September Newsletter 2023

Welcome to our Artwave special newsletter!
Doesn’t it always feel so good to be welcomed?
For a bonus welcome, you can also visit us at the cafe Wednesday & Thursday 10am-3pm, Friday 10am-10pm and Saturday 10am-5pm!

Artwave 2023

Thanks to everyone who came to our first weekend of Artwave! We got off to a great start meeting lots of lovely art enthusiasts! 

Throughout September the café will be full of art inspired by the sea, nature and geometric forms. 

We have landscape photography by @finncurry, painting and prints by @nataliefoster.art, printmaking and paperfolding by @gracedunford and lino prints by @vickygcayon. Plus our usual speciality coffee, cakes, veggie burgers and craft beer.

www.artwavefestival.org

Grace Dunford

Grace has been making some incredible embroidered folded paper works - you really have to see them up close for the full effect of combining printed pattern, folded dimensions and embroidered connective lines. Grace also has bright bold nature-themed screenprints on sale alongside a selection of greeting cards.

www.instagram.com/gracedunford

Finn Curry 

Finn Curry is a landscape photographer based in East Sussex. He focuses mainly on the coast and woodlands near his home and also visits North West Scotland frequently.

In his photography, he aims to portray a sense of calm and soulful moodiness. For this reason, he prefers to work very early in the morning or during stormy weather when there aren't many people about.

www.instagram.com/finncurry
www.finncurry.co.uk

Natalie Foster

Natalie is a Sussex-based mixed-media artist and designer. Her work follows themes of nature and the coast, blending detailed observation with expressive pattern and texture. 

For Artwave this year she has explored working in acrylic paint, creating a series of coastal landscapes that hold special memories. This series is available as original paintings or giclée prints. 

www.instagram.com/nataliefoster.art
www.nataliefoster.art

Vicky Gomez

Vicky Gomez is a printmaker based in Hove, UK. Her passion for printmaking grew during her time at Accademi di Brera in Milan while participating in an Erasmus program. After many years working on Digital she felt the need to return to traditional methods so she started printing again.

Her family was always connected to the sea and the coast in the north of Spain, it has always been a significant source of inspiration for her artwork. Even now, living on the coast again, this subject continues to be a recurrent theme in her work, along with other subjects like nature, films, and popular culture. Each of her prints carries a touch of fantasy, adding an imaginative element to the artwork.

Over the past few years, She has been working on her printmaking skills, exploring various techniques and experimenting with different materials. 

www.instagram.com/vickygcayon
www.vickygomez.co.uk

Burger of the Month

Our patty this month is sure to get you feeling fine about the end of summer, or endless summer like this hot week - it's the Thai Red Curry burger! It's made with pumpkin, spring onions, gluten-free soy sauce, coconut & Thai red curry paste. We recommend topping it with soy-soaked pineapple rings and our homemade satay sauce!

Our toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi, onion rings, avocado, homemade kimchi and salsa. 

Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.

Guest Coffee

We have 4 delicious single origin coffees to take away in beautifully illustrated boxes by Craft House Coffee.

"One of our main goals are to make sure costumers are never left in the dark. Its all about loving our product but understanding the culture too - no compromise for absolute quality. Anyone who buys our product will understand our passion to create the best possible coffee experience."

Guest Beers

We love you all so much that we sent Bun + Bean resident at large Rob The Dog Runner to Bruxelles, again, to retrieve a selection of beautiful Belgian beers to go alongside our usual faves. You can find a selection of delights by Left Handed Giant, Pollys, Wiper and True, Pomona Island and more... along with a selection of craft ciders and wines, including Nice Wines, 
and soft drinks including Old Tree kombucha.

We hope you all have a smooth transition into September and term time, we'll be here to ease you into the morning with your coffee of choice, as well as wind down on Friday evenings with burgers 'n beers!

Hollie & Jamie
Bun + Bean

December Newsletter 2021!

Burger of the Month

You’ll find no grinches in this cafe (erm… working we mean) & we’re serving the super festive Christmas Nut Roast Burger !! It’s made with parsnips, chestnuts, mixed nuts, onion, garlic, spices & sage, best topped with Granarolo brie - made in France, don’t ya know - and cranberry sauce.

Our other toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi, onion rings, avocado, homemade kimchi and salsa. 

Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.

Coffee

Origin have been big in the artisan coffee trade since the beginning, founded in 2004 by one man - Tom Sobey. They are an independently owned speciality coffee roaster that is bound by one central ethos; to source exceptional coffee through a sustainable, triple bottom line approach. Returning from Australia in the early 2000s after experiencing their progressive coffee culture, the idea for Origin was born.

Through their direct trade practice they support their farm & mill partners directly, offering full traceability in each cup. Their coffee program is one of the cornerstones of their B Corp certification. They're also blessed enough to have the incredible Freda Yuanas their Head of Coffee- no wonder they are at the top of their game !!

Guest Beers

We love you all so much that we sent Bun + Bean resident at large Rob The Dog Runner to Bruxelles to retrieve a selection of beautiful Belgian beers from Brasserie de la Senne. They are truly from the origin of the new wave of craft beers over there, making well-hopped brews, barrel-aged mixed fermented beers as well as brewing with a local Brettanomyces yeast. Their aims? Brewing beers of character that are well-balanced, with an absence of compromise and a totally natural production. They’re extremely picky about their raw materials & always maintain a direct relationship with the producers, and trust us, it pays off!!

Recipe of the Month

Everyone loves Brussel sprouts right? They’re probably the best part of Christmas, no?? If someone in the family needs convincing, then be sure to knock out these super easy Brussel Sprout Skewers.

Ingredients

1x 500g bag of sprouts
Olive oil
Smoked paprika
Vegan Mayonaise
Turmeric
Lemon
Salt & pepper to taste

Method

1. Pre-heat your oven to 200°.
2. Trim your sprouts & place in a bowl.
3. Drizzle over with olive oil, then sprinkle smoked paprika, salt & pepper then shake.
4. Place in a roasting tray and roast until slightly golden and caramelised (around 30 minutes or so).
5. After leaving to cool slightly, place the sprouts on skewers and plate up.
6. Mix one teaspoon of turmeric and a squeeze of lemon per 8 tablespoons of vegan mayo, and dip them in!

Cowabunga Dude
 

A free streaming platform dedicated to the future of our planet has just launched. Dubbed 'Netflix for nature', WaterBear showcases documentaries and original content that is inspired by UN sustainable development goals. Once you've signed up (it won't cost you anything), you'll have access to all content, as well as links to petitions and climate organisations.

Keepin' It Green

London's mayor, Sadiq Kahn, has unveiled ambitious plans to rewild London in a bid to boost biodiversity and improve people's access to nature across the city. The £600,000 Rewilding Fund will help finance green roof installations, river restoration projects and new wildlife habitats — vital for ensuring Londoners have access to a web of nature. As well as this, the project will also offer traineeships to help people from black, asian and minority ethnic backgrounds develop vital green skills. Very rad !!!

November Newsletter 2021 !

Burger of the Month

This months patty will warm the part of you that is dead inside, guaranteed. It's the Tikka Masala burger, made with roast cauliflower, chickpeas, red onion, garlic, potatoes, tikka masala and coriander. We recommend topping it with mango chutney and Yamas! halloumi.

Our other toppings are Monterey Jack cheese, Applewood vegan cheese, onion rings, avocado, homemade kimchi and salsa. 

Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.

Coffee

Congratulations 2021 World Barista Championship Finalists! Hosted in Milan this year, The World Coffee Championships are the pinnacle of the competitive coffee-making circuit, with competitors from around the globe represented on stage. 

The competition focuses on promoting excellence in coffee, advancing the barista profession, and engaging a worldwide audience with an annual championship event that serves as the culmination of local and regional events around the globe. Each year, competitors from around the globe each prepare 4 espressos, 4 milk drinks, and 4 original signature drinks to exacting standards in a 15-minute performance set to music. You can watch it live here!

Guest Beers

Verdant began in 2014 in Falmouth with a couple of non-vegan dudes who decided to create juicy, hoppy, unfiltered, hazy beers that are always vegan! Over the past few years they've become synonymous with hop-forward beer styles like IPAs and DIPAs, while taking inspiration from the beers of both the East and West Coasts of the United States. They're also fiercely independent, which has allowed them to stay ethical, sustainable, and keep pushing the boundaries of taste and quality.

In 2018, they decided to open Seafood Bar tapas restaurant and taproom, which is not only one the most highly regarded restaurants in Falmouth, but the whole of Cornwall.

Recipe of the Month
 

This month we've got a super simple dinner recipe for you that's packed with protein! This is Jamie's Vegan Mushroom Stroganoff, and you'll just need a couple of pans and a food processor. Start your ovens people!!

Ingredients

x250g chestnut mushrooms
x200g shiitake mushrooms (or any of your choice)
x1 clove of garlic
x1 bunch of dill

For the sauce

x100g hazelnuts
x1 small/medium leek
x2 shallots
x1 tsp paprika
x20g rapeseed oil
x200ml water

Method

1. Turn your oven on to 200°.
2. Put your hazelnuts into the oven for 5-10 minutes until they turn golden and then remove. Crush them with the bottom of a pan and set aside.
3. Finely slice your shallots, leek and mushroom selection.
4. Add the shallots and leek into a hot pan and allow to cook down.
6. In a separate pan, heat your oil and add the mushrooms and garlic - it's best to score the garlic and then add whole to prevent it from burning.
7. Get your crushed hazelnuts and place in your food processer, adding your 20g rapeseed oil and 200ml water and then blitz until smooth.
8. When your leeks and shallots are soft, add the nut milk to the pan and stir, adding your paprika and salt (to taste) then cooking down.
9. We suggest serving with rice -  simply add the mushrooms, pour the sauce over the top, then chop your dill as a garnish and enjoy!

Cowabunga Dude
 

Turnstile have long stood out as one of hardcore's most exciting bands, whose growing catalogue of influences include hints of soul, electronica and psychedelia. Not since Refused’s seminal ‘The Shape Of Punk To Come’ has a punk-rock band so wilfully played with the expectations of the genre.

Despite the collaborative mindset (they've worked with both Diplo & Dev Hynes) they write deeply personal, introspective songs. Singer Brendan Yates says, “I want Turnstile to maintain the sense of community we found in hardcore, but I want a bigger community, to connect with as many people as possible. I’d like them to feel like I did when I discovered music – like magic existed, like anything was possible."

Keepin' It Green
 

Ironing vendors are common across India. The irons are heated using charcoal, a fuel that contributes to air pollution. But Vinisha Umashankar, a 14-year-old girl from Tamil Nadu, has found a clean solution. She also received a standing ovation for her powerful speech during United Nations Climate Change Conference. Vinisha's invention has been nominated for this year's Earthshot Prize - yes queen !!

October 2021 Newsletter !

Burger of the Month

This months patty couldn't be more seasonal - or made by anyone more knowledgable on the subject - it's Jamie's Mixed Mushroom burger! It's made with the most massive selection of mushrooms we could source, celeriac, puy lentils, black beans, onion, garlic and thyme. We recommend topping it with the very excellent Brighton Blue cheese from High Weald Dairy.

Our toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi, onion rings, avocado, homemade kimchi and salsa. 

Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.

Guest Coffee

Papercup are a born and bred Glaswegian operation who source ethically and environmentally sound beans. They are “forever sourcing, sampling, cupping, roasting, measuring, calibrating, tweaking, blending & tasting.” Their site offers some brilliant brew guides that are both thorough and easy to follow; and if you’re ever in Scotland you can pop into their roasters to watch them in action!

This will be as always be served alongside our forever favourites Extract,

Guest Beers
 

We’re long term fans of Cloudwater, a Manchester brewery devoted to creating bold, precise flavours, bottomless drinkability, the lowest possible off-flavour presentation, and consistency from one beer to the next. Whilst only founded in 2014, they’ve made hundreds of different beers in that time, trialling fermentation and process changes in pursuit of ever higher-quality beer. In the Untappd top 50 beers in England list, they hold 20 of those positions and are part of the Beer With Big Ideas collaboration that aims to become more proactively inclusive of underrepresented communities within craft beer.

All that aside, the heart and inspiration of the company stems from a great love for the seasons, different communities, and how these affect and enhance each other.
 

Recipe of the Month
 

This month we've got a great week day/evening recipe for you that's high in proteins and vitamins, made with seasonal produce. This is Jamie's Golden Spiced New Potatoes with tender stem broccoli and tempeh. This recipe serves two, and you'll need a griddle pan and a saucepan with a steamer (although you could easily make it work with most kitchen equipment!)

Ingredients

For the new potatoes:

x10-12 new potatoes
x1 tsp tumeric
x1 tsp cumin
salt & pepper to taste
x2 tbsp rapeseed/olive oil

For the broccoli & extras:

x250g tender stem or purple sprouting broccoli
x1/2 pack of tempeh cut into thin slices (about 4 slices per person)
x1 handful of hazelnuts
x2 heaped tbsp kimchi (drained and finely sliced, but be sure to retain the juice)
x4 finely chopped spring onions
vegan mayo (enough for a dipping bowl)
x1 tsp smoked paprika
salt, pepper & oil to taste

Method

1. Preheat your oven to 200° and put a saucepan of water on to boil.
2. Half the new potatoes and add to water to parboil until soft.
3. Steam the broccoli over the new potatoes for 2-3 minutes then put to side.
4. Drain the potatoes and add the spices, salt & pepper, then drizzle oil over the top; then put the lid on your pot and shake until they are covered!
5. Put the potatoes onto a roasting dish and place in the over for 20 minutes (or until crispy)
6. Place the hazelnuts into the oven to cook for 4 minutes, then take out and crush.
7. Heat up your griddle pan.
8. In a separate bowl, lightly coat the broccoli in olive oil, salt & pepper, then add to the griddle and cook until lightly charred.
9. Add tempeh to the bowl and coat with the paprika, then add to griddle and cook until browned.
10. Plate up your potatoes & tempeh, then sprinkle the hazelnuts, kimchi and spring onions onto the broccoli.
11. Have your vegan mayo dip ready, and you can add the kimchi juice to it for an extra kick!

Cowabunga Dude
 

If you haven't been watching Netflix's Sex Education, we must ask, what have you been doing?? The show is now in it's third season, and over the last two years it has upped the game for comedy-drama, proving that there is a demand and a desire for a diverse cast and crew telling a wide range of stories. As director Ben Taylor says, "Our take was that this is not the real world. It is a utopian school experience where yes, you can still have your heart broken, and yes, people have challenges in their lives, but this level of intelligent discussion about your individuality and your sexuality is possible.”

It has also helped to pioneer the now widespread use of intimacy coordinators on set, who choreograph and monitor sexual scenes. Most importantly, it isn’t above a poop joke or several !! 
 

Keepin' It Green
 

Great news -  a major oil giant has been denied their plan to explore for oil and gas across 1.2 million acres of the Western Arctic! Over its lifetime, the Willow Project would have accelerated the climate crisis by releasing enough greenhouse gas emissions to equal that of 66 coal-fired power plants. This victory underscores that the law is a powerful tool for stopping climate-wrecking projects. The court ruled in favour of the fantastic Earthjustice - a non-profit using the power of the law to stop the extraction and burning of harmful fossil fuels. Please check them out !!
 

September 2021 Newsletter !

Burger of the Month

Our patty this month is sure to get you feeling fine about the end of summer - it's the Thai Red Curry burger! It's made with pumpkin, banana blossom, spring onions, gluten free soy sauce, coconut & Thai red curry paste. We recommend topping it with soy soaked pineapple rings and our home made satay sauce!

Our toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi, onion rings, avocado, homemade kimchi and salsa. 

Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.

Guest Coffee

Located in West Sussex, Skylark are a unique operation. They both roast top-notch coffee, and are 100 percent non-profit. All income from their roasting funds charity projects including jobs training at Pro Baristas, therapeutic food growing at Rock Farm, homeless interventions, and more. 

Skylark are also at the forefront of sourcing coffee ethically - committing to pay double Fair Trade prices plus donating an extra £1 per kilo to conserve nature (including Skylarks) and empower growers exploited by coffee supply chains. Their head roaster Micah has worked in coffee supply chains for the best part of a decade, and most of the coffees are sourced either through his prior relationships with farmers, or through other non-profit partners.

This will be as always be served alongside our forever favourites Extract.

Guest Beers
 

This month we are excited to finally be getting in a much larger beer fridge, and with it we will be expanding our beer selection! We'll also be offering a 10% discount on all take away beers, so you continue to support independent breweries through us! We're showcasing Deya this month, a Cheltenham brewery that began in 2015. They're known for their attention to detail when it comes to the clarity of flavour & aroma in their beers, consistently bringing out exciting unfiltered and unpasteurised (mostly vegan) brews.

They're also committed to fighting climate change, working closely with Tyndall Sustainability and supporting UK nature based projects like Forest Carbon.

Recipe of the Month
 

This month we're inspired by Left Handed Giant's fruited gose sour, Pick Up The Pace. Packed with passionfruit juice, peach, pineapple purees and rounded off with a touch of sea salt, it makes a great base for this refreshing cocktail -  a perfect way to celebrate summers end! This recipe makes 2 cocktails.

Ingredients

x1 400ml LHG Pick Up the Pace (you can buy from us!)
x150ml Peach Puree (we recommend Granini, can be found in your local supermarket)
x3 ounces vodka
x1 tray of ice, blitzed until slushy
Raspberries to garnish 


Method

1. Half fill your serving glasses with the slushed ice.
2. Pour the beer into a tall mixer and let settle.
3. Add the vodka and peach puree, then stir.
4. Pour the beer mixture into serving glasses almost to the top, then add remaining ice to your drinks.
5. Add your raspberries and enjoy!
 

Cowabunga Dude
 

We had the absolute pleasure of meeting Lisa McGuinness in her permanent exhibition space at Gallery 7 in Margate Old Town. Her work is expressive and stylish, illustrating fashion and people - brought to life using acrylics, watercolours and ink. You can choose from loads of great prints to spruce up your living or work space, or get some cool cards for your pals during Virgo season!! We particularly love her Air Jordan and Nike pics.

Keepin' It Green
 

In the last decade, coral restoration has become a mandatory tool to counteract coral reefs' fatal decline. SECORE is developing techniques for sustainable and diverse coral restoration on larger scales. Breeding large numbers of coral offspring from natural spawning events has now proved successful among Caribbean locations!

Breeding corals may be broken down into three simplified steps: collecting coral spawn during natural spawning events and facilitating its fertilization; culturing coral larvae to settle and metamorphose into coral polyps; and placing the young corals back into the wild. Hope for the oceans is alive & well people!!
 

August 2021 Newsletter !

Burger of the Month

Jamie's offering this month is a 'lil shake up to our yearly burger rota, so sit tight and try the Peanut & 5 Spice Burger! Made with butternut squash, pak choi, spring onions, peanuts, coriander, 5 spice and Korean chilli; it's the perfect accompaniment to Deya's white beer 'I Do This All The Time', so grab them from us while you can!

Our toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi, onion rings, avocado, homemade kimchi and salsa. 

Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.

Guest Coffee

East London’s Dark Arts Coffee have been an annual fixture in our shop since the beginning. Not only are their coffees fully traceable from farm to cup, but the importers they work with are committed to helping producers improve their product with funding & education. We'll also be stocking their Stonewell Riots coffee, that will donate a portion of the profits to Albert Kennedy Trust, which supports young LGBTQ+ people facing homelessness due to coming out. Their YouTube channel is also worth checking out - it’s where they host their ‘Number One Original Coffee News Show’ (!!!),  interviews with ’Coffee Pals’ like Girls Who Grind, and offer some great virtual brewing guides for Coffee Pods!

This will be as always be served alongside our forever favourites Extract.

Guest Beers
 

This month we are over the literal moon to have in a huge range of Left Handed Giants brews! The Bristol-based company started brewing in 2014, then opened a taproom in 2017, completely funded by the local community. They are one of the UK’s only employee-owned breweries, lending them the kind of independence and freedom that can only lead to some very creative brews! They also hold a Run Club that “stands for equality, empowerment and community”, with the motto that “no one is ever left behind”. The blog is a truly unique one, where they open up and discuss the economics of running their business; update the public on their Brewhouse and Fermenters; and of course… give out free colouring book additions!!

Recipe of the Month
 

This month we're swooning over Jamie's Buckwheat Pancakes. These pancakes are great way to get some slow releasing energy into your morning so you can power through what is possibly the shortest summer ever?!

Ingredients

x1 cup of buckwheat flour
x1 tbsp spoon of either chia seed or flaxseed soaked in 40ml of oat milk
x1 tsp baking powder
x1 tsp bicarb of soda
x1 cup of nut milk of your choice
x1 tbsp of your choice of oil (we recommend coconut)
x1 apple, grated
x1 tsp cinammon
x1 tbsp of macca powder
1/2 tsp of tumeric
x1 tbsp of maple/agave syrup
x1 tsp of black sesame
A pinch of salt

Method

1. Get out a cup measurer and a mixing bowl and measure of your buckwheat flour.
2. Add all the other dry ingredients into your mixing bowl.
3. Pour in the chia/ flax seed in oat milk.
4. Add your nut milk and begin to loosely mix, then beat - it doesn't have to be smooth!
5. Grate your apple straight in, and begin to heat a large pan with your oil.
6. Add blini size dollops of your mixture to the pan, and cook until air holes appear before flipping over.
7. Watch them fluff up, then feel free to top with fruit, nuts and coconut yogurt.

Cowabunga Dude
 

It always seems like a long wait for Alison Bechdel’s next searingly brilliant graphic novel, but finally the wait is over! ‘The Secret to Superhuman Strength’ is a sprawling memoir of Bechdel’s life long love of exercise, set against a chronicle of fitness fads dating all the way from the ‘60s to the very present existential oddness of spin class. Bechdel traces a “chain of influence”, one which she follows all the way to her basement karate class & recent booms in physical fitness, when, as she puts it dryly, “a new activity requiring a specialised roof rack seems to be invented every day”.  If it’s not for you, be sure to check Literary Hub’s Astrology Book Club for a book read recommendation, updated every month!
 

Keepin' It Green
 

Whilst they sound too cool to be real, “ghost ponds” are, and they're having a revival in Norfolk! Botanists have decided that the renewed research into the county’s huge number of ponds will lead to new plant discoveries. Already 6 plants of an endangered wetland flower grass have been found, after seemingly disappearing in the early 1990s. The ghost ponds are not only revealing lost plants, they're also easier to restore than creating new ones, as the biodiversity flocks back to these rediscovered watering holes. 
 

July 2021 Newsletter !

Burger of the Month

July has not delivered on the sunshine front yet, but the rain has luckily made for some tasty home grown produce. Jamie's Courgette and Butter Bean Burger is flavoured with red onion, garlic, basil and sumac. Top it off with our home made beetroot hummus, and maybe even get inspired to get green fingered - rain or shine!

Our other toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi, avocado, homemade kimchi and salsa. 

Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.

Guest Coffee

We are honestly obsessed with this months guest coffee from Welsh roasters Hardlines. Every coffee roast they offer comes with a full origin backstory, and a clear run down of the climate and fermentation process of the bean. Their legacy extends beyond roasting too as they work with the Timor-Leste flood recovery fund and their blog genuinely contains something for everyone, whether you're new to gourmet coffee or well into your knowledge journey! And if that seems all a bit serious, we assure you, they are not.

This will be as always be served alongside our forever favourites Extract, with a brand new house single origin from this month onwards! The Veracruz has returned from Colombia, with a new cold fermentation process that has the beans fermenting underwater for 5 days. This results in a fruit-filled yet clean cup, with taste notes of vanilla fudge, apricot and cherry.

Guest Beers
 

If you know us well then you know how much we love Unbarred Brewery, and this month we have their full New England range in. The Brighton brewers have been experimenting with these NEIPAs for over a year now, really highlighting how different a style can be when you explore the process. All it takes is a good beer base and slight changes while using new hops, and these guys are knocking out it out the park. The cans also feature local photographers, such as Roger Bamber. NEIPA #06.21 depicts his photo of the Athina B, which became a tourist attraction in 1980 after an engine failure as it tried to enter Shoreham Harbour. It only just missed the Palace Pier and the force of its breach took it almost a month to rescue.
 

Recipe of the Month

The recipe this month is Jamie's Vegan Mushroom & Onion Gravy. This gravy works perfectly with our previous recipe for vegan sausages, or any roast you make. You can even tweak it and still get delicious results by mixing up your choice of herbs.

Ingredients

x1 sliced onion
500g mixed mushrooms, sliced (the more varied the better, shiitakes work especially well)
x2 cloves garlic
x1tbsp French wholegrain mustard
A sprig of thyme and rosemary
x1 tsp of smoked paprika
A good glug of stout or a tbsp of marmite
x1 tsp vegan yeast flakes
500ml stock
(Optional heaped tsp of cornflour)

Method

1. Add a splash of olive oil to a cast iron pan or saucepan.
2. Add your sliced onion and herbs.
3. Cook down for 5 minutes.
4. Add your garlic, mushrooms and paprika then cook down for a further 5 minutes.
5. Cook down until the mushrooms start to release their liquid.
6. When the liquid is cooked off, add your stout; or if you're using marmite, add that with a splash of water. 
7. Cook it off on a high heat for 5 minutes then add 3/4 of your stock. 
8. Stir in your mustard and yeast flakes and cook down until reduced by half.
9. If you want extra thick gravy, then add a ladle of the gravy into a separate cup, and whisk your cornflour in with a spoon, and add the cup to your gravy while continually stirring.
10. Add the last 1/4 of stock if needed.

Cowabunga Dude

If you haven't been aware of the "Best Kept Arts Secret in Britain", we won't blame you and we'll let you in on it instead. Southwark Park Galleries are an artist-led contemporary art gallery and community arts charity. Central to their mission is "our commitment to offer local people of all ages and from a range of economic, social, cultural and historical backgrounds excellent creative experiences." We recommend Bedwyr Williams painfully funny and weird exhibition, 'MILQUETOAST', as well as their brand new Bermondsey Bothy.

Keepin' It Green
 

This months green news is collaborative as we partner up with the brilliant Soul & Surf Portugal. The retreat was founded by Ed & Sofie Templeton, whose commitment to surf and yoga has extended far into local cultures and environmental issues. As well as taking care of their guests, they run a surf club for village kids in Kerala, support for the charity SISP in Kerala and regularly donate 1% For The Planet to Surfers Against Sewage.

They will now also kindly featuring one of our favourite burgers in their retreat menu- the Mega Green Bean Burger (if you know, you know!) 

June 2021 Newsletter !

Burger of the Month

June is here, it's officially summer, and we have survived half of 2021 (apocalypse pending). Jamie's Tokyo burger will give you the all important energy and power you need, whether you're running from zombies or sweating in your home office. Made with organic tofu, brown rice miso, carrots, spring onion and coriander - we recommend topping it with shittake mushrooms and Sriracha mayo. 

Our other toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi, avocado, homemade kimchi and salsa. 

Our loaded fries are going strong. These fries are made with our air fryer, cooked with absolutely no added oil, while keeping their golden crispy crunch. Load them with either vegan/dairy cheese and red onion chutney/kimchi, or salsa and avocado.

Guest Coffee

New Ground Coffee began with a couple of pals in Oxford, on a mission to source exceptional coffees and drive the UK's coffee growing culture, whilst maintaining social responsibility. The heart of their trade is social justice; as they ethically source their beans from small scale farms, and use the business to create opportunities for ex-offenders to train and work in the industry. They change their coffee seasonally, are a Certified Social Enterprise, and use recyclable packaging and renewable energy. Proper inspirational stuff!

This will be as always be served alongside our forever favourites Extract.

Guest Beers
 

This month we are introducing the award winning New Zealanders Kereru Brewery to our beer fridge. They have a great selection of whiskey barrel-aged ales and gluten free beers - make sure you check their website for food pairing notes that accompany every brew too! They describe themselves as "a socially responsible brewery", using locally sourced ingredients, renewable energy, and corn based tasting cups. They are also committed to native bird life, donating a portion of their proceeds to charitable projects that rehabilitate injured birds for re-release back into the wild. 

Recipe of the Month

This month we are sharing our Paleo Carrot Cake recipe, which as you may have guessed, is gluten free and vegan. It's easiest prepared with a blender if you have one, but can also be prepared by hand, with a grater and strong arm! 

Ingredients for cake

- 200g grated carrot
- 250g ground almonds
- 2tsp flax seed soaked in an alternative milk of your choice (we suggest almond)
- 200ml date syrup
- 110g coconut oil
- 1tsp apple cider vinegar
- 1tsp vanilla extract
- 1tsp cinnamon
- 1tsp ground ginger
- 1tsp gluten free baking powder
- 1tsp bicarbonate soda
- a handful of walnuts of pecans

Ingredients for icing

- 1 can coconut cream (kept in the fridge after purchase)
- 3 tsp maple or agave syrup
- 1 tsp vanilla extract

Method

1. Pre-heat your oven to 180 for fan / 200°C and line a baking tin.
2. Grate carrot and put to one side.
3. In your blender or bowl, add your soaked flax seed (with the milk), date syrup, coconut oil, apple cider vinegar, vanilla extract, and then blitz.
4. When thoroughly blended, add your almonds, cinnamon, ground ginger, baking powder and soda and blitz again.
5. Begin to add your grated carrot, using the pulse mechanism on your blender if you have it.
6. Pulse in your handful of nuts and then pour the mixture into the tin to bake for about 40 minutes, or until your toothpick comes out clean.
7. To make your icing, grab your coconut cream from the fridge and make a small whole in the cream with a knife. 
8. Over a sink, drain the water from the tin and spoon the cream into your mixer. Adding the syrup and vanilla extract, then blitz until at the desired texture!

Cowabunga Dude

This month, Lego launched its first LGBTQIA+ set, titled Everyone Is Awesome. The colours of the stripes were chosen to reflect the original rainbow flag, along with pale blue, white and pink representing the trans community, and black and brown to acknowledge the diversity of skin tones and background within the LGBTQIA+ bracket. The set goes on sale on the 1st of June - the beginning of Pride month - which you can also celebrate by checking out Brightons Queer Heritage South digital museum launch!
 

Keepin' It Green
 

Long time Hollywood lothario Leonardo DiCaprio has been making good on a whole load of eco friendly promises the last few years. Now, he's tackling the Galapagos Islands with a re-wilding pledge of 43 million dollars! The pledge will fund efforts to restore Floreana Island and reintroduce 13 locally extinct species, including the Floreana mockingbird, the first mockingbird described by Charles Darwin. This means we might even hear more stories like that of Fernanda, the centurion Giant Tortoise, who was found there in 2019 after her species had been declared extinct for 115 years!