Gardens. Gates to the members open at 9 am, the public are allowed in at 9:15 and the first ball is bowled at 11 am.

What happens is that over 700 people pass into our area in the first 90 minutes and can either opt for filter coffee only at one end of the bar, or speciality coffee and/or filter at another end. We supply the two group Linea and two baristas and the club supplies us with four of the Bravilor 20 litre filter monsters. The prime bulk of our business is in that first session when we get absolutely smashed, especially on espresso and the girls Jess and Claire have a wonderful time chatting to the members and guests and pushing our machine to the limit. I am out the back running the two filters with help from M.C.C. staff and by 11 am when all the crowd is inside the arena ready to watch, we have settled down and get ready for a la carte lunch service for 150 covers.

On the Saturday morning we had a special treat though, we were given a full tour of the Members Pavilion. At 8 am, myself  Jess and Claire were taken all around the pavilion, through the Long Room, we walked down the England players walkway and through the central doors towards the pitch, up to the roof terrace and then went up to the New Zealand dressing rooms. Luckily for us, our tour guide knew the dressing room attendant and we were allowed into the actual dressing room itself. Now this is pretty special, to be allowed into one of the most famous rooms in sport. We felt very fortunate indeed. We dropped off some ANZAC biscuits that we had made for the Kiwi boys and went back to our area ready for the Saturday rush. We hope they enjoyed them.

Our next game is this coming Friday, a One Day International with New Zealand and then we are back again in July for the Ashes against Australia. We are very much looking forward to it.

Please enjoy this weeks menu, as we have enjoyed putting it together and will enjoy serving it to you.

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: peach and almond 2.20
Savoury Scone: ham and nettle pesto 2.20
Japanese knot weed friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, apple butter, gherkin, gruyere, spinach
Roasted courgette, tomato, parmesan aioli, avocado, rocket

Foccacias 5.00
Smoked salmon, capers, dill, red onion, aioli, rocket

Saute st george's mushrooms, camembert, onion jam, spinach

Salads: 5.50/6.50
Chicken adobo with camargue red rice, coriander and rocket

Roasted scots pine flowers, fresh peas, confit garlic, tomato mayonnaise, gem, parmesan, croutons,

Green beans with peanuts, chilli and fish sauce

Tart: 4.00 or 7.50 with salad
Roasted red peppers with goats cheese, honesty seed pods

Week beginning May 20th - Blackboard of knowledge - We'd thought we'd lost him

He is our second longest serving staff member after Chef Jared. Turns up every day for work (well actually he stays over night, like a guard dog), and is put outside every day whether it be rain, hail or shine. Unfortunately, when it's windy he tends to fall over, so we bring him in.

Everyone knows him, and he knows everyone. People look for him every day to see what he has to say, he is creative and witty, with sayings that sometimes you get, and sometimes you have to think about. He loves a karaoke and has often been known to sneak out at night for a cheeky few after we lock up, returning before anyone sees him. (we have it on video).

He is the blackboard of knowledge and after three years he is getting a bit worn around the edges. He has had a couple of face lifts with let's just say 'not fully qualified' surgeons (me) and like all bad face lifts, he was starting to fall apart at the seams.

Then on the weekend just gone, this happened. We think he went all a bit bashment and Roots Manuva and got carried away. You know how it is after a large weekend. This may be how you feel on a Monday too. Poor thing.

We thought perhaps we had lost him, in fact he needed two days to recover. People were asking what had happened, had the council asked for him to be removed? Support and best wishes came from everywhere.

So we contacted a better surgeon (Chef Rory), and he had a good one hour session. Drills, screws, measuring tapes and he is all back together again. Ready to face the summer and continue to make peoples days. We've changed the locks so he can't get out, but if you ever see a blackboard in the local pub, dancing to Roots Manuva, please send him home.

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Mango and brazilnut 2.20
Savoury Scone: Curried peas and feta 2.20
Damson and melilot friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Salmon, cucumber, lime cream cheese, thai basil, rocket
Mushroom pate, crushed minted peas, red onion, spinach

Foccacias 5.00
Ham with baked golden delicious, rosemary aioli, spinach

Tomato, mozzarella, rocket, chimichurri

Salads: 5.50/6.50
Fish goujons with bucks-horn plantain and cucumber pickled in honey vinegar, sea kale and garnished with wood sorrel

Roasted baby beetroot with oak leave, hazelnut crumble, mature cheddar, watercress and garnished with purple and white nettle flowers

Edamame beans in pod with pepperwort dressing

Tart: 4.00 or 7.50 with salad
Tomato and mozzarella risotto balls baked in sliced cured pig cheeks

Week beginning May 13th - England vs New Zealand - Lords Cricket Ground

Big, big week this week. It's a huge one for us as we are off again to work at the most famous cricket ground in the world, Marylebone Cricket Club at Lord's Cricket Ground. Those who follow us will know this is our third year and once again we are located as a concession within the premier outdoor dining area, the Veuve Clicquot Harris gardens, just up from the Grace Gate.

We set ourselves up with a 2 group linea from our friends at Coffee Hit UK and the club provides us with 4 Bunn filter machines, each capable of holding 20 litres of filter.

We only make up to ten litres at a time, but in the 2 hours between gates opening and first ball, we will serve up to 100 litres and 200 or so espresso drinks.

We are very, very excited to continue to partner the Cricket Club in providing the best possible filter and espresso drinks, and we also very much look forward to the Ashes for England vs Australia in July.

We will be there the first four days, Thursday to Sunday. If you are lucky enough to get a ticket, please come see us and say hello.

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

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Raspberry and passion fruit 2.20
Savoury Scone: Chilli jam and cream cheese 2.20
Damson and melilot friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Bresaola beef, creamed fennel, gem lettuce, red onion jam
Tuna and capers with rouille and rocket

Foccacias 5.00
Ham, poached rhubarb, brie, spinach
Mixed heritage tomatoes, rock samphire, taleggio, oregano

Salads: 5.50/6.50
Parma ham, maple syrup, cornmeal balls pickled rainbow radish
Cucumber spaghetti with pesto, fresh peas and sea arrow grass
Miso roasted asparagus with linseed crisps and darwin's barberry blossom

Tart: 4.00 or 7.50 with salad

Goats cheese pie with gooseberry marmalade

Week beginning Tuesday May 7th - Wouldn't it be amazing if they really did come in....

In planning the design of Kaffeine, we were, some may say...particular. I had a long, long list of what we did like and what we did not like. The architects we employed also had some very strong and great ideas. They suggested the bench style service, the espresso machine being at the back end and were adamant about the use of the up lights on our walls, but it was left to us to source our lights above the counter, the laboratory style tables and the bar stools.

We wanted to have the area down the back as a sort of movable, casual style seating area and we were  particular about the high tables and being able to sit with the back to the wall and look over the action. We eventually found, at the last minute, a very famous Swedish design company to supply the bar style seats.  The brick wall was discovered behind red painted concrete wall, so my wife (3 months pregnant) a friend Lara and I spent a whole weekend stripping it back to get the wall we have today.

Then one weekend, my wife and I were walking down past Victoria Park and we saw a small design shop, very nice, with these great lights on display. They'll be perfect above the counter, we thought. They are called Caravaggios and at £300 or so each, were a big purchase, but we went ahead with it and had them installed. They have proven to be very popular, we get people asking all the time about them. Here is an example....

Just the other day, we went to a Pret store in Kensington and found they had these.....(as well as a brick wall)

Of course it could be a complete coincidence, but, what if Mr. Pret really had been into our store and seen these lights and gone, 'let's get them in'.

If that was true, isn't it incredible to think how a tiny, small splash in a big, big pond can create ripples that go on and on and on. How little influences are taken and used in other places. Of course I took a whole lot of inspiration and ideas from other places too, but to, let's assume, have a multi national, multi millionaire company come into your independent store and directly copy one of your design features, well that would be pretty amazing.

Then again, I could just be making all this up.....

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Scone: Pancetta, parmesan and sun dried tomatoes 2.20
Sticky date friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80

French retro baguettes 4.90
Smoked salmon, lime cream cheese, cucumber, thai basil, rocket

Parma ham, pear, gorgonzola, spinach

Foccacias 5.00
Ham, avocado, tomato, rocket, chilli aioli

Pickled beetroot, mature cheddar, creamed leek, spinach

Salads: 5.50/6.50
Bresaola beef, radish, sliced fennel, goats curd, radicchio, ground ivy

Julienne Japanese knot weed, rock samphire, fresh peas, carrot, wild horseradish and lime

Shredded Dittander and asparagus, willow catkins, grapefruit, pistachio

Tart: 4.00 or 7.50 with salad
Raw vegetable lasagne salad

Week beginning April 29th - UKBC (the results)

Seventh overall in the U.K., at 21 years old and in your first barista competition against one of the toughest and most experienced fields ever assembled. That is a very, very good result, something that I am very proud of as are all the staff who work here and have helped Shaun along in his quest to be UK Barista Champion.

However, he missed out on the top six by a point and a half. When the maximum score is 700 and most competitors are scoring between 550 and 650, to miss out by such a small margin is also heart breaking.

We have not yet seen the score sheets, or been able to review the video to be able to assess the performance  We did get to see most of it on the streaming video of the competition on the day and we know that Shaun absolutely smashed the performance side of it all. If you watch shows like Masterchef and see experienced Chefs shaking as they put together a dish in front of the judges, you will know it is not always easy holding your nerve in such a situation. Some of the competitor on the day did just this, but Shaun is very good at presenting and in his words just after he called time was 'oh mate I loved it, that was brilliant'.

Of course we are a bit disappointed he did not get in, but that which does not kill you only makes you stronger and it is my prediction that if you know Shaun now, then one day soon you will be able to say you know the UK Barista and possibly World Champion.

What is also very important is so say how much we absolutely value the support of all our staff here, our customers and pretend judges who helped out over the past four months. In particular we say a big thank you to Chef Jared, our manager Claire and Blazej, Blaze' Stempin who have supported Shaun in so many ways.

Bring on next year.

PS: We are also very proud that John Gordon went on to win the finals, this is the third year he has won it and he now goes to Melbourne to compete in the Worlds. As John is originally from the Gold Coast and lived in Melbourne for a few years, we very much hope he smashes it and brings it back.

John has been massively helpful to us as a barista in the early days and as a support from Square Mile Coffee with our Synesso machine. You can see a video of him in action at Kaffeine here. Go John.

http://vimeo.com/6698281



Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: peanut butter and jelly 2.20
Savoury Scone: pickled ramson and chilli 2.20
Sticky date friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80
Lamingtons 2.50

French retro baguettes 4.90
Pancetta, baked nectarine, mozzarella, rocket
Roasted courgette, red onion, red peppers, spinach and pesto

Foccacias 5.00
Smoked salmon, capers, red onion, dill, aioli, rocket

Red onion jam, gherkin, spinach and taleggio

Salads: 5.50/6.50
Quinoa, black olives, saffron, cashew nuts, oranges and garlic mustard

Wild sorrel, pama ham, beurre bosc pear, smoked mozzarella, pommary mustard dressing

Raw sliced Cauliflower, capers, lemon and bladder wrack

Tart: 4.00 or 7.50 with salad
Fennel and red Leicester

Week beginning April 22nd - UKBC (the lead up)

This is the week that all the preparation, the practising  the sourcing of beans, signature drink ingredients, equipment, music, clothing, aprons, checklists and the final practice sessions come together to be ready for the weekend of the UK Barista Championships to be held at the Truman Brewery as part of the London Coffee festival.

Those that follow us regularly or come into store will know that 21 year old Shaun Young  our lead barista from Cheshire, will be competing in his first barista competition. He made it into the semi finals by competing in the heats, at his home town in Chester and came out of that as 8th overall in the UK and the highest scoring newcomer and the best signature drink in his heats.

Shaun has been working with our chef Jared who has used a combination of foraged ingredients including meadowsweet, buckthorns and rowanberries to help in creating the signature drink that Shaun presented. He must present four of these as well as four espressos and four cappuccinos in a fifteen minute time frame in front of seven judges and about 500 people.

On Tuesday and Wednesday of this week, we will have the final run throughs after hours. On Tuesday we have the Radio 1 Extra DJ and regular customer Tim Westwood coming along, as well as former employees Catherine and Krysty, another regular customer Johannes who is a Nordic barista competition judge, one of the organisers of the SCAE Glenn Watson and another favourite customer and food blogger, Kate Shaw as well as our manager Claire and superstar barista Blazej 'Blaze' Stempin assisting.

We will sit through two runs of Shaun's routine and score him on all aspects, using the actual score sheets used in the competition. On Wednesday, using the feedback from the night before, we meet up again and have another two run through's, perfecting the fine details to try and get the maximum points available.

Shaun and Chef Jared then come here for breakfast on Saturday morning, pack all the equipment into a taxi and head over to the festival. Shaun is on at 16:15, we can watch him streaming direct from the festival. If he gets into the top 6, he will go into the finals on Sunday.

He is up against one of the toughest fields of baristas ever assembled in the UK including last years winner Maxwell Colonna-Dashwood, two times winner John Gordon and 2005 winner Hugo Hercod.

We wish him all the very best of luck and we are all very, very excited.


Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
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
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Larry anne plum and almond 2.20
Savoury Scone: Courgette and cream cheese 2.20
Cherry, coconut and chocolate friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80
Lamingtons 2.50

Lunch
Soup: Mushroom and tarragon 4.50

French retro baguettes 4.90
Roast duck, pink grapefruit marmalade, brie, rocket
Asparagus, crushed peas, mint, goats cheese, spinach

Foccacias 5.00
Ham, creamed St George mushrooms, parsley, spinach

Mature cheddar, pickle, red onion, tomato, rocket

Salads: 5.50/6.50
Prawns, pickled ginger, samphire, brown rice, wasabi cream
Blanched sow thistle, feta, capers, olives, lesser celandine flowers, lemon dressing
Jersey royal potatoes in spinach sauce

Tart: 4.00 or 7.50 with salad
Chicken and apricot