Meet Andrea, she’s been working with us for more than seven years. As we have grown, Andrea has grown with us, and she’s now representing GAIL’s as one of our amazing Ops Managers. We asked Andrea a Baker’s Dozen of questions to hear a little bit more about her mornings and life at GAIL’s.
We are excited to partner with Produkt for a dinner celebrating bread, with an emphasis on its links to Russia and the New East.
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.
