Breakfast at
Breakfast is a time for fresh fruit salad, made from seasonably exotic fruit, and chewy-in-the-middle-and-flaky-on-the-outside croissants.
Home-made muesli conjured from vine fruits, pumpkin seeds, honey, pine nuts, grated apple, chopped bananas, oats (soaked overnight) and unadulterated by chopped almonds, amongst other things.
Freshly ground coffee, moreish granary bread, orange muffins - and some chocolate ones too - freshly squeezed juices, and a good old roam through The Times.
Our breakfast is the new lunch, so join us from 9a.m. onwards for this humongous marvel.
