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S IN THIS ISSUE -- A LESSON IN MARBLING FROM OUR BUTCHER - 5 TIPS FOR A GORGEOUS WINTER BOUQUET - OUR LOCAL HERO -
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CONTENTS 24
13
03
DRINKS Don’t forget to hydrate
23
CAKE Do you want a piece of me ?
04
HARD SHAKES Alcoholic milkshakes to get you in the mooood
24
HOME BREW Made by us, finished by you
05
HOT DRINKS Serving espressos to earl greys
26
PASTRY 5 tips to guarantee a great soufflé
06
WINE & BEER It’s time to wine down and have a beer
29
LA LUNA Our secret cinema club
07
DIRTY JUICES Are you getting your five a day ?
30
BAKER The secret behind the art of baking
08
BUTCHER A lesson in marbling from our butcher
32
BREAD Our daily bread
10
BREAKFAST Wake up in style
34
BREW NEWS Find out what’s happening with Brew
11
LUNCH Go on, grab a bite to eat
36
LOCAL HERO Meet our local hero
12
GRILL Throw another shrimp on the barbie
13
PIZZA Truly authentic wood fired pizza
14
GARDEN 5 tips for a bouquet from our gardener
16
DESSERTS Mini pots to hit your sweet pot
18
DINNER Serving from 5PM
20
CHEF Top tips on how to make the most of your seasonal finds
DRINKS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> JUICES >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> ORANGE just pressed oranges
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> SMOOTHIES >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 5.5
BERRY BANANAS cranberry, blackberry & banana
-----------------------------APPLE best of the winter apples
5.5
-----------------------------WINTER LEMONADE just apples, pear & lemon
5.5
-----------------------------DETOX spirulina, apple juice & banana
5.5
-----------------------------FOREST BERRY blackberry, cranberry, raspberry, strawberry & apple
-----------------------------SUPER GRAN granny smiths, apple, spinach, pear & melon -----------------------------CITRUS RECHARGE pink grapefruit, orange & lemon
5.5
-----------------------------GINGER BEET orange, beetroot, carrot & ginger
5.5
-----------------------------RED ROOSTER cranberry, pear, raspberry & ginger -----------------------------WINTER WARMER carrot, apple, horseradish & celery
5.5
5.5
-----------------------------BREAKFAST toasted granola, banana, yogurt, honey & skim milk
5.5
5.5
5.5
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> REESE’S >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> all shakes are malted the old fashioned way /CHOCOLATE /STRAWBERRY /VANILLA /BANANA /OREO /MALTESER /CRUNCHIE /BUTTER UP BABY
-----------------------------BRAMBLY HEDGE pear, granny smith & blackberry
5.5
-----------------------------VIRGIN MARY brew’s own mary mix…
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> WATER / SODA >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
4.9
SAN PELLEGRINO LIMONATA / ARANCIATA
------------------------------
5.5
5.9 5.9 5.9 5.9 5.9 5.9 5.9 5.9
3.0
-----------------------------COKE / DIET COKE
3.5
-----------------------------BUNDABERG GINGER BEER
4.0
-----------------------------SAN PELLEGRINO SPARKLING MINERAL WATER (SINGLE/SHARE)
2 / 4.5
-----------------------------ACQUA PANNA STILL MINERAL WATER (SINGLE/SHARE)
2 / 4.5
03
-NA UG HT Y MI LK SH AK ES TO GE T YO U IN TH E MO OO OO OO OO D! * JU ST £7 .9 0 * --
CAPTAIN JACK SPARROW oreo biscuit, ice cream & kraken rum
7.9
BUTTER UP BABY reese’s butter cup, ice cream & whisky
7.9
MALT-PLEASER malteser, ice cream & jack daniels
7.9
FROZONE ‘it’s incredible’ strawberry, ice cream & sipsmith’s vodka
7.9
FRIDAY FEELING crunchie bar, ice cream & bundaberg rum
7.9
H OT D R I N K S >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> COFFEE & CHOCOLATE >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
MÖRK australian organic hot chocolate
All espresso extracted from allpress beans
-----------------------------CHOCOLATE & HAZELNUT BROWNIE / BAG OF BROWNIES
-----------------------------ESPRESSO (SGL/DBL) -----------------------------PICCOLO -----------------------------MACCHIATO -----------------------------AMERICANO -----------------------------FLAT WHITE -----------------------------LATTE -----------------------------CAPPUCCINO -----------------------------DOUBLE MACCHIATO -----------------------------BOWL OF SOY CHAI LATTE -----------------------------HAZELNUT, VANILLA OR CARAMEL LATTE -----------------------------MOCHA -----------------------------ICED CAFÉ LATTE -----------------------------EXTRA SHOT -----------------------------SOYA MILK / ALMOND MILK -----------------------------CINNAMON SPICED LATTE -----------------------------BOWL OF PURE VALRHONA HOT CHOCOLATE ------------------------------
2.3 / 2.6
-----------------------------ALLPRESS COFFEE BEANS (1KG / 250GM)
2.7 >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> TEA 2.7 >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> ENGLISH BREAKFAST 2.7 rich & comforting -----------------------------2.9 EARL GREY black tea w/ bergamont oil 2.9 ----------------------------- GREEN bright & delicate chinese tea 2.9 ----------------------------- MINT 2.9 cornish peppermint -----------------------------3.5 CAMOMILE calming & subtle 3.2 ----------------------------- MINT TEA FROM THE GARDEN Brew’s home-grown fresh mint 3.2 ADD WIMBLEDON HONEY 3.0 0.5 0.5 3.2 4.5
3.5 1.0 / 2.0 26 / 6.5
2.9
2.9
2.9
2.9
2.9
3.2 0.5
05
WINE & BEER >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> BEER & CIDER >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> we serve all of our beers & ciders in frozen tankards -----------------------------DRAUGHT / CAMDEN HELLS LAGER 4.6% / CAMDEN PALE ALE 4.0% -----------------------------BOTTLES
3.5/6 3.5/6
FREEDOM LAGER - ABBOTS 4.8% light & crisp FREEDOM ORGANIC – ABBOTS 4.8% floral & citrusy BLONDE - OTLEY BREWING 4.8% floral & citrusy WIPER & TRUE - SMALL BEER 2.4% tropical & light BUDVAR – CZECH PREMIUM LAGER 5% refreshes the parts other beers cannot reach POGO– LIGHT BLONDE IN A CAN 2.4% HARBOUR BREWING CO– PILSNER 4.8% spicy & zesty -----------------------------CIDER
5
HAWKES - URBAN CIDER 4.5% straight up cider THISTLY CROSS ELDEFLOWER CIDER 4.0% root ginger & sherbet
5.5
5 5.5 5.5 4.5 5.5 5.5
5.5
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> SPARKLING WINE >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> PROSECCO CORTE ALTA NV italy: fizzy, fresh, floral -----------------------------LESLIE’S RESERVE BALFOUR uk: lime, redcurrant, balanced -----------------------------BOLLINGER france: light mousse, velvety bubbles, full bodied
21 /4.3 40 55
23 /4.75 21 /4.25 24 /5 27 /5.75
31 /6.75 29 /6.25
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> RED WINE >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> BEAUTÉ DU SUD MALBEC france: juicy, vanilla, blackberries -----------------------------PASSIMENTO PASQUA italy: leather, spice, black cherry -----------------------------WAIMEA PINOT NOIR new zealand: cherry, mocha, spice -----------------------------TWO HANDS ‘LILY’S GARDEN’ SHIRAZ australia: hot stones, north african spice, dried fruit -----------------------------WIRRA WIRRA ‘THE GOOD CATCH SHIRAZ’ australia: vibrant, raspberry hints of violet
19 /3.8 24 /5 29 /6.25 49 /11.25 26 /5
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> ROSÉ WINE >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> WHITE WINE >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> CUVEE DES FAMILLES south of france: lemon & lime, green herbs, refreshingly dry ------------------------------
OLTRE PASSO FALANGHINA, BOTTER italy: apple, quince, nutty, citrus fruit -----------------------------L’ABEILLE PICPOUL DE PINET france: green pepper, zesty, crisp -----------------------------FAIRHALL CLIFFS PINOT GRIS marlborough NZ: pear, honey, spice, soft -----------------------------YERING STATION ‘THE ELMS’ CHARDONNAY australia: grapefruit, nectarine, nutty -----------------------------DMZ MAESTRO WHITE stellenbosch SA: steely, zingy, apricot -----------------------------FAIRBOURNE SAUVIGNON BLANC marlborough NZ: elelegant, mineral, fresh
19 /3.8
TORRE ALTA PG ROSÉ italy: soft, strawberry, floral notes
18 /3.5
Alcoholic
are
you
getting
five
HAIRY CANARY yellow tomato juice, worcestershire sauce, tabasco, salt and pepper, lemon & vodka
7.5
BIG ROCKET cranberry, pear, raspberry, ginger & sipsmith gin
7.5
NAUGHTY GRAN granny smiths, spinach, pear, melon & grey goose vodka
7.5
juices
a
your
day
?
MOTHER’S LITTLE HELPERS winter lemonade & vodka
7.5
SLOE GINGER BEET orange, beetroot, carrot, ginger & sipsmith sloe gin
7.5
-A LESSON IN MARBLING FROM OUR BUTCHER --
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Meet Salvatore, Brew’s butcher. Each day he tends to our 100% Aberdeen Angus beef, ageing our steaks from anywhere between 28 to 60 days. He hand minces our tender burgers and produces our ham and chorizo from Hampshire and Duroc free-range pigs. He also oversees that each and every chicken is free range and sources our Isle of Man lamb. His favouritepart of the day: curing our bacon with only the best of brews: Camden lager.
cattle to graze on allows the animal to have a rich feed and a gentle, stress-free life. When cattle are over exercised their fat converts to muscle, resulting in tougher meat for us. In countries such as Australia, the cattle are reared on grain rather than grass which diminishes the quality of the meat and produces less marbling.
From the sunny depths of deepest Italy, Salvatore has the perfect palette for pristine flavours and textures, which he reverberates into each and every one of our butchery goods.
Internal fat is known as Intramuscular fat (IMF). This fat is largely made up of healthy monosaturated fatty acids such as oleic acid, which is also abundant in olive oil.
With his well-heeled experience and Italian roots, he shares with us his knowledge and insight into all things meatified!
It is the external fat which you want to trim away as it doesn’t contribute to the overall tenderness and can end up tasting gritty and chewy.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> We are spoilt for choice in our supermarkets these days – cuts and animals from across the world are presented in a multitude of forms for us to devour. Recently, I have begun to notice just how many people struggle to choose which meat to consume. Aged versus fresh, lean versus marbled. We are spoilt for choice. What is marbling? Marbling simply refers to the fat found within a cut of meat and between the muscle fibres themselves. It normally consists of speckles of white fat throughout the cut, resembling a marbled effect. Most of us scare away from the word ‘fat’ when it comes to meat, but what most of us miss is that the fat found within the muscles, the marbled fat, is in fact good for you – it is largely formed of monosaturated fats. Marbling occurs in well fed, well rested cattle. In the UK and in particular in the North and Scotland, we have some of the best beef in the world. The reason behind this? Large plains of grass and spacious fields for
What are the differences between external and internal fats?
I recommend that you have a piece of steak with marbling on the inside and trim the rest on the outside. Benefits of marbling When you cook marbled beef on a BBQ, the fat melts over the coals, and emits a burnt and meaty aroma. This infuses with the cooking meat and results in that mouth-watering flavour that makes barbequing so popular. As within most animals, the composition of flesh to moisture is approximately 60-70% water. As we dry-age marbled meat, the moisture evaporates leaving just the fat and consequently a stronger flavour develops within the meat. If this intramuscular fat was absent, the moisture would evaporate, leaving just dry flesh with no flavour. The fat is key for flavour development! Next Issue telling us of animals the taste, ultimately we cook.
– Salvatore will be about the locomotion and how this effects tenderness and the flavour of the meat
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B R E A K FA S T POACHED EGGS on sourdough toast -----------------------------SOFT BOILED EGGS w/ sourdough soldiers add vegemite or marmite -----------------------------FOLDED EGGS w/ lemon & parsley on sourdough toast -----------------------------TURKISH EGGS poached eggs, hung yogurt & hot chilli butter w/ toasted pide -----------------------------EGGS BENEDICT on sourdough toast -----------------------------EGGS ROYALE on sourdough toast -----------------------------EGGS FLORENTINE on sourdough toast -----------------------------CHORIZO FOLDED EGGS on sourdough toast -----------------------------BREW BRUNCH BOWL quinoa, peas, beans, broccoli, feta, pomegranate & zesty mint dressing -----------------------------BREW MELT (our favourite) ham, gruyere, vine tomato, poached eggs & pesto served on toasted pide -----------------------------BLUEBERRY PANCAKES w/ caramelised banana, creme fraiche & maple syrup -----------------------------AVOCADO w/ cottage cheese, lemon & maldon on toasted pide / add vegemite or marmite -----------------------------HOMEMADE GRANOLA w/ thyme roasted peaches, hung yogurt & honey / take home 400gram pot -----------------------------ORGANIC JUMBO OAT PORRIDGE / honey or maple syrup / burnt sugar, blackberry & apple jam -----------------------------TOASTED BANANA BREAD w/ hung honeyed yogurt & pistachios
7.9 7.9
8.9
11.5
11.5 11.5 11.5 12.5 10.0
12.5
10.9
9.5
6.9 4.5 6.9 7.9 5.9
TOASTED CROISSANT / gruyere & tomato / gruyere & ham / gruyere, ham & tomato -----------------------------TREACLE CURED BACON SANDWICH toasted pide, tomato jam, aioli, baby gem, vine tomatoes & treacle / add avocado -----------------------------WOODLAND MUSHROOMS ON BRIOCHE w/ natural yogurt, spinach & pesto -----------------------------AVOCADO, CHORIZO & PERSIAN FETA on toasted sourdough -----------------------------SMOKEY BACON BOSTON BEANS w/ sourdough toast -----------------------------CEREAL / coco pops / fruit loops -----------------------------BREAD sourdough toast, croissant, toasted pide or bagel w/ a choice of jams, butter, vegemite / marmite
4.9 5.9 6.9 9.5
11.5 9.9
9.5
8.9 3.5
3.5
ANY 2 SIDES >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> * FOR £7 * SIDES ------------->>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> WHEN BOUGHT WITH A MAIN choose 2 sides w/ any main menu item for £7 /SMOKEY BACON BOSTON BEANS /BUTTERED SPINACH /TREACLE CURED BACON /FRENCH FRIES W/ AIOLI /PAN FRIED CHORIZO /SLOW ROAST TOMATO W/ FETA /AVOCADO W/ LEMON & MALDON /OAK SMOKED SALMON /HOUSE SALAD /HAND-CUT SLAW /ROASTED HALLOUMI /POLENTA CHIPS & AIOLI /WOODLAND MUSHROOMS W/ YOGURT, SPINACH & PESTO
4.5 4.5 4.5 4.5 5.2 4.9 5.2 5.2 3.5 4.5 5.9 4.5 4.9
LU N C H >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> STARTERS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> CARROT & QUINOA FALAFELS w/ hung yogurt -----------------------------PRAWN GUVEC garlic, pepper, tomato & feta served w/ sourdough toast -----------------------------BEETROOT & GOAT’S CURD SALAD w/ candied walnuts & citrus dressing -----------------------------ISLE OF MULL CHEDDAR & CARARMELISED ONION QUICHE w/ tomato chutney & watercress -----------------------------CAULIFLOWER & FRESH BLACK TRUFFLE SOUP served w/ tahini & seeds on sourdough toast
SMOKED CHICKEN BAGEL w/ vine tomatoes, rocket & avocado 7.0
9.5
7.9
8.0
5.9
-----------------------------SWEETCORN FRITTERS w/ avocado, tomato jam & lime aioli / add bacon -----------------------------STEAK FRITES flat iron steak, bérnaise, fries & house salad -----------------------------WOODLAND MUSHROOM RISOTTO served w/ spinach, yogurt, pesto & gorgonzola -----------------------------BENGALI AUBERGINE & TOFU SALAD w/ lentils, cavolo nero, pomegranate, roasted cauliflower served w/ cardamom dressing
-----------------------------LOBSTER RISOTTO fresh lobster & bisque -----------------------------VEAL ESCALOPE w/ crisp green salad & paprika lemon
14.9
11.9 / 13.9
15.9
13.5
13.5
13.5
21.0
18
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> TURKISH PIDE >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> all pides are served w/ house salad -----------------------------VITELLO TONNATO poached veal w/ tuna & caper mayonnaise
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> MAINS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> HAKE & CRAB FISHCAKE served w/ spinach, poached egg & hollandaise
-----------------------------TIBETAN ‘TANGSTE’ SALAD w/ red cabbage, fennel, red onion, carrot, watercress, radish, seeds & cranberries
10.5
-----------------------------ROASTED HALLOUMI w/ yogurt, rocket & tomato relish
12.5
12.5
ANY 2 SIDES ------------------------------ * FOR £7 * / add french fries w/ aioli to -------------2.5 WHEN BOUGHT either pide WITH A MAIN >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> SIDES >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> choose 2 sides w/ any main menu item for £7 /SMOKEY BACON BOSTON BEANS /BUTTERED SPINACH /TREACLE CURED BACON /FRENCH FRIES W/ AIOLI /PAN FRIED CHORIZO /SLOW ROAST TOMATO W/ FETA /AVOCADO W/ LEMON & MALDON /OAK SMOKED SALMON /HOUSE SALAD /HAND-CUT SLAW /ROASTED HALLOUMI /POLENTA CHIPS & AIOLI /WOODLAND MUSHROOMS W/ Yogurt, SPINACH & PESTO
11 4.5 4.5 4.5 4.5 5.2 4.9 5.2 5.2 3.5 4.5 5.9 4.5 4.9
GRILL >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> BURGERS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> SIDES >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
all our burgers are served w/ french fries & aioli
choose 2 sides w/ any main menu item for £7
-----------------------------HOUSE GROUND CHUCK STEAK gruyere, tomato, lettuce & pickle
14.5
-----------------------------PANKO CRUMBED FREE RANGE CHICKEN BREAST w/ winter slaw
14.5
-----------------------------SOUTH COAST FISH FINGER BURGER w/ lettuce, tomato & tartar sauce
14.5
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> SKEWERS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> all served w/ house salad & a choice of any other side -----------------------------LAMB SKEWER cubes of british lamb marinated w/ lavender, yogurt & cumin served w/ quinoa, feta & harissa yogurt -----------------------------MALAYSIAN CHICKEN SKEWER served w/ asian greens & aromatic malaysian sop -----------------------------TERIYAKI SALMON SKEWER served w/ sesame asian greens & pomegranate seeds
16.9
14.9
13.9
ANY 2 SIDES /SMOKEY BACON BOSTON BEANS * 4.5 FOR £7 * /BUTTERED SPINACH 4.5 -------------/TREACLE CURED BACON 4.5 BOUGHT WHEN /FRENCH FRIES W/ AIOLI 4.5 A MAIN WITH /PAN FRIED CHORIZO 5.2 /SLOW ROAST TOMATO W/ FETA 4.9 /AVOCADO W/ LEMON & MALDON 5.2 /OAK SMOKED SALMON 5.2 /HOUSE SALAD 3.5 /HAND-CUT SLAW 4.5 /ROASTED HALLOUMI 5.9 /POLENTA CHIPS & AIOLI 4.5 /WOODLAND MUSHROOMS W/ YOGURT, 4.9 SPINACH & PESTO
PIZZA >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> PIZZA >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> DESSERT PIZZA >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
add house salad to any pizza
3.5
-----------------------------MARGHERITA w/ fresh basil leaves
7
-----------------------------NDUJA, VINE TOMATO, ROCKET & PARMESAN w/ chilli, garlic & parsley oil -----------------------------ARTICHOKE, GORGONZOLA & WATERCRESS w/ candied walnuts -----------------------------BLACK TRUFFLE & BUFFALO MOZZARELLA w/ smoked burrata -----------------------------GORGONZOLA & WHITE SAUSAGE w/ rocket & olive oil -----------------------------BUFFALO MOZZARELLA, COURGETTE & PARMA HAM w/ chilli, garlic & parsley oil
10
5.9
12
8.5
10
9
-----------------------------ANCHOVIES, BLACK OLIVES & CAPERS w/ salsa verde
8.5
-----------------------------LOBSTER & PRAWN w/ watercress & fresh gremolata
-----------------------------GRAPE VINE grape, rosemary, pinenut, mascarpone & honey
5.9
9
-----------------------------ROASTED PEPPERONI & CHORIZO w/ fresh chilli
-----------------------------ARTICHOKE, BLACK OLIVES & SMOKED HAM w/ fresh gremolata
NUTELLA nutella, cherry & vanilla ice-cream
12.5
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-5 TIPS FOR A WINTER BOUQUET --
Meet David, our in-house gardener, who grows all of our herbs, tomatoes and tends to our gorgeous flowers and gardens.
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At our HQ in Putney, David has his own flourishing herb garden and vegetable walls, where during the summer we can feast on yellow and red juicy tomatoes. This year, David has grown enough parsley and basil to stock all of our stores! True to eating real and local food, he has inspired Brew to launch their first farm site, opening in late 2017.
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A true nature nurturer, David knows the ins and outs of gardening and floristry and shares his winter tips with you. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> “In our modern world, thanks to globalisation, we can have a huge array of cut flowers, all year round. However, I like to stick to what can be found in the garden. This is not only economical but can be incredibly rewarding and surprising. Now that Winter is here, garden cut flowers are very thin on the ground, therefore becoming more creative is a necessity. As the days grow shorter, many of the garden maintenance jobs that are required, such as pruning and cutting back (readying the garden for winter) tally fantastically with the want for indoor displays.” Here are my tips for building and keeping the perfect winter bouquet: 1 >> Combine pruned branches such as Beech, Laural and Conifers together with other foliage, offsetting the various
vibrant colours and leaf shapes, to create a hearty seasonal arrangement. 2 >> Look out for winter shrubs and trees such as Cotoneaster or Crab Apple, that will now be in full fruit making a ready made display in moments! 3 >> Add apple cider vinegar and sugar to cut flowers to enhance their longevity – just two tablespoons of each will do for a large vase. 4 >> Flowers with hollow stems like Tulips can sometimes flop and go saggy, due to trapped air bubbles in the stem. To avoid this, take a needle or pin and push this through the top of the stem just below the flower head. The air will be released and the flower will stand tall. 5 >> Murky water is always off putting when contrasted against those vibrant florals – add half a sterilizing tablet (those used for baby bottles are perfect) to the vase to keep murkiness at bay. Overall, don’t bold with your you find in the such as fallen of holly.
be timid to be bundles. Use items garden and park braches and sprigs
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DESSERTS BANOFFEE PIE w/ dulce de leche
4.5
POACHED PEAR & GINGER CRUMBLE w/ honey custard
4.5
NUTTY MOUSSE & CHOCOLATE GANACHE w/ caramelized hazelnut
4.5
IRISH COFFEE POT w/ biscuit, whiskey & walnuts
4.5
APPLE & BRAMBLE BAVAROIS served w/ blackberry macaron
4.5
PINA COLADA TRIFLE w/ tropical fruit & custard
4.5
DINNER
---------------AN EXAMPLE OF OUR SEASONAL DINNER MENU ----------------
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> STARTERS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> PUMPKIN, PEAR, RADICCHIO, GORGONZOLA & WALNUT SALAD
WELSH LOBSTER LINGUINI fresh welsh lobster & bisque 7.5
-----------------------------SCALLOPS, BROAD BEAN PUREE, FENNEL & MANDARIN RELISH
10
-----------------------------CARROT & QUINOA FALAFELS w/ hung yogurt
7
-----------------------------BEETROOT & GOAT’S CURD SALAD w/ candied walnuts & citrus dressing
7.9
8
5.9
WHISKY CURED PORK RIBEYE w/ churros, poached quince & gravy
WOOD FIRED LOBSTER, BISQUE BUTTER, FRIES & GREEN SALAD
BARRAMUNDI, MISO MASH, WHITE ASPARAGUS, SAMPHIRE & EDAMAME BEANS w/ dashi butter
STEAK FRITES - FLAT IRON STEAK, BEARNAISE, FRIES & HOUSE SALAD
HOUSE GROUND CHUCK STEAK BURGER w/ gruyere, tomato, lettuce, pickle & fries 14
14.5
24
15.5
16
13.5
13.5
14.5
-----------------------------MOROCCAN WOOD ROASTED CHICKEN w/ romesco, cauliflower & puffed chickpeas
-----------------------------BENGALI AUBERGINE & TOFU SALAD w/ lentils, cavolo nero, pomegranate, roasted cauliflower served w/ cardamom dressing
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> ROBATA GRILL & WOOD OVEN >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
------------------------------
-----------------------------WOODLAND MUSHROOM RISOTTO served w/ spinach, yogurt, pesto & gorgonzola
18
------------------------------
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> MAINS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> SLOW ROASTED KALE, CARDAMOM YOGURT & GRILLED ONIONS stuffed w/ bulgar wheat & aubergine
VEAL ESCALOPE w/ crisp green salad & paprika lemon
------------------------------
-----------------------------CAULIFLOWER & FRESH BLACK TRUFFLE SOUP w/ tahini & seeds on sourdough toast
------------------------------
------------------------------
-----------------------------ISLE OF MULL CHEDDAR & CARAMELISED ONION QUICHE w/ tomato chutney & watercress
21
15
------------------------------45 DAY DRY AGED STEAKS/SIRLOIN 200 GRAM /PORTER HOUSE 300 GRAM /FILLET 300 GRAM /T BONE 450 GRAM served w/ a choice of bearnaise – red wine gravy – malaysian butter
23 25 28 30
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> SIDES >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> /BUTTERED SPINACH /GREEN BEANS /FRENCH FRIES W/ AIOLI /HOUSE SALAD /DAUPHINOISE /POLENTA CHIPS W/ AIOLI /CHARGRILLED LETTUCE & CAESAR DRESSING /CORNISH MIDS & HERB BUTTER
3 3 3 3 3 3 3 3
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> DESSERT JARS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> -ALL HANDMADE IN STORENUTTY MOUSSE & CHOCOLATE GANACHE w/ caramelised hazelnut
4.5
-----------------------------APPLE & BRAMBLE BAVAROIS served w/ blackberry macaron
4.5
-----------------------------IRISH COFFEE POT w/ biscuit, whisky & walnuts
4.5
-----------------------------NEW YORK BLUEBERRY CHEESECAKE
4.5
-TO P T I P S O N H OW TO M A K E T H E M O S T O F YO U R S E A S O N A L FINDS --
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and aromatic kick. Tender rabbit curries or grouse roasted with chilli, garlic and sage butter is simple in its procedure, yet rich in its result.
Moran oversees that each and every one of our 10,000 Burford Brown eggs used in each of our restaurants are of the highest grade. All our Welsh lobster is fresh off the boat and that our in-house blended pesto, hollandaise and onion jam are second to none in both quality and flavour.
2 >> To keep that cold at bay, focus on packing in nourishing British veg. Celeriac, pumpkin, sweet potato and cabbage are all wonderful immunity boosters, rich in vitamins and colour. Add beta-carotene rich sweet potato and pumpkin to salads, celeriac to home-made soups and cabbage is perfect when just steamed and combined with fresh garlic and butter.
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Meet Moran, our Development Chef, who is responsible for devising our tantalising specials as well as ensuring that all of our food remains true to its roots.
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At our HQ in Putney, Moran spends his days whipping up all our Brew favourites guaranteeing that each and every dish is impeccable. From our hearty breakfast eggs to our delicate game and vegetable dishes, Moran has finesse and punch that emanates through all our cooking. With his fusion of Moroccan and Israeli heritage, he is a master when it comes to ingredient and flavour pairings, and is constantly enriching us with new skills, techniques and advising us on what is local and seasonal. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> During the coming colder months, Britain’s basket becomes full of hardy crops, fresh mounds of molluscs, such as mussels, cochles and clams. and rich tasting, big flavour meats. Here are my tips to make the most out of your seasonal finds: 1 >> When it comes to meat, slow and low is the key at this time of year. Never be afraid to experiment with spices, rubs and marinades. Toasted cumin seeds rubbed into lamb, offers a warming
3 >> Oysters are great in every month with an ‘R’, so expect them to pop up at your local grocers and fish markets. Essex suppliers are world famous for the sweet and rounded shell native oyster and the nobble shelled, saltier, plump rock oysters. Get yourself an oyster knife and squeeze lemon and tabasco for an easy and jaw dropping appetizer to any meal. 4 >> Molluscs, such as mussels and cockles are well equipped to weather the storms and make their way to our broths and chowders. Cooking them can seem like a daunting expedition, but don’t shy away! For an easy Winter dish, scrub the shells, rinse them off and pop them on to a tray in a preheated oven. The shells automatically pop open when they are cooked! Squeeze over a dash of lemon, chopped parsley and olive oil and ta-da – you have a nutritious and delicious seasonal eat.
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CAKES >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> CAKES & BISCUITS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> all cakes & cookies are made in our bakery in putney -----------------------------ANZAC BISCUIT / bag of 5 -----------------------------PEANUT BUTTER & CHOCOLATE CHIP COOKIE / bag of 5 -----------------------------WHITE CHOCOLATE & CRANBERRY COOKIE
1.9 /5 1.9 /5 1.9
-----------------------------WHITE CHOCOLATE BLONDIE BITE / bag of 5
1.0 /2
-----------------------------CHOCOLATE & HAZELNUT BROWNIE BITE / bag of 5
1 /2
-----------------------------CROISSANT
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-----------------------------RED VELVET / WHOLE CAKE -----------------------------CARROT CAKE / WHOLE CAKE -----------------------------NEW YORK BLUEBERRY CHEESECAKE / WHOLE CAKE -----------------------------FLOURLESS CHOCOLATE CAKE / WHOLE CAKE -----------------------------BANANA BREAD -----------------------------LAMINGTONS
4.9 /40 4.9 /45 4.9 /35 4.9 /35 4.9 3.9
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MADE B B R E W, FINISHE BY YO U
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>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> MEALS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Heat and serve SERVES 2
SERVES 2
LAMB MEATBALLS LASAGNE LOBSTER RISOTTO MUSHROOM & GORGONZOLA RISOTTO CAULIFLOWER & BLACK TRUFFLE SOUP SMOKEY MASH
6.0 6.0 7.0 6.0 6.0
-4.5 £6 PER POUCH >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> OR 2 FOR * FOR £10 * PIZZA ->>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Heat and serve MARGHERITA CHORIZO
5.0 7.0
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> DELI >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Made in house PESTO BOSTON BEANS TOMATO JAM HAM-250G BACON-250G CHORIZO-250G
4.0 4.0 4.0 3.99 3.99 3.5
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> BAKED GOODS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Made in house LAMINGTONS CHOCOLATE & PEANUT BUTTER COOKIE / bag of 5 WHITE CHOCOLATE & CRANBERRY COOKIE / bag of 5 ANZAC COOKIES / bag of 5 BLONDIE BITES / bag of 5 BROWNIE BITES / bag of 5 GRANOLA
3.9 1.9 /5 1.9 /5 1.9 /5 1.0 /2 1.0 /2 4.5
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> DESSERT JARS >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Made in house BANOFFEE PIE NUTTY MOUSSE & CHOC GANACHE APPLE & BRAMBLE BAVAROIS POACHED PEAR & GINGER CRUMBLE IRISH COFFEE POT PINA COLADA TRIFLE
4.0 4.0 4.0 4.0 4.0 4.0
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Meet Shani, our Brew Pastry Chef, who masterfully creates all of our desserts, cakes and cookies from scratch.
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At our HQ in Putney, Shani whips up magical creations that range from the traditional and much adored chocolate fondant, to our multi-coloured rainbow cakes and Anzac cookies. She is the keeper of our secret granola recipe. From her grand repertoire of recipes, Shani shares some of her tips and tricks for perfect patisserie results. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> The soufflé is the ultimate ‘ooh’ and ‘ahh’ showstopper to serve at any dinner party. Decadent and light, yet simple in their form, these manage to please even the toughest of critics. This classic dessert has acquired a reputation for failure, and as such anyone who manages to serve anything fluffier than a soggy biscuit is instantly seen as the next MasterChef. If this fluffy little cloud-like dessert scares your oven mitts off, then do not fret. I am here to share my secret tips to show you that not only is soufflé achievable, it is an accessible option for even the most amateur of home chefs! 1 >> Always use at room temperature. Whipping cold eggs is harder work and you won’t get as much lift. Try rinsing your cold eggs under warm water for a few minutes before cracking them open. 2 >> For fail-proof meringue, add acid! If you have trouble getting your egg whites to peak properly, you can always add a little lemon
juice to help structure.
strengthen the
3 >> To gauge if your meringue is stiff enough, take a large spoon of your whipped egg whites and turn it upside down (over a bowl – just incase!). If it sticks – you are ready to assemble your ramekins. 4 >> Do not overfold: You want to gently fold in the egg whites, only until the point where the streaks of white disappear. 5 >> Level off the top of your soufflé with a knife to get that perfect even and smooth surface – the sign of a real professional soufflé. 6 >> Use the bottom oven rack: As a general rule of thumb for any dessert that needs to rise and lift, cook it on the bottom rack. 7 >> Dinner party tip! Did you know that you can prepare soufflé in advance? Make the soufflé the day (2-3 max!) before and refrigerate over night. Let them reach room temperature when ready to prepare, and bake! Visit www.brew-café.com/whatson for our show-stopping souffle recipe.
-£15FREE PIZZA &BEER/WINE --
1 4/ 1 2 /16 2 1/ 1 2/ 1 6 23/ 1 2 /1 6 2 8/ 1 2 /16 28/ 1 2 /1 6 0 4/ 0 1 /1 6 04/ 0 1 /1 6 1 1/ 0 1 /16 11/ 0 1/ 1 6
FORGET STUFFY CINEMAS, STICKY SEATS AND STALE POPCORN!OUR LA LUNA CINEMA OFFERS A SUMPTUOUS FILM EXPERIENCE. COSY RECLINED CHAIRS, PLUSH BLANKETS AND DELICIOUS FOOD SERVED TO YOUR LAP! £15 INCLUDES PIZZA & GLASS OF HOUSE WINE, BEER OR SOFT DRINK. EVERY WEDNESDAY AT OUR BREW CAFE'S IN CHISWICK & PUTNEY.
S H OW T I ME S L OV E AC T UA L LY (C H I S W I C K & P U T N E Y ) N AT I O NA L LA M P O O NS C HRI ST M A S VA C AT I O N (C H I S W I C K ) N AT IO NA L LA M P O O NS C H R I ST M A S VA C AT I O N (P U T N E Y ) N E W Y E A R S E VE (C H I S W I C K ) A B S O L U T E LY FA B U L O U S (P U T N E Y ) BA D M OM S (C H I S W I C K ) T HE J U NG L E B O O K (P U T N E Y ) C A F E SO C I E T Y (C H I S W I C K ) A B S O L U T E LY FABU L O U S (P U T N E Y )
M U S T B O O K O NL I NE AT W W W. B R E W- C A F E . C O M / L A _ L U NA
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Nothing quite compares taste of freshly baked Filling and wholesome, is more delicious than
to the bread. each bite the last.
So what exactly makes a prize worthy loaf? Like with any piece of art, patience is key. Brew’s bakery knows that to bake perfect bread, you need to take time sourcing quality ingredients and honing your craft. The importance of gluten One very important ingredient in bread is gluten. Gluten is a protein, used to aid in the bread dough structuring process. It is formed when flour and water are mixed to cause hydration of the
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After the dough has been formed, you may be familiar with the proofing stage. As dough proves, yeast gets busy producing carbon dioxide gas to make the gluten network expand. Creating an open cellular structure in the dough, gasses are able to become trapped in pockets.
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Making bread is a fascinating and technical procedure, and Viktor is here to offer some insight into why our bread is far from just your run of the mill slice!
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Now the exciting bit. The baking! While the bread bakes in the oven, the gluten ‘hardens’ to form a solid structure. The heat from the cooking sets the gluten, leaving you with the final shape and size of the loaf. Only the best will do The quality of the gluten is extremely important when it comes to bread-making. For instance, a gluten that is too strong will cause bread to become dense. In the proofing process, gluten needs to stretch enough to let the gas bubbles expand. On the other hand, gluten that is too weak will be unable to create thin films around the air bubbles and keep a solid structure in the loaf. Taste it for yourself Come and share our passion for quality bread by sampling some of it at one of our restaurants.
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Not only a master of his art, Viktor knows each and every ingredient, technique and bread structure like the back of his hands!
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At our HQ in Putney, Viktor is the bread winner! From start to finish, Viktor shapes and fashions all of our breads, creating only the the freshest and fluffiest loaves for our stores.
gliadin and glutenin proteins. After this process has taken place, gluten swells to form a network of fine strands, perfect for structuring the bread dough and making it elastic. To the more mature amongst us, I am sure you all remember those fun days of mixing flour and water to make structures to paint.
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Meet Viktor, our Brew Baker, who bakes all of our products using only the finest English milled flour from our favourite supplier: Marriage’s. These guys have been mastering milling since 1824! Fresh out of the oven we serve sourdough, baguettes, seven seeded loaves, fig bread, brioche buns and our Turkish pide.
-THE SECRET BEHIND THE ART OF BAKING --
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Our English wholemeal flours are packed with toasted seeds and baked on stone to produce this nutritious, nutty flavoured loaf.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Our signature loaf is made slow and lovingly from yeast starters. Perfectly chewy, a little tangy, with a gorgeous burnished crust.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Made with fresh yeast, egg and butter for a moist, slightly sweet, light and fluffy bun that is perfect when toasted.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> This loaf of joy is filled with juicy dried figs. A brilliant accompaniment to have on the table, our fig bread is a wonderful addition to any cheese board.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Our tear and share baguettes are made to a traditional recipe of flour, natural yeast, water and sea salt. The long fermentation process before they are baked, gives them the ultimate bake and flavour.
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WALNUT & FIG
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BAGUETTE
BREW NEWS OUR NEWS
Home Brew & Retail
This year has been monumental for the team behind Brew. We are about to launch our sister restaurant Antipodea, expanded the group with two new sites (Kew and Teddington), nurtured some fantastic new apprentices and collaborated on some thrilling new ventures.
This year we launched our Home Brew products, a select number of dishes that offer a ‘Made by Brew, Finished By You’ concept that allows customers to take home ready-made favourites. In our retail fridges you will find seasonal risottos, buxom lasagne and hearty organic stews. Additionally, we have expanded our retail line, launching three new breads (check them out for yourself in our retail area) as well as take home ham and our famous bacon and chorizo.
Antipodea – Kew Antipodea has been a fantastic adventure and a vision in the works for sometime. The inspiration behind the new launch was a desire to bring an all-day brasserie that can gracefully convert from a laid back Melbourne affair to a hustle and bustling night time dining spot. The restaurant is located in the gorgeous, lush and leafy Kew village, only a stone’s throw from Kew Station and The Royal Botanical Gardens. It’s housed in a remarkable single storey old post office, traditional in its red brick display and accompanying terrace that spills out onto the wide tree-lined avenue. One of the unique features of the space is the multi functionality of the restaurant. Separated from the front café-style room is an intimate dining area, overlooking the state of the art kitchen. Here our diners can enjoy a more animated and immersive experience, both in vision and taste. The intimate dining area overlooks the glass cocooned state of the art kitchen whilst guests are tantalized with exquisite specials that draw upon the multicultural flavours and techniques that are exhibited by the team. We look forward to welcoming you soon! Find more details at www.antipodea.co.uk Teddington After our Brew construction team have completed the sensational Antipodea, they will emigrate over to Teddington to set up their new camp! The venue is a gorgeous open plan and bay window fronted ground floor spot. Watch this space for news on launch dates, planning to open early 2017.
Apprenticeships This Winter we have taken on two new apprentices: Michael our carpenter aficionado in training and Dominic our trainee butcher, who is working alongside the fantastic Salvatore. Both of them are doing an awesome job and have become an integral part of the team. Each season Brew and Antipodea will be searching for new apprentices to join our budding team. If you know of anyone who is looking to start a thrilling career and train with masters in their sector, please let us know and email hr@wellsgroup.co.uk. Brew Gardens 2016 has provided us with an abundance of produce, all flourishing from our Brew Gardens at HQ and our other stores. This has been the first year we have grown our own tomatoes – yellow and red. Our herb garden has been blooming, producing enough parsley and basil to help stock all of our stores! Brew believes in eating local produce and ensuring that the food you eat is real, unprocessed and most importantly: loved. With this in mind, and with the prospering gardens we have been nurturing, we have decided to launch our own Brew Farm. From next year, we will be tending to a hidden location in the Chilterns, where we will begin to grow and stock all of our restaurants with quintessential British fruit, herbs and vegetables.
LO C A L H E R O Meet our local hero, someone who we feel deserves a spot of limelight for their contribution to their local neighbourhood, their terrific achievements and virtuous qualities. Susie Morgan, one of our loyal Northcote Road customers, is our chosen champion for this season. Mother of two and full time personal trainer, she inspires all of us and demonstrations that being a mother, a business owner and staying healthy and fit is achievable for us all. So Susie, please tell us a little bit about yourself? Well firstly, I consider myself a true Clapham girl. I have lived in the area for 10 years and wouldn’t consider any other borough! I am a mother of two kids, aged seven and nine, who go to school in the local area. A few years ago I started my own company, Feel Fit London. I had always been a keen bean when it came to sport growing up. After a career in music and acting, I decided to focus back on what I found fundamentally important – wellness. There was an obvious gap in the market for people wanting to get fit whilst keeping a young family in check and having a life! So I decided to launch Feel Fit: to help others successfully manoeuvre through this mine field called life! What is a typical day like in the shoes of Susie, if there is one! I always ensure that I take the kids to school. I never want to let this slip, as it is important for me to keep this routine with them – it won’t last forever! I then teach a spin class in a local Clapham gym before picking up my much needed coffee from Brew around the corner. I normally see three clients a day around the local area. This takes up most of my day, running between client’s homes and sessions on the common. By 3.30 it is time to pick up the kids from school and begin being mummy again! Would you say nutrition is important to you? Do you incorporate this into your personal life?
Nutrition is a fundamental part of what I do with my clients. I myself, am very health conscious, and I always try to make sure to pack in a green juice everyday. The problem is trying to get the kids to jump on the bandwagon. They can be fussy at the best of times, so I am always on the look out for ways to sneak in veggies to their meals. What do you do to turn off and relax? I really do love being alone in a café, taking an hour out for myself, and being in my own company. I will normally ponder out of the window, people watch and plan a few classes and get some people work done. I also like to meet with friends for a delicious and nutritious meal or coffee. I recently enrolled in a mindfulness course in the local area, which is helping me fully relax. How do you help people with their fitness around the area? In the summer months I like to train people on Putney common, otherwise it is great to be able to train people in their own homes. Most of my clients become friends, which makes my job even more fantastic! I would like to start my own community classes, and I am even trying to get the Brew Head Office team out training once a week! Why Clapham? What makes it special to you? I have lived all over London; North to South. When my husband and I looked to buy a house together, there was no question as to where. I genuinely think we have found the best spot in London. It offers everything: great space, fantastic local schools for the kids, Northcote Road on our very doorstep – I couldn’t ask for anything better. The whole area has got character. Plus, I have my own personal big red taxi – I jump on the bus straight to Chelsea in no time. What are your favourite spots in Clapham? Well obviously Brew is up there! Another favorite of mine is the gorgeous and quaint Tierra Verde that sells exquisite organic Spanish produce.
How do you contribute to the Clapham community? I love Fridays! I am lucky enough to coach netball at Honeywell School. I have seen the team grow from a gaggle of lovely girls and boys to a league playing team. We are doing fantastically. I would love to expand this and work on developing other sport teams in the area. Finally, tell us what is your favourite dish at Brew? I am torn. It is a toss up between the Popeye juice which is my go to every morning, or the mushrooms on toast – pesto, creamy decadence. Can you share the recipe? For more information about Susie and Feel Fit London visit her website www. feelfitlondon.com Fancy yourself a Local Hero, or know someone who fits the bill? Please write to us at office@wellsgroup.co.uk - we want to hear from you!
“ MOTHER OF TWO AND FULL TIME PERSONAL TRAINER, SUSIE INSPIRES ALL OF US”
BOOK ONLINE AT WWW.ANTIPODEA.CO.UK