Brunch is not a meal to be taken lightly. It’s obsessed over by both sides of the Atlantic, even if our European cousins seem not to be so bothered. Brunch covers both lunch and breakfast bases for the lazy riser. It’s pretty much the focus of the foodie day.
And so, when you’re invited over for brunch, particularly one with a whole group of snap happy food bloggers, you know there’ll be a meal made with sweat, blood and tears, or at the very least, a lot of delicious and unhealthy things. The sort of baking you need to set you up for the weekend.
And so it proved. Created and curated by Uyen Luu of Fernandez and Leluu for Jordans to celebrate the launch of a new flavour of granola (more on that in my next post), this was an epic meal. Two hours of dish after well cooked dish. Just when I thought we were done, that I could not possibly fit in another mouthfull, out came something else to be cooed over and eaten.
Lobster and pomegranate salad in a passion fruit, lime and honey dressing did a tap-dance on my taste buds, kicking off the brunch proper (after an appetite-whetting bowl of granola). A healthy salad in an English brunch?! Worry not, because things got more wicked after, and this was superb. Prawns as wide as a banana sliced thickly and lumps of lobster meat tarted up with fresh pomegranate seeds and that dressing.
Cheese and bacon swirls were salty and savoury and worryingly morish (see the picture I opened the post with). The pastry was moist and light, curled around the intensely tasty bacon. No factory farmed watery monstrosity here. No, this was beautifully cured and cooked. I just couldn’t get enough.
There was a pannacotta to round off proceedings, by which time my shirt was stretched wide over a distended belly, buttons ready to pop. But hey, pannacottas are small right? And boy was it good. So good, some people took it home in ziplock bags. Spreading the love. It was all intense creamy vanilla flavours and a blackcurrant and cherry compote to add a fruity edge.
And I didn’t even get on to the fresh flans, the buttery scrambled eggs, the delicious cranberry muffins (three of which found their way into my pocket for later consumption), the smoked salmon and charcuterie, the cheese board and fresh fruit. And the prosecco, of which many glasses were drunk.
Now THAT is how to do a brunch.