"The fact that their new cafe is named after the Welsh word for bread gives you a strong indication what founders Cecily Dalladay (a MasterChef: The Professionals quarter-finalist) and former head chef Zoë Heimann will be showcasing at Bara. Opening in Peckham in February, Bara will be serving dishes and sandwiches made using homemade focaccia and sesame bara rolls and the finest Welsh produce."
"Caerphilly Cheesesteak with 8-hour smoked Welsh beef brisket, melted Caerphilly cheese, melting onions and Blas Y Tir leeks Smoked Tofu & Shiitake XO Focaccia with Welsh laverbread and sesame dressed cabbage Lamb-iri Harissa Focaccia with slow-cooked Welsh lamb shoulder in Lamiri Harissa, yoghurt and dill dressed cucumbers Saffron Coronation Chicken Focaccia with charred pineapple, mango & scotch bonnet salsa and baby gem Egg Mayo & Peanut Rayu Focaccia"
Bara will open in Peckham in February, serving dishes and sandwiches on homemade focaccia and sesame bara rolls using Welsh produce. Menu items include a Caerphilly Cheesesteak with 8-hour smoked Welsh beef brisket, a Smoked Tofu & Shiitake XO Focaccia with Welsh laverbread, a Lamb-iri Harissa Focaccia, a Saffron Coronation Chicken Focaccia, and an Egg Mayo & Peanut Rayu Focaccia. Weekend offerings include crab rarebit, ragu on toast, a Pembrokeshire lobster roll, honey butter pancakes and a Swansea breakfast with smoked bacon, leeks, cockles and laverbread on toasted focaccia. Drinks include Coaltown Roasters coffee, Gaza Cola, Tiny Rebel lager and Welsh sparkling wine. Bara will redistribute unsold food to food banks, run an entry-to-work training programme, and offer low-cost community space.
Read at London On The Inside
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