I love nothing more than lazying about on the weekends and when you combine that with my other favourite pastime - brunch - you're on to a weekend winner.
Now what if I told you that you could enjoy a fabulous brunch in the comfort of your home (in your pajamas, naturally) - without even lifting a pan?! Introducing EatFirst, a unique breakfast delivery concept, which has a team of chefs who make all meals fresh every morning from a central kitchen in East London. Customers order via web or app and choose a list of 30-minute delivery slots available from 11.30am to 2pm and 6pm to 10pm.
All EatFirst meals are diligently created by its team of chefs and delivered fridge chilled in oven-proof recyclable packaging. If the meal requires heating, you simply follow the instructions to finish heating the meal.
The Berlin Brunch Menu
We couldn't wait to give it a whirl and tried their Berlin brünch menu, which was developed by EatFirst’s Head Chef Benn Hodges and brünch founder Noemi Dulischewski. Created from a simple passion for bread, brunch, booze and Berlin, brünch is the first and only Berlin pop-up that brings the ultimate Berlin experience to London, and is about bringing people together to enjoy each other's company over a long, lazy Berlin style brunch.
A collaboration bringing healthy German breakfast and lunch options alongside EatFirst’s inaugural brunch menu will delight mid-morning food lovers. With this new way to order and eat brunch, Londoners will be able to choose vibrant vegetarian, meat and savoury dishes, served alongside artisan breads, Virgin Marys and fresh juices.
So, what did we choose? Here's a scrumptious overview of our EatFirst feast....
BERLIN BRÜNCH MENU – Prices from £3.95
Avocado & Beetroot Slider (V) by Chef Noemi Dulischewski
Served on a thick slice of rustic sourdough, generous layers of avocado atop beetroot hummus and spinach leaves. Sprinkled with sea salt, toasted sesame seeds, micro greens, lemon zest and organic honey.
Goats Cheese & Strawberry Slider (V)
A thick slice of rustic sourdough with lamb’s lettuce, sliced honeyed goat’s cheese, fresh strawberries topped with crushed hazelnuts and wild thyme.
Almond Butter, Banana, Quark Sourdough (V) by Chef Noemi Dulischewski
Freshly made almond butter smothered on a thick slice of sourdough with sliced banana, thick churned quark, amaranth and chia granola topped with organic honey and thyme.
Grilled Chicken Ceaser Salad by Chef Fanny Herpin
Chicken breast is grilled and cooked sous-vide with thyme so the meat is juicy and evenly cooked. Served with crunchy romaine lettuce, hen and quail's eggs, toasted french baguette croutons and tomato confit. To serve, pour over our classic, creamy Caesar dressing, made with added Tabasco and lemon juice for extra flavour.
Baby Back Pork Ribs by Chef Benn Hodges
Our favourite dish this generous portion of ribs are glazed in a sticky, sweet chilli and sesame sauce and braised to make the meat tender. The cashew nuts, spring onion and coriander garnish, really makes it feel like gourmet comfort food at its best.
We accompanied our scrumptious meal with some Cold Brew Coffee for a bit of a caffeine kick. Given that it was still pretty early when we received our order, we saved the Crate Brewery Lager for later in the afternoon!
Overall, this is a fantastic service if you want quality food without the effort involved of cooking or going to a restaurant.
We'll definitely be giving it a go again sometime soon!
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While many people may be aware that some foods are more environmentally friendly than others, not everyone is aware of which foods are the biggest culprits when it comes to their impact on the environment.
To help take the guesswork out of which healthy and eco-friendly foods families should choose during their weekly shop, Flora Freedom, the recently launched dairy-free vegan spread, has compiled a list of simple grocery swaps that have a more positive impact on the environment. For example, swapping beef for chicken in a stir fry just once a week for a year would be the equivalent to planting 11 trees!
To determine the environmental impact of a variety of foods, Flora Freedom used a CO2 Calculator to analyse a selection of popular foods (noted in the table above) and found that small changes make a big difference.
Starting with beef, a weekly serving produces almost 7 times more carbon emissions than chicken. This swap, once a week for a year, is the equivalent to planting 11 trees or travelling more than 750km by car.
When it comes to salad, not all vegetables are created equal. Cucumber produces 28 times more CO2 than carrots or the equivalent of travelling more than 150km by car. For dessert, simply swapping from pineapple to strawberries will produce almost 12 times less CO2.
Additional research by the Carbon Trust looking into the environmental impact of butter, found that swapping to a dairy-free spread, such as Flora Freedom, for one day a week for a year could reduce carbon emissions by the same amount as 280 days of smart usage or the equivalent of watching 11 hours of television. And the added bonus is that Flora Freedom has 60% less ‘bad’ saturated fat than butter. Sounds like a no-brainer to us!
For more information, visit the Flora website, where you'll find full details about Flora Freedom as well as lots of delicious dairy-free recipes. We can't wait to try out these delicious Dairy-free Banana Pancakes with Blueberries and maple syrup!
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