31/10/2026
This week we’ve been working our lil socks off. Endless taste testing. It’s a hard life but someone’s got to do it…and we’ve hit the jackpot.
Our menu is getting a glow up. We are leaning HARD into the South/Latin American/Mexican influence as we think the combination with our slow cooked meats literally cannot be beaten.
So, with that in mind, we’ve been on the hunt for the most authentic Mexican ingredients + tortillas we can get our hands on. And we’ve found it. Samples from Masafina arrived last week + we were blown away. Proper Mexican salsas, moles + marinades (from recipes from an actual Mexican mum)… freshly handmade corn tortillas nixtamalize and stoneground at their Tortillería in London then baked in open flame ovens…and not to mention the Sonoran-style wheat flour tortillas made with 100% regeneratively farmed flour - grown and milled just 72 miles from their Tortilleria in London…
And you can taste the difference. Unreal.
So a new menu is coming. We’re levelling up. I might even buy the boys some fu***ng chef whites to celebrate.
Still slow cooked meats cooked overnight. Still Planet Caravan scran. But a bit more grown up. Let’s go…menu launches next week.
P.s The Sabbath Sundays are next on the list for an overhaul…but let’s get this nailed first
