British · Breakfast
The Ultimate Full English Breakfast
The definitive full English breakfast with quality ingredients. No shortcuts, no substitutions.
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The exact cuts from our counter, delivered fresh across Essex.
A fry-up is an exercise in timing, not technique. Get the order right and everything lands on the plate hot at the same moment. Get it wrong and you're eating cold eggs while the sausages finish.
Method
Start with the sausages. Cook them in a frying pan over medium heat for 12-15 minutes, turning regularly, until golden and cooked through.
Add the bacon to the pan and cook for 2-3 minutes per side until the fat has rendered and the edges are crisp.
In a separate pan, heat a little oil and fry the black pudding for 2 minutes per side until crisp at the edges.
Tip the tomatoes into a small saucepan with a pinch of salt and pepper and simmer for 5 minutes until thickened.
Fry the mushrooms in the bacon fat until golden and any liquid has cooked off.
Fry the eggs in hot oil, basting the tops so the edges go lacy and crisp while the yolks stay runny.
Toast the bread, butter generously, and arrange everything on warm plates. Brown sauce on the side.
Pro tips from the block
- The order of battle: sausages first (they take longest), then bacon and black pudding, then tomatoes and mushrooms, eggs last. Everything finishes together.
- Warm plates: cold plates kill a fry-up faster than anything. Five minutes in a low oven.
- Quality matters: proper butcher's sausages and dry-cured bacon are the difference between a good breakfast and a great one.
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