Sunday, 13 July 2014

Week beginning July 14th - Just the menu this week

We have a busy week ahead with Test Match cricket, a party or two and latte art lessons so will kindly refrain from any any winded blog and let you get on with the menu and how delicious it all is.

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



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
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

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

Baked Treats
Sweet muffin: Rainbow carrot cake and walnuts (V) 2.40
Savoury Scone: Tomato and pesto (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Ham, heirloom tomato, gruyere, pommery mustard and rocket.t
Saute mushroom, roasted butternut, mature cheddar, red onion and spinach (V)

Foccacias 5.30
Bresaola, nectarine, mozzarella, basil and spinach
Tuna melt with caramelised onions and rocket (F)

Salads: 5.50/6.90
Chicken satay with cucumber, mint, coriander, crushed peas, chilli and gem lettuce (GF)
Roasted beetroot with fresh cherries goats curd, saffron cashews and rowan berry dressing (V, GF)
Yellow beans with red onion pickle and toasted hazelnuts (VE, GF).

Tart: 4.50 or 7.90 with salad
Lamb, almond, prune and olive pie.


Weekend Menu 28/6, 5/7, 12/7
Salads 5.50/6.90
Spicy chicken with carrots, red peppers, red onion, cucumber, coriander and peanuts
Nectarines with tomatoes, avocado, olives, mozzarella, rocket and basil dressing
Roasted beetroot with pecan nuts, marscapone cheese and watercress

Tart 4.50 or 7.90 with salad
Spring green vegetable quiche

Saturday, 5 July 2014

Week beginning July 7th - The importance of shoes

You know when you're young and invincible? Perhaps you are at that stage now, or perhaps you remember when you were, or perhaps you think you still are.

I'm at the 'think you still are stage'. That is until I get home and sit down. I remember when I was at the 'I know I am invincible' stage.  This was from about the ager of 17 to 30. Then my knees started to give in, mainly after waking up and trying to walk to the kitchen for breakfast. Sharp, stabbing pains in my left inside knee. I've been working hospitality since I was 17 in bars and restaurants, continuously on my feet, often working double shifts just to make extra money, or because I could. Remember I was young and invincible. So being on my feet all day was just the way things were.

It was not until I was about 29 that I found out I have very, very flat feet. This was one of the reasons why I had such bad pains, not enough support in my shoes. I was also wearing pretty bad shoes.

I now wear inserts inside my shoes to help correct that and to provide much needed support. I buy trainers that are designed for flat feet people. Most of them are pretty bad looking, so I do lots of research to try to find ones that look half decent.

Still today I am on my feet a lot of the time. I walk 15 minutes each day to and from the tube station, sometimes doing it twice in one day if required. At the shop, especially in the early days I would be on my feet for 12 hours straight, working, working, working.

Now I see the youngsters coming in here to work, some of them wearing poor support or just plain bad shoes. I try, as a person of experience, to coach them on the importance of good shoes, but they are young, and invincible. Then eventually some of them buy good ones, ones that do provide support and provide comfort and I notice and I say ' hey, nice shoes'. You also notice that they are happier, they feel better, quite simply they work faster. Up the stairs, down the stairs, around the shop. They walk faster to and from the tube, their life gets better overall.

Trust me on this, or don't.....it's amazing what a difference a shoe can make.

Please enjoy this weeks inspired 'raw food' menu, as we will enjoy running around to bring it to you.

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
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

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) 2.40
Savoury Scone: Spinach and feta (V) 2.40
Friand: Elderberry (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Pancetta, balsamic apricots, Camembert, basil and rocket
Tomato, avocado, mozzarella, chilli and oregano mayonnaise, spinach (V)

Foccacias 5.30
Ham, onion marmalade, mature cheddar and spinach
Saute mushroom, fondue, tarragon and rocket (V)

Salads: 5.50/6.90
Heirloom tomatoes with bresaola, olives, fresh peas, red onion and goats cheese (GF)
Cucumber, pomegranate, pistachio, fennel, poppy seeds, parsley and wild carrot flowers (VE, GF)
Cauliflower with baby capers, shallots, basil, lemon and ribwort plantain flowers (VE, GF).

Tart: 4.50 or 7.90 with salad
Large rice paper wraps with cured tuna, spring vegetables, glass noodles and peanuts (F, GF).

Weekend Menu 28/6, 5/7, 12/7
5.50/6.90
Spicy chicken with carrots, red peppers, red onion, cucumber, coriander and peanuts
Nectarines with tomatoes, avocado, olives, mozzarella, rocket and basil dressing
Roasted beetroot with pecan nuts, marscapone cheese and watercress

Tart 4.50 or 7.90 with salad
Spring green vegetable quiche


Monday, 30 June 2014

Week beginning June 30th - French menu week - Just because

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
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

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

Baked Treats
Sweet muffin: Apple and Calvados (V) 2.40
Savoury Scone: French onion and gruyere (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Ham, Gruyère. Dijon, gherkin, red onion, spinach
Tuna champagne hollandaise, with cucumber, dill and rocket (V)

Foccacias 5.30
French lamb meat loaf with St Albray cheese, tomato and rocket
Tomato, burrata, basil, garlic mayonnaise and spinach. (V)

Salads: 5.50/6.90
Carmargue red rice with salmon and dittander tartare, roasted chestnuts, thyme and lemon (F, R)
Celery, apple, capers, pistachio with tarragon and remoulade dressing and garnished with pea shoot flowers(V, R)
Puy lentils with St Maure goats cheese and gooseberries (VE)

Tart: 5.50 or 7.90 with salad
Quiche Lorraine with Gallant Soldier herb


Monday, 23 June 2014

Week beginning June 23rd - The Roux at Landau experience

We could not be more lucky really, or fortunate. What an opportunity.  One of our customers is the Head Chef at the Michel and Albert Roux restaurant at the 5 star Langham Hotel on Portland Place, just around the corner from Kaffeine, called Roux at Landau.

http://rouxatthelandau.com/

Chris often comes in on his split shifts, drinks long blacks and is usually seen reading over a new recipe book. He also sometimes comes in the head barman Alex from the Artesian bar at the Langham, which has now been named Best Bar in the World two years in a row.

http://www.artesian-bar.co.uk/

They are both true gentlemen and I personally very much enjoy talking to them and looking after them.

When I was teaching and training hospitality students in Australia, we often used to take the students to five star hotels to show them around on a tour, often back of house. Sometimes we were able to arrange work experience for them. We wanted to inspire them, to show them a different world and to be able to put into understanding what they were learning in the class room. You never knew, one of those students may end up one day running that hotel.

I asked Chris one day if this may be possible, to be able to take our staff on a tour of one of London's greatest and grandest Hotels, to be able to inspire them further, to show them a different world.

He instead offered something different, and even better. This was for each of our four chefs to be able to do a one day work experience within his kitchen alongside his chefs. We have four chefs working for us here, Jared, Khan, Silvio and Win and while Chef Jared has worked in a la carte high end places before, the others have not. Importantly, they all work very, very hard for us and are committed and dedicated employees. I am very proud of them and very appreciative. It was also very important to me to be able to try to say a little thank you to our kitchen brigade, for the early hours and dedication they show to the business and to allow them some time outside of our kitchen, a different experience.

So one day per week, over the past four weeks, each of our chefs has had the opportunity to work in not just one of London's most famous and high end kitchens, but one of the world's, under the tutelage of one of the worlds best chefs.

To have this opportunity and to learn and see how such a kitchen operates is a very, very fortunate experience indeed, and I am very thankful to Chris for organising it all and for making our chefs feel so welcome within his brigade.

We hope you enjoy this weeks menu, as we will enjoy bringing it to you. It may not be high end fine dining, but we still put in a great amount of effort to make it the best cafe food in the U.K.


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
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

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

Baked Treats
Sweet muffin: Strawberries, melilot and cream (V) 2.40
Savoury Scone:  Cheddar and pickle  (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Cured beef, hot English mustard, caramelised red onion, mature cheddar and spinach
Asparagus with crushed minted peas, feta, gin mayonnaise and spinach (V)

Foccacias 5.30
Ham, pickled cherries, soft bath blue cheese and rocket
Crumbed aubergine, spicy tomato dressing, mozzarella and spinach (V)

Salads: 5.50/6.90
Pimm's gravlax, cucumber, mint, British strawberries, lime, watercress and sea kale peas (F, R)
Raw garden peas, spring onion, radish, parsley with pineapple weed mayonnaise (V, R)
New potatoes, capers and sea rocket (VE)

Tart: 5.50 or 7.90 with salad
Giant scotched gooseberries with ground lamb

Friday, 13 June 2014

Week beginning June 16th - Tamper Tantrum Birmingham - Peter Dore-Smith Live Speech

In case you were not aware, Tamper Tantrum is probably best described as a forum for selected coffee professionals to be able to put across a viewpoint in front of an audience, which is then allowed to go live on the internet via iTunes and the Tamper Tantrum podcast.

What makes this even more amazing is that it was set up about three years ago by two of coffeelands most respected and knowledgeable (and funny) people, Steve Leighton of Hasbean and Colin Harmon of 3FE in Dublin.

Apparently over 400,000 views of the 50 or so podcasts over three years have since occurred and if you look at the iTunes podcast menu and see the list of names who have been invited to talk about their most passionate feelings and thoughts on the coffee industry, it is no wonder.

I was invited to speak myself back in February at the UK Barista Championships held in Birmingham. What we were not told was that it was to be held in an IMAX theatre, where our visuals would be on the giant screen behind us, with up to about 50 people in the dark of the theatre were in the audience.

On the day James Hoffman, Maxwell Colonna-Dashwood, Cory Bush and Steve himself all presented a speech and I highly recommend you watch all of them. Last on was me, and if you can spare an hour, perhaps you may wish to watch it to. It was not easy, and I wish the visuals I presented were able to be seen as well (I understand why they were not, it is an IMAX screen!), but just to be able to say I am on this level of podcast, with this level of world respected speakers, is a very, very proud and humbling moment indeed. I hope you enjoy it, I would be glad to hear any of your feedback.

Contractual arrangements meant that Steve was committed to putting the final speeches on the SCAE website first, where members were allowed to see them before anyone else. However, that period has now finished and the speeches are now all on iTunes for the world to see.

https://itunes.apple.com/gb/podcast/tamper-tantrums-podcast/id317635118?mt=2

NB: Please may I make a very special thank you to Steve, for all the hard work he has put in for the UKBC, as well as all the work he has done and is doing for the coffee industry in general and to both Steve and Colin for allowing/inviting me to speak and to them both for all the hard work they put into Tamper Tantrum. I am truly honoured.

Chef Jared has created a bit of a Brazilian inspired menu this week, for obvious reasons. We hope you will enjoy it as much as we will enjoy bringing it to you.


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
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

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

Baked Treats
Sweet muffin: Mango and cashew  (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Blue bath cheese, amarillo nectarines, red onion, mayonnaise and rocket (V)
Smoked salmon, lime cream cheese, thai basil, cucumber and spinach

Foccacias 5.30
Ham, saute mushroom, mozzarella, basil and spinach
Roasted red peppers, courgette, and red onion with olive and feta paste and rocket (V)

Salads: 5.50/6.90
Crab, lime, chilli, cucumber, coriander, sea arrow grass and passion fruit dressing 
Sweet potato and beans with slow roasted peppers, broccoli, sea radish pods, coffee dressing and garri (VG, GF)
Brazilian slaw with wild water cress stems, sweet cicely seeds and caipirinha dressing (VG, GF)

Tart: 5.50 or 7.90 with salad
Coxinha - Chicken and pineapple weed (Brazilian crumbed pear shaped dumplings)

Weekend Menu:
Salads: 5.50/6.90
Tuna steak with green beans, boiled eggs, new potatoes, red onion, olives, parmesan and baby spinach
Roasted squash with hazelnuts and watercress (V)
Mixed watermelon with almond, red onion, basil, smoked mozzarella, pommery mustard dressing (V) (VG)

Tart: 5.50 or 7.90 with salad
Spinach with eggs, new potatoes and hollandaise sauce

Thursday, 12 June 2014

Week beginning June 9th - Back at Lords for the cricket

A very, very exciting week  as it is the first Test of the cricket season at Lords Cricket Ground. We have already had the One Day international against Sri Lanka, this time it is Sri Lanka against England in the Test Match. The ground looks amazing, we are in the Harris gardens once again and if you are lucky enough to have a ticket to this game or any other major match this season, please do come and say hello.

We then have the MCC vs the World match on July 5th, then the hugely anticipated England vs India in the test Match of the summer. There is nothing better than going to work in the early morning sunshine to make coffee at the most famous cricket club in the world in their premier outdoor dining area. Absolutely fantastic.

We are very much looking forward to it, as we are also looking forward to presenting our menu for you this week.


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
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

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

Baked Treats
Sweet muffin: Apricot and orange (V) 2.40
Savoury Scone: Sweet chilli and cream cheese (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Ham, gherkin, Dijon, red onion, Gruyère and spinach.
Heritage tomatoes, avocado, pesto, mozzarella and rocket (V)

Foccacias 5.30
Smoked salmon, dill, capers, aioli, red onion and spinach
Sauté mushroom and leeks, mustard fondue and rocket.(V)

Salads: 5.50/6.90
Pancetta with roasted beetroot, blanched hogweed stems, soft boiled egg, wild fennel leaf and lemon butter dressing (GF)
Wild watercress stems, Wensleydale, sea kale peas, poppy petals and a orange dressing (V, GF)
Cucumber, red onion, poppy seeds, parsley, mint, pomegranate dressing (V, GF, Raw)

Tart: 5.50 or 7.90 with salad
Toasted brioche with grilled herb chicken, cheese pate, gem lettuce, caramelized onion

Weekend Menu:
Salads: 5.50/6.90
Tuna steak with green beans, boiled eggs, new potatoes, red onion, olives, parmesan and baby spinach
Roasted squash with hazelnuts and watercress (V)
Mixed watermelon with almond, red onion, basil, smoked mozzarella, pommery mustard dressing (V) (VG)

Tart: 5.50 or 7.90 with salad
Spinach with eggs, new potatoes and hollandaise sauce

Wednesday, 4 June 2014

Week beginning June 2nd -

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
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

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

Baked Treats
Sweet muffin: Flat peaches and blueberries (V) 2.40
Savoury Scone: Eat your greens; courgette, peas, spinach and herbs (V) 2.40
Apricot and Elderflower friands 2.40 (V, GF)
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch
French retro baguettes 5.00
Tuna and onion fondue with roasted red peppers and spinach
Tomato, mozzarella, basil, aioli, rocket (V)

Foccacias 5.30
Ham with sour cherry, Camembert and spinach
Aubergine, sweet chilli, Thai basil, goat’s cheese and rocket. (V)

Salads: 5.50/6.90
Mixed heritage tomatoes with broad beans, capers and horseradish dressing (V, GF)
Pink grapefruit with blue cheese, avocado, king prawns, olives and watercress (GF)
Steamed artichoke with lemon, mint and parmesan. (V, GF)

Tart: 4.40 or 7.90 with salad
Salmon and watercress