Friday, 14 November 2014

Week beginning November 17th - London Latte Art - The Finals

Four weeks is a long time in competition, and here we are at the end of it. Yes, on Tuesday the 18th we will have made it to the finals of the London Latte Art Smackdown which will see 12 London baristas competing in front of a packed house for glory and prizes.

The final will be held at Square Mile Roastery in Bethnal Green, entry time is from 7 pm and the heats should kick off from about 7:30.  There are no tickets required, but we do ask where possible that it is industry folk only, as we do have a very limited space. Mother Flipper burgers are confirmed to be cooking in the yard, and light refreshments will be provided from Kernel Brewery.

The Heats in week Four saw a very, very high standard indeed. Perhaps it was because it was the fourth week and baristas have had more practice time, or was it just the baristas on the night, or was it the pressure of competing and being judged in front of the Director of training from Prufrock Jeremy (Etchgate '13) Challender and World Barista Judge and Director of Taylor Street Coffee Andrew Tolley.

They have certainly set a standard for next week and the judges on the night will have a very hard job indeed. It is a good thing we have some of the most respected people in coffee as the judges including:

Head Judge - Glenn Watson
James Hoffman -Square Mile
Tim 'Styles' Williams - Workshop
Pete Garcia- Square Mile
Marty Latham - Square Mile
Andrew Tolley - Taylor Street
Ben Townsend - Espresso Room
Phil ' Bass Player' Wain - Coffee blogger superstar
James 'I won last year' Bailey - Workshop
Oli Bradshaw - Square Mile
Jeremy Challender - Prufrock

With £480 in cash, a Baratza Encore and 2 Rhino grinders courtesy of Coffee Hit, trophies by Irish Tamper maker Conor Regan, coffee subscriptions and other prizes by Square Mile, Minor Figures Cold Brew have donated 3 packs of their new blend, plus all the glory and  accolades that such a win will bring, the pressure will certainly be on.

Which is why we have decided to increase the pressure with a new rule.

Each barista will have to pour into a glass, in front of the judges, their remaining milk.

So here we go with the final list of 12. The structure will be the same as in the heats so that we will end up with the last three standing to compete against each other in a 3 way smackdown for 1st, 2nd and 3rd.

Krystian - Dose
Paul - Alchemy
Alfie - Flat Cap
Adrian - Look Mum No Hands
Shaun - Noble
Gabriel - Noble
Karolina - Nude
David - Artisan
James - Iris and June
Ross - Browns of Brockley
Samuel - Artisan
Tim - Curators

If you have missed any of the heats, here are two fantastic links from Glenn Watson and Kate Beard

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

http://baristamagazine.com/blog/?p=15383

If you can't make it I am sure the social media channels will be hammered on Tuesday night with photos and comments, if you do make it, please say hello.

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


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

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

Baked Treats
Sweet muffin: Coffee and mango (V) 2.50
Savoury Scone: Cheese and onion (V) 2.50
Friand: Orange and honey (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
Chicken cacciatore made with parma ham bones and served with basil, olive and parmesan bread

French retro baguettes 5.30
Ham, poached pears, brie, pommary mustard and rocket.
Saute mushroom, leek, mature cheddar and spinach (V).

Foccacias 5.50
Pancetta, sweet corn cheese, roasted fennel and spinach.
Roasted red peppers and courgette, avocado, gruyere, aioli and rocket (V)

Salads: 5.50/7.00
30 month aged parma ham, slow roasted plum tomatoes, buffalo mozzarella, basil and scurvy grass (GF). 
Wild rice with feta, roasted peppers, chickweed, pumpkin seeds and three cornered garlic dressing (V, GF).
Poached leeks with pink sorrel (VE, GF)

Tart: 4.40 or 8.00 with salad
Lentil and vegetable bake with red pepper hummus

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

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

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche

1 comment:

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