11/06/2026
Let’s talk about baked beans. Not because it’s a topic anyone expected to be discussing at length on a Thursday but because most people have absolutely no idea what’s actually in them.
The average tin contains more ingredients than Roy has brain cells. Sugar; modified starches; flavourings; preservatives; extracts; concentrates and enough mystery to keep a forensic team occupied for weeks. So naturally; we decided to make our own.
Because if we’re going to serve baked beans, we’d quite like them to contain…beans 🫠
These are slow cooked in house from proper ingredients with no seed oils; no strange additives you can’t pronounce and nothing that requires a quick Google search halfway through reading the label
The result? Baked beans that taste like baked beans probably tasted before food companies collectively decided everything needed to be sweeter; cheaper and shel stable until the next ice age
They’re currently sat on one of our sweet jacket potatoes (unless you request a normal potato) hiding beneath what can only be described as an irresponsible amount of Parmesan.
Toppings vary but the obsession with real food doesn’t
