a potato scone (gluten free) layered with buttered kale and slow roasted plum tomatoes with a poached egg on top and drizzled with Edith’s house dressing.
to enhance add one, many (or all) of the following:
smoked streaky bacon 1.50 smoked salmon 3.00
smashed avocado 2.50 flat mushroom 2.00
black pudding 2.00 roasted chorizo 2.00
cooked beetroot 1.50 creamed corn 2.50
extra egg 1.00 melted cheddar 1.00 baked beans 1.00
avocado and egg on toast 8.50 (V, DF)
a slice of sourdough toast, smashed avocado with a hint of red onion and two free range poached eggs with a sprinkle of chives, served with a side of chilli oil to drizzle. see above for extras.
smoked salmon eggs royale on a minted pea scone 9.00 (V)
oak smoked salmon and cooked beetroot piled on a freshly baked minted pea scone topped with two poached eggs and lemon & dill hollandaise sauce.
Edith’s cooked breakfast 10.00
black pudding, three rashers of smoked bacon, fried bread soldiers, slow roasted tomatoes, two free range fried eggs, a flat mushroom, baked beans and potato cakes. let us know if you want ketchup, brown sauce or chilli jam
chucky eggs 5.00 (V)
two free range poached eggs served with chunks of generously buttered white toast, topped with chives and served in a mug.
smoked salmon, scrambled egg and truffle oil on sourdough 8.50
oak smoked salmon, 3 free range eggs scrambled and drizzled with white truffle oil and served on two slices of sourdough toast.
bacon buttie 5.00
grilled smoked streaky bacon sandwiched between two slices of white fluffy bread . please ask for ketchup, brown sauce or chilli jam on the side. do you like your bread bread buttered?? see above for extras.
mushrooms, ricotta and poached egg on sourdough 7.50 (V)
garlic & parsley mushrooms, a layer of ricotta on a bed of rocket all on a slice of toasted sourdough and topped with a poached egg and sprinkled with fresh parsley.
fruity peanut butter scone 7.00 (V)
a freshly baked peanut butter scone stacked with sliced banana, blueberries, berry coulis and granola praline, served with
melted maple butter to pour.
fruity peanut butter scone 7.00 (V)
a freshly baked peanut butter scone stacked with sliced banana, blueberries, berry coulis and granola praline, served with melted maple butter to pour.
granola fruit pot 6.50 (V)
layered fruits of the forest compote, greek yogurt, homemade granola (oats, nuts, seeds, dates, cranberries, coconut and maple syrup) topped with honey and a sprig of mint and served in a jam jar. (we also have vegan yoghurt available).
goat’s cheese, pear & pecan french toast 8.50 (V)
eggy bread layered with nettle jelly, rocket, chunks of crumbled goat’s cheese, slices of fresh pear and finished off with a sprinkle of candied pecans and a drizzle of balsamic reduction.
bacon buttie but better 9.50
taking the classic buttie to another level. a welsh rarebit scone sandwiched with melted cheddar, a large flat mushroom, maple cured bacon and topped with a fried egg. served with slow roasted tomatoes, rocket, a drizzle of balsamic reduction and a side of chilli jam.
stuffed sweet potato 7.50 (Vegan, DF, GF)
sweet potato stuffed with spiced spinach and beetroot, topped with vegan yoghurt, toasted hazelnuts and linseeds. (we also have greek yoghurt available for non-vegans).
white truffle macaroni cheese 7.50 (V)
creamy cheddar macaroni cheese drizzled with white truffle oil and served with an apple, rocket & date salad.
grilled chicken & creamed corn stack 8.50 (G.F)
grilled coriander & chilli chicken piled on a tomato and pickled red onion salad, lettuce, creamed corn and a gluten free potato scone.
minted pea scone with smoked salmon 8.00
a freshly baked minted pea scone served with smoked salmon and cream cheese with a side of quince jelly and a dressed leaf salad.
daily specials (please see the plates on the kitchen wall or ask your server)
ever changing and always interesting. as with everything on our menu they are created and made in house and inspired by food your nana used to make.