Gail's launches new summer menu

GAIL’s is marking the start of summer with the launch of 21 new seasonal bakes and drinks, available now in all bakeries.

GAIL’s new summer menu showcases the best of the season, reflecting its mission to work with nature to offer food that is nourishing, flavourful and sustainable.

Continuing the craft bakery’s support of small, craft suppliers, the menu highlights quality ingredients including flavourful produce from Natoora, locally-produced ferments from Eaten Alive and loose leaf teas sourced directly from Darjeeling by JING.

What to expect:

Sandwiches, Salads and Seasonal Bakes

GAIL’s two new sandwiches with their freshly-baked sourdough:

• The Pastrami Rachel, a dairy-free sibling to the Reuben, features slow-smoked Cobble Lane brisket, punchy Eaten Alive sauerkraut, and a horseradish-spiked Russian dressing on Potato and Rosemary Sourdough - a reimagining of East Coast deli culture.
• The Charred Aubergine & Mint Sandwich layers a smoky aubergine spread (a blend of flame-roasted aubergine, Haverstock White, tahini, lemon zest and parsley)  with slices of za’atar-roasted globe aubergine and fresh summer herbs in San Francisco sourdough.

GAIL’s updated substantial salads:

• The Chicken, Charred Corn & Jalapeño Salad, packed with free-range chicken breast, salsa verde-dressed Cocco Bianco beans and Eaten Alive pickled courgettes.
• The Summer Vegetable & Charred Aubergine Salad, based on a quartet of Bold Bean Co. beans, roasted courgettes, sun-dried tomatoes and Eaten Alive pickled peppers. There’s a tangy turmeric, almond butter and ginger dressing, and a smoky crema of flame-roasted aubergines, tahini and Haverstock White.

Two well-loved seasonal savouries are back:

• Sundried Tomato & Artichoke Quiche - buttery shortcrust pastry filled with sundried tomatoes, artichokes, basil, ricotta, mature cheddar, rosemary, thyme and Ezme paste (a Turkish condiment of sundried tomatoes, peppers and pomegranate molasses)
• Tomato & Courgette Slice - a crustless pie with cherry tomatoes, red peppers, courgette, Quicke’s Devonshire Red, Kalamata olives and mixed herbs

Sweet Treats

GAIL’s selection of sweet treats and breakfast staples makes the most of summer berries:

• Pistachio & Raspberry Bun is joining the baker's table after a viral debut last year. A butter-rich brioche is filled with pistachio frangipane, topped with whipped mascarpone and vanilla cream, pistachio praline and finished with fresh raspberries

Returning favourites also include:

• The Strawberry & Ricotta Cake, baked fresh throughout the day
• The Mixed Berry Brioche, a seasonal take on our best-selling brioche, with blueberries, raspberries and strawberries
• Apple & Raspberry Overnight Oats, with coconut yoghurt alternative, grated Bramley apple, raspberry chia compote, almond butter and roasted almond nibs

Bread

• The Rye & Barley Sourdough is satiating, sweet and complex with full-bodied malt flavours. Rye and barley are high in fibre and Beta-Glucans (known to lower cholesterol and support the immune system). They’re also essential in the crop rotation which supports healthy soil.

Seasonal Drinks

GAIL’s is incorporating seasonal ingredients into three refreshing new iced teas, and updating its seasonal filter coffee:

• Strawberry & Darjeeling Iced Tea with Sichuan Pepper - loose leaf Second Flush Darjeeling is cold-brewed with strawberry pulp (a by-product from the juicing process) and piquant Sichuan pepper, and finished with freshly-pressed strawberry juice and cordial
• Sparkling Raspberry & Hibiscus Iced Tea with Tarragon - naturally caffeine-free, this refreshing brew combines a tannic-like bitterness from dried Hibiscus petals with the fruitiness of up-cycled raspberry pulp, raspberry juice and cordial. It’s finished with sparkling spring water.
• Iced Matcha with Elderflower & Cucumber - an exciting addition to GAIL’s growing matcha menu, this is an elegant, herbaceous sip made with ceremonial-grade SAYURI matcha and a dash of Elderflower & Cucumber cordial.
• In partnership with Union Hand-Roasted Coffee, GAIL’s has sourced its summer filter coffee from two cooperatives in Ethiopia and Rwanda. The resulting blend has tasting notes of lemon, nectarine and honey, designed to pair with GAIL’s summer bakes.

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