On Friday and Saturday mornings, you can find crisp brown paper packets full of Pearl’s orange and maple roasted muesli, self-bottled lush olive oil, neatly stacked jars of housemade preserves and, of course, beautifully presented, bountiful cakes. Among the jams, try the likes of seasonal blood orange, mandarin and ginger marmalade or strawberry and Pimm’s preserve.

A maven of dessert, Pearl also hoists an ever-changing selection of sweet tea cakes, tarts, slices and pies upstairs, with cheese and charcuterie available for the savoury inclined. Small pots and bouquets of flowers also feature, ensuring you leave with an armful of smile-inducing treats for the pantry and the table.

And with the new season in bloom, the Pearl menus also have a new look – try the Crisp Bacon Hock with white bean cassoulet, poached duck egg and rosemary from the new breakfast sitting.