Journal

This season we are introducing three wholesome and delicious new dishes that we created in consultation with Sam Bloom.

One early morning late last year, we had breakfast with our friend and nutritionist, Sam Bloom, to talk about plans for our January menu. Before getting into Sam’s life’s work, we spoke about strawberries, the truth, and the sound of falling rain.

A classic centrepiece. This seasonal sourdough is filled with pecans and cranberries, and pairs wonderfully with cooked meats or alongside your feast-closing cheeseboard. Perfect for sharing around your festive table.

Inspired by Danish wholegrain breads. Made with wholemeal spelt flour, currants, a mix of seeds, buttermilk, craft stout and honey. The craft stout comes from neighbours in a small brewery in Notting Hill. Slice thinly with cheese for a meal or snack at any time of day.

We were inspired by our customers in Hove to create a vegan wholemeal loaf. Made with organic wholemeal wheat flour, oats, salt and a little olive oil. Great for healthier sandwiches or spread with butter and dipped into soup.

Made with quinoa, soya beans and soya flour, this sourdough is higher in protein than many others, quite mild in flavour, making it perfect with cold salted butter, cheese or jam.