A1 or A3 licence - An Explanation

Are you considering opening your own cafe? Do you know anything about the 'licences to trade' in the UK and the restrictions these place on a business. Have you ever wondered about the difference between a cafe and a shop or a restaurant or a pub or a showroom?

Basically it is this, or at least this is my understanding and story. The council, or government, allocate a licence to trade to each building. Here are some examples:

Class A1. Shops
Use for all or any of the following purposes—
 (a) for the retail sale of goods other than hot food,
 (b) as a post office,
 (c) for the sale of tickets or as a travel agency,
 (d) for the sale of sandwiches or other cold food for consumption off the premises,
 (e) for hairdressing,
 (f) for the direction of funerals,
 (g) for the display of goods for sale,
 (h) for the hiring out of domestic or personal goods or articles,
 (i) for the reception of goods to be washed, cleaned or repaired,
where the sale, display or service is to visiting members of the public.

Class A2. Financial and professional services
Use for the provision of —
 (a) financial services, or
 (b) professional services (other than health or medical services), or
 (c) any other services (including use as a betting office) which it is appropriate to provide in a shopping area,
where the services are provided principally to visiting members of the public.

Class A3. Food and drink
Use for the sale of food or drink for consumption on the premises or of hot food for consumption off the premises.

PART B

Class B1. Business
Use for all or any of the following purposes—
 (a) as an office other than a use within class A2 (financial and professional services),
 (b) for research and development of products or processes, or
 (c) for any industrial process,
being a use which can be carried out in any residential area without detriment to the amenity of that area by reason of noise, vibration, smell, fumes, smoke, soot, ash, dust or grit.

So the shop for Kaffeine is an A1 licence, as are all the s...bucks, costas, prets etc and probably most other independent cafes. Being A1 means you are primarily for the sale of take away food and of course coffee or tea. But the question is, how much food can you prepare, of what type and what methods can you use to prepare it? Can you cook on site at all?

For example, can you do cooked bacon and eggs on a plate for service? Does this fit in with council guidelines? Can you actually cook on the premises at all? What about soup or porridge? We cook virtually everything, but we do not cook to order, we only 'prepare food primarily for the retail sale and we also heat food as required for consumption'.

Before opening, this was a major question for us, and luckily I had the advice of the Taylor Street baristas owners to guide me, thank goodness for them! So we started cooking on site, preparing all our food as you know it.

Then, about six months ago, we were investigated by council on whether we are breaching the license conditions because we had installed an extraction canopy in order to ventilate the kitchen and because of this they assumed we were cooking large commercial quantities.

For this I had to give them our menus, a list of all our equipment, a breakdown of our sales and the relation between take away and eat in, how many seats we have, how many customers we serve per week. It was a six page document that took ages to fill in.

They also came and visited, twice actually, and took photos, asked questions, had a good look around.

They came back to us with their decision that we were trading as per the lawful guidelines of an A1 licence, which was great news, but that we should possibly investigate having less seats. (We seat 24 people at any one time, but we serve over 600 per day).

My understanding now is that the council really do not have strict guidelines either, or that the lines are so blurred or they do not have consistency in their decisions between them, so it is a really difficult and potentially frustrating area.

At the ends of it though, we are very very happy with their decision  as we believed we were doing the right thing all along, and we hope that you are happy too, because you are 'legally' allowed to enjoy our menu this week.




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
Coffee, cherry and walnut toast 2.30
Banana bread 2.20

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 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Pear, honey and oats sweet muffins 2.00
Spinach and feta savoury muffins 2.00
Melilot friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Whoopie pies 1.70

Lunch
Soup - Puha and pork

French retro baguettes 4.70
Chicken, salsa verde, brie, rocket
Courgette, gruyere, red peppers, lemon and mustard mayonnaise

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

Salads 4.90/5.90
Red pomolo, crab, frisee lettuce, pickled horseradish, wasabi dressing
Sauteed rape greens with honey baked tofu
Roasted root parsley

Tart 4.00 or 6.90 with salad
savoury scone with poached pear, cote hill cheese and watercress

Week beginning November 5th - Making coffee and travelling

Brilliant. A 2 week holiday with family in Australia (Melbourne), then a weeks break in Dubai on the way home. But, what do you do about coffee in the mornings and, if required, in the afternoon? We were staying at my Mum's  and also my parents' in law place and unfortunately they are not very close to any good cafes in Melbourne.

So what do we do? Simple. Take an Aeropress, a Porlex grinder, some scales and 350 grams of single origin coffee. All of this weighs less than a kilo easily, and every morning  while on holiday, we made amazing, simple filter style coffee for us and for our families. And it was so much fun!

I cannot emphasise enough how great this is and how easy. At Kaffeine we are fortunate in that our lead barista Shaun Young is the current UK Aeropress champion, so I have gleaned a few tips from him, but really once you know the recipe, then you can just play with it a bit yourself and adjust as and when required.

If you really wish to make great tasting coffee at home, or when travelling, then this is the way. If you are unsure, please come and ask as Shaun or any of our baristas will be more than happy to help.

And the good news, if you are really interested, or know someone who needs a good Christmas present, is that we offer classes on both home brewing and latte art. Held every two months, the next ones are in December, on the 5th for home brewing and on the 12th for latte art and are only £30 per person.

Making your world a better place, one coffee at a time.


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
Coffee, cherry and walnut toast 2.30
Banana bread 2.20

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

Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Gala apple with calvados and walnuts sweet muffins 2.00
Red pepper with goats cheese and basil savoury muffins 2.00
Melilot friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Whoopie pies 1.70

Lunch
Soup - Rabbit with rape greens and tomato

French retro baguettes 4.70
Aubergine with sweet chilli, goast cheese, thai nbasil and rocket
Coppa cotta ham with dijon, red onion, gruyere, tomato and spinach

Foccacias with sea salt and rosemary crust 4.90
Roast beef with gjetost, tomato, red onion and spinach
Bufala mozzarella with tomatoes, aioli and spinach

Salads 4.90/5.90
Chorizo with panko fried cauliflower, wild chervil and lemon dressing
Pears with ewe's cheese, basil, black garlic dressing and watercress
Brown rice cooked in coconut milk served with scurvy grass and wild horseradish

Tart 4.00 or 6.90 with salad
Red onion with thyme, mustard and gruyere

Week beginning October 29th - Clearing tables

So, this is not a gripe, well perhaps it's a little one, it's more of a request, to the owners who employ, the managers who manage and all-importantly, the staff who work in any part (but mainly cafes) of the hospitality industry where tables need to be cleared.

Personally for me, working in the hospitality industry is a joy, I love it, it's so exciting. Working as a waiter back in the day, where turning tables not only ensured a higher tip pot at the end of the day, but also having the pride of being quick, fast and efficient and providing your customers with not just service, but actual hospitality was such an brilliant and challenging part of the job, and part of what I enjoyed so much.

However, the cafe format prevalent in the UK where we serve from a counter and then deliver the food to the table, or allow the guests to take it themselves, as opposed to Australia for example where they have section waiters, appears to allow staff to get away with 'standing' behind the counter and not completing the basic task of clearing tables at a minimum of within two minutes of the customer finishing their food/drink. This is, quite simply, not good enough.

If you work as a section waiter, you know that clearing the tables is a simple principle of your responsibilities and if you fail at this, you fail as a waiter.

If you work as a cafe staff member, you should also know that clearing tables is a simple principle of your responsibilities.


But it breaks my heart to see, so many times, places where this does not happen. For the owners who have invested so much, to the managers who are trying to manage and the service staff who simply, it appears, do not care.

At Kaffeine, our service staff have priorities which are instilled as part of the job description.

Priority one: Serve customers
Priority two: Clear tables and provide a glass of water
Priority three: Ensure our display is appetizing, clean and beautiful
Priority four: Restock your section (cutlery,crockery etc)

With up to three service staff working at any one time, we do not have any excuse not to fulfil these priorities and we work very hard to ensure we do not fall behind, even as one of the busiest cafes in the UK. If we ever do, please feel free to tell us.

Cafes are in the Hospitality industry. In this industry, we provide hospitality and we provide service, and it is a lot, lot more than just standing behind a counter having a chat to your mates. So please, put clearing tables at the top of your priorities and not only enjoy working in your industry, have some pride in it.

Please enjoy the menu for this week, because we have enjoyed putting it together and we will then enjoy serving it and clearing it from your table.


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
Coffee, cherry and walnut toast 2.30
Banana bread 2.20

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

Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Plum and brown sugar sweet muffins 2.00
Tomato and mustard savoury muffins 2.00
Rose Hip friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Whoopie biscuits 1.70

Lunch
Soup - Wild Boar and Alexander stew

French retro baguettes 4.70
Mushroom pate with spinach, slow roasted tomatoes and crushed peas
Pancetta, brie, grilled apricots and rocket

Foccacias with sea salt and rosemary crust 4.90
Ham, cranbery sauce, mature cheddar, rocket and chestnuts
Bufala mozzarella with tomatoes, red pepper pesto and spinach

Salads 4.90/5.90
Quinoa with roasted olives, orange segments, basil, toasted cashew nuts and rocket
Vietnamese chicken noodle salad with shredded carrots and celery
Roasted Crown Prince squash with goats cheese and cucumber dressing

Tart 4.00 or 6.90 with salad
Mushroom and tarragon

Week beginning October 22nd - A day in the life of a barista

An insight into a day as a barista at Kaffeine

Writing about a day in the life of a barista at Kaffeine is really quite challenging because, luckily,  no two days are the same and anything can change in ways you cannot predict. But here is a very good overview.

I wake at 5:30 am to be at the shop just before 7. Opening at 7:30 am means you have to move fast as the opening barista is responsible for setting up the entire espresso area and dialing in both our house blend and decaf grinders.

Dialing in our Robur and Anfim grinders happens at 7:15 am. This is also when we log settings like grind time, dose, extraction time, brew ratio, brewing temperature and a few tasting notes for both the Red Brick and decaf.

By 9 am we have the full six staff on, 3 baristas and 3 floor staff, as from 8:30 until 10:30 is our busiest time for coffee. Kaffeine goes through about six or eight kilos before midday and it takes everything we have to make sure each coffee meets Kaffeine’s exacting standards in product, presentation and service.

The barista pulling shots has probably one of the most challenging positions during our peak time, as a new docket can appear every almost every ten seconds. They have to monitor extraction times, dose weights and espresso mass consistently to deliver delicious espresso shot after shot. Attention to detail is everything and if a shot is not up to scratch it gets discarded.

Whoever is steaming and pouring milk is the conductor of the coffee service and needs to be communicative, energetic and assertive to make sure all the coffees get to the right people. When seven or eight people are waiting for a take away coffee, communication with other baristas, and all the waiting customers, is essential. This position needs a lot of energy and you need to be constantly monitoring the shop floor, milk temperature and texture while having moment after moment with customers as you hand over cup after cup of coffee.

The barista on dishes and pouring is in by far the hardest and most physically demanding position during a busy service. They are responsible for waiting on tables, running coffees, doing load after load after load of dishes, keeping the butchers block stocked, pouring coffees, assisting service staff when they need it and chatting with customers while they are waiting on their take away coffee. Speed and efficiency is everything in this role and dishes, pouring coffees and clearing tables quickly becomes overwhelming if you do not multitask.

Kaffeine’s standard is that no customer should wait more than four minutes after point of order. It sounds like a good bit of time, but when you consider the average extraction time for each coffee is between 28 to 30 seconds and there might be 12 to 14 coffees in front of the one just ordered meeting this waiting time requires serious skill and efficiency.

The barista on shots needs to let the barista on milk know what is coming next and the barista steaming milk needs to tell the barista on dishes what they are pouring and where it is going. We do this while always scanning the floor and taking mental notes on who is at the till, what tables need to be cleared, who needs more water and who is waiting outside for take away coffee.

All three baristas need to talk and communicate during service, not only to each other but also people waiting for a take away. A very quick ‘hello, your coffee is coming up in just a second’ takes little time and little effort and really breaks down the barriers between our customers and baristas and might lead to being asked a question that can help someone understand why their Aeropress has not been tasting right or where the current components of the Red Brick come from.

By 1:30 lunch is well and truly underway and it is busy as ever on coffee. Between 12:00 and 6:00 we can go through another six to eight kilos of coffee and add another 300 to 350 drinks to the total. The baristas on shift are consistently cleaning as they go to ensure coffee grit does not end up in your cup or, even worse, on your tongue.

Even after lunch it still does not stop. By now I will have only drunk perhaps two or three espressos, but I will have tasted over a dozen as the grind is adjusted constantly through the day and we taste and check how the coffee is performing.

By 3:30 Fitzrovia is ready for an afternoon pick me up and this is another busy period that can see dockets stretch from end to end of the counter. It’s known as the 3:30 rush, we prepare for it every day, and if you have ever been in Kaffeine at this time you will know what we mean.

At 4:00 you might be lucky as it is time to say farewell to one of our baristas. This means go time for the two remaining baristas as they now have to make consistently brilliant coffee while doing dishes, waiting tables, serving customers, topping up and rotating stock, completing any required weekly maintenance, assisting customers with choosing the right coffee for home brewing, explaining the difference between a flat white and a latte or having a quick chat about how to make a better French Press while dropping off a double espresso and discussing how we make our cold brew cascara.

Another of the baristas says goodbye at 5:00, leaving one barista, one service staff and one manager to shut the shop and leave it exactly how they would like to find it. A barista’s workload does not slow down, it actually increases. There is so much to do to get the shop set and ready for another day and it takes everything you have after a busy service to get all the equipment cleaned and the shop ready by 7:00 after closing at 6:00.

So, up at 5:30, start work at 7, get smashed all day, have two breaks of 30 minutes and 10 minutes, close at 6, finish at 7, home by 8 and the great thing is it feels like it’s only been two or three hours, not twelve.

Working at Kaffeine is non-stop but it is also a lot of fun and this is why we do it. We do it because we love coffee, and we all have a passion for quality and service. Little things like asking if someone would like another coffee while they are sitting down or running a take away brew to someone standing outside does not sound like much, but they make a big difference. Making coffee at Kaffeine is a constant challenge, but we work with great people, great equipment and some of the nicest customers going around and when all these factors add up it makes life a lot easier, especially after a coffee.

And with that we say, please enjoy the menu this week. Lamingtons on again....!! Yes....

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

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

Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Cranberry and chestnuts sweet muffins 2.00
Eat your greens (courgette, herbs and cheese) savoury muffins 2.00
Damson friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch
Soup - Tomato, pancetta and black beans

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

Foccacias with sea salt and rosemary crust 4.90
Roast chicken with chilli mayonnaise, tomato, brie and rocket
Bufala mozzarella with chimichurri sauce, tomatoes and spinach

Salads 4.90/5.90
Hot smoked salmon with kiwi, cucumber, rocket with rose-hip and kecap manis dressing
Brazil nuts with ewe's milk cheese, sorrel, pineapple and coriander
Cep with roasted potato and saute leeks

Tart 4.00 or 6.90 with salad
Crushed peas with pennywort and elderberry

Week beginning October 15th - Back from holidays

Okay, so I'm back from holidays, but just catching up. A good blog coming up for next week I promise, all about the day in the life of a barista at Kaffeine.

I hope you all understand.

In the meantime, please enjoy the menu.

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

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

Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Baby kiwi sweet muffins 2.00
Butternut, thyme, mustard and Gruyere savoury muffins 2.00
Damson friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch
Soup - Spiced sweet potato and ginger

French retro baguettes 4.70
Mature cheddar with gherkin, tomato, Dijon, red onion and rocket
Italian roast ham with tomato, bufala mozzarella, aioli and spinach

Foccacias with sea salt and rosemary crust 4.90
Mushrooms with Welsh rarebit and spinach
Italian roast ham with brie, sweet chilli, tomato and rocket

Salads 4.90/5.90
Piccolo parsnips roasted in wild fennel seeds and smoked garlic with wood sorrel
Slow roasted beef with rainbow carrots, hazel nuts, truffle oil, watercress
Reblochon de savoie with poppy crackers, pickled figs, cranberry sauce and rocket

Tart 4.00 or 6.90 with salad
Fennel gratin

Week beginning October 8th- Just the menu

Being away on holidays at this time, I am leaving the blog writing part till I get back.

I hope you all understand.

In the meantime, please enjoy the menu.

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

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

Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Blueberry muffins 2.00
Courgette and feta savoury muffins 2.00
Damson friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch
Soup
Tomato and cannelini beans with black mustard leaf and cavalo nero

French retro baguettes 4.70
Caramelised onion, parmesan, pear, roicket, oregano
Ham, apple butter, gherkin, Gruyere and spinach

Foccacias with sea salt and rosemary crust 4.90
Smoked salmon with aioli, dill, red onion, capers and spinach
Pancetta with courgettes, tomato, basil, mozzarella and rocket

Salads 4.90/5.90
Girolles with sauteed leeks, in a sherry and oregano dressing
Swordfish cooked in a warm spice mixture with kiwi salsa, rocket and sesame seeds
Wilted sea radish with curly kale, yoghurt, black garlic and lemon

Tart 4.00 or 6.90 with salad
Savoury biscotti base tart with Gruyere, wild fennel seeds, pistachio and dried figs, topped with rocket, roasted crab apples, cobnuts, parmesan and honey

Week beginning October 1st - Just the menu

Being away on holidays at this time, I am leaving the blog writing part till I get back.

I hope you all understand.

In the meantime, please enjoy the menu.

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

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

Pastries by Seven Seed bakery
French butter croissants 1.70
Pain au chocolat 2.30
Almond croissants 2.70

Baked Treats
Sun plum and lemon 2.00
Tomato, parsley and parmesan savoury muffins 2.00
Damson friands 2.00
Super moist chocolate brownies 2.30
White chocolate blondies 2.30
Portuguese tarts 1.90
ANZAC cookies 1.70
Afgan biscuits 1.70

Lunch

French retro baguettes 4.70
Tomato, bufala mozzarella, rocket anhd peri peri sauce
Ham, gherkin, Dijon, Gruyere, red onion and spinach

Foccacias with sea salt and rosemary crust 4.90
Rose hip sauce with ewe's blue cheese, roasted aubergines, basil and spinach
Ham with roasted pears, brie, rocket and tarragon

Salads 4.90/5.90
Black figs with black garlic and cinnamon dressing, wet walnuts, gorgonzola piccante, sorrel
Chantenay carrots roasted in soy and marsala with rowan berry marmalade
Orange and purple cauliflower with cumin and chilli butter

Tart 4.00 or 6.90 with salad
Cox Apple with pork belly, cabbage and cobnuts