Thursday, February 27, 2014

Brunch - the most important meal of the day

When I first thought about opening a restaurant, I always knew there would have to be brunch. Not just any brunch, but a destination brunch. As it is, we are three weeks in with our Sunday brunch and we have managed to produce our own cured and smoked bacon, we grind and stuff our own sausages, we bake our own granola (secret recipe from our B.C. born chef) and our Hollandaise sauce is exquisite. We even took a shot at our own version of that British classic, HP Sauce, or as my English friends call it 'brown sauce'. I believe our 'HB' sauce is actually a little better - it is not as cloyingly sweet and it packs a bit more heat - perfect with a rich full English breakfast.  Our black pudding is sourced from Sanagan's Meat Locker in Kensington market (an excellent product), but you better believe that as soon as Chef and I have a few moments to rub together we're going to be making our own black pudding too.

If the deep freeze ever releases it's wicked grip on our city, I am looking forward to throwing the windows open and enjoying a sunny, warm morning brunch. Until then, bundle up, save yourself a sink full of dishes and join us Sunday between 11am and 3pm.

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