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.
This well-balanced salad is served with winter veg couscous & spicy pumpkin purée with a feta dressing
GAIL’s Asian slaw with hot smoked salmon made with cabbage, fennel, kohlrabi and edamame beans dressed with soy sauce, toasted sesame and sunflower seeds and topped with hot smoked salmon.
One of our all time favourite lunches. Free-range chicken coated in parmesan breadcrumbs with chilli aioli, iceberg lettuce, plum tomatoes and cucumber pickles
