Don’t forget these essential sides
to your weekend brunch
Brunch is the epitome of laid-back dining but it’s the details that make all the difference. Turn this weekend’s breakfast into something special with our guide to the must-have touches.
Image source: Hole&Corner/Website
The weekend is the one time of the week we can flick through an actual printed magazine. Forget the papers this weekend and pick an independent magazine just made for weekend leafing.
Hole & Corner has brought together globally-renowned contributors and some very reclusive makers to forge a successful independent quarterly print magazine with Vogue veteran Sam Walton at the helm.
We highly recommend East London free music paper Beat. Beat started in a basement but snagged Beyoncé for its November cover, scoring massive points for the independents.
Breads and pastries:
Brunch stalwart sourdough is insanely time-consuming to make at home, so leave it to the experts and head to an artisan baker.
Shoreditch’s Fabrique is all about traditional sourdough loaves but don’t walk out without their brilliant Swedish-style cinnamon and cardamon buns, which we suggest you serve on this Jasper Conran white oval dish.
Gail’s is popping up all over London (currently in Queens Park, Dulwich village, South Ken and more). They serve a selection of rye, spelt and sourdough baguettes, all made using natural processes. Give your guests a crowd-pleaser – their mashed potato, rosemary and nigella seeded round. They say it lasts for days, in the rare event there is any left.
The love smoothie:
Image credit: Hemsley + Hemsley/Website
Less grab-and-go, the smoothie has become a bonafide brunch staple of late. We are championing this recipe from Hemsley + Hemsley – the love smoothie. Featuring beetroot, blood orange, avocado and honey, it tastes as good as it looks. Plus, it’s packed with antioxidants, enabling the body’s detox process. Serve up in the equally pretty Wild Strawberry carafe.
A steaming cup of coffee:
Indulge in Granja La Esperanza red honey pacamara, a delicious coffee bean from Valle de Cauca, Colombia. It’s created using the ‘red honey process’ (a technical term for the process of drying with the skins removed but with some of the fruit mucilage still sticking to the beans) and the end bean has a sweet nature with a gentle spice.
Don’t neglect the flowers, no matter what time of year. Greenery, pots of seasonal cyclamen and pussy willow branches are all available to create a pretty arrangement.