An Edible Voyage

August 2021 Pedro Ximenez. The taste of the sweetest, molten raisins. A perfect pairing for roasted stone fruit and chocolate.  Combine that with French toast made from chewy, tangy sourdough, and what ensues is the most indulgent brunch, made for a leisurely weekend with a perfect cup of coffee and a good magazine. For this creation, I simply roasted apricots with a little Pedro Ximenez and piled them on to French toast with some vegan chocolate ice cream I had made previously from soaked cashews blended with coconut milk and melted chocolate, chopped almonds and cocoa nibs. It had crunch, it had fruitiness, it had creaminess, and that kick of Pedro Ximenez.  One seriously stylish brunch. 

April 2021 I can't remember how on earth I originally came across this place, but I'm so glad that I did.  A real hidden gem, unassumingly tucked away in a residential street behind Stoke Newington High Street.  With it's conservative shop front it would be easy to miss, but whatever you do, don't miss it!  The compact inside has a buzzy neighbourhood vibe, and outside is a lovely, sheltered courtyard. Has Bean coffee is expertly crafted, whether as a pour over or espresso based beverage, and they've taken milk alternatives up a notch with their own home made almond milk. The food is always exceptional - one of those places where you know that whatever you choose will be well executed.  Unusual combinations of bang in season produce means the menu is never dull, whilst keeping things simple enough to really showcase the flavours of quality produce. The French toast is my go to option - thick slices of chewy, tangy Little Bread Pedlar sourdough, usually served with s...

June 2020 On Iffley Road there sits an unassuming cafe; one that I had never noticed.  I searched it out after a friend mentioned the delicious food, excellent coffee, and lovely light, airy setting with a garden out the back.  It's now my favourite breakfast in Oxford.  A short menu means that every dish is executed to an exceptional standard.  I love the concept of Eton mess pancakes with crunchy meringue shards and mint syrup, and sourdough French toast with elderflower custard and roasted gooseberries sounds heavenly.   My favourite dish so far is the Full Silvie.  Not usually a huge fan of the Full English, I was a little sceptical, but it turned out to be one of my all time best breakfasts.  Sausage meat wrapped in bacon, and cheddar and greens toasted loaf both looked heavy going but were actually deliciously light, and the fennel seed roasted tomatoes and mushrooms added a whole new flavour dimension.  I believe it's the sign ...