How to Start & Run a B&B BandBED2eBook-1 | Page 72

3)
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Association if possible, recognizing that their standards are generally the most
demanding.
All other ingredients will be, wherever reasonably possible, sourced locally from
people/institutions that I know personally or have good reason to believe only
provide food of the best quality.
Where I have grown food myself I will say so.
I will do my best to avoid shopping in supermarkets is good alternatives exist
within a reasonable distance.
I will display the Fine Breakfast cards in the breakfast room or, if I prefer, in the
bedrooms. (We accept that some of you may not want to use the cards.)
I know that the scheme is an imperfect instrument but accept its principles.
This gives you a good idea of the importance attached by this highly-respected
guidebook publisher to quality, local sourcing and the use of organic food as part of the
overall customer experience in B&Bs.
At The Pheasants, we serve a freshly-cooked, home made breakfast in our dining room,
between 7:30am and 8:30am on weekdays and between 8:30am and 9:30am on
Saturdays and Sundays.
Our typical breakfast menu is:
Fresh orange or grapefruit juice
Freshly ground coffee (cafetière), English Breakfast tea or Earl Grey tea
Freshly made, wholemeal multigrain toast or farmhouse white toast
A selection of good quality jams, honey or Frank Cooper's Oxford
marmalade
Best English unsalted butter
A selection of cereals or muesli
and, for those who like a cooked breakfast, our freshly-cooked "Full English Breakfast",
which is:
Grilled "Westaways" award-winning West Country traditional pork
sausage
Dry-cured grilled bacon
Fried free-range egg
Grilled fresh tomato
or, instead of a cooked breakfast:
Mixed fruit compote with natural yoghurt and honey
All the above is included in the room price; our only “extra” is Buck's Fizz (sparkling
wine and orange juice) at £3.50 – though of course, now we are licensed we would be
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