52. Caramel Apple Tart

March 01, 2020 by Sophie Faulkner in Recipe

So my friend Catherine came to visit this weekend to see Waitress starring Sara Bareilles, the writer of the show! It was amazing and wonderful and everything you could possibly want out of a musical about BAKING. So a weekend with a musical about my favourite thing with my favourite people, what else could possibly make this weekend better? MORE BAKING!!!

As Catherine has given up chocolate for lent, that was off the table, so caramel apple tart it was and oh boy was it GOOD.

Makes 1 tart

Ingredients

For the pastry

110g (4oz) butter, room temperature
50g (20z) caster sugar
1 egg
1 tsp vanilla extract
1 pinch of salt
180g (6oz) plain flour

For the caramel

75g (3oz) butter
75g (3oz) light brown sugar
1 397g can of condensed milk

For the apple filling

3 medium sized apples (Braeburns work really well)
50g (2oz) caster sugar
2 tbsp plain flour
Some extra brown sugar for sprinkling

Method

Beat the pastry sugar and butter together until creamy. Add in the vanilla extract and the eggs and beat until smooth.
Fold in the flour and salt until a dough forms.
Chill your dough in the fridge, wrapped in clingfilm for at least 15 minutes to make it easier to work with.
In a small pan melt the caramel butter and sugar on a low heat until the sugar is fully dissolved.
Add in the tin of condensed milk and bring up to a rapid boil, stirring all the time, until it is a lovely caramel colour. Boil for at least a minute.
Peel and core your apples. Then slice them into very thin slices, as thin as possible. Place them in a bowl with the apple filling sugar and flour and toss.
Preheat the oven to 175C and lightly grease your pie/tart tin. Mine is 23cm diameter.
On a lightly floured surface roll out your dough into a rough circle about 1/6” thick. Use this to line your tart tin. Trim the excess dough off, and press the dough into the sides, making sure it is fully pressed into the tin. Trim again if necessary.
Spread the caramel sauce over the bottom of the tart, you may not need all of it.
Layer up the apple pieces in any design you like, then add on some extra bits of leftover pastry in any decorative way you like, I just made some balls. Sprinkle over the extra sugar.
Bake for 40-45 minutes until golden. Allow to cool for 5-10 minutes before serving warm, or allow to cool completely and store in an airtight container.

47. 'Chorizo' Bakes

February 01, 2020 by Sophie Faulkner in Recipe

Well it’s been a little while since I’ve done a savoury recipe on here. So much of baking is all about sugar and spice and everything sweet tooth related aka nice, but you can’t live on that. Or you can’t live on just that. Or you can’t live on just that every day. At least…. once a week?… you should probably eat something savoury.

For those of you who feel the need to eat something savoury, have a go at these “chorizo” bakes. No chorizo involved, or meat if you use vegetarian sausages, but all the flavours of chorizo are there to be enjoyed! This recipe was inspired by one from the BBC Good Food magazine, but I found their ratios of filling to pastry to be a bit wrong, so this is my updated version.

This recipe is really easy to adapt to be vegetarian or vegan depending on the sausages and milk you use. Most puff pastry sheets you buy at supermarkets are already suitable for vegans, just make sure to check the packaging!

I made two batches of these, and Callum couldn’t get enough. Maybe I should make him more savoury stuff. More than once a week. Maybe. The leftover filling from doubling up the batch size made a great pasta sauce when combined with chopped tomatoes!

Makes 6 bakes

Ingredients

3 sausages, vegetarian or pork
1/2 onion, finely diced
2 garlic cloves, crushed
1 tsp olive oil
1 bell pepper, finely sliced
2 rosemary sprigs, chopped
2 tsp harissa paste
2 tsp ground cumin
2 tsp paprika
1 tsp cayenne pepper, or chilli powder
1 sheet rolled puff pastry
1 tbsp milk, or milk alternative
1 tbsp sesame seeds

Method

Chop up your sausages into small bits. Combine with the onion, garlic, oil, harissa and spices and fry in a pan for about 8 minutes, until the sausage is cooked and the onion has softened. Allow to cool.
Preheat the oven to 200C and take out your puff pastry sheet.
Cut your puff pastry (either on a lightly floured surface or on greaseproof, it usually comes rolled in it) into 6 squares/rectangles.
Place a heaped spoon of your filling into the centre of one half of your square/rectangle and brush around the edges of the visible pastry with your milk. Fold the pastry over your filling and use a fork to crimp it together along the edges. Transfer to a lined baking tray. Repeat for all 6.
Brush the tops of your bakes with more milk and sprinkle on some sesame seeds.
Bake for 25-30 minutes until the pastry is golden.
Enjoy hot or cold!

24. Chocolate Tart

December 19, 2018 by Sophie Faulkner in Recipe

Christmas is almost here!!!!!

Anyone else excited? I’m so ready for the break from London life and going back home to see my family. Or rather, doing the rounds around all the different friends and family members who want to see me over the holidays, meaning I don’t really spend all that much time at home. Christmas is fun, but it’s definitely not restful!

I’m not a fan of Christmas pudding, or Christmas cake, so Christmas desserts to me have nearly always been chocolate based. A roulade, a black forest gateau, or just some chocolate ice cream, chocolate is a dominant Christmas time treat. That’s why I decided to make this chocolate tart in the lead up to Christmas. Maybe you guys have fussy family members like me who don’t like Christmas pudding? If so, this one’s for you!

Makes 1 tart

Ingredients

For the shortcrust pastry

200g plain flour
125g butter
50g sugar
1 medium egg
2 tsp cinnamon (optional)
Pinch of salt
OR about 400g ready made sweet shortcrust pastry

For the chocolate ganache

300ml double cream
50ml milk
50g butter
200g chocolate (preferably dark)
1 tsp sugar
Pinch of salt

Method

Cream together the butter and sugar for the pastry. Slowly add in the egg a bit at a time, mixing the dough together as you do so it doesn’t split. Add in the flour, cinnamon and salt and mix until the dough all comes together.
Flatten the dough and wrap in clingfilm and chill in the fridge for half an hour.
Preheat the oven to 180C.
Roll out the chilled dough and line your tart tin. Mine is 14” diameter. Make sure that you push the dough into the corners so that it won’t shrink like mine did!
Roll the top off using your rolling pin, then push the dough into the sides to make sure it is all lined evenly. Use the back of a knife to get rid of any excess. Put back in the fridge to rest for 5 minutes.
Pierce the base of your tart several times using a fork, all the way through! This will stop the bottom from rising as it bakes. Line the tart with either greaseproof paper or clingfilm and fill with baking beans, rice or something else suitable to hold up the edges of the tart as it bakes.
Blind bake the tart with the beans in for 10-15 minutes until the edge is golden. Then remove the beans and bake the tart for another 15-20 minutes until the base is golden as well.
Take out of the oven and allow to cool before removing from the tin.
In a pan bring the cream, sugar and salt to the boil and immediately remove from the heat. Add in the butter and then chocolate in chunks and stir until they have completely blended in. Once the mixture has cooled a little, stir in the milk.
Pour the chocolate ganache into the tart once the tart has cooled and leave to set at room temperature. If you put it in the fridge it may seize. (Mine has a slightly paler patch as my jug had some residue milk in the bottom. Oops.)
Enjoy! Decorate with icing sugar or white chocolate.

21. Eclairs/Profiteroles

November 07, 2018 by Sophie Faulkner in Recipe

Pastries at dusk are the first three words that come to mind when I think of eclairs. When I was younger, Mum and I used to buy a two pack of eclairs from Sainsbury’s to play “Pastries at Dusk”. This was not a complicated game. We would sit at the table, with one eclair each and see if we could finish it faster than the other without licking our lips. I nearly always won. In hindsight, the licking your lips thing is only hard if it’s a sugared doughnut, but that didn’t stop the fun. I loved pastries at dawn with Mum, and have loved eclairs longer than that. So when we made eclairs at school last week, and I knew I would have to practice them for my exam, I thought why not put up an eclair/profiterole recipe on the blog? This won’t be quite the same as the recipe I was given for the exam, and also won’t be the same flavours, but it’s close enough to get some practice in!

My eclairs unfortunately deflated a bit in the oven as I opened the door a little too early and let the steam escape, so I would recommend keeping the door shut and just peering in if you can, if your oven has a light. Still tasty though!

Makes 12-14 eclairs or roughly 30 profiteroles

Ingredients

For the choux pastry

65ml water
65ml milk
50g (1.75oz) butter
A pinch of salt
A pinch of sugar
75g (2.5oz) plain flour
5 or 6 medium eggs, beaten

For the crème pâtissière

250ml milk
4 egg yolks
45g (1.5oz) sugar
15g (0.5oz) plain flour
15g (0.5oz) cornflour
1 tsp vanilla extract
A knob of ginger, chopped (optional)
A small banana, chopped (optional)

For the chocolate ganache

175g (6oz) dark chocolate
75ml double cream
15g (0.5oz) butter

Method

In a pan, melt the choux pastry butter and add in the milk, water, salt and sugar. Bring this mixture to a light boil and remove from the heat to add in the flour. Mix this well and then return to a medium-high heat for at least a minute, stirring continuously to dry it out a bit. It may start to lightly coat the bottom of the pan. Transfer the pastry to a bowl to cool.
Grease a baking tray with butter and leave to the side. Preheat the oven to 180C.
After your pastry has cooled to just above room temperature, start adding the eggs a small amount at a time. Once you have mixed in the first bit of egg so that it is all fully combined, you can add another bit of egg and repeat. This MUST be done in multiple steps or else the egg won’t mix in properly. You may not need all the egg.
Keep adding in the egg until you get to “dropping consistency”. To test for dropping consistency, get a decent amount of mixture on your spatula and hold it over the bowl to see how it drops. If it stretches and forms a V hanging from the spatula after dropping, you have reached the right consistency and do not need to add any more egg.
Put the mixture in a piping bag with a round piping nozzle. Pipe your eclairs or profiteroles onto the baking tray. Profiteroles should be about the size of a 10p, the eclairs should be about 12-15cm long.
Bake for 18-22 minutes until evenly golden brown. Don’t open the oven part way through! Take out and allow to cool on a wire rack. Not on the tray, they will stick!
Make the crème pâtissiere. Put the milk, vanilla and half the sugar in a pan and heat gently until steaming quite heavily, but not boiling. If you want to make banana and ginger cream like I did, add the banana and ginger to the milk to infuse it.
In a bowl, whisk together the egg yolks and rest of the sugar, then add in the flour.
Drain the steaming milk into the bowl, through a sieve if you added the banana and ginger, and whisk the mixture immediately so that the egg mixture doesn’t coagulate. Return the mixture to the pan and put back on the heat. Keep whisking the mixture.
Cook until the cream thickens and becomes elastic and glossy. It will “boil”, i.e. a bubble may come through the mix, which means it has cooked. Continue cooking until it no longer tastes starchy. You can only really do this by tasting it!
Put the cream on a plate or tray to cool and cover with clingfilm touching the surface to stop a skin forming. You can cool it at room temperature or in the fridge, but shouldn’t leave it in the fridge for too long or it will get too cold.
Make the ganache by melting the butter in a pan, adding the cream and bring it to a boil. Take off the heat and add in the chocolate in chunks. Stir until chocolate has fully melted and it is all well combined.
Once the eclairs/profiteroles have cooled, make small holes in the bottoms using a star shaped nozzle.
When the crème pâtissière has cooled to room temperature, or just above, scrape it into a bowl and whisk until smooth. Put in a piping bag with a nozzle the same size as you used to make the holes and use this to fill your eclairs/profiteroles. Scrape off any excess from the bottoms.
Dip the eclairs/profiteroles in the cooled ganache or spoon the ganache over.
Enjoy!

Week 5: It's all about choux

November 04, 2018 by Sophie Faulkner in Weekly update

The chef’s coffee eclairs, they were delicious.

This week has been all about choux. And one lecture on nuts and spices, but you don’t want to hear about my lectures. Apart from the fact that the lecturing chef said “I am not a vanilla boy, I am very spicy”, which obviously caused us all to go into almost hysterics.

On Thursday we made our Pâte à Choux recipe for the first time, when we made our second possible exam dish, coffee eclairs. Mine did not get photographed again, mostly because I forgot, and partly because they were a bit of a mess. I had an issue with my choux pastry that the chef had never seen before and wasn’t sure why it had happened. I am nothing if not unique. Weirdly, my choux pastry did rise in the oven as it is supposed to, but the bottom rose us with it, creating a sort of half cylinder of very thin, unfillable pastry. Not ideal at all. Had to present them, iced, but unfilled with my coffee cream just on the side. I have no idea why this happened and I am so, so hopeful it does not happen in the exam.

Friday’s class had us making Gateau Saint Honoré. I know, I had no idea what it was either. Essentially it’s a monstrosity of cream and pastry and extremely tasty. Would recommend. We did ours on a shortcrust base, with choux pastry balls (pretty much profiteroles) dipped in caramel and a choux pastry swirl in the middle. I promise it’s not ALL cream… Our cream was orange flavoured and was just immensely tasty to be honest. I would highly recommend making or buying a Gateau Saint Honoré if you have the chance and a massive sweet tooth. Although if you can get your piping neater than mine, that would be a step in the right direction.

In other life, I’ve had a pretty decent week this week and am really enjoying living in my new house. When I’m there at least. I’m currently writing this update from a friend’s house in Durham. Back up to visit for the weekend and love being here so much. The gateau did manage to make it up to Durham, and was happily mullered by the rugby girls. I miss being here with my friends, but am happy to just come for visits. I feel absolutely no desire to come back to university, been there, done that, DON’T need that stress again.

Hope you’re all having great weekends too!

20. Palmiers

October 31, 2018 by Sophie Faulkner in Recipe

So last week at school we focussed on puff pastry and got to take home the puff that we made but didn’t use, which was quite a lot to be honest… I didn’t really want to freeze so thought I’d get it used up quickly by making palmiers, also known as elephant ears. I have to admit, it wasn’t an original idea. In our demonstration lessons the chefs always do extra than what we do in our practicals and the chef last week made palmiers, just to show us an additional use of puff pastry. I quite like palmiers, but it would never have really occurred to me to make them. Have to say, they are ridiculously easy to make if you already have puff pastry in. If you’re interested in making your own puff, I’ll put a recipe underneath, but shop bought puff pastry works absolutely fine, if not better.

Mine turned out alright, and have done two batches. The ones pictured ended up a little overdone, oops, but were still plenty tasty! The second batch I added some orange zest and cinnamon, and they were not bad. Not bad at all.

Makes roughly 12 palmiers.

Ingredients

300-400g (10.5-14oz) puff pastry.
at least 100g (3.5oz) caster sugar
water

Method

Instead of dusting your work surface with flour, use caster sugar in a fairly liberal covering. Roll out your puff pastry. Get that workout! Keep flipping it over and putting down more caster sugar so that the puff pastry gets thoroughly coated in sugar. Your final piece should be about 3mm thick and twice as long as wide.
Trim the edges of your puff pastry to make them straight.
Using the back of a knife make dents in one of the long sides to split it into 6 roughly even pieces. Using a pastry brush (if you have one) wet the outside sixths a little, not a lot. Fold over the outside sixths.
Repeat with the folded over bits to fold in again until you get something that looks like the fifth picture below, and then fold it over one last time.
Chill in the fridge for 30 minutes.
Preheat the oven to 220C. Grease a baking tray with butter. This is important or else you won’t get any caramelisation.
Cut your chilled puff pastry into slices just shy of a centimetre thick, roughly 8mm.
Bake for 11-13 minutes until the bottom side is golden brown, and then flip them over and bake for a further 5 minutes until the other side is also golden brown and caramelised.
Immediately transfer to a wire rack to cool, or else they will stick to the tray and be impossible to get off!
Enjoy!

If you’re feeling fancy, you could pipe a little melted chocolate on top.

Puff pastry recipe

250g strong white flour
225g butter, room temperature
150ml water
Pinch of salt

Sieve the flour and salt into a bowl and create a well. Pour your water into this well and mix together quickly using a dough scraper or mixer. If using a scraper use a chopping and twisting action. Once a dough starts to form, cover it in cling film and chill for at least 20 minutes.
Whilst that is chilling, put your butter between two sheets of parchment paper and start rolling it into a rectangle, slightly smaller than a piece of A4 paper. If you can make an “envelope” in which to do this, so you get sharp corners, all the better.
Chill your butter rectangle until two minutes before you are ready to use the dough.
Dust the workbench with flour and roll out the dough until it is slightly wider than your piece of butter and about 1.5 times as long. Put the butter on top in line with the bottom edge of the dough and fold over the top third, so half the butter is covered. Then fold up the bottom third, so you have three layers of dough separated by two layers of butter.
Turn the dough 90 degrees, and roll it out to roughly the size you just rolled out. Fold it in thirds again. This is called a “turn”
Chill your dough for at least 20 minutes. If you don’t, your butter will become too soft and disappear into the dough and you won’t get the lamination.
Repeat steps 5 and 6 another four times. You can, if you work quickly, do two “turns” in one go, but any more than that will make the butter far too soft and you’ll lose the lamination.
Once done, chill the dough for at least 30 minutes before using.

19. Chocolate Rugelach

October 21, 2018 by Sophie Faulkner in Recipe

What on earth is a rugelach? It’s a good question, and to be honest, I had to google them to make sure they were actually a thing. Turns out that rugelach are a type of Jewish pastry made with a cream cheese based dough, that looks kind of like a miniature croissant. I first came across them in Marc Grossman’s book, New York Cult Recipes, and thought they sounded amazing. And then promptly forgot about them. But then I started patisserie school and wanted to start playing around with different types of pastry, so, a cream cheese dough seemed like something fun to try. I found a number of rugelach recipes online, most of them chocolate, some of them jam filled, and came up with this. I hope you enjoy them!

Makes 12 Rugelach

Ingredients

Pastry

100g (3.5oz) plain flour
60g (2oz) cream cheese (I used lactofree. It keeps so much longer if you’re not using the whole pot in one go)
60g (2oz) butter
A pinch of salt

Ganache

25ml single cream
50g (1.75oz) dark chocolate
10g (0.5oz) butter

Topping and glaze

50g (1.75oz) dark chocolate, chopped into almost shavings.
50g (1.75oz) caster sugar
1 egg, beaten

Method

Start with the dough. Cream together the butter and cream cheese until smooth, but not fluffy. Fold in the flour and salt until it forms a dough and then wrap in clingfilm and chill in the fridge for at least 3 hours until it is completely chilled.
Next make the ganache, a bit before you take the dough out of the fridge. Heat the butter and cream in a pan over a medium heat until the butter has completely melted and it all just comes to the boil. Then remove it from the heat and throw in the chocolate bit by bit and stir to combine the melting chocolate into the cream. Your ganache should be smooth and glossy.
Preheat the oven to 170C.
Take your dough out of the fridge and on a floured surface, roll it into a roughly round shape that’s just a bit larger than a standard dinner plate. Roughly 11 inches or so in diameter.
Spread the ganache over the dough. (I think I put a bit too much on as it came out the sides a fair bit, I’d try a thinner layer if possible!)
Mix together the chopped chocolate and sugar and then sprinkle about half of it over the ganache until you have a good even covering.
Slice the round into 12 “pizza slices”. Starting from the outside edge of each slice, roll the slices into a croissant type shape. This should be fairly tight, but not so tight all your filling comes spilling out.
Place your rugelachs on a lined baking tray and brush them with the beaten egg. Then sprinkle over the rest of the chopped chocolate and sugar.
Bake for 18-20 minutes until golden brown.
Allow to cool before serving.

18. Cinnamon Apple Pie

October 14, 2018 by Sophie Faulkner in Recipe

Autumn is well and truly here. It’s rainy and windy and that awkward temperature where you need a jacket most of the time, but if you have to walk any distance you are going to get just that little too warm, but not warm enough to take the jacket off, but warm enough that when you finally get to where you’re going you suddenly notice that you’ve got a bit sweaty and maybe you should just keep the jacket on to hide that, but that’ll just make you more sweaty, oh no what have you done… just me?

Anyway, autumn means that the apple trees in my Great Aunt’s garden are ready for harvesting and honestly? They can be pretty damn tasty. With my shopping bag full of her apples, I decided there was nothing more autumnal than an apple pie with cinnamon. So I made one.

This may seem a very normal thing to do, but growing up I was not a baked fruit fan (apart from bananas, but that’s different). I found them mushy and the texture was just so wrong. Turns out, that if I’ve made it and can control how soft the fruit gets, I am A ok with apple pie, with or without custard. I hope you enjoy this as much as I did! I have about half of it left, so I’m taking it down to my rugby match today. I somehow doubt it’ll go to waste.

Make one pie, serves about 12.

Ingredients

Pastry

360g (12.5oz) plain flour
pinch of salt
1 tbsp ground cinnamon
100g (3.5oz) golden caster sugar
225g (8oz) butter, room temperature
1 tsp vanilla extract
2 large eggs

Filling

4 or 5 medium sized apples
100g (3.5oz) caster sugar
1 tsp cinnamon
3 tbsp plain flour

Method

Beat the pastry sugar and butter together until creamy. Add in the vanilla extract and the eggs and beat until smooth.
Fold in the flour, cinnamon and salt until a dough forms.
Chill your dough in the fridge, wrapped in clingfilm for at least 15 minutes to make it easier to work with.
Peel and core your apples. Then slice them into slices roughly 5mm thick. Place them in a bowl out of the way.
Preheat the oven to 175C and lightly grease your pie/tart tin. Mine is 23cm diameter.
On a lightly floured surface roll out two thirds of your dough into a rough circle about 1/6” thick. Use this to line your tart tin. Keep the overhang for now. Return the rest to the fridge while you do the filling.
In a new bowl mix together the sugar, flour and cinnamon for the filling. Transfer the apples to this bowl using your hands or a slotted spoon, leaving behind any liquid that your apples may have released. Toss them well in the sugar mixture and then use them to fill your pie case. I did a rose pattern again, like I did for the chocolate pear tart, but I hard enough apples to do the same again as another layer. I also filled the middle with similar sized slices of apple, as due to not being as tender as the pears I could only get so close to the middle. (See pictures).
Roll out the remaining dough into a rough circle and cut out the middle to make a steam hole.
OPTIONAL. Slice the dough into 16 segments, cutting from about 1 cm away from the steam hole right to the edge. Twist these segments in alternating directions. (See pictures).
Use a fork to crimp the edges together and then remove any overhang and excess dough.
Use some egg wash if you desire (I did no do mine very evenly, oops) and bake for 40-45 minutes until golden. Allow to cool for 5-10 minutes before serving warm, or allow to cool completely and store in an airtight container.

Review 3 - Ole & Steen

Ole and Steen

September 01, 2018 by Sophie Faulkner in Review

This bank holiday I had a delightful time in the company of Momma Jude (pictured on left). We saw Sounds and Sorcery at The Vaults, watched Christoper Robin at the Empire on Haymarket (lovely cinema, and cheaper than Odeon etc), and had some amazing food. I mean, amazing food.

We hit up both Borough Food Market and Spitalfields over the weekend. I love a food market and Momma Jude had no complaints. We filled ourselves with Moules Marinière with chips (£8.50) from Furness Fish Markets in Borough and gorged on Asian goodness in the form of steamed buns (2 for £7.50) from Yum Bun in Spitalfields. It was a good weekend for our taste buds. However, the sweet tooth prevailed and we had to stop for a cakey bun.

Ole & Steen is a Danish bakery (or Lagkagehuset, literally cake house) with their flagship store being a part of St James's Market on Haymarket. They do a whole range of stuff including breakfast, open sandwiches, bread, stews and most importantly pastries.

Ole & Steen are currently running a deal where you can have a glass of prosecco and a pastry for £9, and so of course Momma Jude had to take up the offer. Her raspberry tart was apparently excellent, but I don't think it could possibly compare to my cinnamon social slice.

The cinnamon social slice (£2.80) was HUGE. Easily the size of my hand (I have small hands, but still. A hand sized pastry is still pretty big). I genuinely thought I would eat half of it and have to get a takeaway bag for the rest. Fortunately, I was extremely brave and managed to eat it all in one sitting. A real tragedy I know. Each slice of the cinnamon social comes from one long pastry. Each of the original pastries (which you can buy for £13) feeds up to 8 people and is meant to be shared socially, hence the name. but it could feed just one person in several sittings. Or one sitting. I'm not judging.

The slice itself is sweet and filled with cinnamon sugar and vanilla custard, making it moist and oh so good. With a drizzle of icing on the top it is just heaven on a plate. I would highly recommend it. The custard got a little cloying for me on the last few bites, but maybe I shouldn't have eaten it all in one go...

So many social slices... oh, and other pastries too...

Review:

Item: Cinnamon Social Slice
9/10 for taste, 8/10 for cost. Heaven on a plate

Ole & Steen Details:

Hours:

Monday to Thursday 7:30 – 22:00
Friday 7:30 – 22:30
Saturday 8:00 – 22:30
Sunday 8:00 – 22:00

Address: 56 Haymarket, No 2, St. James’s Market, London, SW1Y 4RP

Website: https://oleandsteen.co.uk/