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.
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.
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!
We'll definitely be giving it a go again sometime soon!