A weekend without brunch is like a poached egg without its hollandaise sauce. For the majority of the British public, the weekend is incomplete without a brunch date, coupled with eggs Florentine and a bloody Mary or two to wash it all down. There is not a single reason we can find that can discredit the brilliance of brunch. A good brunch will have all its ingredients freshly sourced, squeezed and cooked with; and judging by the amount of ‘bits’ in your fresh orange juice, there is no debate to be had.
So let's take it back a notch and understand the history of a British Brunch.
Continue reading “British Brunch as told by history”