Ginger & White

Hampstead 020 7431 9098

New weekend Menu at Belsize Park

Lazy weekend brunches spent on our sunny little corner of Englands Lane have become something of a tradition for many of our Belsize regulars.  Now, alongside our perrenial brunch classics, we have added some new treats to our autumn menu: an amazing new banana and date smoothie laced with cocoa nibs and coconut oil and some incredible mains which we snapped for you when we tasted them this week. (Or should that be tasted when we snapped them for you!) Charles, our head chef's new poached figs brioche eggy bread encrusted with crushed cornflakes and drizzled with maple syrup, vanilla creme fraiche is decadence redefined. And just for those who we know get their kicks from a more savoury, saltier number, there's our new avocado on sourdough toast topped with our trusty friend the Bath pig chorizo as well as some creamy cannellini beans in basil oil. Then dun, dun, dun... stop the press...  our sweetcorn fritters are finally back! And they are lighter than ever, served with our smoky Blythburgh bacon, plump slow roasted tomatoes with a healthy dollop of creme fraiche and some sticky chilli jam.

The new brunch menu launches this weekend, on the third of October. Come and get some!

Did you know Cadbury's mini eggs are gluten free?

It's a bit of a minefield out there when it comes to gluten. Having a 5 year old with coeliac disease i've become an expert in which sweeties and treats are ok and which aren't. Cadburys mini eggs dont have gluten in them, that's why we top our gluten free easter cupcakes with them!

Come in and order your easter cupcakes, we need 48 hours notice if you want more than a dozen.


Our new website

We hope you love our new website as much as we do. We plan to add an e shop in the very near future so you can buy coffee beans, peanut butter, gift vouchers and all sorts of G&W goodies... Watch this space. We'll let you know when it's ready!

Copyright Ginger & White  I  Photography Jonathan Gregson & Jenny Zarins   I 
Images reproduced with kind permission from The Ginger and White Cookbook, Mitchell Beazley (2014)