Daylesford Organic is one of the focal points of Westbourne Grove (the end near Portobello Road). So when it was boarded up a couple of months ago for refurbishment, all the locals had to migrate to New Toms, 202 and Granger & Co in its absence.
But, luckily, the shiny new cafe-come-shop-come grocery store is back in all its glory so D and I strolled down to check it out for breakfast one sunny Sunday. It was lovely to walk through the neighbourhood as the seasons were changing, seeing that Autumn is well and truly on its way…
Inside the new cafe, you’re greeted with a gorgeous October colour palette of oranges with pumpkins a-plenty piling up the front window ready for Halloween festivities…
It gets pretty busy over the weekend so if you turn up at 11am on a Sunday be prepared to wait a small while for a table, but you can always busy yourself browsing around the store so it’s not too bad!
We enjoyed our eggs and bacon but as the portions aren’t overly large, we managed to make room for the cheese board (as you do!) which was a delicious choice of 3 cheeses from the Daylesford farm selection.
After you’re full to the brim on brunch, head downstairs to mooch around for bits and bobs for the house – I really recommend the own brand candles which smell utterly delicious.
Welcome back to the neighbourhood Daylesford! In honour of the new store re-opening, I’ve also popped one of my favourite Daylesford recipes below – a lovely alternative to a pudding at the end of a dinner party…
STRAWBERRIES & PROSECCO
INGREDIENTS (serves 2)
1 punnet of strawberries
3 egg yolks
20g caster sugar
60ml Prosecco
a few mint leaves
icing sugar
pistachios to garnish
Hull and half the strawberries and pop in a bowl with a dusting of icing sugar and set aside – this will help bring out the flavour.
Make the sabayon by whisking together the egg yolks with the Prosecco and sugar over a pan of barely simmering water until light, fluffy and tripled in volume. The sabayon should leave a light trail where the whisk has been to show that it is cooked.
Plate up by arranging the strawberries on a plate and spooning over the thick, light sabayon – if you like, you can glaze with a blowtorch. Finish with torn mint leaves, chopped pistachios and enjoy!
Keep your egg whites for meringues (perfect for a strawberry Eton Mess) or a healthy omelette in the morning.
LMNH xx
What’s a cobnut?! x
Author
http://www.kentishcobnuts.com/cobnuts/ – apparently! x
A place i love and where i buy my bread everyday !
It all looks delicious. Autumn is my fave season. Hope you enjoy it. 😀