Week beginning August 19th - The one percents

Over your lifetime, you will probably remember certain pieces of advice given to you or handed down by parents, managers, friends, loved ones. These pieces of advice or words of wisdom you can either reject or employ and they will help to shape you into the person you are today.

Certain hospitality managers have impacted on me over my career and words of wisdom have indeed stuck and I still stick by them and in fact pass them on to others. Here are a few that I always remember.

Don't come to me with a problem, come to me with a solution
Always start with the end in mind
It's the focus on the 1%'s that will help you to get to 100%

The last one was by a manager called Jamie at the Rosstown Hotel in Carnegie, Melbourne where I worked first as a bottle shop assistant then as an Assistant Manager for about six months back in 2002. In my mind he was one of the best managers I ever worked with, the way he ran the 200 seat bistro was inspirational

http://www.rosstown.com.au/

I will always remember this piece of advice and I use it continuously because it is so true as it relates to the small details that make an experience perfect, which is what we should be aiming for.

It is very easy to build the bricks and mortar of a hospitality business (well, sort of) so let's say that's 50%, then you staff it, 30%, then you add machinery and ingredients, 15%, then you add decor 5%. These are the major components (these figures are very much pie in the sky, but I hope you get my meaning)

Your end goal is to be as perfect as possible within your constraints and once you are up and running with everything, then your major % ages should remain static. i.e the building at 50% will generally always be there, your suppliers are in place and your staff are working, you have machinery and ingredients all working effectively so therefore your majority % ages are in place.

So now it is the 1%'s that make you up to 100% are the next things to focus on. The smaller details. I find that these smaller details are also the ones that can and do change more often.

How are the flowers arranged?
What soap do you use in the bathrooms?
Are all the light globes working?
Is the floor clean and tidy and clear of anything that should not be on the floor?
How are the sugar bowls arranged?
How clean are your windows?
How is your storage area organised?
How is the music sound levels and appropriateness?
How is the lighting?

The list can go on and on, but the premise is the same. Of course I also say these with caution, as focussing too much can be overdoing it and drive you crazy.

We try very hard at Kaffeine to focus on these small details to make your experience as close to 100% as possible. We think the effort pays off, we hope you do too. And if Jamie, or anyone who knows Jamie is reading this, thank you for the advice, I much appreciate it.

Please enjoy the menu for this week because we have enjoyed bringing 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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Plum and elderberry 2.40
Savoury Scone: Tomato, mozzarella and basil 2.40
Chocolate and hyssop friands 2.40
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, elderberry jam, mature cheddar, roasted red onions, spinach
Roasted aubergine with thai basil, goats cheese, sweet chilli and rocket

Foccacias 5.00

Sliced meat loaf with red kidney beans, jalapeno cheese, roast peppers and rocket
Burnt pineapple, gorgonzola, coriander, pickled red onion and spinach

Salads: 5.50/6.50
Roasted grouse with roasted celeriac, beetroot, carrots and drizzled in rowan berry dressing.
Kiwi, pecorino, red chicory, honey blossom
Padron peppers with waterpepper dressing

Tart: 4.40 or 7.50 with salad
Roast vegetable in gruyere pastry with saffron sour cream and garnished with wood sorrel

Week beginning August 11th - 4 Years Old - From Nursery to Big School

So 4 years ago, we were launched. Yes, this Wednesday 4 years ago was the first real day of operations for us. We invited all of Mrs K's work mates down from their office for lunch as a trial and we opened for the day, with Chef Jared and a good buddy Katya in the kitchen, Catherine on the espresso and myself and 'the legend that is Rhea' on the floor.

This year, our daughter Layla starts going to big kids school, after going to nursery for the past two years. She is still in Nursery as such, but it is five days a week in the local primary school. Very exciting for her and for us.

The life of Kaffeine feels a bit the same. You have your initial starting period where everything is new and totally exciting and you are testing the world, then you become a bit more comfortable with everything but are still young enough to make a silly mistake every now and then. More than that, it feels like you grown into something more real, more mature and more settled. But you still have a long way to go to make it in the world.

A while ago, someone wrote a review of Kaffeine saying many nice things, including in reference to the many other cafes in London these days that 'Kaffeine is old school but still cool'. We were only three at the time. I hope they still say that in twenty years.

Another very regular customer, when I apologised for the slight delay on his coffee one day because we were really busy said 'I'm glad you're busy, because if you weren't, you probably would not be here'. What a lovely compliment, I hope he says the same in twenty years too.

I have many, many people to thank for all the hard work over the past four years, a big shout must go out to Chef Jared who has been here from the start. Respect and thank you and also to all the staff who currently work here and all the ones who have worked here is the past. It is very hard work being here, hard but very enjoyable. Well done everyone.

A very big thank you to all the industry people who also support us and help us, from our suppliers to our friends in industry who we can turn to for advice.

A huge thank you for all the thousands of customers who have supported us and continue to support us. For us, this is what we are in business for, to provide a true definition of a hospitality business and we hope that we fulfil the below definition for you, it is why we come to work in the morning.


hos·pi·tal·i·ty
/ˌhäspiˈtalitē/

Noun

The friendly and generous reception and entertainment of guests, visitors, or strangers.

We will have brownies to give away all week to help us, and you, to celebrate. Hope to see you in store. Please enjoy.


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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Blackberry and apple 2.40
Savoury Scone: Crushed peas and feta 2.40
Chocolate and passion fruit friands 2.40
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
Pancetta, tomato, avocado, Gruyère, aioli and rocket

cooked apples and red onion, mature cheddar, Dijon mayo, spinach

Foccacias 5.00

Ham, Gorgonzola spread, strawberries, spinach

Tomato, mozzarella, rocket, chimichurri

Salads: 5.50/6.50
Roasted lamb and red peppers with runner beans, broad beans, spring greens and green elderberry wild marjoram flower dressing

Flat nectarines and red chillies poached in melilot syrup, single Gloucester with baby spinach

Tagliatelle with sautéed morels, garlic and sea blite

Tart: 4.40 or 7.50 with salad
Fat hen and fresh cheese

Week beginning August 5th - The Great Kaffeine Bake Off - Try this at home

Back in February, we had what we called the great Kaffeine sticker off. Those who know us may know our stickers and how iconic they have become in the area of Fitzrovia.

We have to do quite a few per day, so we had a competition to see who could go the fastest. We love a competition here.

http://kaffeinelondon.blogspot.co.uk/2013/03/week-beginning-february-25th-great.html

Not ones to be outdone, the kitchen staff decided to get in on the act and have recently held what they have called the great Kaffeine Bake Off. Understandably, they are very proud of what they do, and I am proud of them, so when  Chef Rory started timing how long it takes to bake his ANZACS, we though it best to record it for posterity.

Our baked goods such as our brownies, ANZACS, banana bread and portuguese tarts are also iconic in the area, and we also go through quite a few per day.

The rules were that you got all your ingredients and equipment ready and the timer went off when you got the goods in the oven and of course, the taste test at the end.

We must remember that Chef Jared has not really baked anything in his section for over three years, and he properly smashed out the chocolate brownies, as a true legend should. No, there is no prize for overall, just the kudos that comes with being the fastest baker in the West.

	Absolute ‘Khan’ Carnage	Silvios ‘The Boss’	Don’t Measure ‘Rory’	Cut- Throat Jared
Banana Bread 5 loaves	11 min 53 sec		11 min 45 sec	14 min 55 sec
Portuguese Tarts 24 tarts		11 min 52	8 min 43 sec	11 min 22 sec
ANZACS 24 biscuits		12 min 12 sec		13 min 29 sec
Brownies  1 tray	8 min 49 sec		11 min 44 sec	8 min 41 sec

We hope you enjoy this week menu, as we have enjoyed bringing it to you as quickly as possible.



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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Blueberry and bran 2.40
Savoury Scone: Ricotta and herb 2.40
Chocolate and passion fruit friands 2.40
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
Prawn and mango salsa with avocado and rocket
Roasted peppers, courgette, red onion, spicy pesto, gruyere, spinach

Foccacias 5.00

Ham, roasted greengage, mature cheddar, spinach
Heritage tomato, talleggio, oregano, rocket and red onion

Salads: 5.50/6.50
Chorizo, fresh tomatoes, rainbow chard with dittander blossom and pickles ramson dressing
Golden kiwi, toasted hogweed seeds, castelmagno cheese, pickled red cabbage, wild honey and orange dressin
Shredded fennel with lemon, basil and baby capers

Tart: 4.40 or 7.50 with salad
Venison infused with juniper branches and wild cherry

Week beginning July 29th - Emergency, emergency

Two of our regular and very lovely customers, who are residents to the area, were in recently and sitting on what is known as table five. This table is in line with the espresso machine and is perfect for doing what I intended it to do, allowing the customer (if they wish) to watch the staff in action at the same height. From this table you can sit with your back to the wall, watch the flow of customers entering, deciding on food, paying and collecting their coffee and then leaving or taking a seat.

You can also watch the baristas pouring the milk, doing the dishes and interacting, the floor staff taking orders and using the till and the general ebb and flow of a busy cafe where, when you are being smashed at 9 am, serving a customer every 10 seconds or so and all staff know their place and their jobs and there is a connection, a knowing, a feeling and an understanding amongst all staff of what needs to be done, how to do it and how to do it efficiently, professionally, without any fuss or often any words and most importantly, as a team and it all works and it is beautiful.

One of these customers is a doctor, and he commented after the 30 minutes that they were sitting watching, how well the team all work together under such pressure, in fact he related us to being as professional as any other medical team he had ever seen. Quite a compliment, we were very flattered, as this is what we strive for and is one of the joys of hospitality.

But what happens when something goes wrong? This, I believe, is the true test of any great team, leader and staff. When you are in the middle of a flow and something breaks and with a minimum of fuss, all is fixed and you are back on track again. How do you train staff for this? How do you train yourself? Most of the time it is over several problems that the same thing might happen and you get used to it. Possibly it comes down to training your managers as part of their induction. What is important is that as much as possible, no-one panics and the problem is fixed as soon as possible.

Here is a list of things that could go wrong at any one time in a cafe:

The power goes out completely in the whole street
The power goes out just to your store
The power goes off to the espresso machine only
The water goes off completely in the whole street
The espresso machine loses steam pressure
The espresso machine 'turns itself off'
The grinder stops working
The espresso machine pump stops working
The Reverse Osmosis water system stops working
The pump on the RO unit nstops working
Water comes flooding out of the pipes under the espresso machine
Water comes flooding out from underneath the dishwasher
The dishwasher stops working
The sink tap breaks
The till (we use an Ipad with an app as a software program) stops working or crashes
The chef in the kitchen below comes upstairs and says 'ah, there's brown water coming through the ceiling' (this will be coffee water and is not so bad)
The sewer pipes block and overflows (this is bad)


Last week I wrote about the cricket. On the Sunday, two of our baristas, Claire and Jess, did 300 espresso drinks in 150 minutes. They kept up, but the grinder did not. It simply overheated and said 'that's it, I've had enough, I'm stopping'. So Claire, as dockets are flying out of the printer, purged the last of the decaf in the decaf grinder, swapped the hopper over directly from the espresso grinder and kept going. It took about 30 seconds and the customers in the line watched with amazement. I did not even know till after the rush. 'So yeah Peter, the grinder stopped working but I fixed it.'

Once, we had a gentleman on an interview for a barista. Nick was 6 foot 8, so he made an impression when he arrived. He made it past the 1st stage interview to the 'let's get you on the machine stage'. I handed him over to James 'Obi Wan' Broadhurst, our lead barista and Nick's first touch was the grinder, which promptly stopped working. James jumped in and within a minute had the espresso changed over to the decaf and we were off again. Imagine your first touch in an interview you break something! It was a funny story later after he got the job.

Occasionally the pipes under the machine clog up and water will flood out of the drip tray. For this we have to stop everything, take the right hand side off the machine and usually clean the pipes out. James was the master at this, it could be done so quickly and efficiently no-one even noticed. Last week this did not work and we had to pull out the milk fridge, take off the entire drain hose and unblock it in the sink. We were out of action for about ten minutes.

When the till goes down, it is straight onto manual dockets, hand written, that we keep in a drawer downstairs. If the espresso machine loses power, there are a list of checks to do first.
Check if it's actually on
Check the switch at the power board
Check the fuses
Call Square Mile Coffee (we used to call them first - 'OMG the machine has stopped!', 'Is it on?' 'Oh, no, sorry')

It makes it all fun, and getting things fixed straight away is great, a wonderful satisfaction that you fixed it yourself. Eventually, you know to stop panicking and work methodically and with a thought process that is logical and simple and clear. And no-one even notices. Well, at least we hope not.

We hope you enjoy the weeks menu, as we have enjoyed putting it together for 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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Apricot and almond 2.40
Savoury Scone: Puttanesca 2.40
Chocolate and passion fruit friands 2.40
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, melilot mayonnaise, golden kiwi, gruyere, rocket
Mozzarella, aioli, plum tomato, spinach

Foccacias 5.00

Chorizo, roasted red onion, courgette, brie, pesto and spinach
Roasted aubergine, sweet chilli, thai basil, goats cheese and rocket

Salads: 5.50/6.50
Hot smoked salmon, mouli, carrot, red onion, celery, cabbage, sea rocket
Roasted candy striped beetroot with dill and horseradish soured cream, and wild pea flowers.
Peach, golden samphire, fennel, toasted almond with red wine vinegar dressing

Tart: 4.40 or 7.50 with salad
Chicken and wild cherry on pumpernickel pastry

Week beginning July 22nd - Cricket update - Our dreams almost came through

It came down to the final over of the Sunday, the fourth day of a five day Test, the busiest Test Lord's had ever experienced, to see whether we would be back there on the Monday. We really did not want to be. It had been a long four days already, and Australia had one wicket left to lose, so we could have come back for nothing. But we did not, we finished up and were home by 9 pm. Nice.

Now of course IF Australia had put up a good fight we could have been back on the Monday, and IF the game was in the balance, as it was at Trent Bridge and IF both teams had a chance of winning but England had the best chance and there was a full days play guaranteed, and it was 33 degrees (it was) and at 10 am the announcement came that Princess Kate was in labour (it did) and a baby was expected today and then late afternoon England won and the baby was born and the crowd went wild and we all showered in Pimms and Champagne at the greatest cricket ground in the world at 6 pm on a hot Monday night...If that had all happened then well that would have been proper amazing. But it didn't, England won and we all went home on the Sunday. Oh well.

No, I do not really support Australia any more. I think England deserve to win, and really, this is where I live, run a business and raise my family and my son and daughter will be considered English, just as my wife is considered Australian even though her parents are from Malta.

And seriously, you cannot get any better atmosphere than a winning England on a summers day. Brilliant.

Our dreams did not quite come true, but it was what we were hoping for. Either way, the Test match at Lords was the most successful ever for the Club and also the most successful ever for us. We made over 1000 drinks each day, 85% of those were made in the first 2.5 hours of each morning. The club blessed us by opening the gates 30 minutes earlier so that gave us more time to serve customers. For those who work in coffee, this is what we had on espresso - a 2 group Linea and 2 Anfim Caimanos, one of them with a digital timer for espresso.

We were busy every day, but on the Sunday the two baristas, Claire and Jess, made 300 espresso drinks in 2.5 hours. That is one every 30 seconds. It was the most intense two hours ever. It was so intense, that in the middle of service the espresso grinder stopped working as it was too hot and overworked. Claire simply swapped the hopper over with our decaf grinder which luckily was empty and continued on (more on this next week).

We even had a special visitor on the Thursday, not quite in our area but just across the drive is where the Queen parked up her car as she went in for morning tea in the Members Pavilion. She did not pop in for coffee, nor did anyone from the club send out for some to be delivered to her. I have met her before so I'm sure she would recognise me.

However, the Australian team did hear about us and the head of security came down each day to get deliveries. The girls got a shirt and a cap and I was lucky enough to get a team signed floppy hat. We also sent up coffees and ANZACS to the BBC Test Match Special broadcasters in the media centre, which is pretty cool to be able to do that as well, and get a mention on the radio in the afternoon on the Friday.

But now it is back to reality. we have a special on Royal Lamingtons, to commemorate the birth of Prince George as well, 3 days only, get in quick. Please enjoy the menu, as we have enjoyed putting it together for 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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Strawberry daiquiri 2.40
Savoury Scone: Red pepper and feta 2.40
Chocolate and passion fruit friands 2.40
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
Smoked salmon, lime cheese, cucumber, thai basil, spinach
Hummus, grated raw carrot, red onion, rocket, sprouts

Foccacias 5.00

Ham, fresh raspberries, mature cheddar, rocket
Herb and garlic ricotta, red onion, pine nuts, spinach

Salads: 5.50/6.50
Sea aster cooked in brown butter and white wine, capers, water celery and dried red dulse baked salmon

Cantaloupe, pancetta, toasted fennel seeds, chicory, sambuca dressing

Common purslane, fat hen, cucumber, avocado, mint and satay dressing.

Tart: 4.40 or 7.50 with salad
Raw layered kohlrabi with lemon and parsley goats curd

Week beginning July 15th - The #Ashes #soexcited

We've got 100 kilos of espresso, a 2 group La Marzocco Linea, 3 grinders, 5000 cups, it's 30 degrees and we will be wearing sunglasses.

So starts our week this week as we prepare for one of the most famous sporting events in the world, the Ashes at Lord's Cricket Ground. Some of you may already known that prior to Kaffeine I was one of the key staff members of the catering department and since 2011, we have been serving espresso coffee and filter to the patrons of the Veuve Cliquot champagne and seafood area, in the Harris Gardens.

The last Ashes in 2009 was my last game there, as 4 weeks later we opened Kaffeine, so this game in particular is very important to me and very, very exciting. We cannot wait.

We set up on Wednesday, leaving Kaffeine in two minibus taxis with all our equipment, are set and ready by midday when we run through a few coffees to test the equipment and look after the wonderful chefs and kitchen porters in our area. Back to Kaffeine for some more office work and normal day to day stuff, then Thursday morning we are back at the ground at 7 am for a 9 am gates opening.

By 11 am when the first ball is delivered, we should have done about 90 litres of filter and 300 espresso drinks and then we go onto lunch service with 150 covers booked in for the restaurant. Two girls, Jess and our manager Claire smash out the espresso and I work with the M.C.C. staff out the back on the filter coffee.

This year we will also be selling iced coffees and ANZACS and hope to be able to drop some off to the boys in the dressing room, as we did in the first Test with New Zealand. Exciting times? Yes indeed,and we are going to be loving every minute of it.

Check our twitter feed for details and updates @kaffeinelondon

PS AS it is so hot this week, we have a 'raw' menu on for you. It reduces the heat in the kitchen and the cafe and tastes absolutely delicious.

Please enjoy.

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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Rose petals and raspberry 2.40
Savoury Scone: Vegemite and cheese 2.40
Salted caramel and chocolate friands 2.40
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, dijon, gherkin, red onion, gruyere, rocket

Pear, basil pesto, Camembert, spinach,  

Foccacias 5.00

Smoked salmon, aioli, red onion, dill, capers, spinach

Pancetta, goats curd mayonnaise, tomato, oregano, rocket,

Salads: 5.50/6.50
Smoked salmon, orpine, English affilia, kohlrabi, lychee, with a brie and lime dressing
Shredded hogweed buds, Gorgonzola, crow garlic bulbs, pumpkin seeds, common purslane.
Raw purple and orange cauliflower, peanuts, chilli and fish sauce.

Tart: 4.40 or 7.50 with salad
Raw vegan lasagne

Week beginning July 8th - Just the menu this week

Rather behind with cricket planning and a few hours on the floor, so just the menu this week.

Please enjoy.

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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made 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: Gooseberry 2.40
Savoury Scone: Goats cheese, sweet chilli and lemon verbena 2.40
Salted caramel and chocolate friands 2.40
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

Pancetta, tomato, avocado, aioli and rocket

Roasted courgette, crushed peas, tomato mayonnaise, red onion and spinach

Foccacias 5.00

Ham, white nectarine, mature cheddar, onion jam and spinach

Aubergine, goats cheese, sweet chilli, thai basil, rocket

Salads: 5.50/6.50
Slow cooked beef with roasted courgettes, peppers, Cornish potatoes, gruyere crisps, wild fennel stems, wild cabbage seed pods and saffron soured cream

Smoked mozzarella, watermelon, pickled almonds, red onion, tree mallow cheese with a pommery mustard and honey dressing

Raw cauliflower with ramson capers and lemon

Tart: 4.40 or 7.50 with salad
Prawn mousse with lemon and chilli marmalade in peanut pastry