Cabblawach:

Roasted layers of cabbage, served with lemony tehina, crushed tomatoes, homemade dukkah and a spicy garnish.

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Beet pocket:

filled with almond feta and splashed with a Asian-Mediterranean dressing.

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Scrambled on sourdough toast:

with a classic British touch.

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Scandinavian breakfast salad:

Whole rye berries, butternut squash, baby leaves, herbs, onions and horseradish cream.

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The everchanging dish:

This surprise dish allows me the flexibility to use seasonal products, or draw inspiration from the latest experiments or muses in the kitchen. It will likely be another salad in this meal.

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Bread platter:

Homemade, sourdough, 100% wholespelt or wholerye breads with uniques spreads.

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Sweet morning:

Breakfast sweets inspired petit fourees.

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