A Newcastle bakery is branching out with brunch in celebration of the opening of its new cafe.
Kennedy and Rhind in Jesmond is now offering a creative twist on typical breakfast dishes, with the likes of double-yolker boiled eggs, with English asparagus dippers and smoked salmon soldiers, out to whet the appetite.
And the new menu also includes such treats as twice-baked Cheddar cheese and spinach soufflé alongside a range of its popular pies as the cafe caters for its first sit-down customers.
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The chefs behind the venture, David Kennedy and Murray Rhind, opened their Jesmond bakery in November - on the day the lockdown came into force.
Taking over the former premises of Cal’s Own pizzeria in Holly Avenue West, they had decided to branch out during the pandemic having been inspired by the success of their first collaboration at The Beacon in Newcastle’s Westgate Road, which opened last summer with their creative takes on classic recipes proving a hit.
At their new Jesmond branch they focused during lockdown on the shop and a takeaway business for their breads, savouries and sweet treats as they waited for the moment they could fulfil their cafe plans.
And that time came with the easing of restrictions and customers can now enjoy a whole range of dishes inside the cafe in addition to the bakery's popular pies, breads, cakes, tarts and pastries, which are baked fresh each day at their Westgate Road base.
David said: “We had always planned to have a space for customers to dine in so it’s fantastic to finally be able to invite people into the café.
“It’s been great fun to come up with the new dishes and it’s been brilliant seeing what our diners think of them so far.
The new brunch menu also features options such as ham hock potato cake, with a poached hen's egg and mustard, and scrambled Clarence Court eggs with buttermilk, dill-cured salmon and toast as well as light bites including toasted sourdough with preserves; Murray’s toasted teacakes, croissants and cheese and fruit scones.
Then there are pies, quiche and vegetarian pastries with vegetables or salad; a charcuterie board and a daily-changing range of sweet treats.
And it seems it won't be long before the bakery expands once again.
David added: “We are always looking to the future and our next steps will be opening our upstairs space for foodie events, when it’s deemed safe enough to host them.”
The Kennedy and Rhind café is open from Wednesday to Saturday, 8am-4pm, and on Sundays from 9am to 3pm.
There is also a pop-up shop every Saturday from 10am at the Blackbird pub in Ponteland and its products also can be found at the Jesmond Food Market at Armstrong Bridge.
For more information about the bakery or to place an online order for collection see here.