Breakfast is the most important meal in the hotel. We have an amazing sausage. I spoke to Alex, our butcher and said look, mate, I just want a decent sausage. Something that’s not too sort of peppery, not too meaty, but something that’s got bags of flavour and together we came up with a really, really, really nice blended sausage.
Alex the butcher. I use the shoulder in my sausages, or when I’m doing the hands I use a bit of trim of the leg or the bacon or a bit of chump goes in it so you’re getting all this proper nice fatty pork that goes in. Sausages are second to none – it’s the pork that goes in it I’m not a fan of the meaty sausage – I like a bit more fat in mine.
Natural skins? Absolutely.
Breakfast is one of the most under-rated meals that anyone could have in a hotel and it is by far the most important. What you don’t want to have is a crummy breakfast that you’re tasting while you’re driving back home after having such an amazing stay and that’s what we’re driving for at South Sands.
You want to come down, you want to have the kippers, you want to have the smoked haddock kedgeree, you want to be able to sit there and relax, read a book, read the paper, have a cup of coffee, look out across the estuary, enjoy your breakfast.
Alex cures our bacon, then we have some really nice local eggs, some local mushrooms, cherry tomatoes, hash brown.
Very understated, everybody can do an English breakfast but I like to think that ours is one of the best you’ll actually be able to taste with so much love and passion that we’ve been able to put into it, and the sourcing and the hard work that has gone into something that is relatively simple, its really hard work to put together really well. Nothing too greasy, nothing too fatty, everything has bags and bags of flavour.
You need to try one of our English breakfasts!