Chooks and eggs from our river garden. Backyard honey from a few blocks down. Herbs pilfered from over the fence...

... this is how we sausage roll.

Preserving our fresh goat's cheese in olive oil with rosemary and peppercorns, ready to be served on our weekend tapas

Preserving our fresh goat's cheese in olive oil with rosemary and peppercorns, ready to be served on our weekend tapas

Fresh goat's cheese, haloumi, yoghurt and ice cream. Jams, pickles and mustard. Corned beef and bacon. Cake! Yep, it's all made by hand in our little corner shop. In our even tinier kitchen.

Which is why our menu isn't as long as your arm. And how could it be, if you really do value quality?

Speaking of menus, we technically don't have one. This place is an extension of our home: we make fresh food daily, we load up the displays until the benches groan, and we eat, drink and be merry until it all runs out. (And then we collapse in a heap with a G&T but that's a story for another day.)

We treat our drinks the very same way. Our specialty coffee comes in one size (competition size) and our milk is full fat Jersey. So this means no large cups or mugs, nor - clutch your pearls - skim milk!

We know we're not for everyone. A good thing, really: if we tried to be, we'd please no one. So all we can do is the absolute best we can with the freshest, in-season ingredients we can source. It's bloody hard work, but we wouldn't have it any other way.

Lincoln and Amanda x


Making jam workshop.

AKA make delicious jam and then smear it on handmade crumpets with Pepe Saya butter and then lick your fingers.

Yasmin Bright, one of our making jam participants, filmed this super cute vid of our workshop in action. Note Helen's nonchalant tossing of the plums into the pot.

If you, too, want to be as sassy with your jam as Helen, then come along to our next making jam workshop.