Nat Paull worked in kitchens around town for ages, but she loves sandwiches and cakes - and that's what feature on the blackboard at her cute corner set-up. The menu is brief and seasonal (say, a mushroom toastie in the cool months; a BLT when tomatoes are ripe), but the Beggbie (fried free-range egg, bacon, roasted beetroot, apple aioli and frisee lettuce on crusty ciabatta) is a tasty double-handful any time. Baked treats follow the seasons, too - maybe a pink lady tarte tatin in winter, or plenty of berry and stonefruit bake-ups in summer. Take with smooth Allpress coffee or an Art of Tea cuppa.