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Beigels

Beigels from Brick Lane, collected daily by bicycle.

Widely associated with Ashkenazi Jews since the 17th century, Beigels are first mentioned in 1610 in Jewish Kraków, Poland. Although previously recorded in a 13th-century Syrian cookbook, then referred to as ka’ak.

Beigel and Butter

2

Toasted Bagel with Spread

3

Strawberry, Chocolate Spread, Lemon Curd, Morello Cheery or Honey. But just one of them.

Beigel and Swiss

3.5

Simple classic served with Emmental cheese. That’s the one with the holes that Jerry mouse likes to hide in.

Beigel and melted Swiss

4

Simple classic served with Emmental cheese. But hot, which is no good for cartoon mice.

Beigel and Smoked Salmon

4.5

Smoked salmon served with chopped onion and capers. The purist option - goes great with a Laphroaig.

Beigel, Smoked Salmon and Cream Cheese

3.5

Smoked salmon served with lemon and cracked pepper. The all-time casual brunch classic, whatever the weather, or indeed the time.

Beigel and Gravlax

5

House cured Scottish Salmon, matured for 4 days in Juniper, Dill and Gin. Not for the faint hearted. Served with chopped onion and capers.

Beigel and Gravlax and Cream Cheese

5.5

House cured Scottish Salmon, matured for 4 days in Juniper, Dill and Gin. Not for the faint hearted. Served with chopped onion and capers. As above, but cheesier.

Beigel and Salt Beef

6

House cured salt beef, brined for 48 hours and then slow cooked another 4 hours. Cures any hangover. Served with mustard and pickles.

Reuben Beigel

6.5

Salt beef, Swiss, Saurkraut and Pickles. All melted together in a joyful. Positively Reubenesque.