Saturday 26 July 2014

Special Feature

"The Fry Up Inspector" Breakfast


Jeff at Pandora's Kitchen came up with the idea of the 'Fry Up Inspector Recommended' window stickers back in 2013, since then they have appeared on windows where the best breakfasts can be found. His latest idea was to create "The Fry Up Inspector" breakfast, we met up to discuss what it should consist of and how it should be presented. It is now available on the summer menu, I went along to try it out for myself.




The new menu is beautifully housed inside a vintage book, the drinks menu can be found inside the bottle, how very Alice in Wonderland!



 Another new addition to the breakfast menu is dippy eggs and bacon butter.




 I went along and sampled this before the menu was launched. The combination of the egg dipped ciabatta coated in bacon butter was a real treat for your taste buds!




 This was what I was here to try today though!




I love the write up found in chapter seven.




 The breakfast starts with tea or coffee, I started as I always do with a cappuccino.




Next to arrive is toasted ciabatta served with real butter and marmalade.




The Fry Up Inspector breakfast is really big and beautifully presented.



The sausages are from local butchers Hazels, they have a good firm texture and delicious flavour. The beans are served in a pot ready for you to place them exactly where you want them on the plate.



A slice of black pudding, 2 hash browns, 2 thick rashers of bacon and a pair of fried eggs. You won't be needing lunch after eating this!



Plenty of delicious sauteed button mushrooms, roasted tomatoes and a slice of lightly fried bread finish of this amazing breakfast. Pandora's Kitchen have put together this breakfast beautifully, go try it out for yourself!



16 comments:

  1. I was there this morning too and heartily second everything above (except the cappuccino - I had tea & fried eggs - I prefer mine scrambled).

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  2. Simon's brother Al9 August 2014 at 00:59

    Great to see Hazels Butchers get a favourable mention. My very good friend Bob ('The Butcher') worked there 35-odd years ago and always brought the most fantastic pieces of meat down the local pub in Drayton. Best ever hangover cure was a 12 oz sirloin steak with fried mushrooms, onions and tomatoes.

    That Pandora's breakfast looks tempting, even though I've been a veggie since 1983...

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  3. Definitely a good looking brekko, be interested to know where the black pudding is from (there's some bad ones out there), and I can't decide whether I like beans in a ramekin or on the plate.

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    Replies
    1. I prefer beans in a ramekin as they stay hotter longer and you can pour them precisely where you want them on the plate.

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  4. Congratulations on making the front page of the BBC news site! And how nice of them to respect your wishes and not "reveal your identity clearly". All café owners now know about you is that you're a surprisingly slim man in his 40s with a very distinctive post-punk haircut and huge hard-to-miss tattoos all over your forearms and the backs of your hands. Blimey, I'm glad the BBC aren't running the witness protection program! Never mind; all you need is a wig and gloves and you'll be anonymous again...

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    Replies
    1. I was happy for the BBC to give a hint to who I was, they did a great job :-)

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    2. Well at least every man of a similar description in the realm, will suddenly start receiving outstanding service at his local greasy spoon lol.

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  5. Just two points.

    You liked tinned tomatoes? TINNED?

    And Beans in some kind of Spanish Communist Ramekin? Did your forefathers give mediocre performances in the group stages of several world cups to have beans served in some kind of concentration camp! I think not Sir. I say good day sir. GOOD DAY!

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    Replies
    1. Tomatoes in the UK are very hit and miss, often tasting of nothing, my least favourite part of a breakfast. At least tinned have a consistent flavour, they go nicely with fried bread too! As for beans in a pot, what's not to like? They stay hot for longer and can be put precisely where you want them on the plate.

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  6. Droooling, we miss great English Breakfasts now living here in Kansas, Breakfast on a weekend is usually a bowl of Red Grapefruit followed by 2 soft cooked free range brown eggs then placed on toasted (one side only, Bagel Style) Artisan Ciabatta Buns, smidge of Heinz brown sauce, a twist of rock salt, washed down with whole bean, freshly grinded light brew breakfast coffee. - Yum. the breakfast you posted above looks perfect to me!!! 9.5 out of 10.

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  7. What is your favorite brand of Marmalade?

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    Replies
    1. I don't usually eat marmalade so couldn't comment on it really. Maybe there is a marmalade inspector out there somewhere though! ;-)

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  8. Does marmalade come in "brands"? Surely homemade or nothing! My parents ran a hotel for years and the under-chef spent the entire third week of January every year making enough marmalade to supply the hotel for the entire year.

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  9. Why is orange jam called marmalade ?

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  10. marmalade
    ˈmɑːməleɪd/
    noun
    noun: marmalade

    a preserve made from citrus fruit, especially bitter oranges.

    Origin
    late 15th century: from Portuguese marmelada ‘quince jam’, from marmelo ‘quince’, based on Greek melimēlon (from meli ‘honey’ + mēlon ‘apple’).

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  11. marmalade
    ˈmɑːməleɪd/
    noun
    noun: marmalade

    a preserve made from citrus fruit, especially bitter oranges.

    Origin
    late 15th century: from Portuguese marmelada ‘quince jam’, from marmelo ‘quince’, based on Greek melimēlon (from meli ‘honey’ + mēlon ‘apple’).

    ReplyDelete