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You will find a range of seasonal ingredients in the weekly menu, alongside classics each week.I use Shipton Mill flours, local free range eggs, French butter and as much locally foraged or sourced ingredients as possible.

Menu is based on seasonality and includes varying specials each week.


Carrot Everything cake with almond and rye flour

Spiced plum dream cake with spelt and cinnamon meringue

chai toffee cake with burnt butter frosting and hazelnut crumble

Blackberry tea cake with rosehip syrup glaze

Frangipane tarts: fig and pistachio, blueberry and orange zest, cherry and cardamom

Rose coconut macs

cinnamon cherry hand pies

Chocolate brownies

Honey roasted pear crumble tarts

Prune, oat and maple syrup scones

Blueberry cinnamon scones

Apple and raisin scones

Pain au raisin with cardamom custard

Cheddar and rosemary scones

Sausage and spiced tomato chutney doorstop rolls

Vegetarian sausage rolls with sweet potato, dhal and cumin

Savoury tarts: roasted pepper and tomato with rosemary, French onion with thyme, butternut squash and sage