I’ve been told that I spoil my guests … and what is wrong with that?!
In an attempt to get a good balance between offering a range of choices for breakfast but ensuring that the choices were manageable and people were not waiting 20-30 minutes for their food I’ve come up with a limited but, hopefully, tasty menu selection that appeals to a majority of people.
As with many other B&Bs, I offer a range of branded cereals. I’ve just bought these glass containers from IKEA (aren’t they great?) and made some lovely labels so that there’s no guessing what’s inside!!
I also try to offer seasonal fruit (isn’t the cut glass bowl lovely in the sunshine?) to add to the locally produced Rowan Glen yogurts.
A “Full Scottish” is popular, here made with local Duldaff Farm Sausages or sometimes We Hae Meat sausages, Ayrshire bacon and local free range eggs.
Lighter choices include scrambled egg on home baked bread with Scottish smoked salmon.
A firm favourite already are the blueberry pancakes made with wholewheat flour and topped off with Greek style yoghurt and honey.
I serve a range of branded tea, fruit teas and filter coffee to accompany breakfast and make homemade bread which is made using a mixture of white and wholewheat flour.
A recent popular dish has been creamy garlic mushrooms on toasted ciabatta or petit pain with roasted cherry tomatoes.
This month, grilled asparagus with poached egg has been popular too although I didn’t get a photo :O(
I try to shop local and use locally produced produce where possible. Graham’s are a Scottish company and they use Ayrshire cows!
I’ve also placed a menu in each of the guest rooms so that guests can take as much time a they want to decide upon what they’d like for breakfast!
Due to our location and the fact that shopping usually involves an 80 mile round trip, not all of the items are available every day but I do my best to offer a range of dishes.
Any other breakfast suggestions are welcome.
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