Autumn edition

Hello autumn. We’ve been thinking a lot about our pancakes lately and have realized we’re guilty of having loved our “classics” too much, at the cost of innovation. So, I’m packing my bags for a few weeks of food foraging in Los Angeles, the original melting-pot. Which other city can claim as many ethnic neighborhoods? And all of them combining their cooking styles to eventually having created the famous fusion cuisine. LA was my home for many years, where I shopped in Kosher Canyon, spent lots of time in Little Armenia, discovered the most memorable food pop-up – a tiny Mexican truck serving large bowls of heavenly fruit sprinkled with salt and tajin –  and fell in love with the buzz and creativity that was all around. I look forward to bringing back plenty of inspiration! 

For now, we’ve introduced our very autumnal miso-pear-caramel pancakes: conference pears gently poached with lemon and thyme and served with white-miso caramel, house cream, toasted almonds and the lemon zest. Served of course with our signature buttermilk pancakes, or if you prefer a version without gluten, do try our 3-1 (vegan, without gluten, dairy free) pancakes. You can view our new all-day menu here.

Autumn here we come.