Pub Breakfasts - Hosts share their breakfast secrets
PubChef talks to licensees bringing the bacon home with their breakfast offer
Name: Nick Sutherland, licensee, Trents, Chichester, West Sussex.
How long have you had a breakfast menu?: We used to be an old Hogshead pub but since refurbishing and relaunching the pub, we have been serving breakfast from 8am to 11.30am.
Why did you start offering breakfast?: We're in the high street and it seemed silly not to benefit from all the passing trade.
On offer: Basket of toast and jam, toasted muffins with toppings including smoked salmon and poached egg and crispy bacon with soft tomatoes, bacon rolls and full English.
Best-selling dish: Scrambled egg and crispy bacon, £4.75.
Name: Justin Mackenzie, head chef, the Acorn Inn, Evershot, Dorchester, Dorset.
How long have you had a breakfast menu?: Approximately four years.
Why did you start offering breakfast?: As it was on offer for bed-and-breakfast residents we thought it would require little effort to extend it.
On offer: A cold buffet serving cereals and fruit juice, fresh-fruit salad or spiced apricots and prunes, porridge, full English, boiled egg and soldiers, grilled kippers and poached haddock.
Best-selling dish: Full English.
Name: John Williams, licensee, the Bull,
Shocklach, Malpas, Cheshire.
How long have you had a breakfast menu?: A few years.
Why did you start offering breakfast?: We're near Bangor-On-Dee racecourse and a few of our locals asked us to open up early when there's a race meeting. We don't offer breakfast otherwise, as there's no passing trade.
On offer: Traditional English breakfast including fried bread and black pudding.
Best-selling dish: Traditional English.
Name: John Taylor, manager, the Punch Tavern, Fleet Street, London.
How long have you had a breakfast menu?: We offered it in December to cover the Christmas period. It worked well and we'll do it again next Christmas.
Why did you start offering breakfast?: We had a lot of group bookings; companies found it a good way to get their staff back into work after the office party the night before.
On offer: We opted for a breakfast buffet with a full English range, but married with healthier options, such as fresh-fruit salad, freshly squeezed juices, such as apple and carrot and orange, and home-made iced tea and lemonade. Other options were also available on request.
