Olive Magazine

Out to BRUNCH!

Brunch is the ultimate 21st-century mealtime. A decade ago, this hot hybrid barely existed outside London. Now, whether swerving work midweek or recovering late on a Sunday, every British city centre now has multiple venues where you can linger over great coffee, sensational plates of eclectic food and the giddy sense of freedom which brunch conveys. This is olive’s salute to the stars of the smashed avo scene.

THE NEW CLUB, BRIGHTON

Sumptuous views of blue skies and rolling waves make this airy seafront diner a sweet summer shout. Relax over chipotle chilli bloody marys, pancakes with steeped blueberries, toasted granola and chantilly cream, or New Club’s pork ’n’ beans: crispy pork belly, chorizo, house beans, sumac-marinated feta and eggs on sourdough toast. Meals from £9; thenewclubbrighton.com

KONJ, EDINBURGH

This Iranian café

You’re reading a preview, subscribe to read more.

More from Olive Magazine

Olive Magazine1 min read
Cook A Classic
SERVES 2 | PREP 15 MINS COOK 15 MINS | EASY 2 skinless chicken breasts30g plain flour1 egg, beaten50g soft white breadcrumbs10g parmesan, finely gratedneutral oil, for fryingspaghetti al pomodoro or ciabatta, to servebasil leaves, to garnish (optiona
Olive Magazine5 min read
Cook In Season
SERVES 4 | PREP 20 MINS PLUS MARINATING | COOK 1 HR 20 MINS MORE EFFORT 500g lamb leg, cut into small chunks (bone-in is preferable) BIRYANI GARAM MASALA 1 tsp shahi jeera seeds or cumin seeds6 green cardamom pods1 black cardamom pod3cm cinnamon stic
Olive Magazine1 min read
Bake Of The Month
SERVES 10 | PREP 15 MINS PLUS COOLING | COOK 45 MINS | EASY 200g unsalted butter, softened200g caster sugar4 eggs175g self-raising flour50g ground almonds100g natural yogurt100g lemon curd 15g whole almonds, finely sliced,or flaked almondsicing sugar

Related