bailgate

We're getting better and better at making raw cheesecakes. This one, as you'll guess, is chocolate orange. If you're in the deli ask one of the guys about the processes we've discovered and/or the recipe inspirations.

We’ve always got lots of background work to do in trying to ‘fit a quart into a pint pot’ deli. Next week gives a chance for a mix of essential maintenance and a bit of shop fitting. We’ll be back in time for the wonderful Steam Punk…

We're looking for a skilled cook to join our friendly, hard working team. It's a good working environment, day time only with lots of customer interaction and opportunities for innovation. The post, for three days a week, will include some…

Because of customer demand, we're changing from a Tuesday/Thursday/Saturday schedule to Monday Wednesday Friday Saturday Sourdough is always the main item on our list but there's usually a rye and rye & carroway loaf or two. If…

A weekend menu dedicated to the famous American cook

A kitchen cupboard essential

Our day to day menu, rewritten for the summer. Old favourites and hopefully new favourites.

The next in this year’s themed weekend diary. Raw foods are extraordinary, full of taste delights. We’re working on Buddha Bowls, Pizzas, Raw Cakes (which we make every weekend by popular demand) and Terrines. There have to be Smoothies and…

Like English wine, vegan cheese is moving from being the object of parody to being sublime and special. We’ve just had a supply of the wonderful #mousesfavourite . Includes blue, camembert and aged rind cheeses as well as a vegan…

Vegan foods that amuse us because of their waywardness