This week we’re off to the British Grand Prix, so with five days of camping ahead, we started eating up all of our fresh food to get rid of it. As a result, there was nothing left to eat for lunch – which meant a trip to a local cafe was in order! The Bakehouse at 124 is relatively new to Tonbridge, but with bread and just about every other component of their food made in-house, they are definitely a special treat.
This visit is not our first, so I already knew to expect great things. I certainly got them, as it was time to try their beetroot burger – something I certainly had high hopes for! It costs £5.95 and consists of beetroot, carrot, courgette, coriander, onion, and chickpeas, with houmous dressing. This is all served up in one of their huffkin rolls, with red cabbage, rocket, and a side order of slaw salad with tzatziki.
Let’s start with the tzatziki slaw. I’ll be honest – I’m not the biggest fan of tzatziki in the world. I hate cucumber. This slaw is very cucumber-y, and it’s very strong in taste. I did try to eat some of it, but there was just no need for the large amount that was served up. I would rather have had some side salad or just more in my bun instead.
The bread, though, was delightful – very thick and soft, with that hard outer shell which is just perfect for holding on to a burger. It was very floury, so if you order it, don’t forget to pick up some napkins – you will need them! Men with beards should also beware, as J found out when he took a bite of it and ended up looking like Father Christmas.
The filling in the bun was well balanced: vinegary cabbage was placed up against a smooth and tasty classic houmous, and this in turn was matched with a peppery rocket underneath the burger. All of these flavours go very well with the beetroot’s sweetness, so this was an excellent choice.
The burger had a very smooth texture, as if it was blended to a puree before cooking, which was also a good choice: that smooth and soft beetroot patty was just like heaven. The flavours are all mushed together so well that you can’t necessarily make out the individual notes, but rather one overall deliciousness that takes the sweetness of the beetroot along with all of the best qualities of the other ingredients. It wasn’t totally smooth – you could make out lumps here and there of the bits and pieces that make it up – but it was combined well. I could see that it was fried in a pan to cook, with that lovely dark outer layer that comes along with that technique. You guys probably recall that that’s the way I like my beetroot burgers!
All in all it was a delicious meal, and I love the setting – there’s just something so wonderful about sitting in a venue where everything is homemade. Not only is it a great little local business, but it’s reassuring to see that they actually know what they’re doing with putting food together, not just cooking it out of a packet.