Bedford’s
favourite
breakfast.
A family-run café and bistro on the corner of St Cuthbert’s Street. Award-winning by day, candlelit once a month.
One small kitchen,
three good reasons
to come.
What we do
For 28 years we’ve been serving Bedford from the same little corner. Award-winning breakfasts every morning. Candlelit suppers once a month. And catering you can take to the office, a wedding, or a wake.
The Café · Mon–Sat · 8.30 til 3
Breakfast that’s won awards.
Bedfordshire banger sausages from just down the road, James Murdoch's free-range eggs, bread baked overnight in Hitchin & GCH smoked salmon.
See the menu →
At Night · Supper Club
Candlelit suppers, once a month.
The café flips after dark. Three courses, set menu, hand-picked wines. Last Friday and Saturday of every month.
See what’s on →
Catering · From £9.95pp
Buffets, canapés, scotch eggs.
Office lunches, weddings, wakes. Three buffet tiers, a canapé menu, and Bedfordshire banger scotch eggs.
Plan an event →From the counter this week
Our Regulars' favourites.
Breakfast of Champions
One Bedfordshire banger, two rashers of bacon, two eggs as you like them, flat mushroom, beans, grilled tomato, black pudding and sourdough toast.
I ♥ Bedford Bap
The full breakfast in a bap — Bedfordshire banger, bacon, roast mushroom,smoked melted cheddar. The Bedford tradition we serve every day.
The people who feed us
We name our suppliers because we’re proud of their produce.
Lingers High Class Butchers. Bedfordshire bangers and meats — from a butcher who knows the names of their farmers
James Murdoch Eggs, Cardington. Free-range eggs from down the road
GCH Fishmongers. Smoked salmon — freshness and provenance, locally respected
The Fruit & Veg Man, Bedford. Market-fresh fruit and vegetables, picked the same morning we plate them
Hitchin Baker. Tiger bread baked overnight for the next morning’s toasties
Coming up · Roosters @ Night
June Supper Club - 26/27 June 7pm +
26th & 27th June 2026
This June, The Roosters Supper Club takes you from the sun-warmed Mediterranean to the heart of San Sebastián. Charred lamb skewers, truffled corn-fed chicken, saffron seabass, and a finish of burnt honey tart with a cheeky strawberry daiquiri shot. Big flavours, local produce, a few playful surprises — pull up a chair.
See the menuTasting menu
A look at the kitchen.
