Cafes in london bringing people together to talk about health

Hot coffee, flaky pastries, and...talk therapy?

That’s the idea behind the new “Frazzled Cafés” coming soon in UK. The brainchild of comedian and mental health advocate Ruby Wax, the “cafe” will actually take the form of a fortnightly gathering in existing restaurants at Marks & Spencer stores across the UK.

People can come together and share their personal troubles and mental stories in a compassionate, tolerant setting are the basic idea behind it.

The best part? There’s food.

Over the next few months Wax teamed up with the mega popular British retailer to launch the talk-back sessions in eleven of their stores and more number of stores are reportedly to join in as year progresses. Every two weeks, trained volunteers will arrive to host the Frazzled Café project for a group of drop-in participants and the restaurants will be closed for the day.

Pairing food with tolerant environment can be a fun idea, though it’s a crucially important one. According to the Mental Health Taskforce, mental health costs in the UK reached approximately £105 billion last year to the NHS and the number of antidepressant prescriptions in England has doubled in past 10 years with french patisserie london.

“There is a pressing need for both identifying ways to help people cope with overwhelming stress and reducing the stigma that is attached to discussing mental health.” M&S aptly commented in their press release announcing the new cafes.

Wax added her own thoughts. “We live in a time where to have a life crammed to the hilt is considered a success story. But with all this pressure, so many of us have nowhere to go to meet and talk about it.”

“Frazzled Cafe is about people coming together to share their stories, calmly sitting together, stating their case and feeling validated as a result.”

Coffee Cafes In London Go Green

Attracting new guests through your door can be difficult and costly. You need to think about the open time as if you are open for a short time then people don’t know about you and if you have open for a while then people may have forgotten about how good you are.

It’s been a major issue for you is that even your loyal customer’s move house, jobs or may get attracted to the shiny new coffee bar across the road. Remember that new guests are your lifeblood without them your coffee shop or café will wither away and close.

A few years ago we were sent new guests on autopilot by our new partner. It is entirely free and a part of. They provided with free advertising to over 56% of the homes in our area which cost us nothing to run and we were proud to get involved.In no time most of the new guests became our regulars.

Over the course of a year, there were more than 500 new guests walk through out door. It gave us 500 opportunities to make them a loyal customer in the worst scenario we still made extra profit from those single transactions.

You can offer discounts or a conditional free item. It provides you total control over the deal and can change any time. In general the better the offer the higher the redemption. You can also change the offer according to the seasons or can control how many times someone is allowed to utilize the offer.

There is no catch, no commission and no cost to you apart from providing the deal and there is nothing for you to do after the initial setup is done. As you have total control you can even pre plan offer for whole of the year.

A major utility provider working to reduce wastage in 11 London Boroughs and are looking for coffee shop and café partners to provide small rewards to incentivise this behavoiur.

By taking everyday green actions over 203,000 households will be able to join and get benefited. Residents can exchange reward points for treats and offers at participating coffee shops by registering themselves.

It’s a win for the cafes in london, it’s a win for the customers and a win for the environment. It’s an effortless way for savvy coffee shops and café owners to get new guests through their door and support environmental issues as well.

Claire Bowen, said “for us becoming a partner was a no-brainer, it was free and simple and it brought us new guests through our door who may have never found out about us otherwise.”

Top Baking Tips To Be The Best Patisserie In London

Everyone likes to taste a new variety of food item. But when you are trying anything you need to take care of two things. First one is with what ingredients it is prepared and the second one is how fresh it is. Most of the bakeries get the bread and other ingredients from various suppliers.

Today we are going to suggest you with some tips to have perfect cupcake baked every time.

Cube your butter and wait until it comes to room temperature Sift your icing sugar and remove lumps if you have any.

Try to use the best patisserie in London fat ingredients. They are a treat and there is no reason to skimp. Higher fat content of whole milk, real butter and full-fat cream cheese will improve the taste and texture of your cupcakes. 

We prepare our own ingredients which are of best quality such as flavourings, chocolate, essences and extracts. As the cupcakes don’t often have many flavours competing in any given mouthful so if you have any poor quality ingredient can’t hide. Having good quality ingredients will give you a better taste.

Preheat your oven and check the temperature using oven thermometer as many ovens operate at inaccurate temperature which can lead to a whole host of sponge issues from dry, cracked and burnt to sunken, under baked and soggy.

You can use gel food colouring if your are baking Red Velvet or colourful sponges like a rainbow cake. Mix in well with a silicone-tipped spatula until you reach the desired depth of colour.

Use an electric stand mixer or using an electric hand mixer and beat buttercream frosting for more than five minutes. The more you whip buttercream frosting, the fluffier it will become the best patisserie in London cake.

If you beat the cream cheese frosting in an electric mixer for more than five minutes, this could cause it to split or go runny. You need to combine it until smooth and free from icing sugar lumps.

Use a food portioner to scoop out batter and frostings in order to have a professional look. It gives you enviably uniform sponges with even amounts of frosting on each one.

Always fill no more than two-thirds full with mixture to leave rising room. Muffin cases give you generous cupcakes, so always these rather than the daintier fairy cake cases. 

With the help of a metal skewer check the centre of the cupcakes whether they are cooked. If the skewer comes out comes out quickly with no batter residue then the cupcakes are done. If they bounce back to the touch when pressed lightly the cakes are ready.