Welcome to the first café in 2025. We will continue to avoid soya and palm oil and as much single use plastic as possible. By eating with us, you are not only choosing to be kind to your body but helping look after our planet too, in the company of friendly ,welcoming people. This is our strap line
Good for the planet, good for community, good for you!
Our prices have gone up by 50p . We take cash and card
Mains with variety of salads and Marge’s home made, delicious breads £8
Dessert £1.50
Mains
Pumpkin, chestnut and Borlotti bean stew -a warming stew of seasonal veg and two varieties of beans- borlotti and cannellini – in a rich tomato sauce recipe in Waitrose weekly newspaper GF DF Ve
Khichdi- style cauliflower– if you’re a fan of veggie curries or dal, this dish, based on a South Asian classic, ticks lots of boxes . We have replaced rice with an ancient wheat grain-farro which has a delicious nutty flavour and is grown in UK. see Waitrose weekly news paper DF Ve
Butternut squash lasagne– squash, cavolo nero, spinach layered with lasagne sheets in a ricotta béchamel sauce . We use oat ‘milk’ and plant ‘butter’ to reduce the dairy ingredient. Another Waitrose weekly newspaper recipe
Pearl barley risotto -pearl barley has 10 times more fibre than risotto rice and is so much better for your gut health and blood sugar- so says Tim Spector, author of Food for Life cookbook. We add lentils and leeks with dash of creamy kefir for extra probiotic goodness
Salads
Winter Tabbouleh– bulgur wheat, cauliflower, fennel cranberries, walnuts raisins DF Ve
Roasted roots with chickpeas-carrots and parsnips are main ingredient Gf DF Ve
Creamy beetroot, lentil & coconut yogurt salad GF DF Ve
Quinoa, kale & apple – celeriac, celery, dates, walnuts, kale GF DF Ve
Dessert
Panettone
please note
We cannot guarantee the food is free from ingredients that might cause an allergic reaction. Ingredients for all recipes available for inspection on the day