MCA’s Eating Out Market Data Report 2017 revealed breakfast participation saw the greatest year-on-year increase last year with 52.2% of UK adults eating breakfast out of home. With this in mind, more venues than ever are opening up early doors to take advantage of this lucrative trade. The traditional slump in trade between breakfast and lunch has also been filled with the leisurely brunch slot – which often presents very different demands in terms of the dishes expected by diners. A full English may still be the nation’s most popular breakfast dish – but for how much longer? We asked nine ‘early risers’ to share their top tips for brilliant breakfasts and brunches…
Giuseppe Camaro, head chef at Radici in Islington www.radici.uk We recently launched a new bottomless weekend brunch that centres around a knockout sharing pizza. Brunch Pinsa for two to share is a playful and delicious take on several classic combinations, featuring smoked salmon and yoghurt, poached eggs and avocado, prosciutto and mushroom. Further brunch dishes, inspired by the warm climate and wonderful ingredients of Italy, include Tuscany meets Puglia with pappa pomodoro, burrata and anchovy; Cannellini bean stew with poached eggs and sausage; and Ciambotta, grilled pumpkin, mushrooms and torpedino tomatoes. Meanwhile, for something sweet, salty and utterly indulgent, we’ve created Grilled pineapple and pancetta pancakes with mascarpone, honey and orange – a fun take on prosciutto and melon and Canadian bacon pancakes all rolled into one! All of this can be enjoyed on Saturdays and Sundays, with bottomless prosecco also available for an additional £15 per person.
Fergus Martin, foodservice development chef, Major International The full English breakfast will always be popular, no matter what other trends come and go around it but this doesn’t mean that new and exciting alternatives aren’t welcome on your menus. As people’s lives get busier, grab and go dishes are growing in popularity, as are vegan and vegetarian options as the Flexitarian trend continues to gain momentum. A fashionable way to combine the two concepts would be a Breakfast Burrito. Spicy fajita, avocado, peppers and scrambled egg mix the latest trends with traditional elements to create an easy to eat, healthy breakfast alternative that will appeal to the masses.
Monica Linton, founder of Brindisa Take inspiration from traditional Spanish ‘tostadas’, classically, combining speciality cured meats such as acorn-fed paleta (air dried shoulder) with ‘pan con tomate’ (tomato toast). Another protein-rich ‘tostada’ topping is ‘Mahon y Sobrasada’ (tangy, pimenton rindwashed cheese with spicy and soft, spicy sausage). It’s a versatile and quickly prepared breakfast alternative to the usual suspects. When it comes to brunch there are few things more simple or satisfying than a classic ‘tortilla de patatas’ (potato omelette) or ‘huevos rotos’ (broken eggs): thinly sliced fried potatoes mixed with sunny side up eggs, topped with cured Ibérico ham. A chorizo roll is hard to beat, though ‘morcilla’ (black pudding) runs it a close second. Have the lot in a full-blown ‘parrillada’ (a Spanish style mixed grill) with the addition of Ibérico meats, seafood or vegetables. Even the old classic, Eggs Benedict, has undergone a Spanish makeover to include chorizo hollandaise.
Jacqui Cody, cook at St Michael’s Hospice People like something tasty, and there’s nothing better than a full English. Some fresh poached eggs, grilled smoked streaky bacon, local Herefordshire sausages and even a bit of black pudding if they like. A full English breakfast is one of life’s biggest pleasures; it’s something people can look forward to. We want all our patients to have the best possible start to the day, so it’s important everything is well presented, it shows people they are loved.
Carmel McConnell MBE, founder of Magic Breakfast At Magic Breakfast we say to children “take care of yourself as your body and brain need the very best nutrition you can find”. So we recommend that they eat healthy food from at least three of the main food groups: a carbohydrate such as a low-sugar breakfast cereal or porridge, dairy protein such as milk or yoghurt, and some fruit. This gives them essential nutrients for growth and health, and essential fuel for learning. To adults, we recommend children have a delicious breakfast in a safe, happy environment where they can have the very best start to the day.
Brendan Fyldes, chef director for Green & Fortune Associates at Sea Containers in London Anything with avocado works for brunch. One of our bestsellers is soy-glazed pork belly with confit tomatoes and smashed avocado on slices of toasted sour dough. Brunch has become so popular now and it’s all about the prosecco. Every third Saturday we offer brunch and a dessert, plus free prosecco for an hour and half for £29.50.
Rachel Neale, senior marketing manager for Whirl liquid butter alternative ‘Swavoury’ is the breakfast trend for 2018 and the classic American combination of sweet waffles with smoky bacon is a guaranteed hit. Combine milk, flour, sugar, eggs, baking powder, Whirl and a pinch of salt to create the batter. Using Whirl prevents burning and lowers the saturated fat content, while adding a rich, buttery flavour. Add the batter to the waffle maker with two rashers of maplecured streaky bacon. The smoky bacon will crisp and caramelise into the mix, creating a delicious, swavoury waffle. Dust with cinnamon, then serve with ice cream and a blob of apple sauce.
Joe Wicks, The Body Coach and author of the Fat Loss Plan My build up bagel recipe is super popular for breakfast and brunch. It’s a bagel with chicken, beef, tomatoes, some BBQ sauce, a dollop of yoghurt, some rocket and a perfectly cooked poached egg. I also think smoothies could be better – they are often just a bit of fruit whizzed up, but actually if you add some fats to that you can make it a really good breakfast. So something like a big dollop of Greek yoghurt, an avocado, some lime and berries and chuck in avocado milk. That way you’ve got a smoothie that will give energy for a good few hours, rather than a smoothie full of fruits and sugars. One of my brunch favourites is chorizo chicken and spinach with chunks of mozzarella and pine nuts over the top: the brunch of champions!
Chris Golding, head chef, Apero, The Ampersand Hotel, London Sunday brunch with family is an immovable date in Italian diaries. I have such fond memories of long family meals from my childhood and wanted to bring this concept to Apero with the launch of the Pranzo della Nonna brunch. Dishes on the menu include classics such as homemade focaccia, creamy burrata with heritage tomatoes, antipasti of speciality Italian meats and cheeses, fried egg oregano and mozzarella, Italian sausage with beans, comforting lasagna della Nonna, and indulgent tiramisu. It’s a real feast that’s ideal to share with friends and family, particularly when accompanied by free-flowing Prosecco or Aperol Spritz.
