‘How can we do winter well?’ is a question we’ve asked ourselves a lot in recent weeks. Through deeply considering what the season has to offer, we’ve realised that we don’t have to just ‘get through’ it. For starters, the seasonal harvest is full of life, from wholesome carrots and potatoes, to tender rhubarb and golden turmeric roots. Meanwhile, it’s a time when calendars become calmer, allowing for quality time with the people that matter. And as the days remain dark, it creates the perfect setting to widen our inner worlds through stories.
In fact, the stillness, dark and calm of this season can be an invitation to turn inwards. As we hunker down, it's an opportunity to make whatever we watch, do, and especially eat as good and nourishing as can be. By taking this time to nurture our bodies and minds, we can build a robust foundation for the year ahead.
This winter, our new menu honours the goodness, flavours and vitality of the season’s ingredients. From hearty sandwiches to succulent sweets, it’s designed to nourish the body and soul. Our Rhubarb & Vanilla Custard Brioche, coming soon, is a hyper-seasonal iteration of our berry brioche, sports batons of candyfloss-pink forced rhubarb, nestled among Madagascan vanilla crème pâtissière and a shortbread crumble. It’s a slightly tart, sweet and mood-brightening treat to enjoy with a friend over coffee and an overdue catch up.
Equally indulgent, our new Chocolate & Salted Almond Bun is a plant-based take on a cream-filled bun. Fluffy, doughnut-like extra virgin olive oil brioche is filled with a custard made from dark chocolate, almond milk and almond butter. Each bun is topped with a dark chocolate glaze and toasted almond sticks. We’ve used dark chocolate from Xoco, another wonderful chocolate partner to join our ranks, who are reviving the artisanal craft of cacao grafting. By using this method, Xoco is producing cocoa that’s more flavourful and in harmony with nature.
We’re also adding a new and extra-hearty lunch option to our menu with our Club Sandwich. Inspired by poolside luxury, our take on the classic club combines two stalwarts of holiday gastronomy: chicken Caesar and the club sandwich. Slices of soft white bread are layered with crispy free-range bacon, smoked free-range chicken, slaw coated in Caesar dressing and finished with fresh tomato and peppery rocket. You'll also discover a crispy middle slice of toast (a nod to Ceasar's croutons) that has been toasted in free-range bacon fat.
Then, to elevate your winter breakfasts, we’ve made our much-loved Chocolate & Almond Croissant even more decadent, replacing the almond with pistachio and adding a layer of pistachio marzipan that melts in the mouth when warm and, once cooled, becomes delightfully fudgy. Our Pistachio & Chocolate Croissant is made with twice-baked pain au chocolat and topped with an extra layer of pistachio frangipane and nibbed pistachios.
Winter is also the perfect time to indulge your intellectual side. This season, we're launching our second issue of Companion magazine, where we put the idea of ‘craft’ through its paces: testing its meaning, its limits and its possibilities. What does craft mean once scale, systems, and repetition enter the picture? Featuring a collection of essays, poetry and art, it promises to help expand your thinking in the months to come.
We hope you’ll pop by soon to try these new treats and more. And rather than simply ‘get through’ this season, we hope you’ll join us in slowing down to make more considered choices and feel more alive.