I’d heard a bit of gossip about Saddler haus. Something to do with a patent, apparently, though I have to say I wasn’t entirely convinced. Was it really necessary to go that far? Anyway, I went before the whole business blew up, or without knowing about it.

This is the place.

They did a really nice job on the interior. When it first opened the queue was so long I never even considered going, but now it’s switched to takeout only, so there’s no need to line up.

From another angle.

Like this.

And this.

So here’s what I ended up with.

You’d think a croffle made with proper French-style premium ingredients would taste great, and it does, though it can get a little rich. I’m no expert, but Saddler haus seems to have struck a good balance. It’s a flavour that should have broad appeal.

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