Adam Handling, owner of The Frog E1 has traveled a short distance to Liverpool Street and today (26th of June) opens Bean & Wheat, a coffee shop and deli.
Bean & Wheat will be focusing on using only locally-sourced artisan ingredients and supplies from London-based coffee roasters and bakeries. It will be open for breakfast and lunch to eat in or takeaway. Adam and the team at The Frog E1 have developed the menu to reflect the innovative, flavoursome combinations that regular customers at The Frog E1 have been delighting in for just over a year now, but in a more relaxed non formal setting, where Adam will be looking to again champion a ‘no waste’ philosophy.
There will be a wide range of breads, baked by local bakeries such as the E5 Bakehouse, including a Hackney Wild loaf and Walnut Rugbrød (a Danish dark rye sourdough). E5 Bakehouse have been making bread in the local area for many years and have a “mother dough” starter for the sourdough breads that is older than chef himself. To go with the amazing bread selections customers will be able to choose from an array of daily changing savoury and sweet toppings presented in small glass jars that the kitchen at The Frog E1 will prepare and supply each morning, depending on what the chefs have been cooking. An example of what is planned is a delicious duck liver parfait utilising the duck livers from the 200 ducks which the restaurant uses every month that would otherwise potentially be wasted. The chefs will also be creating rich chunky pork terrine, and an earthy bean hummus which is drizzled with a herb oil made using the tops of the herbs which are usually thrown away by chefs.
Bean and Wheat will also serve salads as part of their offering, using seasonal vegetable off-cuts, such as cauliflower stalks, grains and beans. For those with a sweet tooth, you will be able to choose from a selection of retro-inspired cakes, freshly baked by the chefs.
Alongside a range of blended and single origin coffees from independent London roasters, teas from luxury tea company Newby Teas will be Adam’s very own Black & White cold-pressed juice range. Adam created the Black & White presses as part of the company’s effort to reduce food waste. The presses are made using only handpicked and delicious fruit and vegetables that are slightly misshapen and so rejected by restaurants and retailers. The juices will be cold-pressed locally each day and delivered to The FrogE1and Bean & Wheat. who also offer an extensive range of juice combinations to encourage a healthy lifestyle.
Adam Handling says “I’m hugely excited about the opening of Bean & Wheat, I think there’s a real demand for innovative food to grab and go. On the other hand, food wastage is an issue that’s increasingly important in our industry, and one that’s particularly close to my heart. Restaurants tend to waste so much food on a day-to-day basis, and we are trying to tackle this – in the next few years we hope to reach zero-waste status.”
The company hopes to eventually eliminate food wastage in all The Frog restaurants and Bean & Wheat, by ensuring that nothing is thrown away needlessly. Any wastage that can’t be used by the kitchen is sent off-site to be made into compost, which they utilise to grows the majority of its own fruit, vegetables and herbs. The Frog’s Flagship restaurant, opening in Covent Garden this September, will also contribute its by-products to Bean & Wheat.
Bean & Wheat is situated in East London on Artillery Passage, a narrow street just off Artillery Lane, a well used route that links Spitalfields with the City.[shareaholic app="share_buttons" id="7569756"]
We love it when a place is taken over by an innovative company who obviously want to put their mark on it but want to retain the history.
Well, the great CambsCuisine are doing just that. Known for culinary hotspots including St John’s Chophouse, The Crown & Punchbowl, Cambridge Chophouse and the Millworks, their creative juices, both visually and culinary, are once again flowing with the soon to be opened Smokeworks Number 2 in Station Road, Cambridge.
Once known as the Great Northern pub, CambsCuisine have taken this once derelict old boy and turned it into the fabulous new boy in town! Of course, you can still pop-in and have a beer or a cocktail or two but now you can also enjoy some brilliant BBQ – as their motto says “slow cooked. fast”
Can’t wait to try the “At Table” ready to order system and you will now be able to book your table on-line on the website and on favouritetables.com
Ribs, wings and more pulled meat than thought humanly possible, the menu is one that, even as you read it, makes the mouth water. Even as I type, thoughts of naughty fries and a pulled chicken, smoked bacon & bacon jam bun is making concentration difficult.
So, as you come out of the station, keep walking straight ahead – the aromas of the Steampunk BBQ will lead you there – but not until around the 23rd June!
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