Layla on Portobello Road specialises in baking with wild grains and using ancient traditions, so not only do they work closely with their suppliers but they are all about sourcing seasonal ingredients and preventing food waste too. And that means you can expect sausage rolls made using left over croissant dough (and HG Walter pork) on the menu, as well as other baked goods including wildfarmed peanut chocolate cookies and rhubarb cardamom pastries.