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- Menu
Cornish Orchards Mulled Apple Juice (served hot) and Wassail (served hot, lightly alcoholic cider)
Flummery (old english oatmeal dish) served hot with Barwick Farm Cornish organic double cream and Cornish honey from a Saltash producer.
Savoury Baked Egg An old fashioned recipe making a virtue of really fresh organic eggs from Little Callestock Farm, served with buttered spring onions from Cusgarne Farm.
HOT AND COLD BUFFET
SERVED AT YOUR TABLE
Cusgarne organic beetroot and brandy pancakes served with Rosevinnick Farm hot bacon rolls
Dartmouth Smoke House Multi Gold Award Winning, Freedom Oak Smoked Salmon
Baked organic onions from Cusgarne Organic Farm served with Menallack Farmhouse mature cheese and made to a traditional Plymouth recipe.
Raised Game and Chicken Pies
Made using game from a local shoot, to a traditional hot water crust pastry recipe.
Potted Cheese Cornish Blue potted cheese made using a traditional recipe with organic Barwick Farm butter, port and mace.
Primrose Herd Skinless Sausages (cold)
and Cornish Ham Loaf
Made using a recipe from Miss Rogers of Marazion (circa 1900) who thought `our skinless sausages are peculiar to this part of the country. They are well flavoured with herbs. When we were children we regarded them as proper sausages and the large skinned variety as base imitations’!
Cornish Ham Loaf made using organic ham from Rosevinnick Farm; all served with a selection of pickles made using local organic vegetables.
Eat your greens! Wild Food Selection from Saturday’s Wild Food Walk at Port Eliot along with mustard leaf from Cusgarne Organic Farm.
Fresh rolls and splits from The Chough Bakery of Padstow, served with Barwick Farm organic Cornish Butter and Traditional Stillroom Preserves from Norma’s (Marmalade), available through Plough to Plate, and Old Mill Originals traditional Cornish Quince Jelly, Boddington’s Strawberry Jam and local honey.
Cornish Porter Cake served with Barwick Farm organic clotted cream
(A variation on the theme of Simnel Cakes which are traditionally given as gifts on Mothering Sunday)
Selection of Cornish Orchards apple juices, Just Water still and sparkling water; teas and Origins organic coffees available throughout.
The inspiration for the idea of a Country House Breakfast was a small paragraph discovered in an old cookery book, ‘Good Things in England’, which describes a breakfast feast at Port Eliot c.1870.
The Country House Breakfast was described in Good Things in England by Ethel, Lady Raglan; the granddaughter of the Earl of St Germans at that time:
`I always remember what a great feature was made of the breakfasts at my grandfather's house parties at Port Eliot and of the numerous courses that succeeded each other. There would be a choice of fish, fried eggs, and crisp bacon, a variety of egg dishes, omelets, and sizzling sausages and bacon. During the shooting parties hot game and grilled pheasants always appeared on the breakfast menu but were served of course without any vegetables. On a side table was always to be found a choice of cold viands; delicious home-smoked hams, pressed meats, one of the large raised pies for which Mrs Vaughan (the cook) was justly famous, consisting of cold game and galantine with aspic jelly.
The guests drank either tea of coffee, and there were the invariable accompaniments of home made rolls (piping hot) and stillroom preserves of apple and quince jelly; and always piled bowls of rich Cornish cream. The meal usually finished with a fruit course of grapes or hothouse peaches and nectarines.’
Thanks to Persephone Books (London)
for permission to print extracts from their books.
Back to the Brunch
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