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Good afternoon everyone,
Orders are open for our pizza night on Sunday 15th November. Please note that eating in will almost certainly mean standing up at the counter or around our central table. Menu-wise we're keeping things pretty classic, with a nod to seasonality in the form of a white pizza with pumpkin and sage:
Margherita red base / cheddar curds / mozzarella
Aubergine red base / cheddar curds / roast aubergine / mozzarella
Pepperoni red base / cheddar curds / salsiccia del vastese
Anchovy red base / cheddar curds / anchovies
Bianca white base / roast pumpkin / ogleshield / parmesan
The pastry counter this week looks set to be an absolute belter. For starters, the Teacakes are back. These delightfully soft buns, packed with tea-soaked currants and raisins and Hamblin candied peel sometimes fly a little under the radar. Quite apart from their sheer deliciousness, they are also the most versatile of the buns being equally satisfying eaten as they are or split, toasted, and liberally spread with cold butter and maybe even jam. The Citrus Curd Swiss Roll is available all week, using fragrant Bergamot from Todolí. Full disclosure - I'm currently in the Westgate library having just popped into the Covered Market where, amongst other things, I had the great pleasure of eating one of the aforementioned Swiss Rolls (see picture below) and can certify that it a soft, light, creamy, zingy little heartbreaker. Financiers also return, made with Franquette walnuts from Perigord and topped with Penny Rock espresso buttercream and a candied walnut half. On the central table keep an eye out for little bags of coconut macaroons with a chocolate drizzle. Last but by no means least, Sofia is making a weekend special of Pear Pie using the aptly named Doyenne du Comice pears from Kent, topped with an oaty crumble. Phew.
In the cheese fridge we have another new addition: Aghaslane from the Leitrim Hill Creamery in Ireland. A hand-ladled, lactic set goat’s cheese with a fluffy texture and lemony acidity that is tempered by sweeter vanilla notes. We also see the return of Devon Blue from Ben and Laura Harris in Totnes. Soft and creamy with a melt-in-the-mouth texture, notes of boozy, blue spice are balanced by buttery, lactic sweetness and hints of fresh walnuts. It would pair beautifully with a glass of Skyborry Perry.
Now a Covered Market update from Věra:
The team recently had a great training session with Ross from Red Bank Coffee, who travelled down from Kendal to take us through the theory and practice behind the perfect shot of espresso. Great timing as we've just switched to a new blend of Penny Rock which is satisfyingly dark and rich. Feeling suitably inspired, we have now added a couple of house-made seasonal syrups to spice things up; cardamom and brown butter for milk-based coffees, and orange, cinnamon and cloves for our Pump Street hot chocolate.
Well, that's a wrap for this week, folks. We remain more grateful than we can say that you continue to read these messages and come to our shops. Thank you and enjoy the rest of your Sunday,
Hugo and Kate
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