Full English Ingredients
Our traditional Full English Breakfast includes the following:
We use delicious local farm eggs. The plan is to have our own chickens, and Patrick is working on a design for a hen house...
Poached, scrambled, fried, or boiled - please let Neri know how you'd like them at breakfast. Neri likes to sprinkle Zataar on the eggs (a middle eastern seasoning including sesame seeds and sumac).
Our bacon is from Sandridge Farm - one of the only producers to still cure the traditional Wiltshire way. Their website hosts videos explaining what sets them apart from the rest.
We serve our bacon crispy by default but if you'd like it less so please ask.
Our sausages are from the Thoroughly Wild Meat Co. We carried out a great deal of research to ascertain what the best local sausage was, and these came up trumps.
Tomatoes & Mushroom
Our fruit and veg. are from Jimmy Deane's Fruit, Veg & Salad (the stall at the end of our street).
2 tomato halves, sprinkled with oregano.
1 grilled Portobello mushroom.
Toast & Croissants
Slices of sourdough toasted directly on the hotplate of the Everhot.
We also serve croissants with all breakfasts, accompanied by jams and other preserves.
There's nothing quite like the doorbell ringing at 6.30am and fresh bread and croissants, still warm, being handed over from our baker Duncan. He runs an award winning artisan bakery just down the road from us. They are extremely eco friendly in their approach - even so far as to use foraged ingredients.