Some of my breakfasts from this recent visit. I started out pescatarian but ended up eating more sausage the second half of my visit.
Veggie Garden breakfast at the Ivy
Soho Brasserie in London
Grilled halloumi, avocado, poached hen’s eggs,
hollandaise, potato hash, flat mushrooms, roast plum
tomatoes, watercress and baked beans
Served with a choice of white, granary or gluten-free toast
12.50
Thanks for the tip re: The Ivy Soho Brasserie !
I’m back in Canada now, and seeing my dietitian on Thu, so breakfast today was instant porridge. Maybe that makes you feel a little better?
I’m in the same boat - having to rein in my appetite after returning last weekend from a 2-week trip to Brussels/Glasgow/London. I go back to Singapore next weekend for my quarterly appointment with my cardiologist!
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
5
Those are some good looking brekkies. I quite fancy the Turkish - although I’m not convinced by the idea of cucumber.
Usually Chelsea buns contain dried currants or raisins. Mincemeat would be unusual, and it often is heavyhanded in terms of spice, esp clove.
The pastry used in Chelsea buns tend to be more like bread dough, rather than a Danish pastry dough or the Viennoisserie dough used in France .
The Chelsea bun is more closely related to the American sticky bun.
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
11
Yummy breakfasts pictures! Question to all those who live or have visited the UK. Do places ever make or serve scratch-made hashbrowns? Or some other kind of breakfast potatoes? I usually see these pre-formed triangles and honestly I would be upset if I paid 30.00 and got a manufactured hash brown patty.
I’m of the view that hash browns don’t really belong on a cooked breakfast. I have eaten them when served a breakfast at a hotel but wouldn’t dream of making them to serve with a breakfast I’d cooked.
Being from London the potato element I like with my cooked breakfast is bubble and squeak, usually just referred to as bubble. This is a recent breakfast from Terry’s cafe in Borough, London. All the elements were very good. The bubble and squeak was lovely and crisp on the outside and fluffy in the middle. Too much bubble though and not enough squeak, just small specks of cabbage. A particular bugbear of mine is not enough cabbage in bubble & squeak, though preferable to the abomination of frozen peas and diced carrots in a bubble and squeak.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
14
Yes & yes. But fairly rarely. Hashbrowns are not part of a traditional “full English”. Traditionally, the carb on the plate would have been fried bread (or, occasionally, fried potatoes) but most places have replaced the bread with the American hashbrown, bought in frozen from the wholesaler. That said, bubble & squeak is a common addition to breakfast in the London area but you wouldnt generally come across it elsewhere in the country (unless you were staying in a Premier Inn, where it’s been on the menu for a couple of years now).
In similar vein, the traditional grilled tomato has been largely replaced with baked beans, particularly at the bottom end of the market. It’s just e asier to open a tin, rather than actually cook.
It’s more that I couldn’t think of appropriate swears for something so maleovelant. Clearly I need to up my game, maybe a stage in a Ramsay kitchen would sort me out.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
18
I’m actually not a fan of tomato on the plate and will usually leave the still almost raw grilled one pushed to one side. But the tinned version is impossible to avoid. Deeply unpleasant.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
20
Photo makes me hungry. I was particularly interested in the “Banbury Cakes” which I’d never heard of before. Apparently a more oval version of the Eccles Cake which is just behind it.
The Eccles Cake seems to have taken on foody credentials in the last couple of years and you now see it on restaurant dessert menus. And not just in the northwest. But you still raraley see its shortcrust cousin - the Chorley Cake, which I prefer (not least as you don’t get as many crumbs down your shirt).
