The full Scottish breakfast!
Not something I eat very often, but occasionally have indulged. The main difference from the full English is square sausage, or Lorne sausage which is the proper name, fruit pudding, tattie scones, and sometimes even sliced haggis.
Great way to start the morning if you have a busy day ahead and need plenty of energy. Or in Gavin Strang's case before the Wimbledon final - a reminder of what he is...
In his River View Suite at the Savoy Hotel, Gavin Strang was enjoying Sunday morning breakfast. It was a meal that he viewed very seriously, and he invariably took pains to prepare himself something proper before starting his day. Time and budget, however, tended to act as severe restraints, especially since he had set up home on his own, so he had decided to take full advantage of the menu on offer at one of London’s finest eateries.
The Savoy certainly knew how to put on a good spread - his table was practically creaking under the weight of goodies that had been laid out for him. And they had risen admirably to the challenge of turning his traditional full English into an even fuller Scottish, by the addition of square sausage, fruit pudding and a couple of fried tattie scones. Some porridge, which he only ate half of, and kippers which were both devoured, completed the Celtic touch. Today of all days, Gavin Strang would hold firm to his roots and remember exactly who he was.
Not something I eat very often, but occasionally have indulged. The main difference from the full English is square sausage, or Lorne sausage which is the proper name, fruit pudding, tattie scones, and sometimes even sliced haggis.
Great way to start the morning if you have a busy day ahead and need plenty of energy. Or in Gavin Strang's case before the Wimbledon final - a reminder of what he is...
In his River View Suite at the Savoy Hotel, Gavin Strang was enjoying Sunday morning breakfast. It was a meal that he viewed very seriously, and he invariably took pains to prepare himself something proper before starting his day. Time and budget, however, tended to act as severe restraints, especially since he had set up home on his own, so he had decided to take full advantage of the menu on offer at one of London’s finest eateries.
The Savoy certainly knew how to put on a good spread - his table was practically creaking under the weight of goodies that had been laid out for him. And they had risen admirably to the challenge of turning his traditional full English into an even fuller Scottish, by the addition of square sausage, fruit pudding and a couple of fried tattie scones. Some porridge, which he only ate half of, and kippers which were both devoured, completed the Celtic touch. Today of all days, Gavin Strang would hold firm to his roots and remember exactly who he was.