Now we’ve got ‘Dry January’ out of the way, let’s get down to some proper living! Here’s something that should focus all coffee (and cocktail) lovers.
You can now reserve a table directly online. We’ll quickly confirm your booking and drop you an email. Of course, if possible, we’ll get you in the window!
Fruit & cheese is a great combination, and as the blackberries are almost there, here’s something to try at home. Fontina cheese & blackberry basil smash toasted sandwich. it takes longer to say than to make!
This makes 4 toasted sandwiches but yo can adjust as required.
1 loaf of multigrain bread, cut into 8 thick slices
340g of fresh blackberries
12-15 fresh basil leaves, chopped
200g ounces of fontina cheese, sliced or gruyere / gouda
2 tablespoons olive oil
In a large bowl, mash blackberries with a fork (be careful – they will splatter!) and stir in chopped basil. Heat your sandwich maker or large skillet over medium-low heat.
Lay a piece of cheese on each slice of bread, then top with a few spoonfuls of smashed blackberries. Gently pick up 3 slices, brush some olive oil on the bottom, and place them on the griddle or skillet. Place the remaining slices on top, brushing them with olive oil too. If you can, cook these slowly so the bread gets perfectly golden and the cheese melts, so let each side cook for about 4-5 minutes. Remove and dig in!
Very simple yet very impressive, this watermelon punch bowl is guaranteed to raise a smile.
You will need:
1 oblong seedless watermelon (about 5-7Kg)
3 cups Carbonated water
Cut top third off watermelon; trim bottom just enough to make a flat surface. Scoop out flesh.
Working in batches, puree watermelon in a food processor. Strain through a fine sieve; discard solids. (You should have about 9 cups juice.) Cover rind with plastic wrap. Refrigerate juice and rind until chilled, about 1 hour. Combine juice with Carbonated water; transfer to rind.
If you decide to make this, let us know how you like it!
1 seeded cucumber
2 cups fresh squeezed lemon juice*
2 cups of sugar
1 cup hot water
1 gallon cold water (1 gallon = 128 fl oz)
4 rinds of lemon
1. Pour sugar into a large bow or pitcher. Make sure you have a whisk handy.
2. Add hot water to sugar. Whisk the sugar and hot water together until the sugar fully dissolves.
3. Add in lemon juice; whisk into your sugar and water mixture. So now you have a simple syrup which is flavored with the lemon juice.
4. Add cold water to mixture.
5. Put your seeded cucumber into a blender with 1 quart (32 fl oz) of the lemonade. “Blend it into oblivion.”
6. Add this mixture right back into the lemonade.
7. Flip the lemon rinds inside out and drop them right into the pitcher. Stir.
Chill and enjoy!
We just love the new reading room addition to our cafe. We had always planned to develop the space, but we anticipated tackling it around 12 months after opening the initial part of the cafe. However, the popularity of the cafe has outstripped capacity and we made the decision to push on with it.
We had a good idea of the type of room we wanted to create and what was required. We took inspiration from this wonderful Ikea Billy bookcase hack from The Makerista. This would be the focus of the room and set the overall tone, so we spent some time planning how to adapt it for the space.
A quick trip to Ikea and three Billy bookcases were assembled, these would fit across the end wall. Although they width did not work out exactly, we planned to centre the three bookcases and panel out equally on either side.
The height of the room meant that the proportions of the bookcase would look shorter so we added extension pieces (also available from Ikea) to take the top to within 12cm of the ceiling.
The bookcases were then secured together and a frame was constructed to fix the complete assembly into place. The frame work would also provide the fixing for the side panels.
Side panels were then fitted, a crown moulding secured along the head of the bookcase frame and 34mm reed mouldings were fixed to mask the join between each bookcase face.
The walls were painted a darker grey than the main cafe, the aim being to reduce the light levels from the large room window. Wall lights were fitted and the main ceiling lights removed.
Finally the chairs and tables were added, along with additional standard lighting.
Our aim has always been to create a relaxing and inviting space and we think we’ve achieved it. Now all that’s left is to come and try some of our fabulous coffee, pick up a paper and relax.
See you soon.
Each summer English Heritage sites host a variety of events, many of them designed to work with their specific locations. We’ve selected 5 that appeal, of course a search of the English Heritage database will reveal over 500 to choose from.
DATE Sun 23 Aug 2015 TIME 6.45pm – Late evening
LOCATION Mount Grace Priory SUITABLE Families
Young governess Jane Eyre arrives at the mysterious Thornfield Hall deep in the Yorkshire moors and meets enigmatic Mr Rochester. So begins this most unforgettable of love stories. When a secret from the past returns to haunt them, can Jane and Rochester’s passion survive the forces that might tear them apart forever?
Doors open at 6.45pm, performance starts at 7.30pm
THE JUNGLE BOOK
DATE Fri 31 Jul 2015 TIME 6:45pm – 11pm
LOCATION Mount Grace Priory SUITABLE Families
In the magical Indian jungle a new arrival changes the animal kingdom forever. Your favourite animal characters are brought to life to create an enchanting and fun-filled musical show for children of all ages. Join Mowgli on his wonderful adventures with the loveable and wise Baloo the Bear, the powerful panther Bagheera, and not to mention mischievous monkeys and the terrifying tiger Shere Khan!
Doors open at 6.00pm, performance starts at 6.30pm
Doors open at 6.45pm, performances starts at 7.30pm.
Detective Sherlock Holmes has a mysterious new case to investigate when summoned to a nunnery deep in the English countryside. Holmes and his companion Dr Watson join the search for the most elusive piece of treasure known to mankind. With a missing novice, a death in the convent and some very suspicious nuns, Holmes’ newest case promises to be his most terrifying and challenging yet. Doors open at 6.45pm, performance starts at 7.30pm.
This spiced up watermelon makes everyone’s favourite summer treat even better.
- 2 tbsp. olive oil
- 2 strips lime zest, sliced, plus 2 tbsp juice
- 1 tsp. sugar
- Freshly ground black pepper
- 1/2 small watermelon, rind discarded and sliced
- 1/3 c. torn mint
- Flaky sea salt
- Whisk together oil, lime juice, and sugar in a bowl. Season with salt and pepper.
- Serve watermelon topped with dressing, lime zest, mint, and sea salt.
Avocado Caprese Salad
This delightful summer salad is just a whole bowl of freshness.
Avocados are full of magnesium and potassium, they’re the nutrients that help reduce blood pressure. Tomatoes are filled with lycopene and help thwart colon cancer. Arugula and basil are antioxidants and helps with anti-aging and carry anti-cancer properties. And mozzarella…protein, calcium and just plain good.
To remove the pit out of the avocado, cut it in half and with one firm chop of a large, sharp knife, embedding the knife into the pit until it sticks. Wiggle the knife back and forth and twist the pit out of the avocado half while holding the half in your hand. Twist and pull the sides apart. Cut the avocado into slices. Take a large spoon and scoop the avocado slices away from the skin and layer on top of the vegetables.
- 2 cups fresh arugula
- ½ avocado, pitted and sliced
- 3 slices fresh mozzarella cheese
- fresh basil leaves
- 1 tablespoon extra virgin olive oil (I prefer the fruitiest, lightest flavored)
- 1½ teaspoons balsamic vinegar
- generous pinch of sugar or dollop of honey
- kosher salt and freshly ground black pepper
- Assemble the arugula, avocado slices and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and serve.