Just around the corner, at 73 Beak Street, our main aim is to serve a really excellent cup of coffee.

We use our own blend of single estate beans for our espresso, the basis for all our range. Sourced by independent roasters, Hasbean, in Stafford, this blend changes with the seasons.

To accompany the coffee, we serve almond croissants and pains aux chocolat, Portuguese custard tarts (Pasteis de Nata) and a selection of amazing cakes. These are all made for us by Dee Rettali, at Aston's Organic Bakery, where Syd uses the same starter for our sourdough bread that he began baking with over 25 years ago.

Breakfast favourites: toasted ham, cheese and tomato croissant, along with a freshly squeezed orange juice. Or grilled Scottish black pudding from Stuart Grant and creamy egg mayonnaise in a bun.