How to provide the perfect B&B breakfast

Tim Relf 27 November 2013

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In the second of our series giving advice to farming families offering B&B or self-catering accommodation, Wendy and Neil Burrows from Alkham Court in Kent explain how to provide a perfect breakfast

Good quality breakfasts are a unique selling point for a bed-and-breakfast business. A successful one will be remembered by guests for years and will encourage them to return.

Expectations have changed over the years as nowadays guests have more discerning tastes and expect a far greater choice.

The key to remember is that every guest’s breakfast plate will look different, and to achieve this you need to offer as much variety as possible. Cereals and a traditional English breakfast are no longer enough (not all guests fancy a full fry-up, after all).

Build up a good working relationship with your suppliers and, if possible, directly with the producers to ensure a constant supply of the best quality ingredients.

For example, we have established a good relationship with a local artisan baker who encourages us to try new samples such as beetroot bread and porridge loaf, which helps keep our breakfast offering fresh and interesting.

Tips for a perfect breakfast
Use home-produced and local ingredients Think seasonal Incorporate special touches, such as home-baked muffins straight from the oven

Using local suppliers and farmers’ markets may mean you have to pay more per unit. However, you have the satisfaction of knowing you are offering the best quality produce to your guests, while promoting the area and supporting your local economy.

Don’t feel tied to one producer, you need to regularly sample and source new items. Even if you don’t buy from them straight away, remember to keep in contact as you might find they will tell you about exciting new breakfast products or suggest alternative recipe ideas.

It is important you give guests a local and “farmhouse” experience. Use home-produced eggs if you have them, and take inspiration from your local area for sausages, bacon and preserves. If you live near a harbour like us, put fresh fish on your menu. Find local dairies to see if they can supply home-made yoghurts or cheeses. If you have an orchard nearby, see if they produce a range of juices that will widen the offering from orange to include apple and pear juice.

Offer something different such as freshly baked muffins, fruit compote, and smoked haddock with poached eggs and remember continental guests’ preferences may be different – we find they like home-baked ham served with an egg.

Guests’ tastes change throughout the year and variety can be brought by incorporating seasonal influences into your menu. Serve strawberries and raspberries in the summer and a warming spiced fruit compote in the winter. Give porridge a twist by adding a dash of whisky and decorate the top with a little cream and sprinkling of brown sugar.

Finally, present the breakfast with a little style and flourish. Garnish the plate with something fresh from the garden and put a sprig of rosemary in with your basket of toast.

Have a wide selection of teas (including fruit and decaffeinated varieties), coffee and hot chocolate on offer. Make sure they are served hot and then replenished during breakfast if required. For cold drinks, also offer freshly made smoothies and milkshakes – often a favourite with younger guests.

Try to encourage feedback and suggestions from the guests. Above all, look after your guests. Attentive and friendly service contributes towards an excellent breakfast experience. Preparation and organisation are key, especially when you’re serving eight to 10 people or more.

If you have staff, make sure they know guests’ names so they can greet them personally to make them feel special and valued.

Although it makes for an easier life, ordering breakfast the night before is a big no. Guests do not always know what they would like the night before, and their breakfast experience feels special if they can order from a menu in the morning.

It’s also a good idea to join up with any local branding to publicise your commitment to using local produce and suppliers to prospective guests. Here we have Kent Breakfast, an accreditation scheme run by Visit Kent and Produced in Kent. Similarly the Breakfast Award from Enjoy England shows care and attention to detail. It’s all about exceeding your guests’ expectations and making your them feel special and valued.

Multi-award-winning Alkham Court is a five-star B&B situated in the Alkham Valley near Dover in Kent.

Farm Stay UK
Farm Stay UK is a farmer-owned consortium with more than 1,200 members. It was established in 1983 as The Farm Holiday Bureau, with support from ADAS, RASE, the National Tourist Boards and Farmers Weekly. Over the past 30 years, £3.5bn has been added to the rural economy as a result of guests staying on farm locations through Farm Stay UK.

Neil-Wendy