Brunch Brings The Bacon Home

Brunch Brings The Bacon Home

A 10am to 3pm brunch menu at The Eastfield Inn, launched to compete with local cafes, is attracting more people to eat at the Bristol pub. The menu ranges from toast and jam to avocado and poached eggs with Eggs Benedict the best seller. “People aren’t confident to make it at home,” explains licensee Graham Anderson. The dishes are simple and easy to prepare but use quality ingredients - bread comes from the local bakers. A lighter, cheaper and quicker option than lunch, it’s especially popular with mums and business people. Mostly incremental, brunch sales now account for 30 to 40% of daytime food trade and have a 5% higher GP than lunch. “It’s worth considering once you’ve built up a morning coffee trade and can justify the extra overheads of opening your kitchen earlier,” says Graham.