Day to day news

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

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

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…

The first in our 2018 series looks at an area with remarkably diverse culinary traditions though there are rich and historically deep links. Falafels are an example, part of the individual heritage of countries and sub regions but…

Vegan or Vegetarian Brunch - satisfying plates of good food from toasted plum bread to the Full Vegan.

STOP PRESS. We've now filled the post but are always keen to hear from people who'd like to join us.