BAKED DAILY BY OUR CHEFS

Much of the produce in the café and restaurant is sourced, cooked and baked daily by our team of highly professional chefs. The aroma of freshly baked bread adds to the ambience which is always relaxed and homely. Cakes and biscuits can all be made to order.

The Selection

HOME MADE BREAD

Due to high demand, our daily selection of breads can walk-out-the-door before noon each day. If you would like a special batch prepared or for us to hold onto a particular type. Just let us know by calling in advance.

Cakes and Pastries

CAKES AND PASTRIES

Similar to the breads, quite often the most popular cakes and pastries are snapped up each morning. If you need to order a selection for the office party, or indeed require a customised cake (birthday, anniversary, retirement etc.) just contact us two days in advance.

Scones and cookies

SCONES AND COOKIES

These can be bought singularly or in packs. If you would like us to put aside a particular number of them for you – please phone us or drop us an email.

Champagne, Vanilla & Raspberry Possets

Ingredients:

140g frozen
raspberries, defrosted

2 tbsp champagne (buy a
mini bottle and treat yourself to a glass while you prepare dinner!)

200ml double cream

4 tbsp golden caster
sugar

2 tsp freeze-dried
raspberry pieces

Seeds of one vanilla
pod to be included

shortbread biscuits

Method:

STEP 1

Put the raspberries,
vanilla pod & Champagne in a mini food processor or blender (or
use a jug and a hand blender). Whizz until the purée is as smooth as
you can get it, then use a wooden spoon or spatula to push as much of
it through a sieve as you can. Discard the seeds left behind.

STEP 2

Put the cream and sugar
in a saucepan and warm gently until the sugar melts. Increase the
heat until just boiling, then boil vigorously for 2 1/2 mins,
stirring constantly. Turn off the heat and stir in the
raspberry-Champagne purée. Cool for 15 mins before dividing between
2 small pots or glasses. Chill for 30 mins, then sprinkle over the
freeze-dried raspberry pieces and chill for at least 2 hrs more until
set (or overnight if you’re making ahead).

STEP 3

To serve, remove the
possets from the fridge and add some shortbread biscuits