Soup and Sandwiches

- What makes a really good sandwich?

Although food eaten between pieces of bread goes back to Neolithic times, it was first named after John Montagu an 18^th Century aristocrat who was the Earl of Sandwich. So what can Sweden, home to the open sandwich with cured salmon contribute towards a great sandwich?

We believe the first ingredient you need making a good sandwich is passion for food– “age quod agis”. Then you obviously need a piece really good bread. All of our sandwiches use bread made by hand using traditional methods, on site that day. Our bread is made using recipes from Jan Hedh´s book “Artisan Bread” and our flour is sourced from the excellent Shipton Mill in Gloucestershire (www.shipton-mill.com).

We have huge respect for the Shipton Mill team. When we moved to the UK, their passionate artisan baker Clive, helped us select and create special mixes of flour. Clive cares about bread as much as we do and his passion helped us create the loaves we bake today.

Once you have slices of freshly baked bread, it’s time to be creative with fresh, seasonal fillings and toppings.

Of course the final result will depend upon the quality of what ingredients you have in the fridge. Whenever we can, we like to source ours from small, local suppliers, organic suppliers and companies who are equally passionate about good food.

And to be honest, most people can make a good sandwich if they take their time…

P.S. We serve all our soups with that same bread – coming straight out of the oven.