I love freshly baked bread and admit that I am overly reliant on my bread machine so when I had the opportunity to choose a class at the prestigious, award-winning Cambridge Cookery School, I signed up for Beginners’ Bread. The class took place at Cambridge Cookery School’s new location (on Harrison Drive, off Hills Road via Homerton College) in their stunning contemporary kitchen. The school was founded by Tine Roche and is run by Tine and business partner Liz Young, who was one of the excellent instructors at the bread making class.
I even got to have a preview of the new café/bakery, set to open on 2 November. We had our welcome tea/coffee/treats, as well as our break, in the beautifully decorated café. The Scandinavian inspired décor is functional too (I noticed power points for laptops and mobiles built into the seating). There is a rather large construction project nearby so the café/bakery will be having a very soft launch whilst they further develop their menu. However, the classes are running full speed ahead and even though I was there on a quiet Sunday, the class soon forgot about the building site outside the window and enjoyed the bright, cheery ambience.
Bread & Meat is located at what is now dubbed Cambridge’s “Meat Street” on Bene’t Street.
Bread and meat, two of my favourites foods. Bread? Good! Meat? Good!
So when Bread & Meat opened its doors in October, I definitely had my sights on this place. I have been hearing great things about their sandwiches ever since.
Spurred by a failed attempt at making pork escalopes for dinner (hey, we have our moments too), we made a pact to try Bread & Meat’s lauded porchetta sandwiches the next day for lunch.
We timed our visit perfectly and arrived at noon when they switched over from breakfast to lunch. The place isn’t very big but it’s well laid out and cosy. The menu items were clearly listed on a large blackboard. There were so many tempting meat sandwiches to choose from but we stood by our pork craving.