GAIL’s House Blend coffee can be enjoyed in so many different ways. We love how it tastes on its own or with milk. Thinking ahead towards warmer weather, we wanted to share a tasty cold brew recipe to make at home. Oranges brighten the rich chocolate notes of GAIL’s House Blend for a refreshing summer brew.
500ml Water (bottled or filtered is best)
30g coarsely ground GAIL’s House Blend (or another coffee of your choice)
A jar or bottle with a wide neck
- Rinse and scrub the oranges under a warm tap to remove any wax. Dry.
- As if it were an apple, use a vegetable peeler remove all of the peel (not the pith) from 1 orange. Reserve the other for later.
- Place the peel and ground coffee in your jar and pour the water over.
- Stir once to make sure all of the ingredients are wet.
- Refrigerate and let sit for 12-16 hours.
- Strain and serve with lots of ice. Garnish with a strip of fresh orange peel.
This Valentine’s Day, our bakers have been inspired by vibrant petals, dark cocoa and the act of giving. Find them in your local bakery from Thursday 25th January or order online here.
Chocolate Heart Biscuit
A crumbly chocolate biscuit made with dark cocoa, butter and Mexican honey, topped with vibrant edible petals.
Shortbread Heart Biscuit
A buttery shortbread biscuit dipped in creamy white chocolate and sprinkled with petals.
Chocolate, Hazelnut & Raspberry Tartlet
A crisp pasty shell layered with raspberries, roasted hazelnut praline and a dash of dark rum under a seal of glossy dark chocolate and finished with a single rose petal.
Made with pure cocoa powder, bittersweet chocolate chunks and malt for a deep, tangy flavour. Pair it with lashings of butter and marmalade for breakfast.
For our third annual partnership with the Kew Gardens’ Orchids Festival, we have created a limited edition cake in celebration of this year’s theme: Thailand.
We are delighted to bake for Kew, an iconic destination, for a third year running. We admire Kew’s commitment to curating and sharing knowledge with Londoners, not least in such a beautiful way. Our Passionfruit Cake was inspired by this year’s theme, the flavours of Thailand.
This limited edition Passionfruit Cake, made with passionfruit, coconut and yoghurt, will be available from 25th January – 28th February in Abbeville Road, Barnes, Chiswick, Fulham Road, High Street Kensington, Hove, King’s Road, Northcote Road, Parsons Green, Pimlico, Queen’s Park, Richmond, Soho and Wimbledon.
GAIL’s customers are eligible for an exclusive 25% discount on tickets to the Orchids Festival. Details available in-store at GAIL’s bakeries.
GAIL’s and Kew are also hosting a competition to win a trip to Thailand, enter online here.
This season we are introducing three wholesome and delicious new dishes that we created in consultation with Sam Bloom.
Overnight oats with toasted buckwheat, apple and almond butter – a blood sugar balancing dairy free breakfast supporting a healthy brain and a happy gut.
A high protein and blood sugar balancing start to the day. We soak the oats over night so they are more digestible for you and they become more easily absorbed by the gut whilst feeding the brain. Oats are a source of slow release carbohydrate and dietary fibre, and combined with our homemade almond butter they make a great brain boosting start to the day. This breakfast is also topped with pumpkin seeds, sesame seeds and apple, making it full of antioxidants, zinc magnesium and dietary fibre. Naturally occurring sugars also prevent any blood sugar spikes and are less aggravating on the gut.
Roasted and raw vegetables with wild rice and green goddess dressing – a grain free salad full of antioxidants and anti-inflammatory foods
Try our new rainbow salad that maxes out our intake of anti-oxidants and anti-inflammatory nutrients. Every colour offers a variety of vitamins, minerals and micro-nutrients that support natural immunity and mental well-being. Cauliflower is a great source of B vitamins and vitamin K that boosts brain function and concentration. Sweet potato is full of beta-carotene made even more easily absorbable with the good fats in our green-goddess dressing. With a squeeze of lemon that adds taste and is naturally activating with Vitamin C (particularly to the greens), and of course garlic that is anti-microbial and supports our immune system.
Sweet potato cake, pickled cabbage, beetroot and jalapeno aioli on a wholemeal roll
Slow releasing carbs for a post-exercise energy hit, made with root vegetables and brown rice. This lunch, also available without the bun, has low GI and is an alkalising source of protein in the fermented tofu and tahini. Tahini is also an excellent source of Vitamin E.
Find out more about Bloom Nutrition here.
We make our own sausage meat from free-range pork, wrap it in flaky pastry, scatter it with seeds and bake it till it’s golden.
Made with frangipane, chocolate crumbs, cinnamon, candied orange zest and vanilla. Iced with orange crème fraîche. Baked throughout the day.