GAIL’s at Frieze


We’re popping up at Frieze London and Frieze Masters for our 9th year running, where our top team will be brewing tea and coffee, and serving fresh-made breakfast and lunch.

Both pop-up shops have been created in collaboration between our friends at Holland Harvey, and Bread Collective have come up with our bold botanical wall paper, hand-painted menu boards and planted GAIL’s signage.

Our baristas are serving GAIL’s House Blend, hand-roasted by Union. We developed our house blend with Union to suit our favourite time of day: morning, and to fill our bakeries – and now Frieze Art Fair – with the wonderful, distinctive aroma of the vintage-roasted beans.

We’re proud to be partnering with Newby Teas, our official tea partner for Frieze Art Fair 2016. Newby’s mission is to source, blend, preserve and serve the world’s finest teas. Newby guarantees the integrity, quality and character of the tea from the moment the leaves are plucked to the moment they reach the cup. Discover more at

Find us in the heart of Regent’s Park, amongst the world’s leading art galleries.


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GAIL’s Street Party 2016

We’re dedicating our 11th annual Street Party to helping Magic Breakfast give kids a healthy start to the school day. We will donate a proper breakfast to a hungry child for every item bought on the day from us and our friends.

Help us raise at least 10,000 breakfasts!


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Sourdough September

In honour of Real Bread Campaign’s ‘Sourdough September’ this month, we will make, nurture, and bake with, our very own starter. Follow our starter’s progress this month as she grows, and why not make your own?

A sourdough starter is the living heart of traditional baking. Making your own can be challenging, but once you get the hang of it, your sourdough will become your faithful kitchen companion. If you look after your starter – feeding it, watering it – it will reward you in turn. You can use this starter for endless sourdough recipes.


For the starter:

120g strong wholemeal flour

20g strong white flour

120ml water, at room temperature


For feeding over 10 days

10 x 70g strong wholemeal flour

10 x 20g strong white bread

10 x 75ml water, at room temperature


Mix the first day’s ingredients in a very clean small bowl with a scrupulously clean fork until you have a solid, stodgy batter.

Pour the starter into a clean plastic container at least four times its volume and cover it loosely with a lid so it lets in a little air. There are yeast cells all around and, hopefully, some of them will latch on to this mix.

Put the starter in a cool room – but not in a fridge, cupboard, or any other enclosed space.

After one day, feed the starter for the first time. Weigh out 150g of the starter and discard the rest. Feed the remainder with the 70g of wholemeal flour, 20g of strong white flour and 75ml of water.

Put it back in its container and cover it loosely. Leave it to rest for another day.

Repeat each day, for 10 days or ad infinitum! Your sourdough could live forever, unless you forget to feed it – in which case it will die.

After 10 days, if you and your starter are happy, together you’re ready to make the loaf of your life.

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