Good afternoon everyone, Let's start with the pastry counter. The strawbery has a strong claim as the jewel in the crown of the English soft fruit season, and having taken delivery of 10kg via our friends at Styan Family Produce, we are taking the opportunity to make one of our all time faves, the Swiss Roll; Genoese sponge, lightly cooked strawberry compote, and whipped Berkeley Farm double cream with a touch of Neal's Yard Dairy Creamery crème fraîche. There will also be blackcurrant muffins, walnut and white chocolate shortbread, and a vanilla and hazelnut cake at the weekend. Cantal cheese has been produced in the Auvergne in central France for centuries, if not millenia, which makes it all the more...
Good afternoon everyone, On the pastry counter this week a few changes. The Chelsea bun with its brown sugar, dried fruit filling and milk glaze is back. We are sneaking it in before summer dictates something much lighter. We've also got hazelnut shortbread, apple crumble financier and rhubarb karpatka (choux pastry sandwiching rhubarb compote and whipped cream) using Styan's first outdoor rhubarb of the season, and for the weekend special, a bit of fun... We have done a recipe swap with Lizzy and Eric at Elsewhere Bread, a bakery in Lancaster, Pennsylvania. We had been admiring their chocolate and rye muffins from afar, so we asked to exchange recipes, with them opting for our ricotta bun formula. These muffins are soft...
Good afternoon dear readers, We are delighted to announce that for the third year in a row we have the honour of collaborating with the wonderful Goodies on their annual party. Without further ado, here are the need-to-knows: What: Goodies Two Year Anniversary Party When: Saturday 2 May, 6PM—late Where: Goodies and Hamblin Bread, The Covered Market Eat and drink: Bar in Hamblin Bread serving natural wine, beer and soft drinks. A free panino when you buy a drink for the first 50 punters. It all started back in the early days of Hamblin, when we were operating as a cafe and shop. Matt and Rachael, the founders of Goodies, became regulars. Hugo was immediately taken with their impeccable taste...
Good afternoon dear readers, Just a quick one this afternoon as we prepare for pizza night. There's basil to pick, mozzarella to drain, meat to slice, and boxes to fold, so many boxes... We received our first few bunches of outdoor grown asparagus from Styan Family Produce on Saturday, so we'll be hoping for much more this coming week. Wild garlic is nearly done so we've fermented some our last delivery from Harrison at Worthy Earth which will hopefully make it on to a pizza nigh topping to come. English tomatoes have arrived, expertly dried in the oven by Harriet to accompany whipped ricotta in our sandwiches. Such are the markers of the season. In the cheese fridge this week...
Good afternoon dear readers, We are delighted to announce that pizza night returns on Sunday. We will be slinging pies, to use the contemporary idiom, from 5pm to 8pm on Sunday 12th April. Pre-ordering is most definitely advised. Menu as follows: MARGHERITA - red base, cheddar curds, buffalo mozzarella, parmesan AUBERGINE - red base, cheddar curds, roast aubergine, buffalo mozzarella NDUJA & HOT HONEY - red base, cheddar curds, nduja, hot honey, red onion HAM & SCAMORZA - red base, salame rosa, smoked mozzarella BIANCA - white base, potato, taleggio, wild garlic There will be little pots of rice pudding and rhubarb for afters, plus wine, beer and soft drinks. Whilst we won't be offering a full eat-in service, there will be counter space and a few...
