May 2021 Newsletter !

Burger of the Month

There's change in the air now more so than usual this year, and we are embracing it vigorously with Jamie's Mexican Bean burger. Made with butternut squash, mixed peppers, jalapeños, sweet corn, red onion, black eyed beans, kidney beans, smoked paprika, coriander, Mexican spices, and coated in a blue tortilla crisp - it's guaranteed to give you an energy lift.

Our other toppings are Monterey Jack cheese, Applewood vegan cheese, halloumi, avocado, homemade kimchi and salsa. We recommend any and all of these with this special!

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 stocking Black Rain Coffee  (formerly known as Brewed) this May. Their coffee changes seasonally and always offers something new. Get excited about their mission to push the boundaries as far as possible while making delicious filters and espresso, we really are.

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

Guest Beers
 

This month we be will bringing in more of Burnt Mills brews! Burnt Mill is a brewing project focused on producing fresh, unfiltered beers from their brewhouse on a Suffolk farm. Sophie de Ronde is Head Brewer, becoming a familiar face in the industry from her work as founder of the International Women's Collaboration Brewday, held annually on the 8th March, to celebrate women in the brewing industry. Through her talks at the Brewers Journal lectures and seminars with Muntons, she has passed on her expertise knowledge and we are honoured to support her vision.

We are also expanding our range with different sours, gose and session beers, so keep checking in with us for something different every week!

Recipe of the Month

This month we are sharing a cocktail recipe using Old Tree Collective's kombucha. You can get hold of it from us, their online shop, or brewery in Brighton. Be sure to check out their Compost Club too, where you can divert your food wastage from landfills or incinerators, and "turn living compost into living soil".
 

Old Tree Sussex Mule

Serve in a tall glass, half filled with ice
35ml Vodka (we recommend Blackdown Silver Birch vodka)
50ml Stone’s Ginger Wine
Squeze in half a fresh lime
Top up with Old Tree Original Kombucha!

Cowabunga Dude

London's Museum of Youth Culture charts a shared history of youth experience, including clippings of 1940's 'skid kids' who held bike races through bomb sites, rusty badges from the acid rave scene, faded photographs of 1990s adolescent bedrooms, and resistance to human rights inequalities. You can catch a snapshot of the museum's collection in person with its pop-up shop, gallery and event space in Carnaby Street; where you'll find a bunch of books on youth counterculture, three amazing mini exhibitions and dozens of photographs of the UK's embarrassing teen years. You can also watch talks from the Degenerations digital festival from the comfort of home!

(Photo from the Youth Gay Liberation Front Age of Consent march, London, 1970s)

Keepin' It Green
 

Some good news - Britain's electricity system had it's greenest day ever over Easter! Thanks to sunshine and windy weather, renewable energy surged. 60% of all electricity was generated by solar farms and wind turbines on Easter Monday, whilst 16% was provided by nuclear reactors. All in all, almost 80% of the UK was powered by these low-carbon sources, a game changer for those whose hard work has triumphed!

April 2021 Newletter !

Burger of the Month

We’re embracing spring with a firm fan favourite - the Mega Green Bean Burger - made with spring greens, butter beans, cannelloni beans, runner beans, mange tout, broad beans, spring onions, basil and paprika.

Toppings of the month are hand picked wild garlic pesto and a vegan feta or feta.

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

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

Guest Coffee

We're so excited to once again be serving and selling the fantastic Girls Who Grind! If you haven't heard of them, you should know that their team have been real game changers in terms of supporting women in the coffee industry. Championing stories as well as taste, GWG work to empower women on the daily, through sourcing coffees specifically and exclusively from women producers.

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

Guest Beers

UnBarred have bought back 3Bs, a brilliant concept from head brewer Jordan that was literally brewed on Brighton beach. With 50 litre equipment, the brewers took a metal pot, gas burner, water, malts and hops to the beach, adding seaweed they found there as a fining agent. After steeping the grains and boiling the wort, they poured the boiling wort into a sealable container and threw it into the sea to cool. Check out the video to see how it was achieved, and make sure you try this ‘Anti-Ordinary’ beer, that truly stands apart from other Belgian wheat styles.

We were so happy with how well our selection of Deya was received, and we promise to get more in this month! We will also be selling their Big Hop Pillow, a soft New England DIPA with Amarillo, vita and Mosaic; and Glue, a dry hopped IPA with Citra, Motueka, Wai-Iti and rake that promises to be ‘soft, citrusy and juicy’.

We are also expanding our range with different sours, gose and session beers. Along with the lighter beers, we recommend trying some of the bigger DIPAs, their tropical fruit notes work amazingly well on warmer evenings, as you finish off your session.

Recipe of the Month

This month we are sharing Jamie's go-to vegan sausage recipe. This recipe is made with great ingredients to have as general staples in any vegan cupboard, and promises high protein content whilst being packed with vitamins.

Ingredients
- 100g walnuts
- 8 dried shittake mushrooms (easily bought in your local health food shop or Asian deli)
-  2 tbsp pea protein
- 1 sliced red onion
- 250g mushrooms (as varied as possible for upping taste and nutrition!)
- 2 cloves garlic 
- 75g breadcrumbs (gluten free if needed)
- 1tsp mixed herbs
- salt & pepper to taste

Method
1. Put the walnuts, shittake mushrooms and pea protein in your blender and grind to a powder.
2. Remove and place in a bowl to the side.
3. Cook down the red onion and garlic with the mushrooms.
4. Place in blender and blitz together loosely.
5. Add this to the dry mixture in your bowl.
6. Mix together with the breadcrumbs and seasoning before shaping them into sausages. The easiest way is take out a small ball of the mixture and then roll into the shape.
7. Fry in a non-stick pan until they are browned all the way through.

Cowabunga Dude

If, like us, you still can’t get over just how good The Midnight Gospel was, then we can’t recommend Raghu Markus’ Mindrolling podcast enough. Get a dose of psychic arm wrestling, surrealist humour and expand your spiritual and authentic self yo!

A student is on one side of a river. His teacher is on the other side of the river. And he yells to his teacher, ‘I want to get to the other shore!’ And his teacher yells back, ‘You are on the other shore!'” 
- David N

Keepin' It Green
 

Some good news - an island overrun with rats has completely recovered in only 11 years after its entire ecosystem was decimated. What used to be ‘Rat Island’ in the Aleutian Islands is now a leading example of how ecosystems really can recover to their natural state in just over a decade. A great story in which we can, once again, thank birds for being awesome.

March 2021 Newsletter !

Burger of the Month

This month, Jamie is showcasing the outrageously tasty Aubergine Burger. Made with roasted aubergine, chickpeas, sumac, onion, garlic and harissa.

We recommend topping it with our smoked paprika roasted tomatoes.

Our other toppings are Monterey Jack cheese, Applewood vegan cheese, Yamas! halloumi and avocado.

We’re also so excited to let you know we will be offering loaded fries from this month! These fries are made with our air fryer, so cooked with absolutely no added oil, while keeping their golden crispy crunch.

Guest Coffee
 

We are incredibly excited to have Obadiah Coffee as our guest coffee this month. They pride themselves on their “awareness to the variety of tree, growing conditions and work of the coffee producers that nurture and process the fruit”. All their coffee comes with its history - the farmers names and their region, their growing and roasting methods, even their chosen transportation modes. 

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

Guest Beers

Just some of the beers we wanna drink as well as share with you this month will be from:

Deya Brewery in Cheltenham

UnBarred Brewery in Brighton

Beak Brewery in Lewes

Remember, whilst we try to have these fully stocked all month, there’s a chance that mid month we will be adding to this list… supply and demand people! 

Recipe of the Month

Getting into making your own coffee at home? We’d like to share a good starting recipe with you, whether you use French press, Aeropress, pour overs or espresso.

It’s worth purchasing some digital scales if you wanna get serious about this, you’ll need them to measure out your beans and espresso. 

For filters or French press, try a 1 to 17 part ratio (coffee to water), and 20g of coffee per person. Always weigh out your beans and keep the brewing temperature of your water around 90 degrees, or just off the boiling point. 

For extraction timing, with an Aeropress try 1 minute. For filters, 3 minutes (and go longer or shorter according to taste), while French press will be good around 4 minutes.

If you’re making espresso you’ll ideally load your basket with around 17-18g of coffee, and get double the amount of espresso out. Time wise, a 30 second extraction is a good place to start.

Whatever brew set up you choose, get good coffee! Don’t solely rely on stamps of approval like, ‘Fair Trade’ or ‘Organic’. Your coffee of choice should be able to tell you its origin, and the farm or cooperative it comes from, or it’s for the birds. These details are crucial if you care about the quality and ethicality of your coffee, and any good roaster will be up front about them!

Cowabunga Dude

As US Black History month ends, so Women's History month begins. Which is all human history, really. Check out Black History Mini Docs for some stylishly made short films and get yo knowledge on with the very best of historical movers 'n' shakers.

Keepin' It Green

Speaking of changing history, check out this pioneering Welsh housing initiative for a life of ecological harmony! With beautiful words and photographs, we hope it reminds you of a great truth, Margaret Mead said it best:

‘Never doubt that a small group of thoughtful, committed citizens can change the world.’

Throughout November

We're remaining open for takeaway and delivery throughout November so stop by or make an order online at bunandbean.com. Hope to see you soon!

As well as our burger kits, we’re setting up hot delivery by mid November so watch this space…

Thank you for sticking with us - we’re super glad we can keep you supplied with beer, burgers, cakes, and coffee!

FROM JULY - NEW OPENING TIMES

We’ve had a lot of change to our systems and opening times while we respond to the current situation and navigate through so thank you for continuing to check in and for your patience while we respond to your queries and keep you updated. You can email jamie@bunandbean.com if you have any questions about our new sit in arrangements, takeaway and home delivery service Tuesday to Saturday (closed Monday and Sunday)

We’re pleased to be now open Tues-Sat 10am-3pm.
We’ve re-arranged the cafe to safely seat you, space is limited but we still have our takeaway and delivery service.
For takeaway, one person / household can come in to order at a time with plenty of space to wait outside if you need to.
www.bunandbean.com to order online for home delivery 3-6pm, Tues-Sat.

Looking forward to seeing you!

Our New Normal

We are continuing to re-shape our business according to government guidelines for the safety of our customers and staff. Thank you for adapting with us and for your continued support!

We are open for takeaways Wed-Sat 10am til 2pm and can have one person or household inside at a time, with plenty of space to wait outside. For peddle powered home delivery in Lewes you can order here.

We are working on a plan to make our home delivery service available further afield than just the local Lewes area and meanwhile thanks for popping by for takeaway! It means a lot to keep connected.

Hannah's at Soulfit

We’ve really enjoyed working alongside Gyles & Fiona at Soulfit. We set out to create a community space within the studio offering great coffee, healthy treats, lunches and a space to relax and chat before or after class or just to pop in. Its been a lovely evolution and thank you for your continued support.

Change is coming and from December, wonderful Hannah from Hannah's Van will be taking the reins and offering lunches in the New Year. Until then she’ll be serving the same awesome @girlswhogrindcoffee as well as some cake, pasties and soaked oats so go say hi!

We’ll be bringing focus back to Bun + Bean on Mount Pleasant, growing our menu to include salads and sides to go with our veggie burgers, plus more craft beer now we have a couple of taps in. Exciting times for 2020!

Wishing you all the best for the new year Hannah, Fiona and Gyles!

Unbarred beer taps now in!

We’re now serving cold beer ON TAP by our much loved local craft beer brewery Unbarred!

Pop in for a Mango Pale or a West Side Story IPA for Friday night burger and beer night until 10pm OR any time of day - we’re open til 5.30pm weekdays and Saturdays.