J'AIME OCTOBER 2020

F O O D & D R I N K
Thyme for brunch
THYME KITCHEN OPENS IN LICHFIELD THIS MONTH. WE MET THE HEAD CHEF,
LOCAL GIRL SUSIE MANDLEBERG, TO FIND OUT MORE ABOUT BRUNCH DINING
When Susie Mandleberg moved to London four
years ago she had no idea that when she finally came
home it would be to a job as head chef at a new
restaurant in her home city.
The 28-year-old, who was born and raised in
Alrewas, had no formal training in food when she
moved to the capital in 2016.
She took a front of house role at a brunch cafe in
West London, quickly switched to working in the
kitchen and discovered her vocation.
“I just fell in love with it,” she said. “I’d always loved
cooking so as soon as I started doing it as a job I
wondered why I hadn’t been doing it my whole
working life.”
That first job in the food industry saw Susie design
her own recipes based on seasonal, locally-sourced
produce and bold flavours.
After four years she moved on to her first position
as a head chef, at a seafood restaurant also in West
London.
Just a few weeks later the country went into lockdown
and it was during the months that followed that Susie
decided to move back home to Staffordshire to be
closer to her family and friends.
She was delighted to be the head chef for the launch
of Thyme Kitchen in Lichfield, a breakfast and
brunch restaurant launched by Beth Toovey of Sauce
Supper Club at the former site of Mabel’s Tearoom
at Curborough Countryside Centre.
“I absolutely loved working in a brunch restaurant
before, so this is the ideal job for me,” said Susie.”
“There were lots of brunch premises in West
London, and it’s quite nice to be able to bring that
sort of vibe here.
“There’s nothing within a 10 mile radius that’s
offering anything similar to what we’re doing. I hope
that people will really appreciate it.”
The eclectic menu will include traditional breakfast
favourites such as the full English alongside new
creations such as baked eggs in a rich tomato and
chorizo sauce.
Susie is also working on recipes including Persian
THYME KITCHEN
HEAD CHEF SUSIE
MANDLEBERG
eggs - which are served with ingredients including
pomegranate seeds, coriander and hummus.
From cakes to sauces, everything possible is being
made from scratch on the premises.
The restaurant will open from Tuesday to Sunday,
from 10am to 4pm, and will serve lunch options
alongside breakfast and brunch.
“We’re really focussed on getting seasonal produce
onto the menu. British produce is absolutely
incredible,” said Susie.
Local suppliers are being used wherever possible,
including eggs from just outside Lichfield and
sausages from Tamworth.
Susie will lead a team of two in the kitchen and there
are due to be four people working front of house.
“We’re currently an all female team,” added Susie.
“It’s lovely to have so many strong women working
together to get this business up and running. It’s an
absolutely fantastic team.”
Thyme Kitchen will open at Curborough Craft
Centre, Watery Lane, Lichfield, on October 1. To
find out more visit www.facebook.com/Thyme-
Kitchen-108316001003356 and follow
@chefsusiemandleberg and @thymekitchen
on Instagram for more brunch inspiration.
28