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Know your Coffee

The quest for the perfect cup of coffee begins with the Arabica beans, selected, blended and roasted at the Allpress roastery in Dalston to give a complex, non-bitter taste. The coffee beans are delivered to our shop about five days after roasting and we keep the bags on a cool dark shelf and ideally use them between day 8 and 14. First thing in the morning we make a couple of espressos to check the grind and the time taken for the extraction. For the best cup of coffee with the freshest taste, it’s essential to grind only sufficient beans for the current cup. We use about 18g of coffee tamped down twice, extracted with 60 ml of filtered water at 93 degrees (any hotter would burn the subtle oils in the coffee); this should produce a 60ml double espresso in 23-28 seconds. If not, then the grind size needs adjusting – finer to slow it down, coarser to speed it up. This might sound devilishly complicated but our wonderful La Marzocco machine does most of the work for us.

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We habitually use two shots of coffee; some people prefer only one and occasionally a customer will ask for three. The espresso is always extracted first into the empty cup, except for when we make an Americano, when hot water is run into the cup first and then topped up with the double espresso shot, served either black or with hot or cold milk in a separate jug. If only half the normal amount of water is put through an espresso, then the fuller-bodied extract is called a ristretto (restricted).

As far as the milky coffees go, we use organic un-homogenised Goodwood milk: the whole blue-top milk aerates best because of the extra fat content, but skimmed milk will work too, and soya milk foams very well.

It’s believed that Cappuccino got its name from the brown hoods of the Capuchin monks. It is the lightest and the frothiest – the milk is thoroughly stretched and aerated with the steam wand and then half milk and half foam are added to the espresso, with chocolate sprinkled on the top. A latte is less frothy, still wholly made with milk but not over-stretched; the finished milk should be evenly textured and as smooth and glossy as paint. For a flat white, the milk is heated with the steam wand but barely whipped, so that when poured onto the espresso there is just a thin cap of foam on top.

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The ideal temperature is about 70 degrees but we are often asked for a ‘scalding hot’ cappuccino – a tricky thing to achieve without overheating the milk which then burns off the sugars and taints the coffee, and it’s even harder with skimmed milks as they are thinner and burn quicker. It does help to heat the cup first with hot water, but if the customer wants a piping hot cup of coffee then an Americano with added hot milk ticks all the boxes. A macchiato (meaning ‘mark’) is made by adding a dash of foamed milk to an expresso, though the espresso can also be added to the milk.

Obviously, with any of these, it’s crucial to drink them with a flaky croissant or an almond cookie.

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Desserts

New York Cheesecake

With fruit coulis - Serves 8-10

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  • 1
  • £16

Frangipan Plum Tart

Serves 8-10

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  • 1
  • £18

Lemon Tart

Serves 8-10

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  • 1
  • £16

Apple & Blackberry Crumble

Serves 8-10

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  • 1
  • £16

Soups

Beetroot & Horseradish

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  • 1
  • £12

Carrot & Coriander

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  • 1
  • £12

Butternut Squash

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  • 1
  • £12

Leek & Potato

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  • 1
  • £12

Moroccan Tomato & Chickpea

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  • 1
  • £12

Broccolli & Stilton

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  • £12

Pumpkin & Coconut

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  • 1
  • £12

Simply Amazing Salads

New Potatoes

with Dill, Miso & Honey

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  • £14

Sweet Corn & Wild Rice

with Rocket & Petit Pois

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  • 1
  • £16

Herb Couscous

with Apricots, Sultanas, Almonds & Sumac

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  • 1
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Macaroni & Sunblushed Tomatoes

with anchovies, capers, olives, pine kernels

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  • £14

Creamy, Crunchy Coleslaw

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  • £13

Raw marinated Fennel

with Parsley, Crispy Red Onion, Rocket

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  • 1
  • £14

Butterbeans & Gorgonzola

with Rosemary & Pancetta

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  • £18

Aubergines & Tomatoes

with Chickpeas, Smoked Paprika & Feta dressing

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  • 1
  • £16

Marinated Red Cabbage,

Cox Apples, Liquorice, Orange

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  • £15

Baked Beetroot

with Balsamic syrup, Horseradish & Goat’s cheese

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  • £16

Baby Spinach, Haricots Verts

Mange Tout, Roasted Hazelnuts & Mustard dressing

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  • £16

Roasted, Spiced Butternut Squash

& Sweet Potatoes, Black beans, Lime, Coriander

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  • £14

For the Buffet

Petworth Pie

Deep filled with chicken & ham (serves 12)

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  • £25

Citrus marinated prawns

(serves 8 - 10)

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  • £22

Poached Salmon Side

Served whole with lemon & mustard dressing (serves 10-15)

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  • £35

Traditional Scotch Egg

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  • 1
  • £3.50

Handmade Sausage Roll

Perfect individual portion size

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  • £2

Chargrilled Chicken

sliced & ready to serve with Mustard & Tarragon sauce

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  • 1
  • £40

Roasted Gammon

Maple Syrup & Mustard glazed roasted Gammon

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  • £35

Rare Roast Rump Beef

sliced & ready to serve with Bernaise sauce accompaniment

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  • 1
  • £45

Mixed Antipasta Platter

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  • £20

Mixed Cheese Board

A selection of British & Continental Cheeses (serves 8-10)

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  • £25

Mixed Charcuterie Platter

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  • 1
  • £20

Quiches & Tarts

Courgette & Goats Cheese Tart

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  • £10

Pepper, Spinach & Ricotta Tart

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  • £10

Poached Salmon Quiche

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  • £12

Brocolli & Stilton Quiche

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Bacon, Leek, Cheese & Tomato Quiche

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  • £12

Winter Warmers

Chicken & Mushroom Pie

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  • 1
  • £18

Lamb & Mint Pie

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  • 1
  • £18

Beef & Stilton Pie

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  • £18

Chicken, Ham & Leek Pie

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  • £18

Chicken Tagine

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  • £25

Fish Pie

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  • 1
  • £30

Beef Bourguignon

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  • 1
  • £30

Side Dishes

Roasted Potatoes

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  • 1
  • £11

Mustard Mash

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  • Unit Price £
  • 1
  • £8

Cauliflower Cheese

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  • Unit Price £
  • 1
  • £12

Carrot & Butternut Squash Puree

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  • 1
  • £10

Roasted Root Vegetables

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  • £10

Dauphinoise Potatoes

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  • 1
  • £14
Total:
£0.00

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