Charity to receive proceeds of new Breakfast Cookbook
A new cookbook, featuring the extraordinary variety of breakfasts served by Britain’s B&Bs has been launched by eviivo, who are donating the proceeds to our charity.
The recipes, which include the traditional alongside the exotic and unusual, include award winners and shortlisted entries from the annual eviivo B&B Awards.
Recipes range from variations on the classic fry up to the rather more ‘specialist’ Sardines in Custard.
The award-winners were chosen by a panel of elite judges at the eviivo Awards, including Michel Roux Jr 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 best 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!”
Michele Fitzpatrick, CEO of eviivo, said: “I am delighted to publish this feast of recipes which demonstrate the care and extraordinary culinary craft of British B&B owners. There are recipes to suit all tastes – from the traditional to the exotic and for the carnivore and the vegetarian. eviivo are proud to launch this book to coincide with National B&B Day and we are equally proud to be supporting the important work of the Family Holiday Association. Bon appetit!”
Recipes in the book include:
• Special fluffy eggs
• Smoked tofu kitchiri
• Mushrooms on toast, with garam masala and savoury crunchies
• Devilled lambs kidneys and porcini mushrooms on brioche with pea salad
• Duck egg, chorizo and guacamole on cornbread
• Sardines in Custard
• Knickerbocker breakfast glory
Breakfasts are a major point of difference between independent accommodation providers and the larger chain hotels, and the variety of options on B&B and guest house menus have grown enormously in the last decade, reflecting wider cultural influences, enthusiasm for local produce and increasing confidence on the part of accommodation owners. According to eviivo analysis, regular viewers of Masterchef will have spent more hours watching cooking demonstrations than it takes to complete a Cordon Bleu cookery course.
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 dishes 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 as one among many suggested breakfasts in home economist Isabella Beeton’s Book of Household Management (1861).
You can buy your copy of the cookbook here.