Theo Randall at the InterContinental,
uses the best seasonal ingredients
available from the market every day
and this year he brought his rustic
Italian seasonal cooking to the morning
meal. The à la carte breakfast menus
feature a selection of classic dishes
with an authentic Italian twist: • Smashed avocado on sourdough
toast with Ryfield goat’s curd,
poached eggs, and coriander
• ‘St. Ewe Cornish’ free range eggs
with zucchini, caprino fresco and
marjoram. • Homemade bircher muesli with
berries and apple
• Steel cut oatmeal with brûléed
banana
• Smoked salmon with toasted
sourdough and scrambled eggs
• French toast with fresh raspberries
or blackberry coulis
• Slow cooked Sicilian red peppers
with onion, tomato, eggs, and basil.
• Kedgeree smoked haddock with rice,
peas, spring onion, coriander, and
poached eggs.
• “Eat Yourself Young” Elizabeth
Peyton-Jones juices including:
• Green Power - Kale, spinach,
celery, cucumber, watercress, and
apple
• Stamina Boost – Beetroot, apple,
ginger
• Vitamin Shot – carrot, apple,
ginger
• Energy Jolt – Pineapple, Korean
ginseng, apple, lime
ILHA 45