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anna.atthetable

@anna.atthetable

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Author of The Last Bite. Pastry Chef and fruit lover. Owner and baker @quince.bakery, @clementine.quince. Go see the crowdfunder for CLEMENTINE!
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Clementine (@clementine.quince) by @anna.atthetable, sister to @quince.bakery, is just as glorious as I hoped it would be. Welcoming, comforting, homely, with food that happily fills your heart and stomach with goodness and flavour. Over the road from Anna’s bakery Quince, Clementine offers daytime dining - think toast and homemade raspberry jam, then pancakes with fruit for elevenses, pies and stews for lunch. Anna’s signature British bakes are available throughout the day - warm scones, oat cookies and her iconic brown butter buns. It’s exactly the kind of place you want to spend time as the weather gets chillier and the afternoons darker. 🍴🥧🍊☕️✨
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RETHINKING WHAT WE BAKE: BUILDING A BAKERY AROUND THE LAND 🌾 What if, instead of asking what customers expect a bakery to make, we asked what our land could grow? Scottish baker and pastry chef Anna Higham @anna.atthetable has worked in some of the world's most celebrated kitchens, from New York's Gramercy Tavern to London's Flor and The River Café. But when she opened her own bakery, @quince.bakery , Anna chose a different path. Turning away from the croissant-dominated bakery landscape, she looked instead to British and Scottish baking traditions, seasonal ingredients, and relationships with farmers and millers. At this year's Irish Grain Network gathering, Anna will share how she's built @quince.bakery and newly opened @clementine.quince around the ingredients available to her, embracing the changing character of locally grown grains rather than expecting flour to behave the same way every time. A conversation about creativity, identity, food heritage and the exciting possibilities of baking with what our own land provides. Join us for a day of ideas, connections and conversations about the future of Irish grain. #IrishGrainNetwork #IrishGrain
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Our latest podcast is an interview with baker and pastry chef Anna Higham @anna.atthetable, the owner of the lauded @quince.bakery and the new café @clementine.quince. Higham’s story spans some of the world’s most famous kitchens, from the legendary Gramercy Tavern in New York, and London’s Lyles where she was making some of the best and most enjoyable desserts in the city, to The River Cafe, where she stewarded and tweaked the restaurant’s dessert menu. You can listen to the whole podcast, in which we discuss bakeries, hype, and Higham’s love of provenance and seasonality via the link in our bio, or you can watch it on our YouTube channel. Host @adamcoghlan Producer @dearlovelucy Video @zeeeeeea Editing @callumwinter Location @young_space__
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Autumn means one thing: time to pick the quince! I have a prolific quince tree in my little Bermondsey garden and most of the quince goes straight to the incredibly talented @anna.atthetable to make delicious things for her bakery @quince.bakery . (Big thanks to @kkrader for helping me get them there this year!). I keep a few to make a massive batch of membrillo, a small batch of quince jelly and some poached quince. Comment ‘quince’ and I’ll dm you the recipe. (10years of practice & I feel like I’ve really nailed the recipe for that set, fudgey texture). Otherwise let me know if you’d like any membrillo! #quince #membrillo #recipedeveloper
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New opening in Islington. A long time fan of @quince.bakery and now it’s got a sister cafe @clementine.quince right across the street 🧡 The pumpkin ice cream was probably one of the best ice cream I’ve had for a very long time. Was pleasantly surprised by the olive oil and the crunchy toasted pumpkin seeds on top. Perfect balance of sweet and saltiness, which is always a good sign of a great dessert. The golden autumn sunset was perfect backdrop and brought the warmth into this cute neighborhood cafe. Can’t wait to go back again to try their brunch menu. Congrats again to @anna.atthetable and the team - excited for your new chapter and what’s more to come ✨
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A look back at The Bread & Butter-Off 2026! 📸🧈 Eight top independent competitors, 220+ passionate guests, and a year’s supply of @kerrygold_uk butter on the line. Massive love to our prize partners @magimixuk, @theoriginalgreenpan.eu & @kitchenaid_uk for supplying the prizes, and a huge thank you to everyone who came out to vote! Keep your eyes peeled for what we’ve got in the works for next year 👀✨
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We 🍊 you already @clementine.quince #msjessicamw_clementine
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Higham is keeping things local with her new 20-seat spot Clementine, which builds around Quince’s ethos of seasonal British produce and the island’s culinary heritage. Plating up from breakfast through to lunch, expect tattie scones served with scrambled eggs and square sausages; pies; and bakes ferried across the road from its sister bakery. Comment “Clementine” for the story straight to your DMs – or head to the link in bio. 📰 Get the best of London sent to your inbox Monday to Friday by signing up to Broadsheet London’s free newsletter, also at the link in bio. 📸 @amyheycockphoto
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So who won that epic Bread & Butter-Off?! Let’s recap last Sunday and all the fun we had: eight incredibly passionate competitors fought it out, 6 hospitality legends headed the judging panel and over 200 hungry people had the final say. The competition was tough, the Butter-Washed Old Fashioneds flowed... and then the lucky 1st place winner walked away with a YEARS supply of @kerrygold_uk butter! Watch to the end to see who was crowned Bread & Butter Champion 2026 👀 A huge thank you to our partner @Kerrygold_uk, who truly share our passion for supporting independent hospitality 💛
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One of London’s best bakers @anna.atthetable has crossed the road. @clementine.quince her new all-day café, sits directly opposite @quince.bakery and does for breakfast and lunch what Quince did for the brown butter bun. Mornings bring tattie scones with Cacklebean eggs, Staffordshire oatcakes with Gothelney Farm bacon and a sausage sandwich made with Stella’s bangers, bound with Quince breadcrumbs and a touch of quince paste. Come lunch, there’s an epic chicken and tarragon pie, a Westcombe cheddar toastie and a Postcard Teas blend you can only drink here. If it’s anything like Quince, this place is going to get busy fast, so hotfoot it down there pronto. 👀
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TODAY IS THE DAY! Open today and tomorrow then 8am - 4pm Wednesday to Sunday forever more (🤞) . See you soon!!! 🍊🧡🍊🧡🍊 Beautiful art work by @elenarthompson
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INTRODUCING the expert judging panel who, alongside 200 guests, will decide once and for all who really makes the best bread and butter in London. They’re currently warming up to chew thoughtfully through sourdough, slather butter over soda bread and feast on focaccia, each of them renowned for their expertise, whether that was earned inside the bakery or well beyond it. A few have arrived with hot takes too, including a cold versus room temperature butter debate that could well divide the room and shake up the competition. We can’t wait to see how it all goes down at 40FT Brewery on Sunday 4 October. Tickets SOLD OUT in record time, and we can understand why!!
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