30th June 2023

#Chef #Food & Drink #Hotels #Young's Rooms

5 not-to-miss breakfast bites

30th June 2023

5 not-to-miss breakfast bites from our brand-new menu

We’ve always been big lovers of breakfast. But we wanted to love it even more. So just this month, we’ve revamped our menus with the help of some kitchen creativity from our uber-talented chef teams.

You won’t find any hot breakfast buffets around here. Just top-notch breakfast plates freshly-cooked to order. Whether you’re the early riser down at the breakfast room from the crack of dawn, or you’re the not-just-yet type and prefer a lie in with breakfast in bed, we’ve thought of you all.

To give you a little taster, we asked 5 of the Young’s team to select their favourite brekkie dishes:

Dippy Eggs

It’s a clear winner for Operations Manager, Ian. There’s something fun yet comfortingly nostalgic about Dippy Eggs, don’t you think? Ours consists of perfectly timed (we’ve got it to a tee) soft-cooked Burford Brown eggs with a slice of toasted sourdough bread (from our friends over at Paul Rhodes bakery). It’s the Dippy Eggs you know and love, but a bit fancier. Because, who said this throwback-favourite is just for the littlies?

Smashed Avo

There were two contenders for Head of Digital, Jenny. But we could only take her first answer. It’s a brunch menu staple, the trusty smashed avocado. That’ll be sitting on perfectly toasted sourdough bread and topped with two poached gooey-in-the-middle Burford Brown eggs. It’s a must-have brekkie go-to.

Buttermilk Pancakes

A dish for the sweet-tooth breakfast bunch. General Manager, Ben’s favourite (and Jenny’s smashed avo contender). Two fabulously-fluffy buttermilk pancakes topped with smoked streaky bacon (if you like), finished with a generous drizzle of maple syrup. Oh boy, they’re really good.

Devon Crab Royale

It’s Eggs Benedict, taken up a few notches. Group Executive Chef, Matt’s creation and of course, go-to dish. A soft and fluffy toasted muffin, topped with sautéed baby spinach and two Burford Brown poached eggs. And the best bit?  It’s generously-drizzled with a Devon crab packed hollandaise sauce. With an extra sprinkling of crabmeat on top for good measure. Crab. At breakfast? Go on, you know you know want to.

Topped Porridge

It’s one of the lighter options for Area Sales & Marketing Coordinator, Vikki. A hearty bowl of fluffy porridge. Today, you’ll find it topped with ever-so-yummy stewed Yorkshire rhubarb. Only it’ll look different in a few months’ time. Yorkshire rhubarb is one of our ‘hero’ ingredients for the first part of the year (more on that later), so you’ll see it feature creatively in a lot of pub menus right about now. Come September, this fruity favourite will be replaced, but to find out what with, you’ll have to pop in and see.

And there we have it. You’ll find these 5 breakfast dishes (and lots more) in all our pubs with rooms. And it’s not just if you’re staying with us. Our doors open bright and early (7am to be precise) and we’ll be serving right through to 10am. Weekends call for a little bit of a leisurely lie in, so you can join us from 8am-11am.

Oh, and a little more about our food. We’re super proud to support local. So, we’ll always source our ingredients as close to home as possible. And those ‘hero’ ingredients we mentioned earlier? Well, (you guessed it) they change seasonally. This seasons fabulous five are: Norfolk wild garlic, Northamptonshire strawberries (grown just for us), Yorkshire rhubarb, Fowey mussels and Welsh salt marsh lamb. And if you want to know a little more about that, take a look here.


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