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Increasingly across London, caterers that jumped into the breakfast timeslot as a means of defeating overall market decline are beginning to look at what’s next. And not just because as more and more restaurants and quick casuals pile into pre-11am there is oversupply in many areas.  Breakfast items are extending across the menu for a couple of reasons, firstly because ingredients are often cheaper and in the main, because it’s a symbol of home and therefore of comfort.  Most notable is the growing availability of food beyond stale pastries and watery eggs. Nowadays you can breakfast on anything from spiced banana French toast to bacon naan to sourdough with avocado, olive oil and chilli flakes (Kopapa, St Martins Lane).


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And keep your eyes out for EGGS on menus... 

Baum & Whiteman the NY based food consultants reported in their trend report that.. “clever chefs are creatively adding eggs to both lunch and dinner dishes ... and the reasons are pretty clear:  they’re a cheap way to dress up a dish; they’re highly photogenic so bloggers zoom right in on them; they add an element of culinary surprise and if they’re properly runny, then oozing yolks can double as sauce. Or provide a sauce over a sauce – something rich and soothing over something with vibrant acidity.  But what’s the appeal to the guest? People look at unexpected eggs in main courses as a great way to add a voluptuous mouth-feel to a dish; a symbol of home and of comfort food – especially when the eggs are local or organic or come with some sort of pedigree. A symbol of safety and reassurance in tough economic times.”  London has followed suit, expect to see more eggs on menus across the country anytime soon.

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2014 TRENDS

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STREET

entry-level capitalism catches on

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I’m a food specialist, living in Brighton and working with the UK’s top restaurant brands. I’m in London most days and this blog is about news, drink and food trends from the bar and restaurant industry and my daily exploration around the City. More about me..

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