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es where the c la p e m so re a re e th t u ful local caff. B h it fa e th n e ft o – tdown n te u ri o u c vo st fa a r kf u a o re b ve a ig h b ll s a t’ e u W rooling over Sco d e c n e m m o C . rm fo rt a morning meal is an
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Start off with fresh sweet and savoury muffins, home-mixed granola and fruit salads at this restaurant from fusion chef Peter Gordon. Then work
t Gard 8. Di sh oom , Cov en Breakfast isn’t just about the full English. The buttery bacon naan rolls served here show that India can compete with us in more than just cricket.
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your way up to dishes such as spiced banana French toast with grilled bacon, orange blossom labne, tamarind raisin relish and vanilla syrup.
en W C2 H 9F B Soft, fluffy and subtly spicy, they’re a perfect introduction to a new day whether you’re hungover or not. A touch of our own HP sauce is a deal-sealer.
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Homely and hip in equal measure, the fact that fried eggs with sumac and Serrano ham go down so well here is a sure sign of Hackney’s
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changing fortunes. Salted anchovies on toast is for the hardcore at 7am, but any day can be brightened up with a mug of Square Mile coffee.
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From gingham-checked curtains to walls clad with old-school photos, this longstanding breakfast institution is the epitome of a Great
British greasy spoon. Builder’s tea is served to a large crowd of actual builders, and there’s a tangible buzz. Don’t let the lack of a toilet put you off.