Firehouse Bakery at the Delgany
Patrick Ryan and his team bring an energy to even the simplest elements of their work that is positively anarchic. For instance: how do you make a great bacon butty? In Firehouse, you will get slices of hand-cut buttermilk batch loaf they have just baked, laden with Abernethy butter, Ed Hick’s smoked bacon, mixed baby salad leaves, and fermented ketchup. Now, that’s how to make a bacon butty, and that is why this room is permanently jammers: everyone wants to be the room where the team over-deliver with every detail, whether it’s the pain au chocolat or the Firehouse Ruben, or the taco flatbread. The room, hard by the road into little Delgany – park at the rere – is also extremely comfortable, and Firehouse is a dazzling concept.
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