Earlier this year, the week of the 20th of January to be precise, was "Breakfast Week" a celebration of, well, breakfasts. Since we work with so many Bed and Breakfast properties up and down the country it was only natural for eviivo to get involved. So we asked some of our customers to tell us about the more unusual breakfast items on offer... What we found was amazing; the vegan breakfast options alone filled up a whole article in the Metro newspaper (some free PR for our customers is always good) and we published several blogs covering the more unusual options available on your menus. 

So we decided to create a brand new award this year celebrating the very best breakfasts being served up to guests during their stay. This could be your traditional fry-up done brilliantly, or something more unique and quirky. This award can be based on the quality of a particular signature breakfast, the sourcing of the ingredients or the sheer range of choices available, with ultimately the taste key in deciding the winner.  

See the 10 shortlisted properties below:

  1. The Norfolk Mead Hotel in Norfolk
     
    Chestnut Mushrooms, sautéed with herbs, served on buttered granary toast, topped with a poached egg. Locally smoked salmon with scrambled free range eggs Full English Breakfast - Grilled smoked Norfolk bacon, Mr Hewitt's Norfolk pork sausages, grilled local field mushrooms, grilled tomatoes, black pudding and beaked beans served with either fried, scrambled or poached free range egg.

  2. Huntstile Organic Farm in Somerset
     
    Ingredients sourced and prepared on the Farm. Including eggs and sausages from our farm, homemade yoghurt, homemade compotes and preserves, homegrown fruits and the best bread, pastries and almond croissants from Somerset milled organic flour.

  3. Cherry Tree House in Lancashire
     
    Everyone loves a Full English . Enjoy the works with all fresh local produce. The breakfast to set you up for the day and as our guests tell us ' a breakfast that lasts you till tea time.' Don't fancy the Full English or the ' veggie,' how about free range scrambled egg topped with lashings of freshly smoked salmon or how about a fluffy omelette with the fillings of your choice? And most importantly served with a smile.

  4. All Seasons Filey in Yorkshire
     
    Michelin recommended for quality and service we are deliciously Yorkshire as all our produce is locally sourced and we have a vast menu for our guests to choose from; including our very highly regarded Arnold Bennett Omelette, this is a plain omelette base topped with our fresh locally sourced, naturally smoked haddock in a creamy parsley source, topped Parmesan cheese and grilled or our locally sourced smoked salmon served with scrambled eggs, which are mixed with cream and chives, served on homemade bread toasted, we aim to exceed every guests expectations at breakfast time.

  5. The Kimmel Arms in Conwy
     
    We serve a beautifully presented banquet of freshly home made breads selection and pastry with home made fruit jams and marmalade, freshly prepared fruit platter, our own yogurt layers with fruit coulis and topped with our home made granola, home baked ham served Snowdonia black bomber cheese and our home made fruit chutney, fresh fruit juice and cereals.

  6. Ambassador Townhouse in Merseyside
     
    We serve an extensive breakfast menu and we are very passionate about sourcing local produce. We have a Breakfast Award from Visit Britain since 2010 and guests consistently post wonderful comments about our breakfast on Trip Advisor.
    The favourite and unusual breakfast items we serve are: 

    1. A Knicker-Bocker Breakfast Glory – an alternative to cereals etc.
    2. Sweet pancakes
    3. Savoury Pancakes
    4. Breakfast Burger

  7. The Imperial in Plymouth
     
    Our Rolling Specials menu are in addition to the main menu and Gluten Free menu. The specials are made from natural ingredients, locally sourced where possible, and contain no added sugar, gluten or dairy.

    1. BRAMLEY APPLE, DATE AND CINNAMON CRUMBLE WITH BUCKWHEAT MUESLI AND NATURAL SOYA YOGHURT. The warm smoothness of the stewed apples combined with the crunchiness of the buckwheat muesli topping gives an interesting combination complimented by the coolness of soya yoghurt. Not only looks delicious but tastes incredible.

    2. RAW SPICED ENERGY BAR WITH APRICOT, VANILLA AND RHUBARB COMPOTE. These energy bars are seriously moreish. They are packed with balancing protein-filled nuts and seeds alongside stimulating fiber-rich dried fruits full of natural sugars. The sharp vanilla and rhubarb compote compliments the sweetness of the bar. Serve with honey if desired.

    3. QUINOA BURGER WITH PAN FRIED MUSHROOMS, GRILLED TOMATOES AND A POACHED EGG. This quinoa burger is an excellent home-made gluten/dairy free alternative to compliment any veggie Full English breakfast or simply to serve on its own. The quinoa mixed together with grated courgette, spring onions and flavoured with lime zest and chives pan-fried makes for a very tasty veggie burger.

  8. Amber House in Staffordshire
     
    The traditional breakfast provides a feast of locally sourced products simmered in their own juices wherever possible. Meat is from our village butcher [est 1867] with their sausage recipe from local Packington pork. Eggs from my own chickens with home made bread and preserves is complimented by fruit in season.

    Seasonal fruit is always a highlight and I would like to showcase my locally sourced rhubarb simmered in freshly squeezed juice of orange, local honey and the grated root of ginger; served warm with low fat yoghurt. Lastly and by no means least of all I would like to draw to your attention to any dish cooked with the eggs from my hens. Having used them fresh it would be impossible to purchase from a supermarket again. Their vibrancy of colour gives them away at the outset and the taste is the definitive answer. This humble egg may be poached, boiled scrambled, sautéed in oilseed rape oil or prepared as an omelette. It packs a powerful punch in its simplicity and dynamism. You will have to come and see for yourself!

  9. Bloodstock Barn in Suffolk
     
    At Bloodstock Barn we offer choice of cereals , fruits and yogurts followed by the guests choice of hot option which include:

    The Traditional English which includes fresh eggs cooked to your liking served with thickly cut smoked bacon and a specialty butchers choice sausage all accompanied by freshly cooked mushrooms tomatoes and baked beans .
    Homemade smoked haddock fish cakes served with poached eggs and lemon , provide one of our fish options.
    Our American style pancakes are popular with our younger guests, we serve with a home made red berry compote and lemon garnish.

  10. Bassets House in East Sussex
     
    1. Our Full English is grilled rather than fried (apart from the eggs, beans, etc.) which gives a healthier and beautifully presented plate of food. Guests can request any variation ( more, less or none) on our standard quantities of the individual items on offer. We can also offer additional items on the plate if requested, such as hash browns, black pudding and fried bread. If there is a special event on in the town (such as the Air Show), we use cookie cutters to give an extra dimension to the eggs and/or the toast ( i.e. in the shape of an aircraft in the show).

    2. We offer freshly made Pancakes served with blueberries, strawberries and maple syrup or honey. This is sometimes chosen as an accompaniment to our Kippers (smoked Mackerel).

    3. Our very own specialty is poached egg(s) on toasted crumpet(s) for those wanting a lighter breakfast option. This is an extremely tasty combination and can be served with a piece of bacon on the side if desired. It goes down well with all who try it and particularly our foreign guests who may not have seen crumpets before.

New award this year!

breakfast award

Some ideas of what our judges will be looking for:

  • What is your signature breakfast dish?
  • Tell us what ingredients you use and how do you source them?
  • What was the inspiration behind creating this dish?
  • Is the dish prepared in any specific, and/or unique way?
  • Do you cater to specific dietary requirements?

Winners will be announced at our 2016 award ceremony at Shakespeare's globe in London on October 18th.