Sandwich Specials

We have two new sandwich specials for you. One using the finest tuna available, individually line caught in the Cantabrian Sea, and the other a, vegan friendly medley of fresh spring flavours.

Ortiz white fin tuna with mayonnaise, parsley and red onion on potato sourdough

Roasted courgettes, smashed avocado, Calabrian chilli paste & rocket on focaccia (VE)

Allday Goods Back In Stock

Elsewhere Coffee & Strawberry Iced Matcha

This month we welcome Elsewhere Coffee as our guest roaster. 

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.

Seasonal Bakes

Forced rhubarb with pistachio frangipane

Chocolate Guinness cake

Burnt chocolate Basque cheesecake

Toasted White Chocolate Matcha

A new flavour from us, this time pairing toasted white chocolate from Bethnal Green LAND with our usual high-grade matcha from The Rare Tea Co.

Biscuity, creamy and balanced with a subtle, earthy finish.

Raedwald Cheese

Rædwald, a true treat of early spring. Unique in it's unctuous creamy texture, this highly seasonal wash-rind cheese is only around for another four weeks or so!

Learn more about it in our 'Cheese of the Week' episode here.

Deli Recipes

Looking for a little bit of inspiration? Try one of our recipes. 

Better late than never, as they say. This month we've refreshed both our café and take-away salad pot menus, introduced a guest filter coffee at the deli, and added some saucy sauces to our shelves. More on all of this below. 

Looking forward to March, we're very excited to be introducing a café special in collaboration with Dudu Eats, featuring her aromatic, lemon grass infused Thai chilli oil. Keep your eyes peeled for more details on this soon.

New Café Menu

A small refresh for our cafe menu, including: 

Amalthea yoghurt, roasted rhubarb and pecan tahini granola

Aubergine parmigiana with Dusty Knuckle focaccia

Steak sandwich, burnt onion mayo, crispy shallots and rocket, with dill pickle

Discover our full menu here. 

New In-Store

Guest Filter Coffee

On at the moment is Chi Chi from East London roaster Coborn Coffee. 

A natural wash coffee from Ethiopia, with notes of dark chocolate, toasted nuts and bright citrus. Yum!

Feeling saucy?

Dudu Eats Thai Chilli Oil
Slow-cooked with galangal, lime leaf, lemongrass, shallots and garlic, this aromatic chilli oil is deeply fragrant with a rich, savoury umami finish.

Scally Scovilles Hot Sauce
 The Jane pairs Scotch bonnet with mango for a sweet, slow burn, while The Jucinda is an electric combination of kiwi, dill and Fresno chillies. Trust us, it works

New Salad Pot Menu

Our latest selection features: 

Free-range honey mustard chicken, lettuce, celery, pickled red onion & sourdough croutons

Roasted butternut squash, avocado, whipped feta, crispy chickpeas, toasted almonds & lemon dressing 

Pearl barley, sumac roasted peppers, red onion, pickled cucumbers, hispi cabbage & lemon tahini dressing

Deli Recipes

Looking for a little bit of inspiration? Try one of our recipes. 

'Cheats' confit duck cassoulet

Roast pumpkin risotto, sage & pine nuts

Butter beans, Stilton creamed leaks & chunky sourdough croutons

A very warm welcome to the New Year. We hope you’ve had a restful holiday season and are embracing the slower pace that January brings. Like many, this time of year gives us a little more space to look ahead, reflect, and gently kick-start what’s to come. We have some exciting plans for our catering offering, and something in the works for our café too. All to be revealed in good time.

For now, we have Burns Night to look forward to this weekend, with specials arriving soon across both our deli and café menus. Our pastry team has also begun the year in stellar form, introducing a range of new bakes, from mini banana cream pies to a seasonal olive oil cake infused with rosemary and grapefruit.

New Café Menus

A new year means a refresh of our cafe menu, featuring a selection of new dishes, alongside some familiar favourites. 

Breakfast 
Porridge with almond butter, toasted almonds & raspberry compote 
Hash brown, smoked salmon, poached eggs and dill crème fraîche

Lunch
Fish fingers sandwich - Breadcrumbed Coley, tartare, lettuce & dill pickle
Purple sprouting broccoli, radicchio, blood orange, fennel & walnut salad 
Manchego croquettes with romesco sauce

Discover our full menu here.

Big Veg Energy Sandwich Collab

In celebration of Veganuary, we couldn't think of a more deserving sandwich to make a return to our deli take-away menu. 

Spiced butternut squash, hispi cabbage, date & pistachio slaw, tahini pomegranate sauce

Inspired by a recipe from Christina Soteriou's plant-based cookbook, Big Veg Energy (also available at the deli), this sandwich is a vibrant ensemble of flavours and textures, between two fluffy slices of focaccia.

Free take-away hot drinks!

Join our loyalty program here and have every 10th take-away hot drink from the deli for free.

Seasonal & Special Bakes

Banana cream pie with a graham cracker crust, banana crème pat and whipped cream

Rosemary olive oil cake with grapefruit zest & candied peel