I never thought of myself as a creature of habit until I was in a hostel in Bolivia, a few years ago, getting ready for my morning cup of tea. All I needed to get me started was one hot, weak, very milky cup of English breakfast -or Ceylon- I’m not fussy. However, on this occasion, there was no Twinings , just Mate (mah-tay). Don’t get me wrong, Mate is a fantastic brew- I used to drink it copiously as a child for its medicinal purposes, when altitude sickness would get the better of me in La Paz, but it is not my idea of a morning wake- me-up.
This made me look around at the people I knew and I very quickly realised how entrenched most of us are in our breakfast habits: My husband will only ever eat muesli to start with (difficult thing to find when trekking in South America on a budget), my French family are used to croissants and coffee, my German friend eats cheese and cold meats. I know people who travel with jars of organic peanut butter through Asia so that they are guaranteed one comforting, familiar meal before trying out the local fare later in the day.
Travelling, whether for fun or business, can be both exciting and trying and,I guess, having a culinary “comfort blanket” of sorts helps most of us to take a punt and be adventurous at some point in our journey…
… So I was delighted to hear that our Chef was thinking the same way: With the most incredible local produce at his disposal, Hannes has turned his sights on devising an International Breakfast Menu that reflects the diversity of guests who come to stay: If Miso soup for breakfast is a must-have, or you prefer black pudding or even congee, you will find us serving up these delightful specialties to give you that perfect start to your day. Out of our small kitchen comes surprising and wonderful things: Why not check out the full menu, you will be pleasantly surprised- it’s not all bacon and eggs, after all.