Gail’s Kitchen is now open and ready to sample!
We like nothing more than heading to Gail’s Bakery for some of the sweetest smelling artisan buns in London Town. Their famous bread is made with 100% natural ingredients hence their award winning taste and the amazing aroma when you walk past early doors. Our local Gail’s on the King’s Road is inspired by an old apothecary, only with a treasure trove of hand made loaves, pastries and yummy bakes rather than bottles of designer perfume. This is our first-stop for take-away birthday breakfasts at the office (a little treat) – including their chocolate halva buns, which are to die for!
One of our new year’s resolutions is to bake more so we got in touch with Gail’s Bakery to assist. The friendly chaps at their office responded with welcome news that they had now opened it’s very first restaurant! Positioned just off Tottenham Court Road, Gail’s Kitchen is open for breakfast, lunch AND dinner. We love the idea of eating food that feel likes authentic well-designed home cooking so their mantra had us won over… “It was born out of the favourites we love to make once the bakery doors close and we get home to our friends & families”.
Recommended by the chef as one of his absolute must try dishes, we meandered down to the new Kitchen to try their hero breakfast bake ‘Cornbread with fried eggs and tomato salsa’. Nestled by the window sipping Earl Grey tea, with the background clink of plates and smell of crispy fried bacon wafting in from the busy open kitchen, was the perfect start to the day. We also adored the fresh, contemporary meets rustic interior design, with a casual palette of dove grey, tan and white sitting back to textured wood table tops and wired chairs.
Anyway enough about the décor, The Cornbread, fried eggs and salsa was the yummiest balance of sweet and savoury, with the coriander and tomato salsa cutting right through the flavours with sheer delectable delight!
Fancy trying this out at home? Thank you to Gail’s Kitchen for disclosing their recipe…
180g Self raising flour
5g Baking soda
5g Baking powder
1bunch Spring onions
20g Melted butter
In a bowl combine flour, baking powder, baking soda, salt and polenta and set to one side
Chop spring onions and chilli into small bites
Mix eggs, yoghurt, buttermilk and melted butter add the chopped ingredients and fold in the dry stuff till fully incorporated.
Bake for 35mins on 155C
2 tomatoes, chopped finely
Half a red chilli (10‑15g), chopped finely
Half red onion (70‑80G), chopped finely
Half coriander bunch, chopped finely
Olive oil 100g
Salt & pepper to taste
Mix all the ingredients together. Makes 5‑6 portions
And then the end of the recipe is of course ‑ fry two eggs.