The recipes, which include the traditional alongside the exotic and unusual, include award-winning entries from eviivo’s annual Tastiest B&B Breakfast Awards, and range from the classic fry up to the rather more ‘specialist’ Sardines in Custard.
Breakfasts are a major point of differentiation for accommodation providers and the variety of options on the menu have grown enormously in the last decade, reflecting wider cultural influences, enthusiasm for local produce and increasing confidence on the part of accommodation owners.
Traditionally, British Bed and Breakfasts have served bacon, sausages, eggs and a beverage such as coffee or tea, colloquially known as a “fry up”. English, Welsh, Scottish and Northern Irish versions are subtly different. Other ingredients can include black pudding, white pudding, baked beans, toast, fried bread, hash browns, liver, soda bread, mushrooms, fried or stewed tomatoes, laverbread, potato scones and even a pork chop.
The idea of the English breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. In the old Anglo-Saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours.
The full breakfast is among the most internationally recognised British dish along with bangers and mash, shepherd’s pie, fish and chips, roast beef, Sunday roast and the Christmas dinner. The full breakfast became popular in Britain and Ireland during the Victorian era, was standardised during the Edwardian Era, and appears in home economist Isabella Beeton’s Book of Household Management (1861).
The award-winners were chosen by a panel of elite judges, including Michel Roux Jr, Prue Leith and Dan Lepard.
Michelin-starred chef Michel Roux Jr said: “Britain’s B&Bs have experienced a renaissance in recent years and I was really impressed by the finalists for the tastiest breakfast award. I’ve always been passionate about good, authentic cooking and it’s great to see such a variety of breakfast dishes from B&B owners alongside traditional bacon and eggs!”
Recipes in the book include:
- Special fluffy eggs
- Smoked tofu kitchiri
- Mushrooms on toast, with garam masala and savoury crunchies
- Devilled lamb’s kidneys and porcini mushrooms on brioche with pea salad
- Duck egg, chorizo and guacamole on cornbread
- Sardines in Custard
- Knickerbocker breakfast glory
The Great British B&B Breakfast Cookbook is available to purchase either as an e-book file, or as a printed version through Amazon. Proceeds from the book, which goes on sale today (March 24), will go to the Family Holiday Association. For over 40 years, the Family Holiday Association has provided breaks for UK families struggling with issues such as disability, severe and sudden illness, bereavement, mental health issues and domestic violence.
