Blanchflower originally launched as a bakery and cafe with head baker Claire Howells at the helm. Since opening the menu has experimented with a few different directions but the ethos has always been the same - simple dishes, amazing flavours and an ingredient list you can count on one hand.
What they don't make themselves (including Claire's three day sourdough bread) they source locally. Brunch and pastries are a speciality and they take their coffee very seriously - even changing beans and suppliers with the seasons.
Well-crafted sandwiches might include fillings such as Cajun buttermilk chicken and house fermented sriracha or hummus, roast aubergine and spiced tomato chutney - with or without a bowl of freshly made daily soup.
Seasonal larger plates might be a weekly changing savoury tart, a daily pie or a salad of English burrata, crispy proscuitto, charred peach and rocket.
Open every day from 7am for breakfast and coffee until 11pm. Blanchflower is licensed so offers an accessible range of wines as well as beer, cider and some spirits.