Brunch is a welcome treat for many diners, offering a mix of breakfast and lunch dishes to be savoured with family and friends. As our appetite for this hybrid meal continues to grow, many operators are branching out and developing new experiences for their guests and the brunch buffet is now making a welcomed return to the scene.
The Secret to a Successful Brunch
According to Jane Pendlebury, CEO of the Hospitality Professionals Association (HOSPA), the secret to a successful brunch lies in the menu. “You need to balance classic comfort foods with creative, modern twists. Think hearty eggs benedict alongside lighter options such as avocado smash or shakshuka. Add seasonal locally sourced ingredients to elevate the menu.”
Nawaab’s Fusion of English and Desi Breakfast
My Nawaab, a Pakistani-Indian buffet restaurant in Levenshulme, Manchester, has introduced its first Sunday brunch buffet, combining the full English breakfast with the rich, aromatic flavours of the traditional Desi Nashta or Indian breakfast.
For £18.95 customers can choose from over 50 items on the buffet. Shama Rahman, head chef, says, “Sunday brunch buffets provide customers with such a variety of choice all under one roof. There’s also been a shift towards daytime eating and socialising, so Sunday brunch is perfect for hitting this market. We’ve had such a positive response. We’ve cherry picked dishes from our regular buffet offering and included a real mix of menu items you wouldn’t see on any other day including our signature Nawaabi Omelette. Other dishes include Nihari stew and Desi Murgh chicken curry.”
In Leeds, Chef Bobby Geetha offers brunch at both his restaurants, Fleur Restaurant and Bar and Nesso Coffee. He says, “To make brunches and buffets profitable you need signature dishes with a twist that stand out such as Fleur’s Chicken Keema Naan or Nesso’s Italian inspired options which entice customers to return. Both our restaurants cater to dietary requirements ensuring inclusivity. Strategic use of social media and partnerships with platforms such as DesignMyNight and OpenTable helps bookings.”
Cocktails and the Rise of Bottomless Brunch
Brunch is also a chance to show off your cocktail menu, but don’t make them too complicated so they can be served quickly and offer a selection of low or non-alcoholic drinks to cater for this growing trend too.
The bottomless brunch buffet has now come into its own, although it isn’t necessarily confined to the weekends. The Slug & Lettuce pub chain offers this throughout the week with a range of dishes such as Plant-Based Breakfast, Smoked Salmon & Avocado Croll (a croissant bun), Pancake Stack and Crispy Shredded Chicken and Belgian Waffle Fingers.
