Pastry chef Anna Higham will open Clementine, a new all-day café opposite her Quince Bakery in Islington, on Saturday 3 October.
Located at 190 New North Road, the 20-cover café will extend the approach established at Quince into a seated breakfast, brunch and lunch format, opening Wednesday to Sunday.
Higham founded Quince in early 2024 with a focus on British produce, traditional baking and close relationships with farmers, millers and other suppliers. Her previous career includes senior pastry roles at Lyle’s and The River Café.
Clementine will build on that approach with an evolving menu shaped by the seasons.
For its autumn opening, breakfast dishes will include porridge with Ivy House cream, panela sugar and apple compote; tattie scones with scrambled Cacklebean eggs; Scotch pancakes with Abbey Farm butter and poached plums; and Staffordshire oatcakes with Gothelney Farm bacon and Appleby’s Cheshire cheese.
A sausage sandwich will use sausages developed with local butcher Stella’s, incorporating Quince Bakery breadcrumbs and quince paste, served on the bakery’s Batch bread with house-made brown sauce.
Quince’s existing baking will also cross over into the café.
Mid-morning dishes will include warm scones with Ivy House cream and jam alongside the bakery’s brown butter buns, while lunch will introduce a Westcombe Dairy cheddar toastie, chicken and tarragon pie and seasonal vegetable soup.
A Ploughman’s lunch will combine Kirkham’s Lancashire cheese, Gothelney ham, pickles and country bread.
The afternoon menu will move towards cakes and baked goods including oat cookies, figgy meringue cake and scones.
Drinks will include coffee from Allpress and Red Bank alongside changing seasonal cordials such as fragola grape and damson and peach with fig leaf.
Postcard Teas will provide the tea selection, including a blend developed specifically for Clementine.
Leading the kitchen will be Head Chef Marcus Westlake, who joins from east London bakery and café Forno, where his recent role was in the bakery team.
Westlake will develop the menu alongside Higham before taking day-to-day responsibility for the kitchen.
Higham said: “The goal at Clementine is to continue the community feel we have built at Quince Bakery with a similarly joyful and creative menu.
“We’ll be keeping the same focus on British traditions and working closely with the best suppliers, which is really at the heart of everything we do.”
Clementine has been designed by Dan Wilson Studio, which was also responsible for the interiors and joinery at Quince.
The studio’s original Quince scheme drew on traditional bread displays and Shaker furniture, combining natural materials with solid timber joinery.
At Clementine, those references will continue through oak, slate worktops and a tiled fireplace, drawing on Shaker design and the Arts and Crafts movement.
Carpentry is by Herb Palmer, while a bespoke wall colour has been developed with British paint company Atelier Ellis.
Outside, the café will feature a clementine leaf-green façade and clementine-coloured awning.
The project was supported by a crowdfunding campaign launched earlier this year to help fund the fit-out and equipment.
The campaign closed on 7 July having raised £30,345 from 373 supporters. It followed a similar approach for Quince, whose original crowdfunding campaign raised £42,002 ahead of the bakery’s launch.
Higham originally hoped to raise £50,000 towards Clementine, with supporter rewards ranging from café food and breakfast bundles to bread for a year and catering experiences.
The new café will significantly broaden the way customers can experience Higham’s cooking. While Quince primarily operates as a bakery without a seated café offer, Clementine will provide space for customers to stay for breakfast, brunch and lunch.
Clementine will open at 190 New North Road, Islington, on Saturday 3 October 2026.
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