Welcome to the first of our regular thought-sharing slots.
We thought we might take it in turns to bring you snippets from behind the scenes at SOHO. This month, to celebrate the launch of our new website, this space has been given over to…

The Marti & Mandy Show…

Who together, make up the foodie team here at SOHO. These guys walk, talk, eat and sleep food – it’s a tough job but someone’s gotta do it.


Before we start the taste-making process for the day, we have to start with our morning brew, a builder’s tea for Amanda and our classic Flat White for me. We like to call it Procaffeinating: the tendency to not start anything until you’ve had a cuppa.


Has anyone else noticed how ballistic the garden has gone this summer? The warm, wet weather has brought on a bumper crop and we’ve been playing in the development kitchen experimenting with different seasonal salad ingredients. Salads are one of my favourite things. The possibilities are endless, with textures and colours reflecting this brilliant time of year. It’s like creating a painting that just invites you to eat with your eyes: vegetables, roots, fruits, and seeds offer us a great palette of bitter, sweet, salty, sour & pungent (umami) flavours that is well documented to create health and well-being. There’s been a lot of talk recently in the news about Britain’s food self-sufficiency too, and we’re lucky to be able to grow an amazingly wide variety here in the UK.


There’s lots of ways to prepare Mother Nature’s seasonal crop; raw, steamed, roasted…no two salads are ever the same. We also forget that acid is a perfect tenderiser – nothing better than tender-stem broccoli, left to steep for a few hours in first cold-pressed olive oil, lemon juice or vinegar, sea salt and crushed pepper corns. Slow-roasted beetroot with walnuts and spring onion or oven-roasted squashes with rosemary and thyme added warm to a bed of rocket, I could go on all day.


I tend to think about the next layer as something proteiny – from crumbled goat’s cheese, feta, to torn chicken, prawns, soft-boiled free-range egg or how about some pan-fried pancetta or heated pumpkin and sesame seeds?

All of this, and we haven’t even considered dressings yet!


Some people find choice overload too much and I’d say that maybe my Dad had it right back in the day, when the only salad he ever made we all loved: quite simply squares of cheddar, pineapple chunks and raw white cabbage with a cider vinegar dressing. Anyone for a bit of nostalgia?


If you have a fave salad that’s been in the family for years, we’d love to hear about it.

Email talktous@sohocoffee.co.uk or get in touch via social media using #FaveSalad.


Martin & Amanda