Brighton is sure the hot ticket for the London chains at the moment with Polpo, Wahaca and Franco Manca being the latest to the city. Baker and Spice is the first of the small chain's bakery cafes to be located outside of London. To be honest, until they turned up here, I'd never heard of them, but they are just a small chain of five. Starting from a small bakery and patisserie, they expanded to bunch and casual eating and Brighton will be the first of the restaurants to offer a wider menu and evening dining. Unfortunately due to the kitchen size, the cakes and pastries for this branch are not produced on-site as they are in their other branches, but delivered fresh from their Chelsea store every morning.
They offer a pretty extensive all day brunch menu, with some great options like French toast, plenty of egg choices and a stunning pink granola. For some reason, it may have been the sun and the sea on the walk in or the ghost of the abruptly departed Fishy Fishy still in the room, we ordered an entirely pescatarian meal from the lunch menu instead.
The food was well presented with simple, pleasant dishes and we enjoyed our meal. It was good to be able to bring my kid to a place that wasn't child focused but naturally still had plenty of options for young diners. And there are always pancakes or pastries for the little ones that are more difficult to please. This style in general does well to cater for mixed groups (it's graduation day gold for appeasing the whole family, including that really difficult aunt everyone seems to have). But Brighton seems keen on statement dishes and concept dining. Everything here seems to need a hook of some sort but I think there is always room for more relaxed options that have been nicely done.
Time will tell if Baker and Spice finds it's groove by the seaside and they seem keen to watch and learn from their diners. If they tweak their offering, this is a really attractive space with pleasant, straight-forward food.
40 East Street
I was a guest of Baker & Spice, words and thoughts, as always, are my own.