The ethos of Nash 19 has culminated over years of working with ingredients abundant in our area, directly from producers or supplied through the English market.
We source food produced locally or in an Artisan way and the main menu comes together from a combination of Claire’s original staple recipes, changing influences in the world of food and the culinary expertise of her team. The scones, breads, tarts and cakes remain recipes that have stood the test of time and never change, but following on from that the menu which actually changes daily reflects the seasons and bizarrely what comes in the door from the land, the sea or the producer.
Our dishes are prepared using traditional methods of cooking which naturally keeps the gluten content low, our chef will advise on any dietary requirements celiac or otherwise. Our coffee beans change regularly depending on crop yields currently we serve an organic single estate filter bean from Columbia. We also use a Mayan organic coffee with beans sourced from the Alquiche region in Guatemala, this is a richly roasted three-bean combination. These beans are used by our Barista trained staff for our bean to cup range.
