Living down south means missing out on new openings and playing catch-up on visits back, this was the case with Sheaf St. Cafeteria and their collaboration with Laynes Espresso. Opened in early August and located in a much neglected part of the city centre, the Victorian building where Duke Studios now resides has been rejuvenated into an uber-cool space ideal for work and play, whatever takes your fancy.
If you’ve been to Belgrave Music Hall for Layne’s Sunday Brunch, you’ll probably be familiar with the veggie menu, including avocado on toast, shakshuka, pancakes and braised beans. Of course, where there’s Laynes expect first-rate coffee, here they’ve diverted from their regular roasters Square Mile to using coffee from Workshop instead.
It’s common for the humble egg to be a breakfast/brunch favourite, never more so in our household where it’s a definite staple and I love them cooked in any form! Since starting their Sunday brunch service, Laynes’ shakshuka has been a popular choice on the menu, hardly surprising to see it here then. Baked egg dishes are yummy because they’re so comforting, eggs work perfectly with other tastes and flavours – the warming background of spice and chilli heat, oozy eggs enveloped in an aromatic pepper/tomato sauce, all mopped up with a chunk of buttered sourdough – you can’t go wrong!! It’s also for satisfying both veggie or carnivore, add a little Merguez or chorizo or now a think about it a hit of Nduja in there and jobs a good ‘un!
This version had lots going for it – a gloriously runny yolk, lots of peppers and red onion still with a touch of bite in a thick tomato sauce. If I’m picky I’d say it could’ve done with more spice and chilli heat, but that’s totally my preference. My day still started off pretty well nevertheless!