Best of British breakfast at the Cavendish.

Proud to be British: the Cavendish puts a huge effort into sourcing its cooked breakfast as our blogger Andrea discovered - and as the photo above confirms (top right), it even comes with a glass of finest English Nyetimber wine!

I do love my breakfast, though I don’t get to eat the ‘Full English’ very often – partly since I like my waist measurement to come in well under 30 inches.

So I jumped at the chance to savour the “Best of British” breakfast at the Cavendish.  The hotel is proud of its effort to be a green hotel and has been working with several suppliers to make its breakfast top-notch.

Sourcing is a huge part of this and the hotel has put great effort into finding the right sausages, black pudding and bacon, from organic suppliers.

They’ve even taken hotel staff to visit the pigs, apparently!  All part and parcel by the way of the Cavendish’s enlightened approach to HR management which was revealed in a previous blog post.

Now it’s a nice concept and great PR to be organic, sustainable, blah-blah-blah, but how did this work out in practice when I tasted it?

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The marmalade served at The Cavendish is homemade

The bacon was indeed superb.  It was good, tasty, lean meat, without the foamy effect you get with most mass-market bacon.

The orange juice is the real thing, squashed on the premises. And so is the marmalade – which is made, I was told, by reusing the orange peel from the juiced oranges.  It’s not as good as my homemade marmalade, I should point out, largely because the Cavendish doesn’t add unfeasibly large amounts of whisky to it – but it’s better than most.  A good deal better.

Service was well-executed, with fresh toast and tea/coffee coming when needed (cold coffee is one of the nastiest things you can possibly encounter at nine o’clock in the morning, but not here thank goodness).  A nice big table comes in useful when you’re trying to scribble stuff in your notepad and eat your breakfast – and would equally allow you to read the newspaper at breakfast, a typically British habit.

My one criticism would be that I like my British Breakfast to be a Big British Breakfast – and this one is rather too nicely served to have that effect. Baked beans in a ramekin for example and neatly moulded scrambled eggs, don’t let me push the food around the plate the way I like to.

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The Cavendish's breakfast uses impeccably-sourced ingredients

But the addition of Nyetimber sparkling wine to the breakfast?  A stroke of genius!  Again, a British supplier and I was hugely impressed by it (and let’s face it, when someone says ‘English wine’, you’re not always expecting to be!) as I had been by the Cavendish’s cocktail menu on a prior visit.

All in all then this is definitely one of the best London hotel breakfasts albeit they sadly don’t serve kippers.  The Cavendish did however pass the toast test.  I think the staff must be reading this blog!

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Photo credits: Cavendish Hotel.

Disclosure: Andrea was a guest of the Cavendish Hotel.

Tagged as: Cavendish Hotel