Week beginning December 1st - Kaffeine Mince Pies

It’s the first of the month, which means two things, advent calendar begins and we start selling our own Christmas mince pies. Every year since Kaffeine opened I've been making our own Christmas mince a month before the 1st of December. I use a mix of fresh and dried fruit peels, dark sugar, calvados and spices; mixed together and stored until the flavours have infused and mellowed into a tasty festive filling. 

Growing up in the southern hemisphere you would often find mince pies were the last thing to be touched or eaten. Regarded as too old fashioned by the younger generations, the brandy and spice notes were considered over powering, only fit for older people whole were used to these kinds of flavours growing up. I was never overly fond of Christmas pies in Australasia, these were mostly sold through charities at Christmas time. The pies were made cheap with budget sweet pastry and poor mass-produced filling. I grew thinking proper Christmas pies we're dry with overly spiced brown sugar filling. It wasn't until I moved to the UK 7 years ago I tasted a decent Christmas mince pie with buttery sweet pastry, fruity and gently spiced filling with brandy butter. 

Now I'm converted and every year we make our own filling and leave it to mature. Once ready we then make our own all butter sweet pastry and bake Christmas mince pies. Often at this time of the year we have a few new staff that are relatively fresh off the boat from New Zealand or Australia. I like to test our first batch on them knowing they're generally sampling the mince pies out of obligation. The result is always a change of perception as with a lot of our antipodean customers. 

So please come into Kaffeine this week and get some action with a Christmas mince pie under the mistletoe.  

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats

Sweet muffin: Apple and blueberry (V) 2.40

Savoury Scone: Pear, mustard, thyme and mature cheddar (V) 2.40

Friand: Orange and honey (V,GF) 2.40

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40
Kaffeine Mince Pies 2.00

Lunch
Soup 4.50
Celeriac and pumpkin with sour dough bread (V)

French retro baguettes 5.30

Pancetta, lemon mayonaise, saute mushrooms, basil and rocket

Baked courgette, fried red onions, feta, oregano and spinach (V)

Foccacias 5.50

Ham, red pepper pesto, avocado and spinach

Crumbed aubergine, goats cheese, sweet chilli and rocket (V)

Salads: 5.50/7.00

Sticky kale with bacon, clementine, thyme and maple syrup (GF)

Raw brussels sprouts with pecorino, rosemary and lemon (V, GF)

Parsnip and beetroot braised in cider (VE, GF).

Tart: 4.40 or 8.00 with salad

Turkey, camembert, chestnuts and cranberry pie 

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Roasted HG Walters Organic Chicken with sprouting broccoli, chestnut mushrooms, chives and three mustard dressing
Slow roasted plum tomatoes, feta, green beans, red onion, basil and pine nuts
Roasted Chantenay carrots with honey, orange and pumpkin seeds


Tart: 4.40 or 8.00 with salad
Dried cranberries. mixed nuts, mixed herbs, soft goats cheese in a puff pastry pie

Week beginning November 24th - Organic beef slow roasted in sherry, Corn Chowder with our own sourdough

Here we are the last week of November, now is the time for festive sweaters and consumable's that have been mulled with citrus, spice and pine needles. Whether you like it or not now is the time to decide if you'll be inebriated, celebrate or humbug your way into 2015. No matter where you are in London there is a constant reminder of the one day that truly matters to most. Though most retailers are closed on Christmas this is where they make their money, which is great for the economy and will provide jobs in the New Year. Personally I'm more into the food and spending time with the people I love, shocking my digestive system with rich over the top indulgence and getting drunk on wonderful company. 

So on this week’s menu we kick off the festive season with hearty foods that will slow burn throughout the day. Just the ticket for fuelling the manic weeks ahead of shopping, queues, work parties, preparations and possible de-icing windscreens. 

This week’s pie has organic slow roasted beef that has been cooked in dry sherry, making the meat sweet and tender. We'll also be adding a few winter foraged goodies to the filling. Hen of the woods or better known as Maitake is a mushroom that is used to fight cancer and strengthen the immune system. Hen of the woods are clustered, overlapping greyish mushrooms that appear at the bottom of some trees and when cooked have a deep, rich flavour and chewy texture. Also to this pie the kitchen will be adding seabeet, which is a pointy leaved green with a glossy appearance. Found in coastal areas this vegetable can be utilised in much the same way as chard and spinach, salty and very so slightly bitter. 

Every year I make our own sour dough starter for the soup bread that is served alongside a bowl of hot stuff. A bit late in getting the starter started this time round. But as of this week our own sour dough is back on the soup (or chowder) menu. By simply adding a little flour and water from the kitchen into a jar with a seal lid we can create our own and totally unique sourdough starter that is different from any other sourdough in the world. 

Over 5 days I feed the water and flour with more flour and water. This feeds the natural air borne bacteria that is found in flour and allows for it to grow and expand. This good bacteria is formed from its current environment which makes it individual from any other location. All it needs is moisture, bacteria and time; after about 5 days the sourdough starter should smell pleasantly fermented like bleated fruit. 

A portion of the starter is then added to bread flour and kneaded into a dough then left to prove until doubled in size; once doubled the dough is ready to bake. The wonderful part is that once you start using your sour dough starter you can keep it for life. Whatever amount you use from your starter you simply replenish with more flour and water to feed the yeast, leave it for a day or 2 and the bacteria will grow. 

Come into Kaffeine this week and get into the festive mode the right way. 

Jared Bryant

Lead Chef

Kaffeine

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats

Sweet muffin: Black rice pudding and raspberry (V) 2.40

Savoury Scone: Olive, rosemary and red Leicester cheese(V) 2.40

Friand: Orange and honey (V,GF) 2.40

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Corn chowder with Kaffeine's own sour dough (V)

French retro baguettes 5.30

Parma ham, onion chutney, parmesan, basil and rocket.

Pickled carrot, feta, Dijon, red onion and spinach (V).

Foccacias 5.50

Salmon, aioli, dill, red onion, capers and rocket.

Saute mushroom, welsh rarebit, tarragon and spinach (V).

Salads: 5.50/7.00

Honey baked ham, roasted chestnuts, carrots, parsnips, red onions and cranberry and prune dressing (DF,GF).

Poached red wine pears, walnuts, Bath blue cheese, watercress and golden saxifrage (V,GF).

Roasted swede with satay dressing (VE,GF).

Tart: 4.40 or 8.00 with salad

Slow cooked sherry beef with hen of the woods and seabeet.  

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche

Week beginning November 17th - 30 month aged Parma ham

This week we received a very special delivery of limited edition 30 month aged parma ham from one of our best and favourite suppliers, Villanova. Obtained from the best thigh of the heavy pig then rubbed in sea salt and left to hang for 12 months in a loose environment at about 14 degrees. Afterwards the parma is then vacuum packed and stored until 30 months old. Because of the specially formulated diet the pigs are feed a natural sweet, strong and pleasant taste comes out in the meat. 

We’ll be using the parma ham and the bone in 2 menu items this week, a salad and the soup. The salad will have very thinly sliced pieces of parma ham, plum tomatoes slow roasted overnight, buffalo mozzarella, basil and foraged scurvy grass. If you’ve never experienced scurvy grass it has quite an intestine horseradish kick followed by a medicinal and cabbage after taste. At first the flavour can take you by surprise then becomes strangely addictive.  

The parma ham also comes with a large bone and knuckle which is ideal for making a broth, which can then be used as a base for Italian stews or soups. This week Kaffeine’s kitchen will be combining these 2 dishes making a very hearty soup that can almost be eaten with a folk. Chicken cacciatore is a stew traditionally baked in a rich tomato sauce with olives. We’ll also be making our own bread for mopping up the bowl remnants. This week’s soup loaf is packed with extra savouriness olives, basil and parmesan. 

Come in and sample the best of Italy’s POD (protected designation of origin) products, specially put on our menu for all our meat and Italian food lovers. 

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Coffee and mango (V) 2.50
Savoury Scone: Cheese and onion (V) 2.50
Friand: Orange and honey (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Chicken cacciatore made with parma ham bones and served with basil, olive and parmesan bread

French retro baguettes 5.30

Ham, poached pears, brie, pommary mustard and rocket.

Saute mushroom, leek, mature cheddar and spinach (V).

Foccacias 5.50

Pancetta, sweet corn cheese, roasted fennel and spinach.

Roasted red peppers and courgette, avocado, gruyere, aioli and rocket (V)

Salads: 5.50/7.00

30 month aged parma ham, slow roasted plum tomatoes, buffalo mozzarella, basil and scurvy grass (GF). 

Wild rice with feta, roasted peppers, chickweed, pumpkin seeds and three cornered garlic dressing (V, GF).

Poached leeks with pink sorrel (VE, GF)

Tart: 4.40 or 8.00 with salad

Lentil and vegetable bake with red pepper hummus

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche

Week beginning November 10th - Lady Smock Leaves and Rape Greens

It's official, the lights have been lit on Oxford Street by one of Santa’s ambassadors to the North Pole, this year it was an elf disguised as a pop princess. We can now enjoy or humbug in the festivities, gifts, families and most importantly lack of diet plans. This weeks menu isn’t too divinely rich, we’ll wait for December before we breakout the champagne and Camembert. As it is wet, wet, wet and autumn produce is all around we’ll still be utilising what’s available in slightly more festive interpretations.

In this weeks first of the salad options sweet potato and brussels sprouts will be roasted together served with smoked pancetta and drizzled in a dressing of leek and sea campion. Sea campion, which is a foraged vegetable found mostly on beaches and coastal cliffs, has waxy leaves with a sweet flavour combination of honey and peas.

On Kaffeine’s third salad you’ll find another foraged ingredient garnishing our roasted beetroots: lady smock leaf. We’ve used lady smock on many occasions, these clover leafed sprouts have an amazing horseradish kick that only lingers for as long as a sneeze.

Lastly this week’s soup is a hearty vegan favourite of customers and staff alike. A chunky tomato based soup with cannellini beans which are high in protein, fibre and low in fat. We’ll be adding yet more cream of the crop foraged rape greens. Belonging to the cabbage family rape greens are a robust vegetable that grows throughout the British’s Isles. Leaves and steams have a slight bitter/ broccoli flavour, perfect for soups and stews. Our soup will be served with aromatic oregano and sesame bread.

So come into Kaffeine this week and treat yourself even if it is the healthy options.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Cranberry and almond (V) 2.50
Savoury Scone: Slow roasted tomatoes, cheddar and basil (V) 2.50
Friand: Passionfruit (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50
Cannellini bean, tomato and rape greens (VE, GF)

French retro baguettes 5.30

Bresaola, roasted red peppers, creamed parsnips, basil and mozzarella and rocket. 

Roasted sweet potato, mature cheddar, red onion, aioli and spinach (V)

Foccacias 5.50

Ham, avocado, gruyere, tomatonnaise and spinach.

Veggie and nut loaf with brie, tomato and rocket (V)

Salads: 5.50/7.00

Roasted sweet potato and brussels sprouts with sea campion, pancetta, and a creamed leek dressing (GF). 

Radicchio, dates, blue vein cheese with a clementine dressing (V, GF)

Roasted beetroot with a raw kale dressing and lady smock leaf (VE, GF)

Tart: 4.40 or 8.00 with salad

Pork, pomegranate and pumpkin pie

Week beginning November 3rd - Foraged Autumn Goods and Movember Cookies

This week we will be mostly combining comfort foods with a bit of autumn foraging. Something new and exciting that we’ve not used on the menu before is checkerberries. These bright red fruits resemble shrunk miniature apples. However when checkerberries are visually looking their best this is not quite the time to consume. Rather once picked checkerberries need to be stored in a box and left to bleat. This process turns the fruit a russet brown and develops the natural sugars. The result is toffee and cinnamon with a little zing, much like medlars. 

This week the kitchen will be incorporating our foraged checkerberries in a cheddar tart with another foraged ingredient, charlock. This green leaf vegetable is much like black mustard only milder and less coarse in texture. In conclusion this tart is salty, creamy, sweet with a little mustard kick.

Elsewhere in Kaffeine’s edibles you’ll find one of my all-time favourite foraged veg, the very much underutilised ‘broad bean tops’. These leafy green are as the name suggest the tops of a broad bean plant. Succulent and distinctly taste of broad beans and peas minus the sweetness. You’ll find these wonderful greens in a salad with chicken that has been battered in creamed corn and fried to crispy perfection then served with mango and tomato salsa. Fresh and with a touch of comfort.

We must mention our second salad which has another foraged ingredient that comes out in an abundance this time of year, ribwort-plantain. Another green weed that commonly grows wild in grassy fields, Ribwort-plantain is related to the banana tree and randomly taste nothing like a banana. Instead it taste of mushrooms, looks like salad and taste of fungus. You’ll find ribwort-plantain layered in a salad of Spanish manchago, which has a grassy aroma, blackberries and savoury polenta dumplings.

Lastly I must mention during the month of November the kitchen will be making movember biscuits in the shape of a moustache. The flavour variety is yet to be decided. At the time of writing this blog I'm on my way to Paris for the weekend. I will be looking for Parisian inspiration while there as the french love a sweet and a tashe. We will be selling our moustache biscuits for £1 and all proceeds will go towards supporting mens health. Whether you're a man or love a man, or both; this is a simple tasty way to promote mens health.

So please come in this week and explore some of autumn’s finest foods.

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 2.00
Povitika bread 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Rhubarb, pear and hazelnut (V) 2.50
Savoury Scone: Curried peas and feta (V) 2.50
Friand: Passionfruit (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40


Lunch
Soup 4.50
Curried red lentil soup with caraway bread (VE, GF)

French retro baguettes 5.30

Bresaola, slow roast tomato, gherkin, Camembert and rocket

Baked pumpkin and sauté mushrooms with tarragon mayonnaise and spinach (V)

Foccacias 5.50

Ham, cranberry jelly, roasted chestnuts, mature cheddar and spinach

Salmon, dill, red onion, capers, aioli and rocket (V)

Salads: 5.50/7.00

Chicken fried in creamed of corn with broad bean tops, mango, tomato salsa and rocket

Ribwort plantain, manchego, blackberries and polenta dumplings (V)

Chantenay carrots and fennel cooked in sambuca and caraway seeds (VE, GF)

Tart: 4.40 or 8.00 with salad

Checker berries and matured cheddar with charlock (V)

Week beginning October 27th - Halloween and Lamingtons

This time of year reminds me of a childhood rhyme taught to my brothers and I courtesy of my father who had ingrained it into us... Oogie boogie custard, green snot pie, mix it all together with a dead dogs eye... sadly there's more to this but I cant bring myself to finish it. Along with the traditional 'Trick or treat' when door-knocking during Halloween we would recite this little ditty. I'm unsure of its origins, maybe my father heard it in a Vincent Price B-horror film? This gross poem was most effective in annoying strangers into giving us sweets and the odd bit of healthy snacks like fruit or nuts which in its self is a trick. 

In celebration of this pagan ritual, which has been transformed into a bit of fun by our Yankee cousins we have a pumpkin heavy menu. As a special this week we'll be doing the gruelling task of making something a little extra, mini pumpkin curd pies topped with a creamy nutmeg icing.

The pumpkin theme continues in our vegetarian foccacia, pumpkin slices have been crumbed and fried until golden. Then think veggie schnitzel with pickled cabbage and dijonnaise, bringing salty, sweet and sourness together in a haunting and addictive toasted sandwich. 

Lastly we finish off with a frighteningly good variety of squash, as said in previous blogs it is the double cream of all squash. Crown prince squash is rich, has deep orange flesh, and is the steak of the vegetable world. Thinly sliced layers of crown prince will be baked in a wholemeal pastry case with a little cream and finished with yellow charlock flowers which taste of mustard. 

So come in and have a hauntingly joyful and edible experience, courtesy of Kaffeine.  

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Povitika bread 2.40
Banana bread 2.40
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blueberry and bran (V)
Savoury Scone: Red onion, thyme, dijon and gruyere (V) 2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40
Special: Mini pumpkin curd pies with nutmeg icing (V) 2.40
Special: Lamingtons (Thurs/Fri/Sat only) 2.50

Lunch
Soup 4.50
Ratatouille with polenta bread (V)

French retro baguettes 5.00

Ham, gherkin, dijon, gruyere, red onion and rocket

Baked courgette, feta, chutney, pear and spinach (V).

Foccacias 5.30

Pancetta, creamed mushrooms, fennel and spinach 

Crumbed pumpkin, pickled cabbage, dijonnaise and rocket (V)

Salads: 5.50/6.90

Slow cooked beef shoulder with black mustard, pears, gorgonzola and walnuts (GF)

Roasted celeriac and peanuts with ox-eye daisy and salad burnet dressing (VE, GF)

Raw kale tossed in crushed slow roasted tomatoes and served with paprika pumpkin seeds (VE, GF)

Tart: 4.40 or 7.90 with salad

Cream of crown prince squash with charlock flowers and wholemeal pastry (V).

Week beginning October 20th - Pluot muffins, Beef Shoulder Soup & Bubbleberry Jelly Salads

This week’s menu has rather a lot of explaining to do, instead of blearing on with rubbish antidotes about the weather I shall fill this space with information on a few of these menu items and ingredients.

First up is our pluot and almond muffins, pluot is a sub-species of plumcot. If you’re unsure of a plumcot it’s a plum crossed with an apricot. Plout resembles a medium sized plum with granite like complexion against a background of maroon. Its flesh is beetroot red and tastes of vanilla.

The first option in this week’s salad incorporates salmon fillet baked in bubble berry jelly. What is a bubble berry? These berries resemble dwarfed strawberries, more pink than red and have the distinct taste of bubble gum. Though now out of season I have a secret stash of these berries in my freezer perfect for jelly making. Once baked the salmon is flaked and served with fresh black pepper curd, cucumber, zesty foraged wild sorrel and castelfranco, this Italian lettuce has red speckled leaves and grows like the petals of a rose.  

Skipping onto our third salad we have blanched cima di rapa which is a green-budded heritage variety of sprouting broccoli. Succulent and intensely flavoured, they will be served with a little chopped chilli, garlic and rosemary; lastly garnished with toasted pine nuts.

Our tart/pie of the week has foraged turnip greens which has a lingering horseradish flavour great paired with other earthy ingredients such as mushrooms and the humble potato. There will also be a splash of sherry for sweetness and nostalgic comforts.

Lastly I must mention our soup which has beef shoulder slow roasted in Chinese Szechuan pepper corns. These peppercorns do not have heat however they do produce a tingling numbing sensation and a lemony aroma. The beef will be cooked in a broth of swollen spelt grains and foraged wild cabbage from Devon. And for the first time we will be serving our soup with soda bread.

Please enjoy this weeks menu, as we will enjoy bringing it to you.

Jared Bryant

Lead Chef

Kaffeine

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Povitika Bread 2.40
Banana bread 2.40
Porridge (V) 3.00
served condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Pluot and almond (V)2.40
Savoury Scone: Pumpkin seeds, ginger, chilli and wensleydale cheese (V) 2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

Lunch
Soup: Szechuan beef, spelt grain and wild cabbage with soda bread

French retro baguettes 5.00

Pancetta, mozzarella, tomato, basil and rocket

Aubergine, goats cheese, sweet chilli, thai basil and spinach (V)

Foccacias 5.30

Ham with grilled pineapple, blue cheese sauce and spinach 

Roast pumpkin, saute mushroom, brie and rocket  (V)

Salads: 5.50/6.90

Salmon cooked in bubbleberry jelly, castelfranco, fresh black pepper curd, cucumber and wild sorrel (GF).

Camargue red rice, pickled damsons, candied saffron cashew nuts, baked green olives and coriander (VE, GF). 

Blanced cima di rapa with chilli, lemon, rosemary and pine nuts (VE, GF).

Tart: 4.40 or 7.90 with salad

Turnip greens, mushroom, potato and sherry pie (V).