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October 22, 2015

 

We’re all obsessed with soup at the moment.  We’re eating it every day, and loving it.  The weather has really turned now, and it truly feels like Autumn.  Everyday, we find ourselves craving heavier, warming meals.  Roasted root veggies, starchy and rich soups, aromatic stews and food of the naughtier variety.  So how do we stay fit and healthy during the qui...

October 13, 2015

 

Today at Kin we featured our fennel & potato gratin. We’re very excited to be introducing this dish as it is very moorish and really gives us a warming, Autumnal feeling. You probably have noticed that it's gotten colder in the past few days and days are crisp and chilly. Our menu is adjusting slightly to keep up with the changing weather and we will be introd...

October 12, 2015

 

Kombucha truly is the Trendy super food of 2015. So after enjoying it ourselves we thought we would brew it in-store to share with you!

 

So firstly, what is it? Kombucha is a fermented tea drink. The ingredients are simply tea, sugar and bacteria, called a mother or SCOBY (Symbiotic Culture Of Bacteria and Yeast) The bacteria turns the sugar into carbon dioxide...

October 8, 2015

 

 

Hey everyone!

 

So there has been a bit of buzz around one of the drinks we offer here at Kin. The ‘hot drinking vinegar,’ which seems to catch everyone's eye on our drinks menu. Most people are quite skeptical at first and question it with, ‘what is THAT,” or “is it nice?” Now, from experience, it seems to us that once you try it, you’re hooked. The drinking...

October 2, 2015

 

Hey guys!

 

The season is changing (although with the current weather you'd think we are in the height of summer!), which means a whole bunch of new fruit and veg to cook with at Kin.  Seasons end is always an exciting time for any food-focused business, and we’re feeling especially positive about food coming up at Kin!  We have enjoyed the bounty that summer ha...

October 2, 2015

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Hello, it’s been a while!

 

This week coming we will focusing on a single origin and brewing it as filter and espresso.

Both coffees are Ethiopian and beautiful examples of their origin and process.

 

First up on Monday and Tuesday we will be serving coffee from Chelektu Kochere. This a textbook example of a washed yirgacheffe coffee. Produced by the chelektu...

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