Autumn’s here, and with it comes Maple Pecan Lattes, cosy brunch dishes, and the final countdown to our long-awaited Fridge Project. Here’s what’s been bubbling away behind the pink doors at Southsea Coffee.

We changed the menu because the seasons told us to. Think hot honey halloumi, maple cornflake crunch, jammy plums, and a bigger, fresher Buddha Bowl. Breakfast till 11:30. All day from open.

Fridays have always been for treats. We’ve retired our doughnuts and crowned what we do best instead: Filthy Friday loaded cinnamon buns with a new special each week.

I used to write a lot. Then life got very full: we built a café, raised a tiny human into a teenager, survived a pandemic, and opened a second shop. The blog took a nap. Consider this the wake-up.