Adam Handling, owner of The Frog E1 will be opening Bean & Wheat, a coffee shop and deli, on 26th of June in Liverpool Street.
Bean & Wheat offers a simple but delicious homage to London-based coffee roasters and bakeries, using only locally-sourced, artisanal ingredients. It will be open for breakfast and lunch to eat in or takeaway. Adam and the team at The Frog E1 have developed the menu to reflect the innovative, flavourful combinations that customers have grown to expect at The Frog E1, but in a more casual setting, and with an eye to maintaining Adam’s ‘no waste’ philosophy.
Customers will be able to choose from a selection of savoury and sweet toppings presented in Kilner jars, which will be made on a daily basis using off-cuts and by-products from the kitchen at The Frog E1. The fillings will change daily, depending on what the chefs at The Frog E1 are cooking, but could include duck liver parfait, created from the duck livers that would otherwise be wasted from the 200 ducks which the restaurant uses every month. The chefs also use pork off-cuts to create a deliciously rich chunky pork terrine, and an earthy bean hummus which is drizzled with a herb oil made using the tops of the herbs which are usually thrown away by chefs.
The café will serve salads as part of their offering, using seasonal vegetable off-cuts, such as cauliflower stalks, grains and beans. For mid-morning or afternoon sugar fixes, you will be able to choose from a selection of retro-inspired cakes, baked by the chefs every morning.
There’s a wide range of breads, all baked locally at bakeries such as the E5 Bakehouse using London-milled flours, including a Hackney Wild loaf and Walnut Rugbrød. E5 Bakehouse have been making bread in East London for years, with a mother dough that is older than Adam himself.
The drinks offering has been carefully selected by the team, with a range of blended and single origin coffees from independent London roasters, teas from luxury tea company Newby Teas, and Adam’s very own Black & White cold-pressed juice range.
Adam has created the Black & White presses as part of the company’s effort to reduce food waste, as the presses will be made using only handpicked and delicious fruit and vegetables that are slightly misshapen and so rejected by restaurants. The juices will be cold-pressed in Battersea each day and delivered to all of The Frog group. Bean & Wheat will also offer juice cleanse packages, to encourage a healthy lifestyle.
The company hopes to eventually eliminate all food wastage in all The Frog restaurants and Bean & Wheat, by ensuring that nothing is thrown away needlessly. Any wastage that can’t be used by the kitchen is sent off-site to be made into compost, from which The Frog currently grows the majority of its own fruit, vegetables and herbs. The Frog’s Flagship restaurant, opening in Covent Garden this September, will also contribute its by-products to Bean & Wheat.
Adam Handling says “I’m hugely excited about the opening of Bean & Wheat, I think there’s a real demand for innovative food to grab and go. On the other hand, food wastage is an issue that’s increasingly important in our industry, and one that’s particularly close to my heart. Restaurants tend to waste so much food on a day-to-day basis, and we are trying to tackle this – in the next few years we hope to reach zero-waste status.”
Bean & Wheat will be situated in East London on Artillery Passage, a narrow street just off Artillery Lane, a spot that links Spitalfields with the City.
Bean & Wheat will be open from 7am-5pm, Monday to Friday
www.beanandwheat.co.uk
