This is our jam
All of our jams and preserves are homemade in small batches the old-fashioned way. Artisanal: "The non-mechanical and unprocessed method...
How to make the perfect poached egg
Perfect poached eggs are one of life's simple pleasures and easier than you think to get right. Here are my tips for making the perfect...
Free range eggs... They just taste better
Is an egg just an egg? We source all of our eggs from Frank at I Like Eggs, who provides us with the freshest free-range eggs direct from...
Our famous cinnamon buns
Have you tried The Larder's cinnamon buns? Handmade fresh every morning, these warm, doughy, perfectly spiced beauties are usually sold...
What exactly is "honest" food anyway?
The Larder: "Honest food, fab coffee" We've had some questions lately about The Larder's pay-off line. What is this "honest" food we...
Meet Sonja
Sonja Edridge, business owner and founder of The Larder Sonja returned to Cape Town in 2011, leaving London to start her own café, The...
