Hobba

Sunlight streams into the lofty former tyre-fitting workshop, adding a glow to a mix of mod-plywood booths, benches and tables. Chalkboard maps shout loyalty to pedigree produce, and stacks of free-range eggs line the open kitchen counter ready for 63-degree slow poaching. Will it be gingerbread porridge or sticky date and brioche pud on coffee anglaise? Lunch might be feather-light cauliflower falafels, spicy chicken tagine or braised lamb pie and crunchy Middle Eastern slaw. Any way: it’s smart cooking. Weekends are busy; add a 5 Senses house blend to boutique bevvies and brekkie till 3pm, and you understand why.