eviivo Awards 2019
Tastiest Breakfast Award
We take breakfast incredibly seriously at eviivo. In fact, we love breakfast so much that in 2016 we had Great British Bake Off judge Prue Leith taste-test the final three properties shortlisted for the Tastiest Breakfast Award. In 2017, we invited Michelin star chef Michel Roux Jr. to find our ultimate winner, whilst last year, Phil Vickery, from ITV’s This Morning, helped choose the champion. Last year we even published the eviivo Great British B&B Breakfasts cookbook, crammed full of wonderful breakfast recipes.
The Tastiest Breakfast Award recognises the best breakfasts being served up to guests every day. This could be a traditional fry-up done brilliantly, or something more unique and quirky but equally appetising (a martini shaken not stirred perhaps…). The award can be given on the quality of a particular signature breakfast, the sourcing of the ingredients or the sheer range of choices available – but ultimately it’s the taste that is key in deciding the winner.
York, North Yorkshire
Vintage breakfasts are the theme here, with kedgeree made from locally sourced smoked haddock and the Croque Madame made with the best quality sliced ham from a York delicatessen and cheese from a quality cheese shop. This is toasted in a vintage ‘Taste-T Toast’ toasting iron, which belonged to the owner’s grandmother!
Isle of Coll, Argyll and Bute
Potato scones are on the menu at this guesthouse, layered with buttered mushrooms, seasoned tomatoes and topped with a poached egg – tasty to eat and wonderful to look at. If not, scallops with black pudding and bacon are a real treat, served with a bucks fizz, or the deliciously creative vegan French toast delights many.
At Yew Tree House, they do a solid traditional English Breakfast. The meat comes from a local butcher who makes his own delicious sausages from locally sourced pork, the eggs are free range from the village farm shop and in August and September they use home grown tomatoes – it’s all cooked on the Aga like it has been for years.
Lyme Regis, Dorset
Veggie breakfast is an event in itself at this B&B, with locally sourced veg roasted in the Aga, beans enhanced with Dorset Apple syrup and even sauerkraut fermented at Dorset House! The standout is the veggie sausage – made with organic ingredients, including gluten free breadcrumbs (to ensure that gluten free guests don’t miss out).
Most popular at the No. 45 Guest House is the homemade granola, delicious with fruit compote made with fruit from the garden. Guests also enjoy light and fluffy pancakes from a family recipe or ‘porage’ cooked the traditional Scottish way with water and a pinch of salt, a nip of whisky and a wee sprinkling of brown sugar.
Welsh breakfasts are order of the day at Fields Lodge, such as Eggs Cymru, consisting of poached eggs, baked spinach, smoked salmon from Milford Docks on a toasted muffin, with hollandaise sauce and dried seaweed. Ingredients are sourced locally and a ‘Foodie Map’ shows guests where ingredients come from, so they can purchase produce for themselves.
Newton Abbot, Devon
Smoked Brixham haddock with poached egg is the jewel in the crown of the breakfast menu here. Everything is local, from the haddock both landed and smoked within a 6 mile radius of the property, to the eggs from the resident free range flock (guarded by alpacas). Even the toast is organic bread from a local bakery!
This B&B caters for all tastes and diets, with Full English, continental, and healthy options for those who like to stay in shape even when on holiday. Also on offer is fresh local smoked salmon with free range eggs – all meals are made from fresh locally sourced ingredients within ten miles, which gives the food that local touch that the hosts can be proud of.
Hearty Northumbrian breakfasts await guests who visit Chesnut Tree House. With local meat from an award winning butchers in Alnwick, mushrooms from a mushroom grower 15 miles away, and fish sourced from Craster Smokehouse 4 miles away from the property, guests are spoiled with the finest Northumbrian produce.
Breakfast is a serious business at the Norfolk Mead. The Full English is of course outstanding, but for those looking for a luxury break, they offer champagne breakfast with prosecco and buck’s fizz options, or grilled Lowestoft kipper with lemon, parsley and butter for guests who like a more traditional nostalgic start to their day.
Tastiest Breakfast Award judging criteria
- The judges will decide the winner based on their signature dish.
- The judges will want to know what ingredients are used and how they are sourced.
- We want to know the inspiration behind creating this dish.
- The signature dish may be prepared in a specific or unique way.
- The property will make an effort to cater to specific dietary requirements.