There’s nothing quite like cracking open a cold, fizzy drink. But finding one with natural ingredients isn’t easy. We’ve always looked for a proper soda, one that’s thoughtfully made and full of flavour.
Then we met Gregor Leckie, the founder of Glasgow-based @Rapscallion_Soda , a soft drinks maker who shares our obsession with flavour and seasonality. Like all our suppliers, he cares about where food comes from and the impact it has on the world.
Find out how Gregor is rethinking soda from the fruit up in our new Journal article.
Right now on the baker’s table.
A smoky Harissa Chicken Sandwich.
A satisfying Ham, Cheese & Pickle roll, made with Swiss Lady Cheese and @eatenaliveldn pickles.
An irresistibly cheesy Taleggio & Mushroom Bun, finished with @london_honey_co .
What happens when a wine and cocktail maker turns his attention to soft drinks? We visit @Rapscallion_Soda founder Gregor Leckie at his brewery in Glasgow to find out how he’s rethinking soda, from the fruit up. Read the story, now on our Journal.
Our fresh and floral Elderflower Iced Matcha.
Made by layering @norfolkcordial ’s elderflower cordial with natural spring water and ceremonial grade matcha from our friends at @sayuriteas and @jingtea .
Think elderflower blossoms in bloom, dew covered grass and freshly mowed lawns. A sip of spring.
Our plant-based Mini Avocado & Chickpea has had a little makeover, with a new brioche bun, chickpeas from @boldbeanco and a brighter salsa verde.
Soft and fragrant, our new brioche is gently enriched with olive oil, aquafaba, roasted cashew butter, and apple purée. We’ve also added heritage grains – a type of wheat that’s more climate resistant, rich in flavour, and often better for you, too.
Illustrations by @martaribasortiz
Layers of pistachio and chocolatey pastry melt together in this fudgy breakfast treat.
Our Pistachio & Chocolate Croissant is drenched in in demerara syrup, fill and top it with pistachio frangipane, pistachio marzipan and finish with nibbed pistachios and icing sugar.
Sometimes you need more from lunch than a simple refuel. For the days when you fancy something more indulgent, our Taleggio & Mushroom brioche is rich with flavour, irresistibly cheesy and lovely with a salad or soup.
The only thing better than a morning run? One that ends at the bakery.
Knead for Speed returns this summer. A community run series built around movement, good company and well-earned pastries at the finish line.
Want to take part? Email [email protected]
Sparkling, botanical, and rich with raspberries.
Fruity and floral, with a pinch of Szechuan pepper.
Our iced teas are back – here’s to (hopefully) sunny days ahead.
How much protein do we really need, and where should we be getting it from?
We’ve all heard about the merits of a diet high in protein – the macronutrient that’s now added to everything from cereals to bread. At the same time, finding new protein sources matters more than ever.
We spoke to registered nutritionist Charlotte Radcliffe to find out the truth behind the hype, and why plant sources (and beans in particular) deserve more space on your plate. Now on our Journal via the link in bio. Illustrations by @martaribasortiz
