Why come to Wales and be offered an English Breakfast?
Ten local chefs were challenged in the Autumn of 2005 to create some exciting and taste exploding Welsh Breakfasts. They had to create them for vegetarians, those requiring low fat options, those who needed an action packed activity breakfast and those wanting the full monty traditional Welsh Breakfast. These recipes were converted into a handy folder of recipes for tourism providers, some of whom are now offering their guests a Black Mountains Breakfast.
Some have created their own unique breakfasts. Please find a list of the businesses where you can enjoy some real authentic, locally produced Welsh Breakfast and a sample of their menus.
Canal Bank Mr & Mrs Jackson 01874 623464 Laverbread cakes with salt-cured bacon – Bara Lawr (laverbread “the Welshmans caviar” – Richard Burton) Creamed Welsh Rarebit – a Welsh breakfast dish with scrambled eggs & matured Welsh cheddar. Traditional Welsh Breakfast – local free range eggs, Carmarthenshire pork sausages, local bacon and more………… Home made bread & preserves.
The Coach House 07050 691216 Pen y Fan Breakfast (large) Local bacon, sausage, free range eggs, mushrooms, fresh tomato & potato cake. Cribyn Breakfast – same as Pen Y Fan but smaller! Eggs Y Fenni – local poached eggs served on buttered muffin, topped with sliced ham, white sauce with Y Fenni cheese & grilled. Eggs Brychan – Free range eggs with smoked salmon & laver bread or scrambled eggs with smoked salmon or laver bread. Peterstone Court www.peterstone-court.com 01874 665387 The Full Brecon Breakfast: Back bacon, sausage, black pudding, tomatoes, field mushrooms free range eggs. All produce is sourced from Bower Farm which provides fresh quality meat & organic vegetables.
Talybryn House J.Shaw & H Dunne 01874 676302 Big Beacons Breakfast, featuring local bacon, sausage, egg and more…. Big Veggie Breakfast, featuring Y-Fenni & apple sausage, local eggs and more……. Y-Fenni & chive omelette Scrambled egg with smoked salmon served on toasted bagel
The Manor Hotel 01873 810212 The Full Welsh Breakfast Bacon, Sausage, tomatoe, mushrooms,black pudding & choice of scrambled, poached or fried egg. Locally smoked salmon with scrambled egg. All produce is sourced from Bower Farm which provides fresh quality meat & organic vegetables. The fish comes from the Minola Smokery in Abergavenny.
The Wern 01874 658401 Scrambled eggs with laverbread & cockles. Glamorgan Sausages Welsh breakfast using local quality meat & own organic vegetables in season. Accommodation for riders & horses only.
Ty Croeso Hotel Linda Jarrett & Pavel Vitek 01873 810573 Glamorgan Sausage, laverbread, local bacon & tomatoes.
Upper Middle Road Farm Mr & Mrs Kelleher 01874 754407 Laverbread cakes with local bacon, scrambled egg & tomatoes Eggy Bread or Marmite Fritters with bacon & tomatoes Porridge with Welsh honey served with figs, prunes or own fruit in season Glamorgan sausage with caramelised apple compote Ty Croeso Breakfast Bake – Tomatoes, mushroom, onion omelette. Daily baked home made organic bread with sunflower, sesame & linseeds, home made jams, marmalade & goats yoghurt.
Welsh rarebit is perhaps the most famous Welsh dish of them all.
There is much debate as to where the name derives from. One possible explanation is that “rare” comes from “lightly cooked” and “bit” from “small portion”. Some say that it derives from the Welshman’s inability to catch a rabbit leaving him to use cheese as a poor alternative!
8oz grated, strong Welsh cheese
1 tablespoon Welsh butter
2 teaspoons Worcestershire sauce
1 level teaspoon dry mustard
2 teaspoons flour
4 tablespoons Welsh beer
Shake of pepper
4 slices bread toasted on 1 side only
Put cheese, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan. Mix well and then add the beer to moisten. Do not make it too wet. Stir over a gentle heat until all is melted, when it is thickish paste stop stirring and swivel it around the saucepan, which it will do quite easily. Leave to cool a little. Meanwhile toast the bread on one side only. Spread the rarebit over the untoasted side and brown under a hot grill.