Hub Dates

Our trial runs until the end of July, and there are three more dates for your diary.

Wednesday June 15th (no Saturday cafe in June as we have the Open Gardens on the                                                weekend of the 25/26)

Wednesday July 20th

Saturday July 30th


the background

The idea of creating a space for people in the village and beyond to meet over a great coffee and a slice of cake or a light meal has been gathering pace for some time - we want to make 2022 the year that it takes shape.

We have been running pop up cafes twice a month to try and gauge demand for something more permanent. They have been really well supported, but when the trial period runs out at the end of July we need to decide whether to continue, and if so, how.

how you can help

Orange Cake
Image by Fahmi Fakhrudin
1/  By volunteering - for the pop-up hub we need help
in advance setting the committee room up as a welcoming space, in the kitchen prepping food and preparing drinks, as well as
front of house help setting up and clearing tables. We also need a few people to make cakes/biscuits for sale - payment available to cover ingredients!
2/  Kit - the village hall has a well equipped kitchen, but we want to go a step further. We are looking for things like (portable!!) barista coffee machines and/or milk frothers, panini grills, smoothie blenders and anything you think might be useful that we haven't thought about!
3/  Going forward - depending on the success of the pop-up, we will be looking for  a way of creating a regular event.

typical Saturday menu

click the arrows below the menu to

see other pages

Some of our specials!
Fishfinger Sandwich with home made tartare sauce
The secret to success is in the home-made tartare sauce! Simple, but delicious!

Just dollop a couple of tablespoons of mayonnaise into a bowl, and add finely chopped capers, gherkins and onion, plus herbs to taste (dill or coriander work well) and seasoning (lemon juice, salt and pepper). Mix thoroughly.
The fishfingers should be the best and meatiest you can find. Cook according to the instructions on the packet.
To assemble - slice a large roll in half (wholemeal works best). Slather the bottom half in the tartare sauce, place the fishfingers on top of the sauce, then add a bit more tartare and some garnish (salad leaves/tomato/cucumber etc)
To make it really decadent, you can also add smashed avocado and/or slices of smokes salmon.
Finally, put the top of the roll on, press down lightly, and serve!
Stuffed & Baked mushrooms
Peel one portobello mushroom per person and carefully remove the stalk. Place them peeled side down on a baking tray and drizzle with a bit of olive oil or soy sauce. Loosely cover with foil and bake at 180C for 15 minutes.
While the mushrooms are pre-baking, blanche a few spinach leaves.
Once pre-baked, stuff the mushrooms. First, a couple of teaspoons of marinara sauce (to which you can add the finely chopped mushroom stalks). Next, a layer of the blanched spinach. Then, half a round of goats cheese (cut side up). You can also sprinkle on a few breadcrumbs and drizzle with olive oil  to make it crispier.
Put the stuffed mushrooms back in the oven for ten minutes (long enough for the cheese to start melting). Once cooked, drizzle with a little runny honey and serve with bread to mop up the juices!
Butternut Squash Curry
Peel and deseed one butternut squash - cut the flesh into strips, then dice into approx 1cm cubes.
Cut one pepper, one onion and two medium chilli peppers into strips.
Toss all the vegetables in olive oil, then place on a roasting tray in a 200C oven for 30 minutes to brown and soften.#
Fry 2 garlic cloves and 1cm ginger (finely chopped) in olive oil.
Once the vegetables have browned off, add them to the garlic and ginger.
Add one tin of chopped tomatoes, half a tin of coconut milk plus a teaspoon of cinnamon and simmer for about 30 minutes to further soften the squash.
Add (to taste) vegetable stock and chilli powder/flakes.
After 15 minutes, add 100g of desiccated coconut and a good handful of spinach leaves.
Serve with couscous, naan, and a dollop of yogurt, and sprinkle freshly chopped coriander on top.
Cheese Apple (and Sausagemeat) Flan
Roll out one 500g pack of puff pastry as thin as it will go. Make sure you use a well-floured base, and once you are happy with it pop it onto a piece of non-stick greaseproof paper.
Spread the base with creme fraiche, then cover in 150g of grated cheddar.
Core and peel three apples, cut them in half, then thinly slice.
Cut half a leek into rounds.
Place both in a bowl with a desert spoon of balsamic vinegar, a little honey to bind, salt and pepper and and a good handful of chopped rosemary.
Mix these ingredients together, and if you like, add 250g of sausagemeat and distribute it through the mix.
Place the apple mix across the flan base, then top with another 150g of grated cheddar.
Roll the edges of the pastry base up to form a `crust' around the flan.
Bake in a 200C oven for 30 minutes, and allow to cool before serving.

gallery from the first pop up cafe

some of the comments left on the tablecloths!

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