The big breakfast
BREAKFAST is often described as the most important meal of the day, but our habits in consuming it are changing rapidly. No longer do many people go to work on an egg, as they did a decade ago. Today, they’re far more likely to consume breakfast en route to, or at, their desk. Coffee shops are so ubiquitous along our high streets that, these days, it is almost surprising to find a shop that isn’t one.
We’re spending more money on breakfast, but not at the supermarkets, which, having lost much of the revenue from one of the three main meals of the day, have had to reduce the space given over to cereals.
Brunch, however, has become a way of life in many parts of Britain and especially London. For me, it represents one of the finest meals ever created. No meal has the same ability to combine everything I adore in one sitting. It was invented by an Englishman called Guy Beringer in 1895 as a new meal to be served at about noon on Sundays to ease the effects of that morning’s hangover after the excesses of the night before.
Together with the sandwich, brunch—with or without a sore head—is one of the greatest culinary inventions Britain has given the world. MH