Spring is here, as the charming Tom Lehrer oft sings, and with it our new salads. While sweet potato, chorizo & quinoa have kept us going throughout this long winter, head chef Roy has been buried away imagining sunnier climes – and from tomorrow, 17 April, his range of six new salads will be ready for you to enjoy in all of the bakeries. Choose from a selection including Ortiz tuna, butter beans & spring onions with dill & lemon, roast chicken & toasted Fregola with lemon, thyme & Kalamata olives, and Alejandro chorizo, red rice, black bean & toasted sweetcorn. Now we just need that sunshine to stick around…let us know what you think.
The builders are working away and we’re looking forward to our first SE postcode as we wait for the doors to open to our new bakery, at 91 Dulwich Village. Justina and her team are champing at the bit to meet the neighbours, get down the Velodrome for some track training and spend some time at the Picture Gallery. We’re due to open on Tuesday 9th April – make sure to pop down for a croissant or two.
Turning the pages of the Financial Times on Saturday, we were chuffed to discover our buns nestled in amongst the food pages – and rated as top in their taste test.
Come along to one of the bakeries and pick up your top tasting bun for a “devotional breakfast” – we’ll be baking them fresh every morning until Easter Monday.
When Good Housekeeping called us up and said, “hey, want to offer our readers an Easter hamper?” our first thought was – well, why not. Then they asked to interview co-founder Emma about starting the bakery, and everything came together. Take a look here to read Emma’s interview and for details on the competition. You’ll be in with a chance to win two packets of Garibaldi bunnies, seeded crackers, shortbread and chocolate sable biscuits as well as a loaf of potato & rosemary sourdough, four chocolate pecan brownies, a jar of strawberry jam and last but not least, a bag of granola. Delicious.
We were delighted last weekend to open up The Observer and discover that their food critic Jay Rayner had visited and enjoyed his trip to our new restaurant in Bloomsbury, GAIL’s Kitchen. Head chef James’s vegetable dishes took high acclaim with particular mention of the oven roasted squash, carrots, braised greens, raisins & pine nuts, and Jay also found himself quite the fan of his slow-braised ox tail – which we make by putting it in the bread oven when it’s turned off at night, the meat slow-cooking in the residual heat.
If you’ve not visited GAIL’s Kitchen yet, we’d love to see you there – come visit us just off Tottenham Court Road at 11-13 Bayley Street, London WC1B 3HD (click for map).
Exciting news afoot – we’ve been busy. A few months ago we realised that we’d been making great food out of our bread for a long time, and we wanted to share some of our favourites with the world. So we’re very happy to tell you that GAIL’s Kitchen, our first restaurant, will be opening just next door to our Bloomsbury bakery, off the Tottenham Court Road, on Wednesday 21st November. It’s grown up, but still GAIL’s at heart – so you’ll find GAIL’s classics peppered across the menu, like our brioche in an ice cream sandwich, or San Francisco sourdough soldiers as well as ingredients from our same great suppliers. We’ll be open for breakfast, lunch, afternoon tea and dinner –have a look at some menus here – and you can already book online if you fancy joining us early on.
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