Week beginning June 16th - Tamper Tantrum Birmingham - Peter Dore-Smith Live Speech

In case you were not aware, Tamper Tantrum is probably best described as a forum for selected coffee professionals to be able to put across a viewpoint in front of an audience, which is then allowed to go live on the internet via iTunes and the Tamper Tantrum podcast.

What makes this even more amazing is that it was set up about three years ago by two of coffeelands most respected and knowledgeable (and funny) people, Steve Leighton of Hasbean and Colin Harmon of 3FE in Dublin.

Apparently over 400,000 views of the 50 or so podcasts over three years have since occurred and if you look at the iTunes podcast menu and see the list of names who have been invited to talk about their most passionate feelings and thoughts on the coffee industry, it is no wonder.

I was invited to speak myself back in February at the UK Barista Championships held in Birmingham. What we were not told was that it was to be held in an IMAX theatre, where our visuals would be on the giant screen behind us, with up to about 50 people in the dark of the theatre were in the audience.

On the day James Hoffman, Maxwell Colonna-Dashwood, Cory Bush and Steve himself all presented a speech and I highly recommend you watch all of them. Last on was me, and if you can spare an hour, perhaps you may wish to watch it to. It was not easy, and I wish the visuals I presented were able to be seen as well (I understand why they were not, it is an IMAX screen!), but just to be able to say I am on this level of podcast, with this level of world respected speakers, is a very, very proud and humbling moment indeed. I hope you enjoy it, I would be glad to hear any of your feedback.

Contractual arrangements meant that Steve was committed to putting the final speeches on the SCAE website first, where members were allowed to see them before anyone else. However, that period has now finished and the speeches are now all on iTunes for the world to see.

https://itunes.apple.com/gb/podcast/tamper-tantrums-podcast/id317635118?mt=2

NB: Please may I make a very special thank you to Steve, for all the hard work he has put in for the UKBC, as well as all the work he has done and is doing for the coffee industry in general and to both Steve and Colin for allowing/inviting me to speak and to them both for all the hard work they put into Tamper Tantrum. I am truly honoured.

Chef Jared has created a bit of a Brazilian inspired menu this week, for obvious reasons. We hope you will enjoy it as much as we will enjoy bringing it to you.


Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Mango and cashew  (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Blue bath cheese, amarillo nectarines, red onion, mayonnaise and rocket (V)

Smoked salmon, lime cream cheese, thai basil, cucumber and spinach

Foccacias 5.30

Ham, saute mushroom, mozzarella, basil and spinach
Roasted red peppers, courgette, and red onion with olive and feta paste and rocket (V)

Salads: 5.50/6.90

Crab, lime, chilli, cucumber, coriander, sea arrow grass and passion fruit dressing 

Sweet potato and beans with slow roasted peppers, broccoli, sea radish pods, coffee dressing and garri (VG, GF)

Brazilian slaw with wild water cress stems, sweet cicely seeds and caipirinha dressing (VG, GF)

Tart: 5.50 or 7.90 with salad
Coxinha - Chicken and pineapple weed (Brazilian crumbed pear shaped dumplings)

Weekend Menu:

Salads: 5.50/6.90

Tuna steak with green beans, boiled eggs, new potatoes, red onion, olives, parmesan and baby spinach

Roasted squash with hazelnuts and watercress (V)

Mixed watermelon with almond, red onion, basil, smoked mozzarella, pommery mustard dressing (V) (VG)

Tart: 5.50 or 7.90 with salad
Spinach with eggs, new potatoes and hollandaise sauce

Week beginning June 9th - Back at Lords for the cricket

A very, very exciting week  as it is the first Test of the cricket season at Lords Cricket Ground. We have already had the One Day international against Sri Lanka, this time it is Sri Lanka against England in the Test Match. The ground looks amazing, we are in the Harris gardens once again and if you are lucky enough to have a ticket to this game or any other major match this season, please do come and say hello.

We then have the MCC vs the World match on July 5th, then the hugely anticipated England vs India in the test Match of the summer. There is nothing better than going to work in the early morning sunshine to make coffee at the most famous cricket club in the world in their premier outdoor dining area. Absolutely fantastic.

We are very much looking forward to it, as we are also looking forward to presenting our menu for you this week.


Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Apricot and orange (V) 2.40
Savoury Scone: Sweet chilli and cream cheese (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Ham, gherkin, Dijon, red onion, Gruyère and spinach.

Heritage tomatoes, avocado, pesto, mozzarella and rocket (V)

Foccacias 5.30

Smoked salmon, dill, capers, aioli, red onion and spinach
Sauté mushroom and leeks, mustard fondue and rocket.(V)

Salads: 5.50/6.90

Pancetta with roasted beetroot, blanched hogweed stems, soft boiled egg, wild fennel leaf and lemon butter dressing (GF)

Wild watercress stems, Wensleydale, sea kale peas, poppy petals and a orange dressing (V, GF)

Cucumber, red onion, poppy seeds, parsley, mint, pomegranate dressing (V, GF, Raw)

Tart: 5.50 or 7.90 with salad
Toasted brioche with grilled herb chicken, cheese pate, gem lettuce, caramelized onion

Weekend Menu:

Salads: 5.50/6.90

Tuna steak with green beans, boiled eggs, new potatoes, red onion, olives, parmesan and baby spinach

Roasted squash with hazelnuts and watercress (V)

Mixed watermelon with almond, red onion, basil, smoked mozzarella, pommery mustard dressing (V) (VG)

Tart: 5.50 or 7.90 with salad
Spinach with eggs, new potatoes and hollandaise sauce

Week beginning June 2nd -

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Flat peaches and blueberries (V) 2.40
Savoury Scone: Eat your greens; courgette, peas, spinach and herbs (V) 2.40
Apricot and Elderflower friands 2.40 (V, GF)
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Tuna and onion fondue with roasted red peppers and spinach

Tomato, mozzarella, basil, aioli, rocket (V)

Foccacias 5.30

Ham with sour cherry, Camembert and spinach
Aubergine, sweet chilli, Thai basil, goat’s cheese and rocket. (V)

Salads: 5.50/6.90

Mixed heritage tomatoes with broad beans, capers and horseradish dressing (V, GF)

Pink grapefruit with blue cheese, avocado, king prawns, olives and watercress (GF)

Steamed artichoke with lemon, mint and parmesan. (V, GF)

Tart: 4.40 or 7.90 with salad
Salmon and watercress

Week beginning Tuesday May 27th

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Summer berries and white chocolate (V) 2.40
Savoury Scone: Apple, mustard, thyme, cheddar (V) 2.40
Apricot friands 2.40 (V, GF)
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Roasted red peppers, courgette, butternut with pesto and camembert (V)

Ham, bubblegum berries, gorgonzola, basil and rocket

Foccacias 5.30

Pancetta, mushroom, grapefruit soft cheese, rosemary and spinach
Tomato, avocado, periperi mayonnaise, mature cheddar and rocket (V)

Salads: 5.50/6.90

Grilled marinated tofu with soba noodles, edamame, carrots, spring onion and lemongrass (VE, GF)

Roasted sweet potato with sea beet flowering tops and satay dressing (VE, GF)

Baked round courgette salad with rosey garlic flowers, pineapple and wild rocket dressing (VE, GF)

Tart: 4.40 or 7.90 with salad
Spring vegetable gratin with fat hen (foraged herb), grilled apricots and pistachio (VE, GF)

Week beginning May 19th - It's been a proud week

Last week was pretty busy, not just in the shop itself but all over the place. On Monday on my day off I caught up with Kaffeine legend Karolina Malinowska for lunch and we went to Workshop in Clerkenwell, then on Tuesday I had minor surgery to my elbow to remove a cyst, leaving me with four stitches, then on Wednesday I worked the floor and we got hammered busy, it was a great day, but I did my old trick of not eating properly and that has it's consequences.

I have discovered that by doing this, at about 2 am in the morning my body says 'help, need energy' and so releases all this sugar into my system and you end up wide awake for the next four hours, till the alarm goes off or the children wake up at 5:30 am. So on Thursday I was a bit tired.

But on Thursday I went to the Cafe Culture show, where I was honoured to be on the speaking panel with Hugh Gilmartin, formerly of the Coffee Boys, along with four others. We were talking about how to provide great coffee when it is not your core business and I was there to relate the stories about Marylebone Cricket Club and how we provide espresso and filter at major match days.

I remember going to see the Coffee Boys talk at Cafe Culture back in 2008, and they said to the crowd then that of all the cafes you must go visit, be sure to go visit Flat White. I promised myself that one day, they would say that about my business, and on Thursday not only did they do that exact thing, but I was even on the speaking panel!

Then back to the shop to change into my Black Tie, pick up the children, take them back to Walthamstow, meet Mrs K who took them home and then I was back into town to meet Chef Jared as we were off to the British Sandwich Awards.

Over 650 people at the four and a half star Lancaster Hotel for a four course/half a bottle of wine, band and entertainment and even Aldo Zilli as compere and awards presenter. We were shortlisted in the category of Best Independent Cafe Bar Retailer and received a Gold Award, coming in second.

This is twice we have won an award from the BSA, as we also won a Gold Award in 2011.

Very, very proud of all the staff and the hard work and effort they put in to even be able to be considered for this award, and especially proud to be able to take Chef Jared along too, as he has done so much for the reputation of Kaffeine with our menu development.

Home by midnight, up at 5:30 am again, and off to work where we met with the Director of the London Living Wage Foundation who came to see us in action. Again, this is some thing I am very proud of, that we can and do pay our staff a fair and decent wage per hour and that we are recognised for that. I was able to tell the story about the days when I used to work for £5.85 per hour back in 2005 and how I have come across so many hard working people who only get paid the basic minimum and how I feel this is not fair. We are the only cafe in the U.K. who does this, and the Director told me that their mission now is to get more and more hospitality businesses involved as well.

Then, in the middle of all this, Jay Rayner walks in and orders a double espresso, which he told us reminded him very much of blueberries in it's profile. He stated that he is doing a piece on the London Coffee scene and could he talk to some of our customers, which he did, and then he spent five minutes with our lead barista Bianca talking about our processes and documentations including extraction yields, our dialling in sheets and our preferred brew recipes.

Finally, on Friday night I received a photo of the Melbourne Coffee Expo, where five of our former staff (Amy, Missy, Luke, James and Nick) had met up as two of them were competing in the Australian Brewers Cup (well done James and Nick by the way).

Talk about feeling like a Dad, seeing your 'family' all together on the other side of the world, it was another, very proud moment indeed.

So bit exhausted, very, very proud and very, very happy. That's London life for you.

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

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Apricot and almond 2.40
Savoury Scone: Insalata caprese (tomato, mozzarella and basil) 2.40
Buckthorn and white chocolate friands 2.40 (GF)
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Hummus, carrot, cucumber, olives and rocket (V)

Ham, gherkin, Dijon, Gruyere, red onion, spinach

Foccacias 5.30

Smoked salmon, aioli, capers, dill, red onion and rocket
Crumbed aubergine, tomato sauce, mozzarella, spinach (V)

Salads: 5.50/6.90

Roasted H&G Walters’s organic duck with mango, cucumber, shredded carrot, Asian herbs and oregon grape dressing

Asparagus and foraged sea aster, parmesan, lemon, basil and mustard (V)

Raw rainbow radish and honesty seed pods with spring onion, chives and parsley (GF)

Tart: 4.40 or 7.90 with salad
HG Walters Organic Chicken pie in a pistachio pastry

Week beginning May 12th - Competition time

We don't mind a bit of competition. It's healthy and good for you, in fact it's good for everyone, the staff, the business and especially the customer.

It could be competing to beat our own sales or coffee records, or other cafes opening nearby who copy most of the things that we do, or just other great hospitality businesses in the area, or the general raising of standards across the entire U.K. hospitality industry that pushes us to continuously improve and be better and better and better at everything we do, or an actual competition where we are assessed and have the possibility of being nationally recognised.

It makes us look at what we do already and to ask the questions, are we doing all we can, what can we do better, how can we improve?

This Thursday night, Chef Jared and I will be going to the British Sandwich Awards, a black tie dinner at the 4 star Lancaster Hotel with a three course meal, band, comedian, and half a bottle of wine each. When you think of the sandwich industry across the whole country, it really is a massive business. Over 500 people will be at the awards, though we usually get put on the table in the back, like the troublesome cousins at a wedding.

We came equal first in 2011, fourth place in 2012 and of course hope this year to be in the running to win.

We are shortlisted in the Best Cafe Sandwich Bar Awards and are up against:

• Greggs, Merryhill Shopping Centre
• Costa, Piccadilly
• Caffe Pausa, Dunelm Mill, Basingstoke
• M & S Flavours Café, Cheshire Oaks
• Pret Café, Newbury
• Thorntons Café, Junction 28, M1
• Harris and Hoole, Cannon Street, London
• A Great Little Place, Autism Ventures, Southport

This week we also entered the British Beverage Standards Association awards in the categories of best espresso, best flat white and best tea as well as entering again the annual Cafe Society awards where we will be in the category of Best Independent Cafe.

Both of these awards are mystery judged, that is someone comes in and assesses us, without our knowledge, anytime from end of May to end of July.

We have previously received Gold Awards in the Cafe Society Awards (2011, 2012 and 2013) and in 2011 I was personally awarded the Cafe Society award itself, for influence on the industry. This is the first year we have entered the Beverage Standards Awards though.

When I was 22 years old,  I worked as the cocktail barman at a four star Hotel in Melbourne and the GM Dickie Singh was very keen to enter as many competitions as he could. He supported it, encouraged it, he saw the value in it. We entered service awards, kitchen awards and I entered and came third in a Suntory cocktail competition, about the first thing I had ever been successful at.

But it was great, because it pushed the entire Hotel to be better and better, and when you/we were recognised, or won, the feeling around the Hotel was amazing.

I was never very good at sport or academically as a youngster. But myself and my staff love having the opportunity to compete and therefore continuously improve in business, in a very competitive industry, in one of the greatest cities in the world. We are looking forward to it.

Bring it on.

We hope you will enjoy our menu this week, as we will enjoy bringing it to you.


Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Peach and raspberry 2.40
Savoury Scone: Curried peas and soft cheese 2.40
Buckthorn and white chocolate friands 2.40 (GF)
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00

Lunch

French retro baguettes 5.00
Ham with glazed nectarines, camembert, red onion, basil and rocket
Roasted butternut, saute mushrooms, tarragon, dijon, cheddar and spinach (V)

Foccacias 5.30

Pancetta, avocado, tomato, mango mayonaise and spinach
Broad bean pate with roasted red onions, oregano, spicy feta spread and rocket (V)

Salads: 5.50/6.90

Hot smoked salmon with pickled rainbow radish, candied almonds and a paprika yoghurt dressing (GF)

Bubblegum berries with gorgonzola, polenta balls, toasted sesame seeds and coconut with a kahlua dressing (V)

Roasted sweet potatoes with saute rainbow chard and tapenade dressing (GF)

Tart: 4.40 or 7.90 with salad
Open tart with mornay Devon Crab and passionfruit dressing

Week beginning Tuesday May 6th - Just the menu this week, nothing to report

This week we have nothing really to report, except that we hope you enjoy the menu as much as we will enjoy bringing it to you.

Have a great week, and let's hope the tube strike does not go ahead.

Thanks for listening.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Blueberry and bran 2.40
Savoury Scone: Courgette and feta 2.40
Buckthorn and white chocolate friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Afgan Biscuits 2.00

Lunch

French retro baguettes 5.00
Smoked salmon with lime cheese, cucumber, thai basil and rocket
Asparagus, camembert, pesto, red onion and spinach

Foccacias 5.30

Ham, tomato mayonnaise, baked courgette, mozzarella and spinach
Sauté mushrooms and leeks, tarragon, pecorino fondue, rocket

Salads: 5.50/6.90

Crushed fresh peas with crispy ham, mint, fried salsify buds and gooseberries

Slow baked heritage tomatoes with marinated fennel and rock samphire

Jersey royals tossed in a spiced and fragrant dressing

Tart: 4.40 or 7.90 with salad
Chicken and scented mayweed