Wakelyns Bakery lunches
During all of our courses, our on-site bakery and processing kitchen provides seasonal, abundant two course lunches with a soft drink and teas and coffees. The bakery team use all of the organic ingredients grown in the interconnected agroforestry system at Wakelyns, from the diverse YQ population wheat, to lentils and vegetables grown in the arable alleys, to the 40 varieties of apples, as well as pears, plums, quince, cherries and hazelnuts from the tree lines. They marry these ingredients with other produce sourced beyond the farm gate, such as Fen Farm Dairy, Bungay, raw butter and cheese, and Mike Stringer’s rich and nutty organic Yorkshire rapeseed oil, to not only cook wonderful meals, but also, actively support and participate in the creation of a more accountable, responsible, and just food and farming networks.
On the day, enjoy main courses such as wholemeal YQ flaky pastry quiche, filled with White Wood Dairy, Bungay, oozy St Helena cheese with RealVeg CSA @ Wakelyns salad leaves and herbs, apple molasses vinaigrette, chutney and our wholemeal YQ loaves; or Wakelyns lentil dal with Hodmedod’s naked oat pilau, Fen Farm Dairy yoghurt raita with mint from the bakery herb and flower garden, pickles and YQ flatbreads. For pudding, there might be a cherry and hazelnut frangipane tart, or chocolate and pear cake, or apple and quince crumble with custard… Enjoy our own apple juice also, or our squash squash, a very tasty thirst-quenching biproduct from our own candied squash.
We really look forward to seeing you and to cooking for you at Wakelyns.