Good afternoon everybody,
Today felt like the first day of winter, with a real bite in the air. Extra pullovers very much the order of the day on the doughnut stall, with Kate and Caitlin frying their socks off. A huge thank you to everyone who braved the queue. It was a fun day and hopefully we'll do it again soon. Watch this space.
On the pastry counter this week we're keeping it classic with the whole vanilla bun joining the stalwarts, cinnamon and cardamom. The brown butter coconut cookie makes a welcome return, and the Banbury cakes are enjoying an extended run. The financiers have shed their espresso buttercream and walnuts, and we're adding some perfect tayberries from Roy's allotment to the original almond batter.
For this week's sandwiches we're making a condiment that's very close to our hearts. The Hamblin origin story can be traced back to Moro restaurant in London, where Kate and Hugo first met back in 2011. Working at the restaurant completely changed the way we thought about food, introducing us not just to new dishes and ingredients, but also a philosophy of eating and drinking, and a vibrant, creative, and at times incredibly tough environment, and in owners Sam and Sam Clark, an example of how a couple can run a business together. Pork roasted in the wood oven was a staple on the menu, and one of our favourite garnishes was quince aïoli, or allioli as we would have called it then. Membrillo, or quince paste, is pounded together with garlic, sharpened with lemon juice and then thickened with punchy olive oil. We'll be serving it with some native breed free range pork collar from Vicar's Game, expertly roasted by Harriet. Enjoy this heady combo at Iffley Road on a heritage roll, or at the Covered Market, where Andrea will be making her own version spiked with fermented chilli. Get it hot on a milk roll if you know what's good for you.
Finally, Lydia and Harriet's cheese recommendations for the wek ahead are:
Colston Bassett Stilton - silky textured; reminiscent of warming beef broth
And
Gorwydd Caerphilly - bright; mushroomy with woody herb undertones
That's all for now, thanks for reading and enjoy the rest of your Sunday,
Kate and Hugo