CELEBRATE AT BREAKFAST

Smoked salmon always goes down a treat – especially when it’s the first meal of the day.

H Forman & Son is the UK’s oldest curer and has been passed down over four-generations of the same family. Its Genuine Wild Scottish salmon is gently treated with salt and glorious oak smoke, perfect when serving up eggs royale. 200g, £12.50. formans.co.uk

In 1921, the venerable gentlemen of the Buck’s

Club decided it was acceptable to drink champagne before noon as long as it was mixed with a dash of juice. Thus Buck’s Fizz was born. When the ratios are reversed to include 2/3 juice and 1/3 champagne, it becomes a Mimosa. Try Billecart-Salmon’s Brut Réserve, £40, bbr.com with zingy pink grapefruit nectar by Grove Organics. 1litre, £3.49. abelandcole.co.uk

Tom Aikens, chef-owner of Tom’s Kitchen, says: ‘Adding some truffle to a classic eggs Benedict will lift it to another level. Make a Hollandaise by boiling white wine vinegar, two sliced shallots, pepper and a sprig of thyme until they have reduced by two-thirds. Place a metal bowl over a pan of simmering water and add the vinegar reduction and six egg yolks. Whisk for nine minutes until fluffy, then remove from the heat and whisk in 350g of melted butter. Add lemon juice and salt, then stack a muffin with a slice of ham and poached egg, then pour over the sauce and a drizzle of truffle oil.’ London-based start-up Jake’s creates delicious condiments that capture the essence of your favourite breakfast in a jar. Cinnamon curd is like a spreadable Danish pastry, while salted butter set honey recalls all the glory of hot toast. The ingredients are impeccable: hand-kneaded butter made with the milk of Jersey cows and Halen Môn sea salt from Anglesey. 195g, £4.75. harveynichols.com

If you’re after an exceptional breakfast minus the faff, Rosemarino rosemarino.co.uk in Bristol’s pretty Clifton Village has been voted best breakfast in the city three years running. Try sautéed field mushrooms on focaccia with melted parmesan. Serious about tea?

Leaf in Liverpool has more than 50 varieties to choose from. We rate a pot of white peony alongside the brioche with peach and vanilla sauce. thisisleaf.co.uk