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The sun is shining, the sky is a picture-perfect shade of blue and the flowers are a-blooming. Spring is here! We’re all rejoicing because the weather is warming up and other than reducing the layers of clothing we wear every day, we can also hoe into salads instead of soups. Our new crunchy iceberg salad is a beautiful plate of different textures – a soft poached egg contrasts the crunchy sourdough croutons, while the parmesan pulls the dish together with its lovely flavour.
As for our sandwiches, the Schiacciata layered with crispy prosciutto, rocket, tomato chutney and garlic aioli is a new favourite of mine. It’s very, very tasty. And I love how crunchy the Schiacciata is when toasted!
I’m particularly pleased about the Mortadella Rombo Roll – I’m a big fan of the spicy hit in the romesco sauce. Laden with artichokes, rocket and mortadella, it’s served on our new wholemeal rombo roll.
Veggie-lovers will adore our roasted field mushroom sandwich with parsley pesto and pine nuts on our Harvest Grain Loaf. Alternatively, you can try the soft scrambled eggs gratinated with hollandaise sauce. Accompanied by toasted slices of baguette a l’ancienne, the pillowy scrambled eggs are the prefect breakfast or brunch dish!
Feast your eyes on these mouthwatering photos (taken by our awesome Training Manager Matt!). And view the entire Spring Menu here.
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Roasted field mushrooms and parsley on Harvest Grain Sourdough
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Hot smoked salmon with fennel, celery & bean salad on Harvest Grain Bread
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Crunchy iceberg with sourdough croutons, parmesan & a poached egg
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Ragu Di Manzo on toasted sourdough
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Soft scrambled eggs gratinated with hollandaise
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Corned beef, potato and onion hash with a poached egg
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Wholemeal Rombo Roll with mortadella and artichokes
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Date & Apricot Fruit Toast with Brie De Nangis
