Apple & Blackcurrant Overnight Oats

Overnight oats topped with tart blackcurrant compote, almond butter and toasted almond nibs.

• vegan

Roasted Strawberry, Pistachio & Quinoa Pot

A roasted strawberry and chia compote layering a porridge of red and white quinoa, coconut milk, agave and oats. Finished with a swirl of pistachio butter and crunchy nibs.

• vegetarian

Raspberry & Almond Overnight Oats

Overnight oats topped with a rich raspberry compote, smooth almond butter and crunchy almond nibs.

• vegetarian

Mango & Passionfruit Chia Pot

Chia seeds in coconut milk and yoghurt with diced mango & passion fruit. Topped with toasted coconut.

• vegan

Belu Spring Water

Belu Sparkling Water

Momo Blood Orange Kombucha

Unfiltered Kombucha. Naturally effervescent fermented tea with tart, citrusy and berry like flavour notes. Made in collaboration with our friends at Natoora who have sourced Sicilian blood oranges for this limited edition seasonal special.

Momo Rhubarb Kombucha

Unfiltered, organic kombucha. Naturally effervescent fermented tea, with a slightly tart, slightly sweet rhubarb infusion. Brewed and bottled in small batches in London. Created in collaboration with our friends at Natoora, the unique 'forced' rhubarb used in this seasonal special is grown in the famous 'Rhubarb Triangle' of West Yorkshire. Here, it's cultivated by candlelight in dark sheds, an artisanal method that produces the vibrant, sweet and tender stalks known to the region.

Daily Dose Berry Boost

Strawberry, blackberry, blueberry, raspberry, banana and apple smoothie.

Daily Dose Brilliant Beets

Beetroots, seasonal apples, a kick of ginger and a twist of lemon – peel, pulp and all.

Daily Dose Ginger Zinger

British carrots, apple, ginger, turmeric and lemon – peel, pulp and all.

Rapscallion Dry Lime

Fresh lime juice is paired with macerated lime rind and perfumed kaffir lime leaf.

Momo Raspberry & Hibiscus Kombucha

Unfiltered, organic kombucha. Naturally effervescent fermented tea with crushed raspberry & hibiscus. Brewed and bottled in small batches in London. MOMO choose to ferment in small glass jars, and forego filtering, resulting in a kombucha that is full of flavour and live cultures, which support gut health and aid digestion

Rapscallion Burnt Lemon Can

Rapscallion Ginja Ninja Can

Muscovado Iced Latte

Our Muscovado Iced Latte is crafted to elevate the natural cocoa and walnut notes in our espresso, enriched by the deep complexity of caramel and burnt sugar found in house-made muscovado syrup. Combined with Brades Dairy milk, this creation transforms our classic GAIL’s Iced Latte into a decadent, sweeter treat.

Daily Dose Turmeric Shot

A bold, spicy shot infused with turmeric, ginger, black pepper, and cayenne.

Small Hot Matcha

Small Iced Matcha

Blackcurrant & Hibiscus Tea

Darjeeling Second Flush Tea

Wildpress Apple

100% freshly squeezed apple juice using lesser-known apple varieties from wild & hidden orchards.

Momo Elderflower Kombucha

Unfiltered, organic kombucha. Naturally effervescent fermented tea with elderflower. Brewed and bottled in small batches in London. MOMO choose to ferment in small glass jars, and forego filtering, resulting in a kombucha that is full of flavour and live cultures, which support gut health and aid digestion

Daily Dose Glorious Greens

Refreshing sweet green juice made using fresh cucumber, apple, spinach and kale.

Daily Dose Hot Shot

A fiery, hot shot made with lemon, ginger, agave and cayenne pepper.

Daily Dose Orange Juice

Cold-pressed in Cambridgeshire at the Daily Dose pressery using wonky fruit.

Daily Dose Super Strawb

Cold-pressed in Camridgeshire at the Daily Dose pressery using wonky fruit.

Smoked Chicken Caesar Club

The triple-decker classic. Slices of our sandwich Challah tin loaf are layered with crispy free-range bacon, smoked free-range chicken, slaw coated in Caesar style dressing and finished with fresh tomato and peppery rocket.

Aubergine, Crunchy Slaw & Herbs

Smoky aubergine dip, made with Nettle Foods Haverstock White (a plant-based spread made with fermented cashew and macadamia nuts), layered with crunchy summer slaw, za'atar-roasted globe aubergine steaks and fresh summer herbs of mint, parsley, rocket and coriander, in San Francisco Sourdough.

• vegan

Half Smoked Chicken Caesar Club

The triple-decker classic. Slices of our sandwich Challah tin loaf are layered with crispy free-range bacon, smoked free-range chicken, slaw coated in Caesar style dressing and finished with fresh tomato and peppery rocket.

Ham, Cheese & Pickle

A satisfying and balanced sandwich layering mustard butter, Swiss Lady cheese and pickles from Eaten Alive.

Pastrami Rachel

A variation of the famous Reuben pastrami sandwich, this sandwich is layered with slices of Cobble Lane Cured pastrami, Eaten Alive sauerkraut, a Russian dressing with horseradish and served between slices of our Potato and Rosemary Sourdough.

Harissa Chicken Sandwich

A fiery and smoky sandwich made with free range chicken, Lamiri harissa, preserved lemon and olive mayo and our Potato & Rosemary Sourdough.

Mozzarella & Pesto Sandwich

Made with our Wasteless Sourdough, crafted from surplus bread giving it a rich, complex flavour.

• vegetarian

Parmesan Chicken on a Cream Bun

Parmesan crumb-coated chicken thigh, with chilli aïoli, iceberg lettuce, tomato, and cucumber pickles on a toasted sesame bun.

Smoked Salmon Bagel, GAIL's Schmear, Pickled Pink Onions

Smoked salmon, pink pickled onion, cream cheese, capers, cucumber and watercress on a plain bagel.

Mini Avocado and Chickpea

Avocado salsa verde, chickpeas, radish and coriander cress in a plant-based challah bun

• vegan

Breakfast Egg Slider

Fluffy cheese soufflé with spinach and tomato relish in a brioche bun.

• vegetarian

Mini Smoked Salmon & Avocado Yoghurt

Smoked salmon, avocado yogurt and chives in a poppyseed sourdough roll.

Mini Salami & Cornichon

Fennel seed salami with mustard butter and cornichons in a brioche cream bun.

Black Sesame Iced Matcha

An iced matcha latte enriched with nutritious black sesame paste for a nutty, creamy and satiating drink. Featuring a vibrant green-to-black ombre and full of texture, this uplifting drink is a celebration of brighter days ahead.

Blackberry Cold Brew

Cold Brew

Cherry & Chia Iced Tea

An iced tea layering chia morello cherry jam, green tea with a hint of rosemary and agave syrup.

Plum Matcha Latte

Mirabelle plum pureé layered with ceremonial grade matcha, milk and a hint of cardamom, served over ice.

Muscovado Cold Brew

Tiramisu Cold Brew

Iced Turmeric Tea

A turmeric tea made with our newly developed turmeric and ginger concentrate. Spiced with ground cinnamon and ground black peppercorn, and lightly sweetened with maple syrup and vanilla, this is a water-based drink that supports wellbeing.

Iced Matcha with Cucumber & Elderflower

This summertime take on an iced matcha tea combines ceremonial grade matcha from our friends at SAYURI with a splash of elderflower and cucumber cordial. Refreshing, grassy and floral, think elderflower blossoms in the sunshine, dew covered grass and freshly mowed lawns - summer in a cup.

Small Iced Mocha

Iced Matcha

Small Iced Chocolate - Whole

Iced Flat White

Iced Chocolate

Iced Mocha

Iced Chai Latte

Iced Latte

Chocolate & Raspberry Stout Cake

A chocolate cake made with stout, a white chocolate and whiskey cream frosting and topped with fresh raspberries.

• vegetarian

Passionfruit Filled Bun

A soft and pillowy extra virgin olive oil and cashew brioche, filled with a passion fruit custard laden with madagascan vanilla seeds. Topped with passion fruit and vanilla icing.

• vegetarian

Strawberry & Ricotta Cake

Polenta and ricotta cake baked with strawberries.

• vegetarian

Oat, Pecan & Cranberry Cookie

With cranberries, pecans and almonds.

• vegetarian

Chocolate Chunk Cookie

Vanilla cookie with chunks of Valrhona dark chocolate.

• vegetarian

Barley, Chocolate & Hazelnut Cookie

A plant-based cookie made with dark chocolate, hazelnuts, brown sugar, coconut oil, and coconut milk. Nearly half of the flour used in this recipe comes from barley flour supplied to us by Shipton Mill. Gooey, chewy center with a delicate crust that gives away with every bite.

• vegan

Carrot Cake

A decadently soft carrot cake with cinnamon, muscavado sugar, chopped pecans and smashed pineapple; topped with a generous helping of cream cheese icing and a caramelised pecan & orange crunch.

• vegetarian

Ginger & Treacle Loaf Cake

This dark, spicy loaf cake is made with treacle, muscovado sugar, spices, grated, ground and candied ginger and a hint of black pepper for an extra warming kick. Topped with a ginger crumble.

• vegetarian

Chocolate Loaf Cake

This rich chocolate loaf cake is covered in chocolate icing and then sprinkled with roasted hazelnut pieces.

• vegetarian

Lemon Drizzle Loaf Cake

Soft and tart, this lemon drizzle loaf cake is made with lemons, ground almonds and sour cream. It is finished with a brush of lemon syrup before being topped with a lemon drizzle icing.

• vegetarian

Maple & Pecan Scone

A light fluffy drop scone with toasted pecans, glazed with Canadian maple icing.

• vegetarian

Speculoos Biscuits

Seasonal, lightly spiced cookies.

• vegetarian

Pistachio & Sour Cherry Biscotti

Crunchy almond biscuit with pistachio and sour cherries.

• vegetarian

Brownie Bites

A decadent, fudgey dark chocolate brownie bite finished with cocoa powder.

• vegetarian

Brown Butter Financiers

Soft, chewy financiers made with browned butter, almond flour & egg whites.

• vegetarian

Pecan & Cinnamon Crumb Cake

Marbled cinnamon and cocoa cake with a pecan, cinnamon and brown sugar streusal crumb topping.

• vegetarian

Flourless Chocolate & Extra Virgin Olive Oil Mousse Cake

Chocolate mousse cake made with dark chocolate and extra virgin olive oil. Flourless and dairy-free.

• vegetarian

Chocolate & Tahini Bite

A deeply chocolatey and fudgy treat. Filled with chocolate chips and topped with a sesame and chocolate sauce.

• vegan

Pistachio, Lemon & Rose Cake

A pistachio sponge cake drenched in lemon syrup, glazed with rose and raspberry icing and adorned with rose petals.

• vegetarian

Honey Cake

Bite-sized honey sponge cakes topped with cinnamon honey icing and blue cornflour petals.

• vegetarian

Granola Bar

Chewy oats, nuts, seeds and dried fruit with demerara sugar, honey and cinnamon.

• vegetarian

Reverse Chocolate Chunk Cookie

Dark chocolate cookie with white chocolate chunks.

• vegetarian

Chocolate Brownie Finger

A decadent, fudgey dark chocolate brownie finished with cocoa powder.

• vegetarian

Blueberry & Vanilla Custard Brioche

Brioche bun filled with vanilla pastry cream, topped with fresh blueberries and buttery shortbread crumble.

• vegetarian

Madeleine

With vanilla.

• vegetarian

Sea Salt Caramel, Banana & Pecan Cake

Banana bread topped with salted caramel and piled high with caramelised, salted pecans.

• vegetarian

Cheese, Tomato & Basil Savoury Bun

A brioche bun filled with sundried tomato paste, fresh cheese curds, Italian Datterini tomatoes and fresh basil.

• vegetarian

Chicken, Tarragon & Ham Hand Pie

Golden, flaky pastry filled with free-range shredded chicken breast and thigh, caramelised onions, diced ham, dijion mustard, and fresh spinach. Sprinkled with mustard seeds and tarragon before being baked.

Crustless Cheddar, Potato & Caramelised Onion Pie

A comforting slice of crustless pie, our riff on the classic Homity pie. Diced Maris Piper potatoes are baked with caramelised onions, egg custard and layers of Quickes Devonshire Cheddar. We've added more cheddar and millet seeds on top for crunch.

• vegetarian

Sausage Roll

Minced pork seasoned with rosemary, thyme, sage, oregano and mustard, wrapped in buttery puff pastry and sprinkled with sesame and nigella seeds.

Spinach & Feta Roll

Feta cheese, spinach and leeks wrapped in buttery puff pastry and sprinkled with fennel seed and cheddar topping.

• vegetarian

Cheddar & Chive Drop Scone

Light, savoury scone made with Quicke's Cloth-bound Mature Cheddar, buttermilk and chives.

• vegetarian

Cheese Straw

Crispy puff pastry with mature cheddar cheese.

• vegetarian

Borekita

Golden, flaky pastry filled with feta and olives.

• vegetarian

Ham, Cheddar Cheese & Leek Quiche

Short, crumbly pastry filled with Quicke's Mature Cheddar cheese, ham, leeks and Dijon mustard in a savoury egg custard.

Ham & Cheese Croissant

Unsold, surplus croissant filled with rich béchamel sauce, with ham and Lincolnshire Poacher cheese. Part of our Waste Not range.

Summer Vegetable & Charred Aubergine Salad

A plant-based, four-bean salad with lemony bulgar wheat, roasted courgettes, sun-dried tomatoes, a mixed leaf salad, pickled peppers, a smoky aubergine dip and a zesty turmeric and ginger dressing.

• vegan

Chicken & Charred Corn Salad

Free-range shredded chicken breast and thigh dressed in salsa verde alongside fiery jalapeño charred corn, haricot beans, fresh mixed leaf salad, punchy jalapeño dressing and pickled courgettes.

Harissa Chicken Salad

Fiery and smoky harissa chicken, made with free-range shredded chicken breast and thigh, sits alongside potatoes dressed in preserved lemon and kalamata olive mayo, sweet roasted peppers and garlic sumac yoghurt. A smoky freekeh salad is bejewelled with pomegranate seeds, all dressed in herbs and EVOO.

Beetroot, Lentil & Goat's Cheese with Toasted Hazelnuts

Beetroot roasted with olive oil, garlic and thyme, tender lentils, soft goat's cheese and rocket leaves, dressed with a sundried tomato vinaigrette and roasted hazelnuts.

• vegetarian

Roasted Sweet Potato & Freekeh Salad

Freekeh in a cranberry and almond dressing with roasted sweet potato, spinach, pomegranate and spicy seeds.

• vegan

Spelt, Cauliflower & Ferments Salad

Spelt pilaf made with spelt berries and dressed with Agrodolce (sweet & sour Italian condiment made with onions, currants & red wine vinegar). A selection of our favourite fermented vegetables from our friends at Eaten Alive including hot pickled peppers, lemon kraut & purple carrots. Topped with spinach, roasted spiced cauliflower & lentil hummus.

• vegan

Berry Brioche

A brioche bun filled with vanilla crème pâtissière, fresh summer raspberries, strawberries, blueberries and finished with buttery shortbread crumble.

• vegetarian

Pistachio & Chocolate Croissant

Twice-baked Pain au Chocolat, drenched in demerara syrup and filled with pistachio frangipane and pistachio marzipan. This extravagent croissant is topped with an extra layer of pistachio frangipane and nibbed pistachios.

• vegetarian

Pain aux Raisins

Golden, flaky pastry rolled with juicy raisins and pastry cream.

• vegetarian

Sesame & Cardamom Morning Bun

Cardamom-studded brioche dough, laminated with butter, filled with sesame and cardamom filling, hand braided and rolled in spiced, salted demerara sugar before baking.

• vegetarian

Babka Bun

Laminated brioche dough liberally swathed in chocolate custard and dark chocolate chips before being rolled into buns. Brushed with demerara syrup straight out of the oven.

• vegetarian

Breakfast Bacon & Egg Slider

Fluffy cheese soufflé and crispy free range bacon with spinach, fresh tomato and tomato relish in a brioche bun.

Sour Cherry and Chocolate Scone

An American inspired bake which is a cross between a scone and a cookie. It has a cookie-like crust and a soft giving internal texture. Similar in appearance to an English rock cake but with different texture. With dried sour cherries and dark chocolate chips.

• vegetarian

Plain Scone

Sweet, crumbly dough with a light, golden crust.

• vegetarian

Chocolate Muffin

Light vanilla sponge packed with chocolate chips.

• vegetarian

Sultana Scone

Crumbly crust and soft, flaky interior with plump, juicy sultanas.

• vegetarian

Soho Bun

Little cream buns loaded with dark chocolate chips.

• vegetarian

Croissant

Rich, all-butter flaky pastry.

• vegetarian

Pain au Chocolat

Rich dark chocolate batons wrapped in golden, flaky croissant pastry.

• vegetarian

Cinnamon Bun

Golden, flaky croissant pastry filled with cinnamon, brown sugar and butter, baked and then tossed in cinnamon sugar.

• vegetarian

Chocolate & Almond Croissant

Made using twice-baked, unsold pain au chocolat and topped with almond frangipane and flaked almonds. Part of our Waste Not range.

• vegetarian

Blueberry Muffin

Light vanilla sponge packed with fresh blueberries and topped with shortbread crumble.

• vegetarian

Almond Croissant

Made using twice-baked, unsold croissants and topped with almond frangipane and flaked almonds.

• vegetarian

Turmeric Tea

A turmeric tea made with our newly developed turmeric and ginger concentrate. Spiced with ground cinnamon and ground black peppercorn, and lightly sweetened with maple syrup and vanilla, this is a water-based, warming drink that supports wellbeing.

Hot Chocolate 70%, Dark

Matcha Tea

Small Matcha Tea

Cortado

Small Filter Coffee

Regular Filter Coffee

Green Tea

Peppermint Tea

Rooibos Tea

Lemongrass and Ginger Tea

Earl Grey Tea

English Breakfast Tea

Small Latte

Small Cappuccino

Short Black

Single Macchiato

Single Espresso

Regular Latte

Regular Cappuccino

Long Black

Flat White

Double Macchiato

Double Espresso

Chai Latte

Hot Chocolate 75% Cocoa, Dark

With notes of nuts and raisins.

Challah Tin Loaf

A challah loaf made with heritage white and wholemeal flours. The dough is enriched with egg, rapeseed oil and a touch of sugar for a golden crust and comforting, soft crumb.

Good Earth Sourdough 1kg

This loaf is a celebration of the Wheat Project and having a true connection to the farmers and the earth. This is a 100% wholemeal loaf that uses UK grown heritage wholemeal wheat flour with a small amount of wholemeal barley, emmer, spelt and rye to give depth of flavour and nutrition diversity.

Rye & Barley Sourdough 860g

Inspired by the long tradition of North German and Nordic baking, this dark, earthy and fully fermented loaf is made with a mix of whole and broken kernels of rye, as well as rye and barley flour. It is sweet and sour, with grassy notes, both malty and rich, with a long-lasting flavour profile and a complex, dense and grain-rich texture.

• vegan

Bruern Farms Sourdough 750g

A loaf celebrating regenerative heritage wheat that is showcasing the wheat grown at Bruern farms. This loaf also includes emmer, wholemeal spelt and rye flours for diversity in flavour and nutrition. Minimally shaped, flattish with diagonal scoring and coated by middling – an upcycled byproduct of the milling process.

GAIL's Sourdough 2kg

House Sourdough; made from a diverse variety of grains for depth of flavour; skillfully fermented & hand shaped.

Hazelnut and Walnut Sourdough 500g

A hand shaped loaf baked using rye, spelt, emmer and chestnut flours. We flavour the dough with rosemary and studded with whole hazelnuts and walnuts.

• vegan

Brown Sourdough 750g

A true wholegrain loaf using ancient and heritage grains such as emmer, spelt, heritage wheat and rye, barley, buckwheat and fava bean flours, Regenerative wheat and wholegrain wheat. Minimally shaped, flattish with diagonal scoring. Designed as a balance of farming support, whole grain varieties and nutrition.

• vegan

GAIL's Sourdough 650g

House Sourdough; made from a diverse variety of grains for depth of flavour; skillfully fermented & hand shaped. Light brown crust, flour dusted, scored once for an open burst. Creamy off white, medium open irregular crumb, that’s tacky to touch. Crumb has well balanced sour and tangy notes. It is chewy, spongy, satisfying to eat.

• vegan

Gluten-Free Sourdough 350g

Corn, rice, chickpea and teff flours, gluten-free starter, black treacle. This loaf has a rich, close crumb, a dark, light crust and bitter-sweet, malted flavour.

• vegan