Nothing brings us together like sharing a table and good food. As glasses clink and hands pass plates, conversations unfold and the table comes alive. Laughter comes and goes in easy bursts as we fill up on flavour and good company. One more bite, one more drop, one more story – enough to keep us lingering long into the afternoon.
At a time when genuine connection can feel harder to come by, small moments of togetherness matter – whether it’s taking a seat, starting the conversation, or simply showing up for those around you. Our GAIL’s Summer Menu is made for these moments, with bright drinks, generous loaves, and seasonal savouries and desserts. Made with thoughtfully grown summer ingredients, each recipe is an expression of our village of suppliers. We’re only as strong as the people at our table.
With Italian Datterini tomatoes from our friends at Natoora, and creamy cheese curds from Quicke’s, our new Cheese, Tomato & Basil Savoury Bun celebrates classic summer flavours. The tomatoes come from the volcanic slopes of Sicily, where they are grown in some of the most fertile soil in the world. The soft brioche is filled with sundried tomato paste, along with the cheese and tomatoes, and topped with fresh basil.
Elsewhere in summer savouries, we’re bringing back old favourites, like our Aubergine, Crunchy Slaw & Herbs sandwich. Including a smoky aubergine dip, this plant-based sandwich is made with Nettle Foods Haverstock White (a spread made with fermented cashew and macadamia nuts). This is layered with crunchy summer slaw, za'atar-roasted globe aubergine steaks and fresh summer herbs of mint, parsley, rocket and coriander.
To welcome in the warmer weather, we’ve also got some new salads on the menu, including our zesty Four Bean Summer Salad, with beans from Bold Bean Co., and our Poached Chicken & Charred Corn Salad. The poached chicken is free-range, and sits alongside fiery jalapeño charred corn, salsa verde-dressed haricot beans, fresh mixed leaf salad, punchy jalapeño dressing and pickled courgettes. Both salads make a satisfying weekday lunch, or work perfectly as part of a larger spread, served with baskets of bread and extra virgin olive oil for dipping.
Elsewhere in our fridges – the unsung heroes of summer – you’ll find our first range of dessert pots. With impromptu park dates and al fresco dinners in mind, our tangy and gently sweet Passionfruit & Blueberry Cheesecake Pot layers passionfruit curd with vanilla cream cheese and mascarpone, crumbly heritage grain shortbread and fresh blueberries.
Meanwhile, our Strawberry, Custard & Crumble Pot combines a roasted strawberry and chia compote with muscovado custard, crumble and a sprinkling of nibbed pistachios. Packed with nourishing grains and seeds, the crumble blends linseed, millet, pumpkin seed, sunflower seed, oats, rye, barley and heritage wheat (a type of wheat that’s more climate resistant, rich in flavour, and often better for you, too).
But if you’re craving seasonal berries, you don’t have to wait until dessert. Our Roasted Strawberry, Pistachio & Quinoa breakfast pot layers a strawberry and chia compote with a porridge of red and white quinoa, coconut milk, agave and oats. Finished with a swirl of pistachio butter and crunchy nibs, it’s a source of protein and fibre, and free from refined sugars.
Our baker’s table is getting new sweets for summer too, like our Passionfruit Filled Bun. Born from the fact that every bakery needs a cream-filled bun, the soft, pillowy extra virgin olive oil and cashew brioche is filled with a passionfruit custard and laden with Madagascan vanilla seeds.
We’ve also got something new for chocolate lovers (there’s one at every table, after all), with our Flourless Chocolate & Extra Virgin Olive Oil Mousse Cake. Rich and silky, the chocolate cake is baked until just set, creating a light and refined treat.
Finally, our new summer drinks are the perfect accompaniment to long conversations in the sun. Bright and fruity, our Plum Matcha Latte is made with Mirabelle plum pureé, ceremonial grade matcha, milk and a hint of cardamom, served over ice. Equally fruity, our Cherry & Chia Iced Tea layers chia morello cherry jam, green tea with a hint of rosemary and agave syrup.
This summer also marks the launch of our Cold Brew. For some, serving espresso over ice can bring out bitterness in the coffee. Cold Brew is much more stable and can feel smoother than an iced Americano – but each coffee lover to their own, of course.
Cold Brew is also highly customisable. On our menu you’ll find a muscovado version, a cold brew with blackberry from Norfolk Cordials and another that’s really a dessert in disguise. Named our Tiramisu Cold Brew, it’s topped with double cream, sweetened with muscovado syrup and finished with a dusting of bright XOCO cocoa powder.
We hope you'll pop by and try our GAIL’s Summer Menu soon – and that your summer is filled with flavour, shared moments and good company.
If your local bakery isn’t serving our seasonal bakes, we can tell you the nearest bakery that is – just ask.
Words Kate Hollowood
Photography Adriana Roslin
