Velvet Magazine April 2016

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Food The Bull Inn The Bull Inn, Barton Mills has upped its breakfast menu following the recent increase in dining out for breakfast It’s becoming increasingly more popular for our most important meal of the day to become a social gathering. I don’t know about you, but there’s something quite nice about going out for breakfast - or brunch for the late risers! We caught up with Cheryl, owner of The Bull Inn, the AA’s Funkiest B&B in Great Britain, and their Head Chef, about its current breakfast menu. Cheryl and her partner Wayne run a close-knit team of 30, alongside her sister, Sonia and her sister’s partner Smiffy. “The breakfast menu has been working really well for us. My favourite has to be the ‘Bull Style’ scrambled eggs with shredded bacon. The boys go for the ‘Bull Big Breakfast’ every time!” “We have always served breakfast, but we have definitely seen an increase in the number of non-residents coming for breakfast over The Bull Inn works with a variety of leading local suppliers which gives its menu a wholesome and organic touch. the last 12 months. Some people meet their colleagues here for a breakfast catch up and others just take the opportunity to come and meet friends for a relaxing morning with the newspapers. We serve breakfast to non-residents from 7.30 on Mondays to Fridays, and 8.30 on Saturdays and Sundays, right through to midday,” says the Chef. I glanced through the menu online before we arrived, and honestly didn’t know where to start. The Bull has every breakfast option covered, from cereals, muesli and seeded toast with every preserve, to a more hearty and traditional full English. Being slightly conscious about the origin of food, thanks to my rather particular father, it was a pleasant surprise to see Suffolk bacon and Newmarket sausages on the menu. The Bull Inn works with a variety of leading local suppliers which gives its menu a wholesome and organic touch. Locally-sourced produce is now a way of life for The Bull Inn, and, as the Chef says, they try to use this as much as possible. “Over the last couple of years, customers have become much more savvy about what they are eating and really respect the fact that we have the local produce.” “Our Suffolk breakfast is easily the most popular,” he continues. “It’s our take on a traditional English breakfast, but of course, is cooked using high quality, local ingredients. The star is the award-winning Newmarket sausage - everyone comments on how fab it is!” The ‘Bull Big Breakfast’ seemed like a bit of a challenge even for those who are completely ravenous, so we just had to check that out. As a personal favourite of the owners, the ‘Bull Style’ scrambled eggs also made the cut. I have to say they were divine. The shredded bacon made for an added texture to traditional scrambled eggs, and the chunky bread meant it was a filling start to the day. The eggs were a rich orangey colour, showing their quality. The ‘Bull Big Breakfast’ was as mighty as it looks and will really set you up for the day (or perhaps cure a nasty hangover)! We also opted for the fresh fruit with berry coulis and natural yoghurt, which was simple yet refreshing. The flavours really complemented each other and the coulis offered a sweet, dessert-like flavour. You can certainly appreciate the locally-sourced produce as everything tasted like true quality. It’s satisfying to see somewhere with a genuine passion for offering local food which really is the ‘cream of the crop.’ 12 Velvet Magazine | Apr 2016
Food Article by Sammi Nice The Bull Inn The Street, Barton Mills, Bury St Edmunds, IP28 6AA Tel: 01638 711001 www.bullinn-bartonmills.com Velvet Magazine | Apr 2016 13
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Velvet Magazine April 2016

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