Do you breakfast like a King or is it like a pauper?

At Grange Farm in Lincolnshire they make sure that gets get not only a good start to the day, but allow them to try local ingredients. Photo: Grange Farm.

At the Grange B and B in East Barkwith in Lincolnshire, owner Sarah Stamp ensures that guests get not only a good start to the day, but allows them to try local ingredients. Photo: The Grange B and B.

There’s a well-known saying that we should ‘breakfast like a King, lunch like a Prince and dine like a pauper,’ but how many of us really live like this? Life’s demands and strains mean breakfast for many is when we eat like a pauper and our main meal is eaten at night.

But we shouldn’t ignore the most important meal of the day and in Lincolnshire we have access to some of the country’s finest ingredients to breakfast on, on our doorstep.

To breakfast like a King many of us would think of a good old full English. Traditionally made up of bacon, sausages, beans, tomatoes, mushrooms, eggs and fried bread and served with a steaming mug of tea, this high protein meal is a great way to kick-start body’s metabolism and give us energy for the day ahead.

Now, a cooked breakfast for many of us is considered a weekend treat or something that you have on holiday. Bed and breakfasts and guesthouses have a great reputation for serving great cooked breakfasts that not only set holidaymakers up for the day, but allow them to try local ingredients.

The Grange Bed and Breakfast in East Barkwith is run by husband and wife team Jonathan and Sarah Stamp, who have run their B and B for 20 years. They champion using and sourcing good, local ingredients and suppliers to make their Lincolnshire breakfast.

According to Sarah, breakfast at The Grange is a social time and allows guests to swap notes from the previous day. Her guests get to taste lots of local food and she feels that it is a chance to showcase what the county has to offer.

“It’s a special treat for some people and it is part of the holiday experience. They don’t have to cook it themselves and it is also a chance to taste Lincolnshire produce,” says Sarah.

Breakfast at The Grange includes a selection of seasonal fruits and locally produced yoghurts, healthy options such as porridge as well as a fried breakfast option. “Our fried breakfast has Lincolnshire sausages and bacon that comes from a butcher in Market Rasen and the eggs come from our own chickens.

“The mushrooms and tomatoes are sourced from the local greengrocers. We also serve homemade breads from the local windmills and put Poacher cheese into our omelettes,” she says.

Uncle Henry’s, near Gainsborough, have seen an increase in customers eating breakfast at the farm’s café since they introduced a special offer of two works with tea or coffee served throughout the week until 11.30am. This breakfast includes two of their award winning Lincolnshire sausages, two rashers of local bacon as well as eggs, tomatoes, mushrooms and potatoes.

Emma Green, PR and event manager at Uncle Henry’s, says that the farm prides itself on its home reared meats. “We use our own home-reared pork from the butchery to produce our award-winning sausages, traditionally cured bacon and black pudding.”

In their farm shop they stock local free range eggs and if you want to cook your Lincolnshire breakfast at home Uncle Henry’s sells a breakfast bag with sausages, bacon, mushrooms, tomatoes and eggs.

No Lincolnshire breakfast would be complete without a great cup of tea. Stokes of Lincoln stocks over 30 different types of teas, including its own special tea blend, the Gold Medal Tips, created by Robert Stokes almost 100 years ago and blended to be made with Lincolnshire’s hard water.

“If you are thinking about Lincolnshire breakfasts, you think cooked breakfast, and to go with that you need a good robust, full flavoured tea. Our most popular blend is the Gold Medal Tips. It has an intense flavour that goes well with food and it can be mixed with sugar and milk,” says Sara Kious from Stokes.

“Our county boasts an incredible wealth of food producers. We are so fortunate that you can buy local products and support local people just by having breakfast,” says Emma.

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About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on December 2, 2016, in Features. Bookmark the permalink. Leave a comment.

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