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!)
