Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Breakfast bonanza – does your breakfast cut it?

15 November 2007 by
Breakfast bonanza – does your breakfast cut it?

Caterer and Heinz Foodservice have joined forces to celebrate breakfast menus nationwide with a new column, Breakfastwatch. If you think you boast an innovative offering, read on

Nutritionists and doctors have long considered breakfast to be the best way to kick-start our metabolism as we prepare to face the day. The much-touted "most important meal of the day" has seen a renaissance on the dining scene over the last few years, with some of the latest restaurant openings extending their offerings to include this early-morning trade.

Meanwhile, hotels have continued to enjoy what is for them the most profitable meal - and the one that perhaps leaves the last impression - while business and industry operators have seen a rise in interest among their office-based colleagues who no longer wish to have breakfast at home.

To recognise this, Caterer and Heinz Foodservice is starting a monthly column entitled Breakfastwatch. In similar vein to our weekly Menuwatch column, Breakfastwatch will look to showcase different or innovative breakfast menus across the country. We're not asking chefs to reinvent the wheel, rather looking for restaurants, hotels and contract caterers that place emphasis on fresh, local and seasonal produce in their breakfast menus - and healthy options, too, as people look for fewer calories.

In association with Heinz, an annual winner will be picked from the Breakfastwatch column and announced at our spring Chef Conference, with the first winner to be revealed in May. To qualify, you must run a breakfast menu with a cooked offering it's as simple as that.

So whether you offer the best bacon butty in town, a novel take on a full English breakfast or much more, we'd like to hear from you.

To put forward a menu, send it to tom.vaughan@rbi.co.uk with as much additional information as you deem necessary.

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