A Disappointing Brunch at Dickie Fitz

I’ve been in two minds about writing this post as  I’ve wanted my blog to showcase the best London has to offer, and unfortunately Dickie Fitz just doesn’t fall into that category. I went for Brunch here with my friend Naomi after sweating our butts off at Another Space.

I won’t deny it – the interior is beautiful. It’s light and airy with white walls, tables and chairs, creamy-yellow benches, and a stunning art deco stained-glass staircase.

We were seated on a corner table and were immediately brought table water which was infused with cucumber. I also ordered myself a matcha latte as I’m completely obsessed with its earthy flavour at the moment.


Now, it’s definitely not your traditional breakfast menu, and on their weekend brunch menu there’s no eggs benedict or full english in sight. I love trying new things but it does take a lot for me to branch out from my standard avocado and toast order. Unfortunately the menu didn’t inspire me – sorry I don’t want a short rib burger or lamb with tabbouleh at 10 o’clock in the morning. So I went ahead and ordered their smashed avocado with charred tomato, kale, feta on a piece of grilled sourdough.


I was so disappointed by the size of the dish and everything was incredibility salty. I understand that quality and quantity don’t always go hand in hand. However you’ll receive one piece of sourdough and about half an avocado pear. For £11, I expect more then this.

The meal didn’t fill us up at all so we wandered to Ben Cookie’s to treat ourselves after such a disappointing brunch.

Just a stone throw away you have the likes of The Riding House Cafe, The Breakfast Club, and Berners Tavern. Dickie Fitz really needs to up their game if they expect to compete with these guys.

I do feel that it’s a bit unfair to completely write off a restaurant after one visit and one dish – but living in London means I have so much choice when it comes to food, so why would I come back? It’s such a shame as I really thought I was going to love it.


Dickie Fitz, 48 Newman Street, Fitzrovia, London W1T 1QQ



5 Ways to Enjoy Toast; The Polish Bakery

Last week I received the most incredible delivery of breads and cakes from The Polish Bakery. They’re known for their Sourdough breads which are all completely additive and preservative free. I’m a firm believer that bread should be a part of your diet and with healthy breads like these, there’s no need to cut carbs.

They’ve recently launched a new range of chia seed breads which are all high in fibre and protein, which helps you stay fuller for longer. I always start my day with a piece of toast (or two) and here are some ways to enjoy it:


Brush a bit of olive oil on the toast and top with chopped cherry tomatoes. It’s also nice with a splash of lemon juice, garlic and rocket.


Avocado and Smoked Salmon

This is by far my favourite way to enjoy toast. I mash the avocado with a little lime juice, olive oil, salt and pepper. Spread it on the toast and top with smoked salmon. For me, it’s the perfect breakfast.

Cream Cheese and Cucumber

Perfect if you’re looking for a quick, simple lunch


Eggs and Mushrooms

If you have a little more time in the morning this recipe is perfect. I simply cook the mushrooms in a little butter and garlic. I prefer my eggs fried as I love crispy whites.

Peanut Butter and Banana

If you want something a little sweet in the morning, I’d recommend this. I’m obsessed with Pip & Nut’s Peanut Butter at the moment. Simply spread your nut butter on the toast, top with banana and sprinkle with cinnamon.




Brunch at Fink’s Salt and Sweet

I have a confession. I’m addicted to avocado toast. I literally just love it so much. I have it everyday for breakfast without fail and Fink’s Salt and Sweet is the perfect place for me to get my avocado fix.

It’s an unassuming little place and is just a short stroll from Finsbury Park station. Scott and I arrived on early last Saturday and the place was already filling up quite nicely. We scored a perfect little spot by the window.

finks outside

The place itself is rather small and has space for around 35 people. The interior is gorgeous and welcoming, and they use beautiful turquoise crockery (I’d love to buy a set when I finally have my own place!)

finks coffee

Their weekend menu is my kind of menu – it’s got alot of unusual combinations you don’t really see elsewhere, quality ingredients, affordable prices and no greasy fry ups. Of course, I opted for the avocado toast. There’s harissa spread on the toast which comes fresh from Balthazar, there’s a generous serving of avocado and then there’s a thick slice of chevre on each slice. It’s so perfect I’ve tried to remake it at home, and at £5 it’s crazy good value.

finks brunch

Scott went for the Wiltshire ham and Snowdonian cheddar and apple butter on English muffins – from what I can gather it was delicious as he wolfed in down before I even got the chance to get my camera out.

I’ve heard people rave about their salmon board which comes with smoked salmon, salmon pate, beetroot, crackers, seaweed and goats curd – not your standard brunch option but I can’t wait to go back and try it.

finks popcorn

finks bun.jpg

There’s also some sweet treats to tempt you and their maple pecan sticky bun is a staple. Last weekend they were also serving a salted popcorn cake which I was seriously tempted by. Next time, I’ll definitely leave room for desert.

Fink’s Salt and Sweet, 70 Mountgrove Rd, London N5 2LT





Rye Soda Bread

There’s nothing I love more than a toasted slice of bread with a cup of tea. Nutritionists and dietitians the world over are encouraging us more and more to eat whole grains and move away from white bread and refined grains.

I won’t get too much into the nitty gritty of why white flours and white breads are bad – but essentially they’re stripped of the most nutritional aspects and high in sugars. In a sandwich of two slices of white bread, you can expect to get nearly 3 grams of sugar from the bread alone.

Whilst in Copenhagen I ate a lot of Rye bread. It’s a key part of the Danish Delicacy, Smørrebrød – an open sandwich. I’ve recently found out that Rye contains over 30% of the recommended daily amount of fibre, so it’s fair to say that I am a big fan. I was so impressed that rye bread was also used in some of the mainstream sandwich shops and cafes, like ReTreat.


I’ve made my own Rye bread a couple of times and I’ve really fallen in love with it.  I adore the earthy flavour and it tends not to go soggy or sticky. It also keeps fresh for days. It’s moist because it contains yoghurt, whilst the crust is crunchy and is ideal for sandwiches.

It’s a recipe I’ve adapted from Jamie Oliver’s Everyday Super Food, and Dagmer’s Kitchen. It’s quite dense as there’s no yeast but it’s really filling. I usually have a slice or two for breakfast topped with avocado and smoked salmon.

You can substitute the nuts and seeds for whatever you fancy but a mix of hazelnuts and sunflower seeds is my favourite. Sun-dried tomatoes and walnuts work really well too!

If you want to make a sweeter loaf add 100g of dried fruits, such as raisins or apricots, and add 2 tablespoons of maple syrup. The sweeter loaf is lovely with peanut butter and banana.


  • 1 teaspoon coconut oil
  • 250g rye flour
  • 100g wholemeal four
  • 50g oats
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 100g hazelnuts
  • 50g sunflower seeds
  • 2 tablespoons flax seeds
  • 1 egg
  • 300ml of yoghurt


  1. Preheat the oven to 180° C and grease a loaf tin with coconut oil,
  2. Combine all the dry ingredients in a large mixing bowl, including the nuts and seeds
  3. Add the wet ingredients and mix until you have a smooth batter,
  4. Bake for an hour, then lower to 140° C and bake for 30 more minutes,
  5. Take the bread out and let it cool a little before removing it from the tin.