17 May Jonathan Cartu Imply: Delicious UK hotel breakfast recipes to elevate your weeken…
I’d happily argue that breakfast in bed is one of the best parts of staying in a hotel. Even better when the dishes are something a little more luxurious than what you might expect at home – perhaps a decadent lobster omelette or buttermilk waffles with vanilla mascarpone. Needless to say, a hotel stay is not on the cards until at least July for now – but that doesn’t mean you can’t rustle something up in the kitchen to make the weekend feel a little more special. Below we round up the very best recipes from UK hotels to up the ante on breakfast and brunch until you can visit them in person for the full experience.
‘Potty Eggs’ from The Newt in Somerset
The kitchen team at The Newt, an exceptional country house hotel, love this dish: ‘One of our signature breakfast dishes, Potty Eggs are wonderfully versatile – you can customise to your liking, swap fresh vegetables, add meat or leave it out. It allows our chefs to adapt to that day’s harvest from the gardens; and at home, is a great way to use up odds and ends in your fridge.’
2 handfuls of spinach or rainbow chard
2 handfuls of wild mushrooms, chopped
1 fresh chilli, chopped
100g goats’, feta or mozzarella cheese
2 rashers of smoked bacon or pancetta (optional)
1 handful chopped parsley and mint from the garden
Optional extras: seeds, pine nuts, sliced radish
In a large pan, fry off the bacon or pancetta until golden. Add mushrooms, greens and chilli, and cook to wilt slightly. Crack your eggs on top, turn the heat to low and cook gently until whites are set. Season well, finish with fresh cheese and chopped herbs. Serve in the middle of the table, with plenty of toasted, heavily buttered bread to soak up the yolk.
Okonomyaki eggs from The Lanesborough, London
Chef Luca Antonious of The Lanesborough, a five-star hotel overlooking Hyde Park, shared: “I love to make this brunch dish at home as a ‘show-stopping’ dish – something a little different to treat your family on a lazy Sunday at home, and it’s also relatively healthy. It is one of our best-selling dishes in Céleste, our Michelin-starred restaurant at The Lanesborough.”
For six pancakes
3/4 cup (175g) all-purpose flour
1/2 tsp (2.5g) salt
1/2 cup (125ml) chicken stock (can be substituted with water)
3 cups (750g) finely shredded cabbage
2 green onions, finely chopped
4 slices bacon, cooked and crumbled
1/4 cup (60ml) canola oil
2 cups (500g) bean sprouts
1 green onion, finely sliced diagonally
2 cups (500g) dried bonito flakes
3 tbsp (45g) pickled ginger
3 tbsp (45g) toasted sesame seeds
3 tbsp (45ml) soy sauce
1 tbsp (15ml) Worcestershire sauce
1 tbsp (15ml) Asian-style hot sauce
Stir flour with salt in a large bowl. In another bowl, whisk stock with eggs before whisking into flour mixture. Fold in cabbage, onions and bacon. In a large non-stick skillet, heat 1 tbsp (15ml) of the oil over medium-high heat; pour 1/2 cup (125ml) of the batter into the pan, gently pressing down with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned; flip over and cook for another 3 to 4 minutes. Repeat with remaining batter, adding more oil as necessary. Toppings: Serve with sprouts, green onion, bonito flakes, ginger, sesame seeds, soy sauce, Worcestershire sauce (or okonomiyaki sauce if you can find it) and hot sauce.
Buttermilk waffles with vanilla mascarpone and granola from The Rectory, Cotswolds
Kris Biggs, Group Pastry Chef of The Rectory Hotel, a lovely low-key country house hotel, introduces the dish like so: “This is one of my favourite breakfast dishes or even brunch, I love the textures, the crunch of granola, freshness of the fruit and then the richness of the vanilla mascarpone.”
You will need a waffle iron (which is available from most supermarkets). Be sure to compare the timings below with those suggested on the waffle iron packaging.
Batter for four to six waffles
255g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
Melt the butter in a saucepan, allow to cool. Whisk the buttermilk & eggs together. Sieve the dry ingredients into the egg mixture, whisk till a smooth batter. Slowly whisk the butter into the batter. Cook the waffles for 2.5 minutes or till golden brown
40g icing sugar
1/2 vanilla pod or 5 drops of vanilla essence
Split the vanilla pod in half, scrap the seeds with a small knife, add into a mixing bowl. Add the mascarpone and icing sugar, whisk together. Transfer into a container and chill for 30 mins before using.
The Rectory Granola
Pinch of salt
2 tablespoons olive oil
35g coconut flakes
65g pumpkin seeds
120g demerara sugar
35g flaked almonds
65g dried cranberries
Heat up the sugar, honey, olive oil & salt. Mix together the oats with the sugar mixture. Transfer onto a tray and bake at 180C until golden brown. Allow to cool before transferring into a container. Toast the hazelnuts, coconut flakes & flaked almonds. Add to the mixture with the cranberries, raisins and pumpkin seeds.
Once your waffle is cooked, place onto a plate. Place a nice quenelle of vanilla mascarpone cream, scatter season berries or fruit over then add your granola.
Porridge with Drambuie soaked Scottish berries from Gleneagles, Perth and Kinross
Executive Chef Simon Attridge of Gleneagles, the five-star Scottish hotel, spa and golf resort, explains his choice: “Porridge is one of Scotland’s most famous exports, but it also has a long history at Gleneagles, with one of our former chefs, Norman Brockie, having won the prestigious Golden Spurtle World Championships. The porridge we serve in our Strathearn restaurant is based on Norman’s award-winning recipe. It’s a hearty, comforting and delicious dish and you can make it naughty or nice with any number of toppings. Scottish berries are among the best in the world and are just beginning to come into season right now – add a handful of raspberries and strawberries for a sweet and healthy kick or, if you’re feeling a bit decadent, a sweet, rich Drambuie syrup makes the perfect porridge partner with a sharp berry compote.”
For four servings
750ml water (or milk)
250g medium pinhead oatmeal
A small dish of whipped cream
A spoonful of toasted oatmeal per serving
A spoonful of brown sugar per serving
A punnet of raspberries, soaked in Drambuie
Place water and oatmeal in pan and bring to the boil stirring continuously for 4 to 5 minutes. Remove from boil and add salt or sugar to taste. If making it with milk, use a thick bottom pan to stop the porridge from catching. Place in bowls and top with whipped cream, toasted oatmeal, brown sugar and raspberries which have been soaked in Drambuie.
Croissant eggs Benedict from No.11 Cadogan Gardens, London
Head Chef Chris Prow of Hans Bar & Grill at Chelsea bolthole No.11 Cadogan Gardens shares: “We take pride in our food and produce alike here – we like to be unique. To me serving the Eggs Benedict with a croissant adds a certain joie de vivre and luxuriousness to the dish and goes down a treat with our guests.
Serves as many as needed