What are the opening hours?

Tuesday 9am - 2pm Wednesday 9am - 2pm Thursday 9am - 2pm Friday 9am - 2pm

http://www.instagram.com/onthebreadline

SebastianClough, Sutton Coldfield (2026)

03/06/2026

After 20 years building a successful career across bakery industry, pastry, hospitality, business development, marketing, and social media including launching and growing my own business. I am now seeking a new long-term opportunity where I can bring my experience, creativity, and commercial insight whilst continuing my personal projects.

Open to exploring opportunities across a range of sectors, including:

• Head Baker
• Bakery Production & Development
• Business Development
• Marketing & Social Media
• Operations & Management
• Events & Event Management
• Training & Education
• Bakery & Food Industry Consultancy
• Brand, Community & Customer Engagement
• Open to opportunities beyond the food industry where my skills, experience, and commercial expertise can add value

📩 If you know of any suitable opportunities, or would simply like to connect, please feel free to get in touch.

06/05/2026

🍞 THE MIDLANDS SOURDOUGH HUNT IS OFFICIALLY ON 🍞

Over the past few weeks, I’ve had one question come up again and again… “Where’s the best sourdough in the Midlands?”

So instead of giving quick recommendations, I’ve decided to turn it into a real project, travelling across the Midlands and surrounding areas to find and showcase some of the very best sourdough bakeries out there. From artisan bakeries to hidden gems to passionate independents to micro-bakers, this is all about discovering incredible bread and the people behind it.

For me, this goes far beyond just finding a “good loaf”. Having spent years professionally baking, studying bread, fermentation, dough development and artisan bread from a young age, sourdough has always fascinated me. The balance of fermentation, structure, hydration, crust, crumb and flavour is something I’ve spent years learning and working with and now I want to bring that knowledge into this journey.

Every loaf will be assessed through my own structured sourdough criteria focusing on feel, smell, sound, texture and taste, looking deeper into fermentation quality, crust development, crumb structure, flavour balance and technical ex*****on to give a genuine insight into what makes exceptional sourdough stand out.

And throughout the journey, I’m going to be completely honest with my thoughts and reviews. No bias, no favourites just honest opinions, respect for the craft, and appreciation for the incredible skill and hard work behind great bread.

⚠️One important rule…⚠️ this is all about CLASSIC, PLAIN SOURDOUGH. No flavours. No distractions. Just flour, water, salt and time because when everything is stripped back to the fundamentals, that’s where the quality of the baker really speaks.

More than anything, I want this project to shine a light on the bakers behind the bread, their craftsmanship, passion and dedication to this amazing craft that I absolutely love everything about it.

The list is already growing fast and this is only the beginning, so much more to come…🤩🤩🤩

22/02/2026

📍 Gordon Ramsay Bar & Grill Mayfair

I’ve had my fair share of Sunday lunches from proper pub roasts to Michelin dining but this one really stood out. Everything felt polished, confident and genuinely delicious rather than just “hyped”.

We started with the Buffalo Fried Chicken with Spicy Ranch Dressing and Gambas Pil Pil with Grilled Sourdough. The chicken was beautifully crisp with just the right level of heat, juicy inside and seriously moreish. The prawns were rich with garlic, chilli warmth and that classic olive oil depth, simple flavours executed properly.

Then the main event: roast beef. And wow.
Perfectly pink, incredibly tender and packed with flavour. The Yorkshire pudding was exactly what you want, golden, airy and ready to soak up that deeply savoury gravy. Add proper roast potatoes, seasonal greens and all the traditional touches, and it felt like the ultimate elevated Sunday roast without losing the comfort-factor that makes the dish special.

Desserts absolutely held their own too. Sticky Toffee Pudding with Milk Ice Cream was indulgent, rich and nostalgic in the best way, while the Basque Cheesecake with Cherry Compote & Pistachio Ice Cream gave a slightly lighter but still luxurious finish.

The space itself strikes a great balance, elegant Mayfair setting, but relaxed enough to actually enjoy yourself. Service was attentive without being overbearing, which always makes a difference.

Final verdict: a genuinely memorable Sunday lunch.
✔ Exceptional roast beef
✔ Strong starters and desserts
✔ Refined but welcoming atmosphere
✔ Absolutely worth the visit

8/10 — I’d go back without hesitation but there’s more Gordon Ramsay Restaurants coming, next is stop is 22 Bishopsgate, which restaurant do you think I’m going to??

If you’re serious about your Sunday roasts, this deserves a spot on your list

22/02/2026

✨🎪COME ALIVE VIP EXPERIENCE🎪✨

I recently experienced the Come Alive VIP Package, the immersive circus/theatre show inspired by The Greatest Showman and if you’re wondering whether the VIP upgrade is worth it, here’s a detailed, honest breakdown.

⭐ First Impressions & Arrival - The VIP experience starts strong with priority entry, which immediately makes the evening feel more premium and relaxed. No long queues, no stress, just straight into the atmosphere. The private cloakroom is a small touch, but it adds convenience and helps you feel looked after from the start.

🥂 Food, Drinks & Hospitality - VIP guests get access to free-flowing champagne, wine, soft drinks and a selection of hot light bites. The drinks flowed consistently throughout, and the food, while not a full dinner was well suited to the event: easy to eat, flavourful, and ideal for grazing while soaking up the environment. As someone in hospitality myself, I appreciated how attentive the staff were, friendly, efficient, and clearly focused on keeping the experience smooth.

🎭 The Show Itself - The production is visually spectacular, high-energy choreography, strong vocals, impressive circus acts, and an immersive layout that brings performers close to the audience. Premium seating definitely enhances this; sightlines were excellent and you feel genuinely part of the action rather than just watching it.

✨ VIP Extras That Stand Out
• Interaction opportunities with performers before/after the show
• Exclusive photo moments
• Access across multiple themed areas of the venue
• A commemorative gift to take home

These touches make it feel more like an “experience” than just a theatre ticket.

💭 Overall Verdict : If you’re going purely for the show, standard tickets will still give you a great night. But if you want the full immersive evening with drinks flowing, comfort, atmosphere, and those little luxury touches, the VIP package absolutely elevates it.

Rating: ⭐⭐⭐⭐✨(4.5/5)
A vibrant, immersive night out with great energy, strong production value, and a VIP experience that genuinely adds something extra.

19/02/2026

Borough Market Taste Tour —

Next stop on the Borough Market food wander: The Black Pig and this one was all about the Honey Truffle Parmesan sandwich. Honestly? This was the standout bite of the trip.

From the first bite, it just worked. Sweet, savoury, earthy, salty — every element hitting a different part of the palate but somehow staying completely balanced. That’s not easy to pull off when you’re working with big flavours like truffle, honey and parmesan.

From a chef/baker perspective, what impressed me most was the balance. The bread held everything beautifully, sturdy enough to carry the filling without collapsing, but still soft enough to eat comfortably. That structural balance matters more than people realise in a sandwich like this.

The filling itself was exceptional. The pork was rich and tender, clearly good-quality produce handled properly. The truffle added depth rather than overpowering, the parmesan brought that savoury umami kick, and the honey rounded everything out with just enough sweetness to lift it. No single element shouting louder than the others,just proper flavour harmony.

Service was great too whilst busy Borough Market energy but still friendly, efficient and welcoming. Always adds to the experience.

Verdict:
Absolute 10/10 from both of us. One of those rare bites where every mouthful makes you immediately want another. Bold flavours, strong ex*****on, and genuinely memorable street food done right.

Already planning to go back and try “The Best One” next because if it’s anything like this, it’s going to be special.

Borough Market really is a playground for food lovers.

19/02/2026

Borough Market Taste Tour —

Next stop on the Borough Market wander: The Ginger Pig, a butcher with serious reputation, known for sourcing high-welfare native breed meat and building its name originally through traditional sausage making before becoming a Borough Market staple. (The Ginger Pig)

Naturally, I went straight for the traditional sausage roll because if a butcher can nail that, you know both the meat and the pastry are being treated properly.

And honestly… it delivered.

From a baker’s perspective first: the pastry was beautifully baked. Crisp, buttery, well-coloured, and structurally sound with no soggy base (not always guaranteed with rich sausage meat). It had a nice lamination feel, tender bite but enough strength to hold the filling cleanly. Personally, I’d love a touch more pastry for absolute perfection, but that’s preference rather than flaw. Still a strong 9.5/10 for me.

The filling was exactly what you’d hope from a serious butcher: juicy, properly seasoned pork with a balanced fat ratio, rich without being greasy, flavourful without being overworked. You can taste the quality of the meat, and that’s clearly central to what they do.

Service deserves a mention too, warm, welcoming, and impressively efficient despite the constant Borough Market rush. Fast-paced but friendly, which really adds to the experience.

Overall verdict: This is classic British comfort food executed with proper craft with quality meat, well-balanced seasoning, strong pastry technique. No gimmicks, just skill and good ingredients doing the talking.

Borough Market keeps proving why it’s such a playground for food lovers… and yes, I’d absolutely go back for another one.

19/02/2026

Borough Market Taste Tour -

Bread Ahead Bakery have built the kind of reputation most bakeries would envy with queues around the corner and a cult following far beyond London. As a trained baker & pastry chef, when a doughnut carries this much attention, I’m not just tasting it, I’m assessing fermentation, structure, balance, restraint. It starts with the dough, a properly executed enriched dough with clear fermentation control. Well-developed gluten, disciplined proofing, and frying that delivers colour without excess oil. The crumb is light and evenly aerated, soft yet resilient, structure that comes from understanding process, not rushing it.

Crème Brûlée - 10/10 - A smooth, well-emulsified custard with clear vanilla depth, supported by a caramelised sugar note that introduces bitterness and contrast. The sweetness is restrained enough to allow complexity to emerge. It is rich, but measured — indulgent without excess.

Homemade Jam - 9/10 - Often underestimated, this flavour reveals the true discipline of a bakery. The fruit profile is bright and clean, acidity intact, sweetness controlled. The filling-to-dough balance is carefully judged, preserving lightness while delivering flavour impact. Nostalgic, yes but executed with refinement.

Lemon - 9/10 - Arguably the most balanced in terms of palate architecture. The citrus acidity cuts decisively through the richness of the dough, creating lift and preventing fatigue. The finish is fresh and precise, encouraging repeat bites.

Salted Caramel & Honeycomb - 8/10 - Deep caramelisation provides warmth, while salt introduces necessary structure to the sweetness. The honeycomb contributes textural contrast, though this is undoubtedly the most decadent of the group.

Passion Fruit & Coconut - 6/10 - The tropical notes are pleasant but lack the assertiveness of the stronger fillings. Competent, yet overshadowed by more confidently structured flavours.

Overall Verdict: These aren’t trend-driven doughnuts. They’re technically assured doughnuts built on proper fermentation, thoughtful ratios, and flavour clarity. The queues aren’t theatre, they’re a reflection of consistency and craft.

18/02/2026

TASTE. 🍴

Food has always been where this started for us from baking professionally to chasing the best bites wherever we go.
Now it’s less about just what’s on the plate and more about the full experience: atmosphere, creativity, great company, and those meals you keep talking about long after.

From local independents to Michelin-star dining — and plenty of cooking ourselves along the way, if it tastes good, feels special, or is worth travelling for… you’ll find it here

18/02/2026

TRAVEL. ✈️🌍

From Birmingham to wherever curiosity takes us next. City breaks, hidden gems, spontaneous trips, and the places that surprise us the most, that’s what this part of the journey is about.

Not just ticking destinations off a list…but finding the places that stay with us long after we’ve been.

18/02/2026

EXPERIENCES. ✨

This page isn’t just about food or travel anymore, it’s about living properly. Days out, great atmospheres, new discoveries, laughs, and those moments you plan that end up being the best ones.

Because sometimes it’s not the destination… it’s the memories we make while we’re there.

SebastianClough

03/06/2026

06/05/2026

22/02/2026

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19/02/2026

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Tuesday	9am - 2pm
Wednesday	9am - 2pm
Thursday	9am - 2pm
Friday	9am - 2pm