The Hive Café & Bakery

31/07/2026

Summer 26 💚☀️💥🥰

29/07/2026

Here is a little video of our rooftop garden.

Our chef and manager Dom explains what is currently growing and what you eat on your dishes everyday in the café! 🪴🫜👩‍🌾

27/07/2026

Rooftop garden tomato gazpacho
pedro ximenez | crème fraiche | tarragon oil

This is simply made with our beautiful mixed in season rooftop garden tomatoes blitzed with good quality olive oil, coriander and basil.

We then finish it with an amazing sherry vinegar, high quality crème fraiche and our rooftop garden tarragon made as an oil.

Only £8 or £11 with our in house bakery sourdough.

On our summer lunch menu now!

25/07/2026

Sweetcorn and saffron pancake
Hen’s egg | Broad bean | Huacatay

We make maize pancakes with infused saffron, then selecting an amazing array of fresh broad beans from our rooftop garden. We cook, blanch, peel and smoke while adding basil, chipotle, coriander and lime for a delicious tangy salsa. An amazing crème fraiche is mixed with our in house chermoula. Finished simply with a fried legbar hen’s egg, smoked salt and rooftop garden haucatay (Peruvian marigold)

This dish is served throughout our breakfast and lunch service.

£12 for a lovely dish full of unique and delicious flavours!

24/07/2026

Scotch Duck Egg
Bubble ‘n’ squeak | Balti | Date

We cook a duck egg so it’s soft boiled then wrap it in a bubble ‘n’ squeak potato mixture. This is then deep fried and finished with smoked salt and ras el hanout.

This is served with a made in house traditional mayonnaise that’s then mixed with a balti paste that we make ourselves. Our version of ‘HP’ is a date and apple sauce with tamarind, tomatoes and spices. The dish is then garnished with coriander oil and micro dill.
Our Bombay mix gives texture to the dish. This is made with puffed rice, honey, spices and nuts.

This dish has been on our menu since we opened and is still one of the biggest sellers and you can see why! It’s delicious in every way! 😎👌

Just £10! On our summer menu now!!
☀️🫶🥰

23/07/2026

Aubergine Doughnut
Arrabbiata sauce | Bechamel mousse | Basil oil

This is our take on a moussaka.
We make an aubergine bechamel which has been smoked and coated in dough, letting it rise and simply frying. We then coat it in our ras el hanout mixture and yeast.

This is served on top of our bechamel mousse which has been made with a siphon. A spicy arrabbiata sauce is made with the most incredible san marzano tomatoes and dried chillies. We then make an oil with our rooftop basil. This is then finished with fresh basil and crispy aubergines.

On our summer lunch menu for only £12!

22/07/2026

Summer Truffle Ravioli
Girolle | Marsala | Sage

We start by making a fresh pasta dough with mainly egg yolks to give it richness. This is then rolled out and filled with summer black truffle and ricotta.
We simply serve this with girolles and a Marsala wine and beurre noisette cream sauce. Finished with amazing quality extra virgin olive oil, vegetarian parmesan, fried sage and clary sage from our rooftop garden.

Simple, delicious, healthy and seasonal.

£12 for a high end dining dish?! ☀️🥰😜

On our summer lunch menu now.

21/07/2026

Salt baked kohlrabi
Nashi pear | Black Honey | Furikake

Two hour salt baked kohlrabi, whipped wasabi ricotta, nashi pear gel, compressed nashi pear, furikake, wasabi pea, rooftop garden black honey, rooftop garden nasturtium, seaweed oil

On our summer lunch menu now!

Only £12! 😮☀️😍

07/07/2026