Week beginning December 16th - Karolina 'Special K' Malinowska - Kaffeine Legend

Karolina left us this week. Does that sound dramatic? It's meant to, as Karolina 'Special K' has joined a select group of staff who are qualified Kaffeine legends. Those who have worked here, made their mark, made their impression and given their time, passion and energy to the business. Those who will always be remembered.

Karolina started in October 2011 and was recruited for the now defunct Lend Lease operation that we started inside the corporate headquarters on Euston Road. Unfortunately, that business only lasted six months, but in that time Karolina became an Assistant Manager and under the close supervision of superstar barista Niall Graham, had become a very good barista herself.

Luckily, we did not have to lose any staff when we closed Lend Lease, they all integrated back into Kaffeine and it was from May 2012 to last week that Special K worked as an Assistant Manager on the floor, the machine and in the kitchen. She even helped me to lay the vinyl flooring in the vaults area.

She moves on to follow her own career path in translating and is now a 'transcreation executive' working for H and M over in Clerkenwell.

I would say that she is truly loved by not only all the staff who work here but judging by all the presents and cards she got when she left, by many of our customers as well.

We are lucky that she will still be in London and will still be able to pop in now and then for coffee and say hello, afetr all, one of her leaviung presents was a gift vioucher for a lifetime supply of Kaffeine coffee.

Well done, Karolina, you will be truly missed and your influence and commitment to Kaffeine is much appreciated.

We hope you enjoy this weeks menu, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Cranberries and almond 2.40
Savoury Scone: Marmite and Cheese 2.40
Cranberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Vegan Peanut Butter and Chocolate Biscuits 2.00

Lunch:
Soup: Champagne and camembert 4.50

French retro baguettes 5.00
Ham w sage butter, red onion, pecorino and rocket

Bufala mozzarella with tomato, aioli, basil and spinach

Foccacias 5.30

Tandoori Chicken with red onion, avocado, mature cheddar and spinach
Haloumi with roasted aubergine, tomato, pesto and rocket

Salads: 5.50/6.90

Roasted turkey with cranberries, stuffing balls, pancetta, red onion jam and baby spinach
Blood orange, grapefruit, pomegranate, radishes, feta and poppy seeds
Brussels sprouts with apple cider, hazelnuts and rosemary

Tart: 4.40 or 7.90 with salad
Purple sprouting broccoli with cheddar cheese and flaked almonds

Weekend and Monday 23rd Salads 5.50/6.90
Salmon with roasted new potatoes, sprouting broccoli, dill, tartare sauce and baby spinach
Bufala mozzerella with tomato, avocado, chimichurri sauce, pinenuts and rocket
Green beans with chilli dressing and peanuts

Week beginning December 9th - Jerry the Juicer (2009 - 2013)

'Oh Jerry...' 'Poor Jerry', 'Jerry behind please...' 'Can you wash Jerry please?' 'Jerry's been left in his own mess again'. Anyone who has worked here over the years will know who he is. I'm pretty sure it was "the legend that is Rhea' that named him back in August 2009.

I had searched and searched for a quality, small footspace juicer in the lead up to opening and at over £300, Jerry was a big investment. Originally he was placed on our front bench, but once winter kicked in and we started with soups and porridge, he had to be moved to make room. He was beautiful though, small, sleek, quiet, shiny, silver and he made great juice.

For the past four years he has ended up on what is known as 'Jerry's Plinth', basically the electrical cupboard against the back wall near the front. It's not ideal, but it was the only place for him.

We have calculated that in the last 2 years alone he has made 4,263 orange juices and almost 500 citron presses, so if we include the time before such records began, 2009 to 2011, he must have made over 10,000 drinks.

We had to retire Jerry this week. He was noisy, really noisy, a bit wobbly and broken in parts. Here he is. We have a newer model of the same type and he is, well dare I say it, even better than Jerry was. Much, much quieter and faster. The girls on service are much happier.

Jerry the Juicer - 2009 to 2013 - Kaffeine legend.

Please enjoy our menu this week, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Raspberries with coconut 2.40
Savoury Scone: Pommery mustard, red onion, thyme and mature cheddar 2.40
Buckthorn friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Vegan Peanut Butter and Chocolate Biscuits 2.00

Lunch:
Soup: Spiced chickpea 4.50

French retro baguettes 5.00
Roasted turkey with cranberry jam, brie, spinach and red onion
Hummus with slow roasted red peppers, grated carrots, mustard cress and rocket

Foccacias 5.30

Chorizo with avocado, guacamole, tomato and spinach
Crown Prince squash with mushrooms, blue cheese and rocket

Salads: 5.50/6.90

Roasted beef with roast beetroot and parsnips, horseradish cream and spinach
Baked cranberries, orange segments, avocado, glazed walnuts, blue cheese and watercress
Chantenay carrots with honey, thyme and pumpkin seeds

Tart: 4.40 or 7.90 with salad

Leek and mushrooms with pecorino cheese

Week beginning December 2nd - Rory - Baker, Builder, Dancer, Sandwich Maker

Rory left us this week. Most people would not know Rory, as he starts at 6:15 am each morning, leaves about 3 pm and worked nearly every weekend over the past 18 months and we kept him downstairs most of the time. This was of course because he worked in the kitchen. It is always hugely comforting to a) find someone to work in the kitchen b) that they are competent and skilled c) that they get up very early every day and d) that they are a really nice person too.

Rory was another one of those. We are very lucky that we have had and still have a team of chefs who all have the same qualities. Very lucky indeed.

He has gone back to Australia hopefully to follow his dream of dancing professionally, which he is very good at too. If you get to see the Kaffeine movie coming out in January, he also plays a feature role along with his girlfriend Jess.

Rory was also very good at building. He started collecting the wooden pallets that deliveries get made on and are left on the street. He took them home and made furniture for his house. He was then commissioned to build the new crates we have outside the shop. They look very good indeed. We call them 'The Rories' and we hope they last a very long time.

He would help with general maintenance work around the shop, unblocking drains or putting things back together if required and he was a very good delivery person for all our catering orders. The banter in the kitchen, the self made videos of him making thousands of banana breads, ANZACS, portuguese tarts, brownies and blondies. A true Kaffeine legend.

We will all miss Rorza very much and we wish both him and Jess all the very best for the future back in Australia.

Well done fella....


Please enjoy our menu this week, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.40
Savoury Scone: Sweet chilli and goats cheese 2.40
Buckthorn friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Vegan Peanut Butter and Chocolate Biscuits 2.00

Lunch:
Soup: Butternut, orange and thyme 4.50

French retro baguettes 5.00
Pancetta, glazed apricots, brie, red onion and rocket
Tomato, roasted courgette, basil pesto, mozzarella, spinach

Foccacias 5.30

Ham, chilli cream cheese, tomato and spinach
Red onion marmalade, grilled halloumi, avocado, rocket

Salads: 5.50/6.90

Chicken adobo with camargue red rice and coriander
Baked cranberries, mature cheddar, roasted chest nuts, watercress, red onion and a thyme and mustard dressing
Roasted sweet potato with feta and mixed seeds

Tart: 4.40 or 7.90 with salad

Ham, manchego and rocket quiche

Week beginning November 25th - Food Safety

What is one of the most important aspects of operating a food business? To be very blunt, it is most probably making sure you do not make your customers very ill (or worse) with your food. It's quite a responsibility. It's also to ensure that for your staff and for your customers you are operating in a clean and hygienic environment. What amazed me when I first opened Kaffeine was that there is no legal requirement for staff to have food safety training, it is merely a 'recommendation'. Of course it is quite highly recommended, and you will get marked down quickly if none of your staff are trained, but it is not a legal requirement.

On our very first inspection by Westminster in 2009, we did not receive a very good score, as there were a few processes and practices we did not have in place. We worked very hard over the next year, even inviting the Westminster back for a visit and for advice and on our second unplanned visit, moved up to 4 stars. Then the process of rating changed and we received a new certificate giving us 5 out of 5. Nice. Very happy and very proud. That was in 2010.

We were told that every business in Westminster was going to be visited prior to the Olympics, but we were not, and the next visit we received was in July of this year. The man was shall we say, not very detailed, in his approach. It was quite an easy inspection. He certainly did not check everything. So I was a bit let down, not only because we are proud of what we do, but also because we want to make sure we are doing it correctly, that the Food Safety has confidence in us and that they have checked everything we do to ensure the safety of our customers. Basically that they test us thoroughly and competently to ensure we have safe food practice. To do this, council look at and rate you on three areas - food hygiene and safety practices, structure including cleaning and confidence in management.

We got the results and we scored 3 out of 5. So I was not very happy, neither was Chef Jared or manager Claire. Part of council process is that you can request a revisit and appeal against the decision, which is what we did. I wrote a very long email to them, we were re-inspected by a very thorough and professional lady. I felt very comfortable that whatever score we received in review, the inspection was the best we could possibly get. She provided some advice where necessary, asked leading questions to our key staff but not really to me, inspected all our paperwork, invoices, processes and systems.

We work very, very hard to make sure all our food processes are safe and sound. We use the Better Food Better Business diary recommended by council every day. In fact we have one for the kitchen and one for the floor. In this we keep daily records of anything out of the ordinary that may happen, from a blocked drain pipe to food not of quality from the suppliers and being sent back to staff being off ill, to structural problems. It has training records, lists of all our suppliers, recommended methods and systems and practices and 'what do we do?' lists. Each new staff member must read through and sign off all the training modules. Each manager, assistant manager and any person who works in the kitchen goes onto the food safety level 2 course at Westminster Council. Both the lead chef and I have completed level 3 supervisory modules as well.

We check and record our fridge temperatures, we check all our deliveries for any problems, we have detailed, listed, and structured daily and weekly cleaning and deep clean tasks that are signed off by the staff members responsible. We have an accident reporting book and complete first aid kit, we have a professional pest control program, professional laundry for our cloths, colour coded chopping boards and colour coded cloths for cleaning. We have a professional refrigeration maintenance company, we only use reputable, traceable suppliers who are also professionals in their trades.

We have hand wash basins with soap, hot water and  towels, we have a separate, enclosed rubbish storage area, tea towels for drying dishes and cloths for ovens, aprons for the chefs and aprons for the staff. Our food is all labelled in the fridges, covered and dated and rotated FIFO, our fridge seals are changed when they wear out, we use professional dishwash machines and have dish detergent and rinse aid for the machines. The machines are deep cleaned very week. We have blocked each and every tiny little hole that we can find where rodents may enter (the width of a pen) and we search for (and block) new holes continuously.

We sanitise our work benches regularly, use throw away cloths and go though loads of paper towels, sweep the floors all the time and mop after each service, we have colour coded mops for different areas (kitchen, floor, toilets), have a bins with lids.

It is an ongoing, continuous, absolutely important and integral part of running a food business. It is common sense, it is good business practice.

We got an envelope a few weeks ago in the post from Westminster. We gently, carefully opened it and inside was a certificate. Five out of five.

Please enjoy this weeks menu, as we have enjoyed designing it and bringing it to you.


Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Chocolate and raspberry 2.40
Savoury Scone: Courgette and chilli cream cheese 2.40
Buckthorn friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Vegan Peanut Butter and Chocolate Biscuits 2.00

Lunch:
Soup: Fish chowder with young alexanders 4.50

French retro baguettes 5.00
Bresaola, gjetost, red currants, spinach, lemon mayonnaise

Aubergine and mushrooms with thyme, dijon, gruyere and rocket

Foccacias 5.30

Ham, onion marmalade, brie, rocket

Red pepper salsa, mozarella, tomato, spinach

Salads: 5.50/6.90

Slow roasted beef with pear, black mustard and gorgonzola.
Raw beetroot with mature cheddar, dill, lady smock and watercress.
Honey roasted fennel with salad burnet yoghurt dressing

Tart: 4.40 or 7.90 with salad

Sweet corn pie with baked kumara topping

Week beginning November 18th - Just the menu

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Plum and carrot 2.40
Savoury Scone: Tomato, Parmesan and oregano 2.40
Chocolate and buckthorn friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Vegan Peanut Butter and Chocolate Biscuits 2.00

Lunch:
Soup: Chicken, sweet corn and acorn soup 4.50

French retro baguettes 5.00
Ham, gherkin, Dijon, Gruyere, red onion, rocket
Roasted crown prince, chilli mayonnaise, Camembert, spinach and coriander

Foccacias 5.30

Smoked salmon, aioli, dill, red onion, capers, spinach
Mixed wild mushrooms, thyme fondue, roast chestnuts, rocket

Salads: 5.50/6.90

Tandoori lamb with couscous, three corner garlic, cucumber and yoghurt dressing
Sharon fruit, gherkin, gruyere, basil, red onion, rocket, hazelnuts
Sweet piccolo parsnips roasted in juniper

Tart: 4.40 or 7.90 with salad

Four cheese with orange and black pepper jelly

Week beginning November 11th - The London Coffee Party

It is especially after a busy day, with a bit of caffeine in your stream, that your mind is racing and you start to think of all the possibilities and 'what if we did this?' scenarios. Or at 3 am when you can't sleep.

Music has always been a big part of my own life, and it is very, very important to the feel and atmosphere of Kaffeine. We make playlists that play all day on our Ipods, basically DJ sets that go with the flow of the day. Of course, house, breaks, funk, soul, hip hop and electronic music is a big part of this and we are very proud of the music that we play. It's important for the customers, but also important for the staff who work here every day and listen to it all the time. It helps to motivate, to encourage, to make them smile and possibly even dance a little bit and to make the working day even more pleasant and fun.

Current and previous staff have shown an affection for music, some more than others including former lead barista James 'Obi Wan' Broadhurst and Justin 'Cool Hand' Luchterhand who also set up playlists for the Ipod from their own collections.

So when I approached our current staff with the idea of having a party, they were shall we say, a little bit excited.

Therefore, the idea for a London Coffee party was conceived. Of course it could have been just the 13 of us at The Social tonight, dancing around our handbags, but no, we have over 150 people from the London Coffee Scene and a few friends as well, coming along.

Staff from Taylor Street Baristas, Square Mile Roasters, Workshop Coffee, Artisan Coffee, Climpsons and Sons, Terrone Coffee, Prufrock Coffee, Dose Espresso, The Goods Yard and many others will be drinking and dancing all night long. What a great opportunity for London Coffee people to relax and have some fun.

Set Times are:
Funk, Disco and Soul
Billy 'The Kid' Tahtis from former legend cafe Taste of Bitter Love - 7 pm to 9 pm

House
Matt Craig - 9 pm to 11 pm
Matt Grey - 11 pm to 1 am

The boys may mix it up a bit and have a bit of back to back, we will see.

I very much wish that old schools staff such as Justin, James, Amy, Missy, Sam, Big Nick, Ashlea, Matthew and others were here for the party. We will think of you tonight, cos we miss you.

This is the first party of it's kind. After the success of the London Latte Art Challenge, we hope that this will be a success too and we can have many more.

Drinking, dancing, good times. What more can you ask for?

Please enjoy this weeks menu, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Cranberry and almonds 2.40
Savoury Scone: Red onion, cheddar, mustard and thyme 2.40
Chocolate and buckthorn friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Iced Vo Vo's 2.00

Lunch:
Soup: Fabada - Spanish stew with chorizo, rape greens & cannelini beans 4.50

French retro baguettes 5.00
Pancetta, baked apple, brie, pommary mustard and rocket

Hummus, aubergine and carrots roasted in dukka, halloum, spinach

Foccacias 5.30

Chorizo loaf, roasted fennel, manchego, spinach

Mozzarella, tomato, puttanesca, rocket

Salads: 5.50/6.90

Glazed ham, baked plums and onion, roasted chestnuts, mature cheddar and watercress

Raw Chinese potato, celery, red chicory, candied walnuts, pickled radish with ginger and chilli fish sauce

Potatoes roasted in mustard, olives and coriander

Tart: 4.40 or 7.90 with salad

Fish and three corner garlic cakes with hollandaise and cranberry salsa

Week beginning November 4th - London Latte Art Winners and Cafe Christmas Party

Nervous anticipation last Tuesday night as we rolled up to Square Mile roastery for the final of the London Latte Art challenge. We knew we had arrived at the right place as stereotypically, there were quite a number of fixed wheel bikes, tattoos and bearded men hanging around. Square Mile's new events room was ready, the two group Synesso was set up in the corner, and importantly, the free beer stand was just as you entered the room.

When you are talking about the legends of coffee in London, you could not get many more in the room at one time. We had the 2007 and 2009 World Barista Champions James Hoffman and Gwilym Davies, 2011/12/13 Dutch Latte Art Champion Esther Maasdam, 2010/11/13 UK Barista and 2009 Latte Art Champion John Gordon, 2013 UK Latte Art Champion Dhan Damang, 2012 UK Aeropress Champion Shaun Young and 2009/10/11 US Cup tasters Champion Ben Kaminsky amongst the crowd, and probably other champions in their field that I cannot remember or had the chance to say hello to.

Importantly, we had over 100 industry people packed into the room ready to rumble. Technical difficulties stopped us from projecting the first heats onto the white walls, but Ben and John got this going in time for the finals.

The legend that is Ross 'Brockley' Brown was compere for the evening and after a short intro from me, we were on the way.

I can't remember who was up against who in the heats, but, in what is now known as 'etchgate', the man from Prufrock, Jeremy Challender pulled out an etching into his latte art against Elyse from Talkhouse that won him though to the finals. The crowd and the judges were unsure if this was allowed, as throughout the comp we did not allow etching or animals, but as the finals were judged on 'being awesome', the judges let it through.

Timothy from Curators was against Ryoto from Prufrock for 3rd and 4th places and in a fantastic achievement, young Timothy won third place on the podium, then for the final it was Jeremy from Prufrock against James Bailey from Workshop.

We set up the now empty beer bar in the middle of the room to allow for maximum viewage and with the projection now working, we were able to see the final pours.

All heats so far had been one against one, but the final was the best of three throw down and it was James Bailey from Workshop who pushed Jeremy out of the way and said 'move aside, this prize is mine', beating him on the first two pours and taking the cash, the prizes, the trophies and the glory.

The photos from the finals are here, the photos from the rest of the heats are below.

http://www.flickr.com/photos/getnoticed/sets/72157637103201375/

http://www.flickr.com/photos/getnoticed/sets/

A huge, huge thank you to the sponsors of the prizes - Coffee Hit, Square Mile and Union Hand Roasted, a massive thank you to the judges Andrew Tolley from Taylor Street, Lena and Arianna from Union, James and Jess from SQM and for being here every week judging and taking amazing photos, Glenn Watson.

Another big thank you to all those who came to Kaffeine and Square Mile over the past five weeks and supported not only the baristas, but also the scene in London.

Now for some drinking and dancing!

Christmas Party Details.

We have sold 106 of the 150 tickets available. Seriously, get in fast if you wish to come.
Tickets are now on sale at Kaffeine and on the door on the night. All London cafe staff welcome.
November 9th at The Social, Little Portland Street, W1. 7 pm to 1 am.
You can pay in person or over the phone by credit card & we will keep them here for you to pick up.
£5 per ticket, 150 tickets only.

Please enjoy this weeks menu, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.40
Savoury Scone: Courgette and feta 2.40
Lemon and rose friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Iced Vo Vo's 2.00

Lunch:
Soup: Hungarian beef stew with pickled walnuts 4.50

French retro baguettes 5.00
Ham, cranberry compote, Camembert, red onion, rocket
Roasted courgette, crushed curried pea's with mint, feta, spinach

Foccacias 5.30

Red onion marmalade with mature cheddar, dijon, rocket

Smoked salmon, aioli, capers, red onion, dill, spinach

Salads: 5.50/6.90

Tenderstem broccoli with pancetta, hollandaise, pine nuts and slow roasted garlic

Pineapple, toasted Brazil nuts, gorgonzola, coriander and chicory

Swede roasted in peanuts with fresh cranberry dressing

Tart: 4.40 or 7.90 with salad

Salmon and watercress pie

Week beginning October 28 - London Latte Art Final and London Cafe Party

That's it now, four heats complete. The top 8 are decided to go into the final at Square Mile Coffee and with the chance to win some amazing prizes as well as the potential for fame and glory.

We had another 40 people crammed into Kaffeine to watch what was happening and the pressure was on with our own lead barista Blazej and one of our senior baristas Grace were up against four staff from Team Prufrock, with individual entries by Benjemyn from Terrone and Nerius from Artigiano.

We were very lucky to have one of the leading people of the coffee scene, Jess McDonald as one of the judges, alongside Glenn Watson and returning this week, the wonderful Lena from Union.

Ryoto from Prufrock was up first against Grace from Kaffeine, with Ryoto going through to the quarters, then Jeremy Challender from P-Rock against Benjymyn, with Jeremy winning through, Kaori from P-Rock then up against Blazej 'Blaze' Stempin and again the Prufrock team got through and finally we had Gareth repping Prufrock against Nerius and he made it four Prufrock staff members into the quarters.

You could perhaps say that the crew from the number one cafe in London were not very tactical about the competition as it was now four of them competing for the last two places, but maybe they are being tactical after all and we just don't know it yet.

Jeremy against Ryoto and Gareth against Kaori, with Jeremy and Kaori being judged as the winners of heat four.

So the top 8?
Krysty, Timothy, Catherine and Thomas from Curators
Elyse from Talkhouse
James Bailey from Workshop
Jeremy and Kaori from Prufrock

Next week it starts at 7:30 pm at SQM roastery. Be there to support your favourites, cheer and/jeer as the milk is spilled, the hands shake and the pressure mounts.

Here is the link to the photos that Glenn Watson has been taking so far.

http://www.flickr.com/photos/getnoticed/sets/

A huge, huge thank you to the sponsors of the prizes - Coffee Hit, Square Mile and Union Hand Roasted, a massive thank you to the judges Andrew Tolley from Taylor Street, Lena and Arianna from Union, James and Jess from SQM and for being here every week and taking amazing photos, Glenn Watson.

Another big thank you to all those who came to Kaffeine over the past four weeks and supported not only the baristas, but also the scene in London. We hope to see you at the final and also at the party.

Christmas Party Details.

We have sold 96 of the 250 tickets available already. Seriously, get in fast if you wish to come.
Tickets are now on sale at Kaffeine. All London cafe staff welcome.
November 9th at The Social, Little Portland Street, W1. 7 pm to 1 am.
Also available at the final at Square Mile, you can pay in person or over the phone by credit card and we will keep them here for you to pick up.
£5 per ticket, 250 tickets only, no door sales/pick ups on the night.

Prizes, glory, drinking and dancing. What more could you wish for?

Please enjoy this weeks menu, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Ginger and Pear 2.40
Savoury Scone: Pumpkin and cheddar 2.40
Lemon and rose friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Iced Vo Vo's 2.00

Lunch:
Soup: Chicken and wild rice 4.50

French retro baguettes 5.00
Ham, gherkin, dijon, gruyere, rocket, red onion

Tuna, rouille, capers, spinach

Foccacias 5.30

Bresaola, baked plums, spiced hazelnut puree, brie, spinachRoasted aubergine, goats cheese, Thai basil, rocket, sweet chilli

Salads: 5.50/6.90

Roast beef and beetroot, hazelnuts, coffee mascarpone, watercress
Fresh kohlrabi, fennel, carrot, pickled pumpkin, mixed seeds, goats curdRunner beans and rape greens with cashew dressing

Tart: 4.40 or 7.90 with salad

Leek, mustard and gruyere

Week beginning October 21st - London Latte Art Smackdown and Christmas Party

Three heats down now in the London Latte Art Smackdown and last week we had another 40 people crammed into Kaffeine to cheer and jeer the baristas. This week we had the owner of Square Mile coffee and 2007 World Barista Champion James Hoffman judging, joined by Glenn Watson and Arianna from Union Coffee.

It was the most intense week so far, with a dark horse from a farm shop outside Bath travelling down for the event, young Matt, who beat Kit from Dose in the first round, but then got knocked out by Elyse from Talkhouse in the second. Elyse was one of the two who made it through to the final.

Shaun Young, who placed 7th in the UK Champs this year and is formerly of Kaffeine was up against James Bailey from Workshop in the first round. Unfortunately, even though Shaun has made many thousands of coffees on our Synesso machine, he did not progress to round 2.

Another Talkhouse barista, Miguel, took on Barry from Dose in the first round, but he was knocked out and Barry took on James to get into the final. The judges had their hardest decision of the contest so far and finally allowed Mr Bailey to get through to represent Workshop on the 29th.

We also had a latte art free pour demonstration by the UK latte art champ, Dhan Damang, who will be judging at the final, as well as a special, secret visitor for the event, Mr Ben Kaminsky.

Here is the link to the photos that Glenn Watson has been taking so far.

http://www.flickr.com/photos/getnoticed/sets/72157636600086883/

This weeks competitors.
Ken, Jeremy, Andrew and Gareth from Prufrock
Grace and Blazej 'Blaze' Stempin from Kaffeine
Benjymin from Terrone
Westhus from Artigiano

If you want to come among and support or just watch, you are more than welcome. All the heats are now full, but if you turn up on the night and wish to compete and there are drop outs, we will get you in. We have free food and cheap beer.

Judges this week include John Gordon from Square Mile Coffee, Glenn Watson and Lena from Union. 

Christmas Party Details.

We have sold 86 of the 250 tickets available already. Seriously, get in fast if you wish to come.
Tickets are now on sale at Kaffeine. All London cafe staff welcome.
November 9th at The Social, Little Portland Street, W1. 7 pm to 1 am.
Also available at the latte art heats and the final at Square Mile, you can pay in person or over the phone by credit card and we will keep them here for you to pick up.
£5 per ticket, 250 tickets only, no door sales/pick ups on the night.

Prizes, glory, drinking and dancing. What more could you wish for?

Please enjoy this weeks menu, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Whitebeam berries and almond 2.40
Savoury Scone: Sweet chilli and cream cheese 2.40
Lemon and rose friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Iced Vo Vo's 2.00

Lunch:
Soup: Tomato stew with rape greens and white beans 4.50

French retro baguettes 5.00
Szechuan chicken with roast pumpkin, pickled red cabbage and horseradish mayonnaise
Cooked apples and red onion, mature cheddar, Dijon mayonnaise, spinach

Foccacias 5.30

Ham, sauté mushrooms, cheese fondue, spinach
Tomato, mozarella, spicy red pepper dressing, rocket

Salads: 5.50/6.90

Ginger and cinnamon braised pork with puréed cherimoya, green lentils and garlic dressing
Poached quince with red chicory, blue vain cheese, walnuts and pennywort
Sweet potato with curried dressing and coriander

Tart: 4.40 or 7.90 with salad

Cauliflower with sea blite seeds

Week beginning October 14th - Update London Latte Art Smackdown and Christmas Party

Two heats down now in the London Latte Art Smackdown ad this week we had about 40 people crammed into Kaffeine to watch the second heat. It was a brilliant night, short, sharp and to the point. With three of the most qualified judges in industry in Andrew Tolley, Lena from Union and Glenn formerlty of SCAE, it was a hard fought and very tight contest.

Once again though, it was two of the baristas from Curators who have made it into the final, Catherine (formerly of Kaffeine) and Thomas. Congratulations to both.

Next weeks competitors.
Benjamin from Terrone
Elyse and Miguel from Talkhouse
Kit and Barry from Dose
Shaun from Beanstalk (formerly of Kaffeine and 7th in the UK championships)
Matt all the way from Bath but we are not sure which cafe!

If you want to come among and support or just watch, you are more than welcome. All the heats are now full, but if you turn up on the night and wish to compete and there are drop outs, we will get you in. We have free food and cheap beer.

Judges this week include James Hoffman from Square Mile Coffee, Glenn Watson and Arianna from Union. 

Christmas Party Details.

We have sold 50 of the 250 tickets available already. Seriously, get in fast if you wish to come.
Tickets are now on sale at Kaffeine. All London cafe staff welcome.
November 9th at The Social, Little Portland Street, W1. 7 pm to 1 am.
Also available at the latte art heats and the final at Square Mile, you can pay in person or over the phone by credit card and we will keep them here for you to pick up.
£5 per ticket, 250 tickets only, no door sales/pick ups on the night.

Prizes, glory, drinking and dancing. What more could you wish for?

Please enjoy this weeks menu, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40
Porridge with choices of muscovado sugar, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Apple, caraway and juniper 2.40
Savoury Scone: Broccoli and gorgonzola 2.40
Lemon and rose friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Iced Vo Vo's 2.00

Lunch:
Soup: Spiced sweet potato 4.50
French retro baguettes 5.00
Smoked salmon, lime cream cheese, cucumber, rocket, thai basil.
Roasted red peppers, courgette, red onion, spinach and pesto

Foccacias 5.30

Ham, roasted chestnuts, mature cheddar, dijon mustard and rocket
Saute mushrooms, red onion jam, camembert, spinach

Salads: 5.50/6.90
Chicken adobo with camargue red rice and coriander
Saute rainbow chard with cumin roasted potatoes and pancetta
Purple sprouting broccoli with fromaggio sauce

Tart: 4.40 or 7.90 with salad
Semi dried mixed tomatoes with oregano pasto

Week beginning October 7th - London Latte Art and Christmas Party Update

Just a quick update on where we are with the Latte Art competition, as well as news on the London Christmas Party.

The first heat was Tuesday just gone and two of the baristas from Curators have made it into the final, Krysty and Timothy. Congratulations to both.

Next Tuesday's competitors.
Catherine and Thomas from Curators
Greg from Rapha
Paul and Greg from Alchemy
David Robson from Association
Paul formerly from Cup in Dublin and now at Coffee Works and
Kaffeine's own Karol.

If you want to come among and support or just watch, you are more than welcome. All the heats are now full, but if you turn up on the night and wish to compete and there are drop outs, we will get you in. We have free savoury scrolls and cheap beer.

Judges this week include Andrew Tolley from Taylor Street, Glenn Watson and Arianna from Union. 

Further news is that the current UK Latte Art champion, Dhan Tamang will be one of the judges at the final at SQM and that the original compere from the 2008 smackdowns, Ross Brown from Browns of Brockley will be hosting on the evening. Amazing. 

Christmas Party Details.
Tickets are now on sale at Kaffeine. All London cafe staff welcome.
November 9th at the Social, Little Portland Street, 7 pm to 1 am.
We will also have them at the heats and the final at Square Mile, you can pay in person or over the phone by credit card and we will keep them here for you to pick up.
£5 per ticket, 250 tickets only, no door sales/pick ups on the night.

Prizes, glory, drinking and dancing. What more could you wish for?

Please enjoy this weeks menu, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Coffee, cherry and walnut toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.90
Pain au chocolat 2.50
Almond croissants 2.80

Baked Treats
Sweet Muffins: Pear and banana 2.40
Savoury Scone: Sweet corn, red onion and cheese 2.40
Lemon and rose friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Iced Vo Vo's 2.00

French retro baguettes 5.00
Ham, apple butter, gherkin, mature cheddar, spinach
Tomato, mozzarella, chimichurri, rocket

Foccacias 5.30

Chorizo meat loaf with rocket, tomato and gruyere
Baked pears with gorgonzola, red onion jam and spinach

Salads: 5.50/6.90
Mole cooked lamb with yellow gari, black beans, black rice and lime sour cream
Mixed heritage tomatoes, shredded fennel, olives, capers with a lemon and oregano dressing
Sweet potato roasted in parmesan, garlic, rosemary and chilli

Tart: 4.40 or 7.90 with salad
Brown fig, goats curd, basil and rowan berry jelly

Week beginning September 23rd

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberries and oats 2.40
Savoury Scone: Smoked salmon, capers and wild chervil cheese 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Mature cheddar, pickled vegetables, ham, rocket
Tomato, mozarella, basil, aioli and spinach

Foccacias 5.00

Speck, tomato, avocado, pickled radish mayonnaise and spinach

Roasted squash and red onions with herb ricotta and rocket

Salads: 5.50/6.50
Baby lobster, sea buckthorn berries, hedgebed, creamed pea dressing

Roasted piccolo parsnips and chantenay carrots with saute cavalo nero and wet walnuts

Brussels sprouts with rosemary, hazelnuts, russet apples and cooked in apple cider

Tart: 4.40 or 7.50 with salad
Four cheese quiche with roasted cherry tomatoes

Week beginning September 16th

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blackcurrant and pear 2.40
Savoury Scone: Apple, mature cheddar and dijon 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, avocado, tomato, aioli and rocket
Smoked salmon, lime cream cheese, cucumber, thai basil, spinach

Foccacias 5.00

Roast chicken, salsa verde, brie and rocket
Grilled courgette, red peppers, red onion, feta, olive tepenade, spinach

Salads: 5.50/6.50
Roasted chicken with pickled rainbow radish, blanched common purslane stems, boiled baby potatoes, rocket and jalapeno dressing
Turkish brown figs, profiteroles filled with goats cheese, basil, walnuts and a raspberry vinaigrette
Purple sprouting broccoli with garlic and tansy dressing

Tart: 4.40 or 7.50 with salad
Pumpkin, mustard and gruyere

Week beginning September 9th - Ox-Eye Daisy, Damson Plums and Tansy

After last weekend’s wet and windy spell it became apparent that Mother Nature wasn’t going to grace us with an Indian summer. Once again we kiss goodbye to fresh English strawberries and begin to layer up like an onion. Here are a few highlights that feature on our menu this week.

Rowanberries: appear in bright vibrate clusters on trees that can grow up to 20m high. Though these trees are more at home in the woods, councils throughout London have been planting them along road sides. They are low maintenance trees and don’t need much encouragement. During late summer and early autumn berries appear, these berries are excellent cooked and made into syrup for drinks, or a jelly. This week we have on sale quite a few jars of rowanberry jelly, its ashy marmalade flavour in perfect on toast or used as a condiment on fatty meats such as duck or lamb.

Ox-eye Daisy: commonly found in grassy areas such as meadows and grazing pastures. The flower heads are aromatic and when cooked in oil or brewed like tea takes on an incredibly nutty bouquet. We’ve cooked the dried flower heads in oil on a low temperature for 1 hour until well and truly infused with a nutty flavour. Once cooled we braised ox-eye daisy residue with minced beef and vegetables, then incorporated into a flaky pie with mature cheddar to make a traditional Aussie mince pie with a foraged twist.

Tansy: this native perennial shrub has quite a distinctive appearance and smell. The blossoms grow in tight groups of 20-30 heads. The flower heads are round and almost look like yellow doughnuts. The flavour is quite hard to explain, best described as a pungent sweet curry and was traditionally served at Easter in sweet custard or used to season Drisheen a Irish version on black pudding. This week we’ve infused the tansy in a dressing made with Sambuca, apples, bay leaves and drizzled over a salad of torn glazed ham, baked mirabelle plums and runny rustic camembert.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant

Lead Chef

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and apple 2.40
Savoury Scone: Cheddar, onion, mustard and thyme 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80


French retro baguettes 4.90
Pancetta, jerusalem artichoke puree, roasted red peppers, rocket
Roasted courgette, crushed minted peas, satay, red onion and spinach

Foccacias 5.00

Ham, baked damsons, brie, spinach
Plum tomatoes, mozzarella, aioli, basil, rocket

Salads: 5.50/6.50
Glazed ham with mirabelle plums, runny camembert, spiced tansy dressing and rocket
Julienne carrot, celery, onion, radicchio and goats curd with a lemon, fennel and garlic dressing
Parsley root roasted in citrus fruits and basil

Tart: 4.40 or 7.50 with salad
Beef cooked in ox-eye daisy with mature cheddar

Week beginning September 2nd - Wild Cherries, Sea Aster and Damson Plums

Autumn has sadly arrived all too soon. For most of us it’s the come down of summer and the time of year where reality sets in and we do a little admin and stock-take of what we've used and what’s left to look forward to. Luckily autumnal produce offers some very interesting and tasty ingredients to keep us distracted from the shorter days and long chilly nights. 

Damson plums: possibly one of my favourite cooking fruits, miniature and intensely sour. These small plums are roughly the size of a grape and have a very short season of around 3-4 weeks. Best cooked in a pot until the plums soften then passed through a sieve to remove the small fickle stones. Damsons are perfect made into a jelly or dressing with sugar to help cut through their amazing sour tang. This week we've made a dressing from the damsons and drizzled it over a salad made of parmesan polenta balls, roasted carrots, watercress and garnished with foraged bird’s foot trefoil blossom. 

Sea aster: is a succulent perennial that grows mostly along coastal marshes and cliffs faces. This sea veg is quite strong, sharp and slightly herby, bordering on fruity. Sea aster features in this week’s tart which is layered with celeriac to make a gratin and garnished with a large dollop of salty and sour rouille. 

Wild cherries: through our forager supplier we've managed to acquire wild English cherries. Very deep in colour and flavour with a slight bitterness and halve the size of a regular cherry. Once cooked these cherries become richer in flavour than cultivated varieties of cherries. This week we've cooked our stash of wild cherries and made it into a jelly which is great served with a butter croissant or used as a condiment for wild duck. Come in and ask for a jar today before it all sells out for another year. 

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
@redjar50

Please enjoy the menu for this week, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Peaches and cream 2.40
Savoury Scone: Rowan berry, thyme and parmesan 2.40
Blackberry friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80
Lamingtons 2.50

French retro baguettes 4.90
Smoked salmon with lime cheese, thai basil, cucumber, rocket
Baked discovery apples and red onion with aioli, mature cheddar, spinach

Foccacias 5.00

Ham, rose-hip dressing, ginger, wensleydale, spinach
Mushroom with a creamed corn fondue sauce and rocket

Salads: 5.50/6.50
Figs, fennel, pancetta, manchego, basil with a honey and fortified wine dressing
Polenta and parmesan balls with roasted carrot, watercress, oregano, birds foot trefoil and damson dressing
Edamame in a wasabi and lime dressing

Tart: 4.40 or 7.50 with salad
Celeriac and sea aster bake with rouille

Week beginning August 26th - Lamington week

It is Chef Jared's birthday this week, so he is having a week off from writing the food blog section. We are sure you will understand. He will however have to come back on Tuesday and start to think about payday lamingtons. Yum.

Please enjoy the menu for this week, as we have enjoyed putting it together for you.

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Apricot and almond 2.40
Savoury Scone: Courgette and feta 2.40
Chocolate and hyssop friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80
Lamingtons 2.50

French retro baguettes 4.90
Pancetta, avocado, tomato, aioli, rocket
Tomato, mozzarella, basil, chimichurri, spinach

Foccacias 5.00

Smoked Salmon, dill, red onion, capers, aioli, spinach
Ham, gherkin, pickle, Dijon, mature cheddar, rocket

Salads: 5.50/6.50
Venison meat balls with green lentils, black rice, coriander, buttered coriander seeded red onions, fragrant tomato dressing and wood sorrel.
Grilled haloumi, wild watercress, roasted red onions, and rose-hip dressing
Green beans with chilli, peanuts, fish sauce and coriander

Tart: 4.40 or 7.50 with salad
Goats cheese, roasted chicory and rowan berry

Week beginning August 19th - Rowan Berries, Hyssop and Waterpepper

This week is our 201st weekly menu at Kaffeine. It also coincides with our 4th birthday since opening the doors in 2009. Sometimes it can gets a bit difficult to come up new variations of salads, sandwiches and tarts, but thanks to some of our suppliers’ we are constantly sent new and exciting ingredients to play around with. This week highlights are as follows.

Hyssop: is a foraged plant that is quite resilient and best picked in early spring or early autumn when it’s in blossoms. The leaves and stems have a menthol aroma and taste of a combination of peppermint and lavender. You will find hyssop in the icing for our friands paired wonderfully with our chocolate almond cake. 

Waterpepper: this green is basically heat and texture and can be used to replace ground pepper and chillies. Waterpepper also has an array of heath benefits from improved circulation, reduced high blood pressure and prevents bleeding from weak capillaries walls such as varicose veins. It can also be used as a natural remedy to scare away nasties from bedding and furniture.

Rowan Berries: are small bright vibrant orange berries and have a distinct ashy smokiness when cooked, great for jellies and dressing. These berries taste of marmalade and pair nicely with either fatty meats or wild game and is high in sorbic acid with is a natural preservative. This week they are used in our roasted grouse salad.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Plum and elderberry 2.40
Savoury Scone: Tomato, mozzarella and basil 2.40
Chocolate and hyssop friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, elderberry jam, mature cheddar, roasted red onions, spinach
Roasted aubergine with thai basil, goats cheese, sweet chilli and rocket

Foccacias 5.00

Sliced meat loaf with red kidney beans, jalapeno cheese, roast peppers and rocket
Burnt pineapple, gorgonzola, coriander, pickled red onion and spinach

Salads: 5.50/6.50
Roasted grouse with roasted celeriac, beetroot, carrots and drizzled in rowan berry dressing.
Kiwi, pecorino, red chicory, honey blossom
Padron peppers with waterpepper dressing

Tart: 4.40 or 7.50 with salad
Roast vegetable in gruyere pastry with saffron sour cream and garnished with wood sorrel

Week beginning August 12th - 4th Birthday week

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blackberry and apple 2.40
Savoury Scone: Crushed peas and feta 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, tomato, avocado, Gruyère, aioli and rocket

cooked apples and red onion, mature cheddar, Dijon mayo, spinach

Foccacias 5.00

Ham, Gorgonzola spread, strawberries, spinach

Tomato, mozzarella, rocket, chimichurri

Salads: 5.50/6.50
Roasted lamb and red peppers with runner beans, broad beans, spring greens and green elderberry wild marjoram flower dressing

Flat nectarines and red chillies poached in melilot syrup, single Gloucester with baby spinach

Tagliatelle with sautéed morels, garlic and sea blite

Tart: 4.40 or 7.50 with salad
Fat hen and fresh cheese

Week beginning August 5th - Dittander Blossom, Hogweed and Juniper branches

After a few weeks of summer awesomeness there seems to be a lot more fresh produce on offer. Sometimes it can be hard to come up with new flavour combinations, but when the weather is warm, new plants tend to grow and take over our surroundings. Better yet is when it's hot and the wind picks up, taking with it pollen and seeds from foliage, spreading all kinds of plant life to new areas of our isle’s (isles), great for fertilising and enriching the land. 

This week we offer Dittander Blossom, their flowers have a real kick of horseradish and mustard. Pretty and delicate to look at but the flowers have a strong, pungent and lingering presence on the palate. The dittander will be incorporated into dressing with pickled garlicky ramson and drizzled over a salad with chorizo and colourful rainbow chard.

Another foraged item on our menu this week is hogweed seeds. Hogweed has made several appearances on our menu over the last few months in the form of roots, stems and leaves. Their seeds once lightly toasted and crushed take on the taste of beer. The seeds are a combination of malt, barley, and hops. You’ll find these seeds in another summer salad with New Zealand zespri (golden kiwi fruit), crumbly Italian castelmango cheese, pickled red cabbage and dressed with wild honey and reduced orange juice.

Lastly I must mention the Bambi tart has been infused with the branches of juniper. The branches give off just as much spice as their more commonly used berries. These branches however are not edible but ideal for giving off aroma and pair wonderfully with quail, pheasant, veal, rabbit or venison.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.40
Savoury Scone: Ricotta and herb 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Prawn and mango salsa with avocado and rocket
Roasted peppers, courgette, red onion, spicy pesto, gruyere, spinach

Foccacias 5.00

Ham, roasted greengage, mature cheddar, spinach
Heritage tomato, talleggio, oregano, rocket and red onion

Salads: 5.50/6.50
Chorizo, fresh tomatoes, rainbow chard with dittander blossom and pickles ramson dressing
Golden kiwi, toasted hogweed seeds, castelmagno cheese, pickled red cabbage, wild honey and orange dressin
Shredded fennel with lemon, basil and baby capers

Tart: 4.40 or 7.50 with salad
Venison infused with juniper branches and wild cherry

Week beginning July 29th - Wild cherries, pea flowers and sea rocket

This week’s menu sees an array of eccentric combinations, from Italian ham with golden kiwi in baguettes to peaches with fennel in a salad. Coming up with new menu ideas after 4 years can be a bit tricky but thankfully I have a forager supplier and a kitchen team (Khan, Karolina, Silvio and Rory) who are always inspiring me with constructive brainstorms. 

Our highlights this week:

Wild Cherries which have been picked from within the UK are surprisingly ripe and juicy, a bit smaller than regular cherries but definitely fuller in flavour. We will be turning these delicious cherries into a dressing that will be drizzled on a spiced chicken pumpernickel tart. 

Wild Pea Flowers are back on the menu for a second year. These large purple blossoms have a sweet and delicate crunch and distinct taste of raw peas. You will find these garnishing flowers with roasted candied beetroot and served with dill and horseradish soured cream, simple and vibrant.

Sea Rocket is a newly discovered foraged vegetable. Incredibly strong with a pleasant metallic bitterness and hot horseradish flavours. Intense but strangely addictive, we will be incorporating this green with one of our more regular hot smoked salmon coleslaw. 

Melilot has been a regular ingredient that has featured on several Kaffeine menus. However, this time round we will be using it fresh and not dried. This fragrant blossom and stalk has a peculiar aroma of vanilla, hay and almonds. At £400 a kilo very little is needed to infuse recipes with amazing flavour of melilot. This week you will find the melilot has been added to a hollandaise style mayonnaise and generously spread in our ham baguettes with slices of golden kiwi and gruyere cheese.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant

Lead Chef

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Apricot and almond 2.40
Savoury Scone: Puttanesca 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, melilot mayonnaise, golden kiwi, gruyere, rocket
Mozzarella, aioli, plum tomato, spinach

Foccacias 5.00

Chorizo, roasted red onion, courgette, brie, pesto and spinach
Roasted aubergine, sweet chilli, thai basil, goats cheese and rocket

Salads: 5.50/6.50
Hot smoked salmon, mouli, carrot, red onion, celery, cabbage, sea rocket
Roasted candy striped beetroot with dill and horseradish soured cream, and wild pea flowers.
Peach, golden samphire, fennel, toasted almond with red wine vinegar dressing

Tart: 4.40 or 7.50 with salad
Chicken and wild cherry on pumpernickel pastry

Week beginning July 22nd - Sea Aster, Raw Kohlrabi & Strawberry Daiquiri muffins

With another record breaking hot week on the way Kaffeine's kitchen is going to attempt another week of very light cooking. This keeps the kitchen staff coolish and hopefully sustains your dietary needs throughout summer.

Points of interest on this weeks menu include new season sea aster. This hairless perennial has large basal leaves and tastes quite strong, sharp and slightly herby, great with seafood. You will find the sea aster in a salad lightly sauted in browned butter, baby capers and served with salmon baked in foraged water celery and dried red dulse (seaweed). 

Also making a refreshing appearance after a years absence is our cantaloupe salad with toasted fennel seeds, smoked pancetta and dressed in white sambuca; basically an edible cocktail. A lovely balance of warming spice, saltiness and booze finished by the cooling effect of sweet refreshing cantaloupe.

Lastly, is our new raw tart made with layers of kohlrabi. This eastern European vegetable is slowly making waves and gaining popularity on English menus. Kohlrabi is crunchy, slightly sweet and tastes of cabbage and turnips. Our kohlrabi tart is thinly sliced and layered with goats curd infused with curly parsley and lemon juice.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Strawberry daiquiri 2.40
Savoury Scone: Red pepper and feta 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Smoked salmon, lime cheese, cucumber, thai basil, spinach
Hummus, grated raw carrot, red onion, rocket, sprouts

Foccacias 5.00

Ham, fresh raspberries, mature cheddar, rocket
Herb and garlic ricotta, red onion, pine nuts, spinach

Salads: 5.50/6.50
Sea aster cooked in brown butter and white wine, capers, water celery and dried red dulse baked salmon

Cantaloupe, pancetta, toasted fennel seeds, chicory, sambuca dressing

Common purslane, fat hen, cucumber, avocado, mint and satay dressing.

Tart: 4.40 or 7.50 with salad
Raw layered kohlrabi with lemon and parsley goats curd

Week beginning July 15th - The week of Raw (and the Ashes cricket)

2013 is belting out a disturbingly hot summer. As much as we love the sun it can also make the kitchen seem like a bikram yoga session. At the time of writing this menu I looked to the following weeks forecast and the stunning weather is here to stay. So the timing is perfect for us to bring back one of Kaffeine’s most popular menu theme ‘Raw’. So this week the ovens and hob are off (apart from the usual light baking for our sweet treats and savoury scones. 

Speaking of savoury scones and the return of Kaffinated popular foods Aussie vegemite and cheddar scones are making a comeback for the first time since Australia day back in January. This week seem appropriate for their return as Australia is playing England in the Ashes at Lords Cricket Ground.

Our mid-July star ingredient is a foraged item called Hogweed. The name may not sound appealing, but it is a very versatile and complex perennial. Hogweed got its name because it was once used as pig’s fodder to improve the animals health making a for a better end result come slaughter time. This forgotten green is aromatic, sweet and slightly citrus in flavour. We will be shredding the hogweed buds raw and serving it along with gorgonzola, crow garlic bulbs, pumpkin seeds and common purslane to create a healthy foraged salad experience.

Lastly I must mention the return of purple and orange cauliflower. The change of colour in purple cauliflower happens naturally due to the high levels of antioxidants. And orange cauliflowers are considerably higher in vitamin A than regular white species, also has the added benefit of carotene.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant

Lead Chef
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Rose petals and raspberry 2.40
Savoury Scone: Vegemite and cheese 2.40
Salted caramel and chocolate friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, dijon, gherkin, red onion, gruyere, rocket

Pear, basil pesto, Camembert, spinach,  

Foccacias 5.00

Smoked salmon, aioli, red onion, dill, capers, spinach

Pancetta, goats curd mayonnaise, tomato, oregano, rocket,

Salads: 5.50/6.50
Smoked salmon, orpine, English affilia, kohlrabi, lychee, with a brie and lime dressing
Shredded hogweed buds, Gorgonzola, crow garlic bulbs, pumpkin seeds, common purslane.
Raw purple and orange cauliflower, peanuts, chilli and fish sauce.

Tart: 4.40 or 7.50 with salad
Raw vegan lasagne

Week beginning July 8th -

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Gooseberry 2.40
Savoury Scone: Goats cheese, sweet chilli and lemon verbena 2.40
Salted caramel and chocolate friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90

Pancetta, tomato, avocado, aioli and rocket

Roasted courgette, crushed peas, tomato mayonnaise, red onion and spinach

Foccacias 5.00

Ham, white nectarine, mature cheddar, onion jam and spinach

Aubergine, goats cheese, sweet chilli, thai basil, rocket

Salads: 5.50/6.50
Slow cooked beef with roasted courgettes, peppers, Cornish potatoes, gruyere crisps, wild fennel stems, wild cabbage seed pods and saffron soured cream

Smoked mozzarella, watermelon, pickled almonds, red onion, tree mallow cheese with a pommery mustard and honey dressing

Raw cauliflower with ramson capers and lemon

Tart: 4.40 or 7.50 with salad
Prawn mousse with lemon and chilli marmalade in peanut pastry

Week beginning July 1st - Physallis Gooseberries, Hogweed and Wild Fennel

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Plum and hazelnuts 2.40
Savoury Scone: Courgette and feta 2.40
Salted caramel and chocolate friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Tuna, rouille, capers, rocket
Ham, dijon, gruyere, gherkin, red onion and spinach

Foccacias 5.00

Pancetta, strawberries cooked in balsamic vinegar, blue cheese dressing, spinach
Grilled red peppers and courgettes, basil and olive tepenade, brie, rocket

Salads: 5.50/6.50
Chicory, gooseberries, roasted chicken, elderflower dressing and sea radish seed pods
Tomato braised broad beans and hogweed
Mangetout, wild fennel, manchego, tarragon, lemon,

Tart: 4.40 or 7.50 with salad
Salmon and watercress

Week beginning June 24th

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Apricot and almond 2.20
Savoury Scone: Creamed corn 2.20
Strawberry and elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Pancetta, goats curd, grilled plums and spinach
Appleby cheshire cheese, beetroot pickle, cucumber and rocket

Foccacias 5.00

Ham, saute mushrooms, cheese fondue, spinach
Tomato, mozarella, spicy red pepper dressing, rocket

Salads: 5.50/6.50
Seared rare beef with coleslaw of ice burg lettuce, diced tomatoes, red onion, parsley, red wine dressing and garnished with sea radish seed pods
Spelt soaked in beer with alexander seeds, sea sandwort, cumin roasted butternut, garnished with coriander and red champion flowers
Green beans lightly blanched in pineapple weed and camomile with gorgonzola dressing and Brasil nuts 

Tart: 4.00 or 7.50 with salad
Apple, red onion, mature cheddar and thyme

Week beginning June 17th - Fishcakes with strawberry and sandwort salsa

Summer is in typical British emotional swing, one moment it’s sunny; the next rain and wind. Typical. Thankfully Kaffeine’s kitchen has no windows and is located down stairs. Most mornings when we arrive at Kaffeine the sun has been up and shining since 4:30am. This puts the kitchen team in a bright mood and it hopefully comes out in the food. Don’t ask how we feel when it’s home-time and the weather has taken a mood swing. 

On our mock summer menu this week we have large fish cakes made with cod, kumara (white flesh sweet potato from New Zealand) and garnished with strawberry salsa. Strawberry and fish may seem like an odd combination. However strawberries are much like a tomato – sweet, juicy, tender flesh when ripe, and both grow off vines. Although strawberry vines are much shorter, given a chance they can climb and grow over obstacles. Blind folded and nose pinched it really is quite hard to tell the difference between tomatoes and strawberries. Which is why I’ve made a strawberry salsa with lemons for some sourness and foraged sea sandwort. This plant has succulent, crunchy texture and is distinctively architectural, with a sharp angular form, and a flavour of peas.

As the strawberries and elderflower are so good at the moment they will also be making a married appearance in two menu items this week. First is the friands. I’ve had a couple of request from customers and staff to make strawberry friands. Strawberries come from the rose family and are great paired with another aromatic blossom, elderflowers. This little combo is also found in our new summer cascara beverage. I have infused strawberries, elderflowers and cascara to make a pretty and delicate sweet sparkling beverage. The floral notes of elder and strawberries over powder the flavours of cascara. But still contains the caffeinated strength, great for a little pick me up. But not to worry if you still prefer the original cascara, both will be on offer. We are purely making the most of two ingredients at its prime.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Scone: Tomato, basil and cheddar 2.20
Strawberry and elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, apple butter, gherkins, gruyere, rocket

Asparagus, crushed peas, feta, mint and spinach

Foccacias 5.00

Smoked salmon, aioli, red onion, capers, dill, spinach

Roasted peppers, courgette, brie, pesto and rocket

Salads: 5.50/6.50
Chicken poached in water celery stock and served with spinach, roasted almonds and red pepper dressing
Roasted courgettes and burdock with hollandaise sauce

Pineapple, celery, blue cheese, red onion with pineappleweed dressing

Tart: 4.00 or 7.50 with salad
Fish cake topped with strawberry, lemon and sea sandwort salsa

Week beginning June 10th - Stone fruit, Rabbit and Burdock stems

With the sun, London seems to become a more eventful place. Miscellaneous days suddenly become filled with endless activities and options. Much like the variety of ingredients that suddenly start appearing when the sun is shining.

This week's menu makes use of ripe stone fruit that have arrived from the Mediterranean and arid coasts of Spain. At Kaffeine we try to make the most of local seasonal ingredients, however the UK does not have the desired climate to make stone fruit sweet, tender and juicy. Thankfully our neighbouring European countries have the great conditions for soft tropical and stone fruit such as bananas, oranges, grapes and peaches. Our menu this week consists of flat peach muffins, baguettes filled with apricots, speck and Camembert. We also have a foraged salad with nectarines, wild French asparagus, wood sorrel and baked burdock stems. 

Burdock is known as a root vegetable, however in the summer the stalk stems can be eaten much like broccoli. When eaten raw the stems are very stringy and have an intense bitterness, but if peeled and baked they take on an earthy new potato slash asparagus flavour. For centuries burdock has been used as a medicine in many different cultures. In Chinese medicine burdock seeds are used for symptoms such as fever, cough and a sore, red, swollen throat. It is also used to clear heat and toxicity from any red swelling, even in cases of rashes, measles and mumps. In western herbal medicine, the roots are used as a tea to cleanse the liver, purify the blood and good for clearing the skin. The leaves are often used as a poultice to treat bruises, burns and joint swellings.

Kaffeine also sees the return of rabbit to the menu. We will be serving the roasted rabbit in a salad, complimented with finely sliced raw spring vegetables and foraged fat hen (look at last week's menu blog for a description of fat hen) and garnished with another foraged item rosey garlic flowers. These flowers look like miniature pink rose buds and taste distinctly like garlic. 

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
Kaffeine
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Flat peach 2.20
Savoury Scone: Linseed, mustard and watercress 2.20
Elderflower friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Speck, camembert, apricot and spinach
Salmon, cucumber, lime soft cheese, basil and rocket

Foccacias 5.00
Ham, grilled pineapple, gorgonzola, coriander pesto and rocket
Spicy red onion marmalade, mature cheddar, gherkins, mustard and spinach

Salads: 5.50/6.50
Roasted rabbit with raw spring greens, peas, carrot, sauteed fat hen and garnished with rosey garlic flowers.
Baked burdock stems served with nectarine, toasted pine nuts, wood sorrel, raw wild asparagus and dressed in a goats cheese and water-mint dressing.
Curried roasted sweet potato with wild rocket.

Tart: 4.00 or 7.50 with salad
Polenta with courgette and capers