April at the deli
Farewell to our Head of Pastry
With great sadness, we’re saying farewell to our Head of Pastry, Vita (centre-right).
Vita has been an instrumental part of the kitchen team over the seven years she’s been with us, developing recipes and producing some of our bestsellers (including the Basque cheesecake, tiramisu, and lemon & ricotta cake), as well as a long list of seasonal and one-off specials.
We’re hugely grateful for everything she’s brought to the deli, and we’ll miss her enormously. We wish her all the very best in her next chapter.
Sandwich Specials
We're springing into spring with our latest sandwich specials. Fresher and lighter flavours, paired with new season Isle of Wight tomatoes and pillowy focaccia.
Prosciutto, buffalo mozzarella, basil and Isle of Wight tomatoes
Buffalo mozzarella, red pesto, tomato and rocket
May Café Opening Hours
The café will be closed next month from the 11th-14th May, as we undertake a small renovation in preparation for some exciting plans come late spring.
In the meantime, we're still going strong with our Thai inspired breakfast bun in collaboration with chef and food content creator Romany, aka Dudu Eats. Find out more here.
New Instore
Seasonal Bakes
Blueberry & orange blossom marzipan cake with Swiss meringue
Banoffee pie with dulce de leche and whipped cream
Isle of Wight Tomatoes
British grown tomatoes from the Isle of Wight are officially back in season.
Grown using a mix of carefully selected heritage seed varieties, they’re chosen for flavour over uniformity, meaning tomatoes with real depth, sweetness, and character.
On The Shelves
Seasonal, small batch jams and cordials from Bramley Editions.
Authentic hand brewed milk tea from Chadong.
IPA celebrating LGBTQ+ history month from Queer Brewing.
Everyone's favourite hot honey from Dr Stings.
Supplier Spotlight: Daphnis & Chloe
Last month, one of our team members, Dylan, visited our supplier Daphnis & Chloe on his trip to Greece.
Based in Athens, they source rare, high-quality herbs and spices directly from small farmers, with a focus on terroir and sustainability.
Learn more about his visit here.
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