First of all, a bit of housekeeping. We will be closing as usual after Saturday this coming week, full dates as follows:
Last day open: Saturday 19 April
Then closed and reopening: Saturday 3 May
It's a slightly longer break than usual. Not only do we have a contingent of Swedish family visiting from Stockholm, but Kate has finally assented to make an honest man of Hugo, with the nuptials taking place over the holiday.
But enough of all that. The biggest bun week of the year beckons. We will be making as many HXBs as we possibly can, alongside the ever present cinnamon and cardamom, and our new favourite, the whole pod vanilla bun. There will be plenty available to buy over the counter every day next week, but as always, order online for peace of mind.
On the cold plate, we are stocking two of our all time faves. Hafod cheddar is produced to an ancient recipe, from an 80 strong herd of Ayrshire cows on the oldest certified organic farm in the UK. The cheese has a distinctive and very appealing golden colour, with a rich, smooth texture and satisfying, round savoury flavour with a touch of tang. Alongside Hafod we have one of the true jewels of British cheese, Kirkham's Lancashire. We've written about this cheese so many times, but it's worth repeating that this is the last traditionally made, raw milk, clothbound Lancashire cheese in production. It's not a cheese that shouts loud, it's mellow and subtle and deeply satisfying. It also goes very well with a fruit bun.
One of the pleasures of doing pizzas last week was the chance it afforded to replenish the wine shelves and open and taste through a few new bottles. So it's with great pleasure that we present some vinous delights which seem appropriate for the coming holiday. Josephine is a Cremant de Limoux, that is a Champagne method fizz from a region in the South of France with a long tradition of sparkling wine production. Now, there's plenty of pretty boring, mas-produced cremant out there, but this could give many actual Champagnes a run for their money. As you might have guessed, it's made without any additives, and also undergoes long ageing in both barrel and bottle. This ageing has contributed lovely richness to the wine, with a full mouthfeel and some intriguing nutty and savoury notes alongside clean, crisp fruit flavours of apple and stone fruit. It really is a treat. Now for a red which seems just right for early spring. Grolleau is a variety native to the Loire which was formerly deemed suitable only for bulking out blends but which has now been embraced by many natural winemakers. Catherine and Pierre Breton's Grolleau is light, perky and bright. Very pale in colour, the acidity is vibrant, the palate an explosion of red fruits with a distinctive herbal note, the effect tonic and supremely refreshing. This is one that can very happily be served cold and glugged with abandon, with the ABV a very approachable 10.5%. To finish, a red with a little more substance, one perhaps to enjoy with some food, but also versatile and would pair just as happily with lamb, chicken, roast vegetables, or just cheese and some cold cuts. Ribeira Sacra is a region of Galicia in northwestern Spain with a venerable winemaking tradition, and some of the steepest vineyards in the world. Viticulture on these vertiginous slopes is perilous and back-breaking, but the many parcels of very old vines and the granite and slate soils can produce wines of great character and quality. Adegas Guimaro is one of the top producers in the region and Camino Real, made from Mencia and an array of other native varieties, is elegant and medium-bodied, with a lovely structure of ripe tannins, raspberry and cherry fruit, and a touch of forest floor earthiness. Classy and great value.
Finally, there's rice pudding to be had.
And that's it for now. It only remains for us to express how very grateful we are that you've read this far and to wish you the happiest of Sundays and a restful holiday period.
Kate and Hugo