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!
I find it difficult to find premium salmon that I really enjoy, so I when I discovered Uig Lodge Scottish Salmon (£17.99 for a small 230g hand sliced salmon pack), I was in foodie Heaven.
Winner of 3 gold stars in the Guild of Fine Food's Great Taste Awards 2014, 2013 and 2011, this salmon really is on another level. Since 1984, Uig Lodge has been hand-producing some of the finest smoked salmon that can be found in Scotland. Using only prime Scottish Atlantic Salmon from RSPCA accredited farms, the smokehouse prides itself in its unique curing process which ensures that Uig Lodge smoked salmon possesses the perfect texture and delicious flavour. Each fish is treated independently and even the prevailing weather conditions at the time of the smoke are taken into consideration to ensure optimal flavour.
The first thing you notice when you open the packet is the rich, smokiness of the salmon. As breakfast is my favourite meal of the day, I used the salmon to make a seriously indulgent Salmon Eggs Benedict. If you've never made this before, I highly recommend it!
If you're feeling really cheeky, compliment your Salmon Eggs Benedict with a chilled glass of sparkling wine. A budget friendly bubbly that I recently discovered is I Heart Cava from I Heart Wines, (available nationwide from Morrisons and Sainsbury's), a light cava that makes a nice alternative to Prosecco.
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