Morgan Mobile Barber

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Just wanted to say thank you to everyone for all your xmas gifts. Drinks, food, chocolate, vouchers and extras. I'm overwhelmed by your kindness. Have a fab one all of you ❤️❤️

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While I have a spare minute I would just like to say a massive thankyou Again to all my clients old and new, for your custom and support this year. Its been fun and crazy all at the same time.

I am now fully booked until the new year. See you all then.

Merry xmas and a happy new year 😀😀😀

I only have a few slots left for hair this side of xmas if anyone is looking for a xmas trim.

Afternoon all.

I am qualified mobile barber with 7 years experience, working in and around the Exmouth & Exeter area.

I am looking for daytime clients between 9am and 3pm and specialise in working with the elderly & more vulnerable clients.

I also come with 8 years care experience in domiciliary care and throughly enjoy working with the more venerable clients.

I am offering discounted haircuts to new clients at home or situated within the care home setting.

I come fully Insured with a full dbs check.

So if you would like to book an appointment please feel free to drop me a PM or ring on 07494 458876

Also feel free to check out my page for reviews.

Im on holiday till next monday but I will reply to messages shortly

A soft brioche loaf with a swirl of fresh blueberry puree. Blueberry Swirl Loaf Makes 2 Loaves Ingredients For the Dough: 2 1/4 tsp (7g) instant yeast 1/4 cup (55g) warm water 1/4 cup plus 1 tsp (55g) granulated sugar 1 cup (220g) whole milk 2 large eggs 1 tsp vanilla extract 4 1/4 cups (555g) bread flour 1/4 tsp salt 7 tbsp unsalted butter, at room temperature For the Blueberry Puree: 3 heaping cups fresh blueberries 1/2 cup granulated sugar 1 tsp lemon zest 1 tsp lemon juice 1 egg, for egg wash 1 tbsp water, for egg wash 1 tbsp Turbinado Sugar, for sprinkling Instructions: Make the dough: In the bowl of a stand mixer, whisk together the yeast, warm water, and 1 teaspoon of the sugar. Let it rest 5 to 7 minutes until fluffy. Add the milk, eggs, vanilla, flour, remaining sugar, and salt. Using a dough hook attachment, knead the dough on low speed for 4 to 5 minutes until well combined. Cover with a kitchen towel and let rest for 10 to 15 minutes. Make hole in the middle of the dough and add the room temperature butter in the middle. Close the dough over it and continue to knead on medium speed for 10 minutes. Cover with a kitchen towel and let rest for 5 to 6 minutes. Continue to knead for 7 to 10 minutes, the dough should look smooth and shiny at this point and no longer stick to the sides of the bowl. Test if the dough is ready by performing a windowpane test-- take a small piece and stretching it in front of a light source. If it is elastic enough to see the light through the dough without tearing, it’s ready! If not, continue to knead and rest periodically until it is ready. Turn the dough out onto a lightly floured work surface. Gently shape into a ball and place in a large bowl with the open edge down. Cover the bowl with plastic wrap and let rest at room temperature for 30 to 45 minutes. Then transfer the bowl into the fridge and let it rest until doubled in size, 2 to 4 hours. Meanwhile, prepare the blueberry puree. In a medium saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly. Use a potato masher to mash the blueberries. Reduce to medium-low heat and cook for 15 to 22 minutes, stirring occasionally, until thick and jammy. Remove from heat and cool to room temperature. Set the dough on a lightly floured work surface. Split the dough into two equal pieces. Roll each into a 16 × 9-inch rectangle. Spread half the blueberry puree evenly over each dough with an offset spatula. Starting from a long side, tightly roll the dough into a rope. Gently stretch the rope and twist as in the IG Reel. Place braid carefully into an 9.5 × 5-inch loaf pan and repeat with second piece of dough. Cover lightly with plastic wrap and let rest at room temperature for 45 to 50 minutes. Preheat the oven to 350°F. In a small bowl, whisk together egg and water. Brush the top of the loaf with the egg wash and sprinkle with sugar. Bake for 10 minutes and then tent the tops with a piece of aluminum foil. Continue to bake for 25 to 35 minutes, to an internal temperature of 195F. Remove the bread from the oven and let cool for at least 30 minutes. Slice and serve with butter or your preferred topping. Bon appetit! Notes • You can prepare the dough 1 day before and refrigerate overnight. After the dough is fully kneaded and in a large bowl, cover with plastic wrap and let rest at room temperature for 5 to 10 minutes before transferring to the fridge to rest overnight. After shaping, let rest for 1 to 1 1/2 hours before baking.

💈I have 2 spaces left next week for haircuts. Mon 7th at 3.30pm
Tues 8th at 4.15pm
In the cranbrook/tithebarn/pinhoe area if anyone need is needing a cut.

Feel free to pm or call 07494 458876 💈

Merry Xmas and a happy new year to all my customers 🌲🌲🌲 hope you all have an amazing day ❤️

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In the spirit of Xmas I'm giving up a free haircut on Thursday 19th December AT 2.00PM to any families that maybe struggling or just in need.

💥APPLIES ONLY TO NEW CuSTOMERS💥

Feel free to tag away. First come, first serve.

I'm now fully booked till after Xmas. But am taking booking from 2nd January 2025

And again a MASSIVE thankyou to all my customer who have supported me and made each day a pretty good giggle too 🤣

Merry Xmas & Happy New Year To You All

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💥Your local mobile barber here.

💥NVQ 3 qualified and fully Insured with 6 years experience

💥£10 for your first cut for all new customers, going upto normal price there after

💥Specialise in working with people with disabilities and SEN adults/children

💥I have been working mobile for nearly 4 years and would love to meet more of you

💥NO travel, fuel or parking costs as I come to you

💥 PM or ring to book now 07494 458876

💥skin/burst/taper/drop fades. Blow out tapers. Short back and sides to longer hair and re styles. All aspects of traditional and modern barbering covered

💥8am to 8pm Mon, Tues and Thurs

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I have 2 slots left for xmas haircuts on thurs 19th Dec at 11am if anyone needs booking in??

LIMITED SPACES LEFT NOW BEFORE XMAS

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💥Your local mobile barber here.

💥NVQ 3 qualified and fully Insured with 6 years experience

💥I have daytime availability between 8am & 3pm for new clients.

💥I have been working mobile for nearly 3 years and would love to meet more of you

💥NO travel, fuel or parking costs as I come to you

💥 PM or ring to book now 07494 458876

💥skin/burst/taper/drop fades. Blow out tapers. Short back and sides to longer hair and re styles. All aspects of traditional and modern barbering covered

💥8am to 8pm Mon, Tues and Thurs

✂️💈✂️💈✂️💈✂️💈✂️💈✂️💈✂️💈✂️💈