Scrambling Eggs: the interview (Qype does London)
Scrambling Eggs: the interview
Chris Osburn
Qype does London
August 27th 2008
If breakfast doesn’t involve a tin opener or a deep fryer then I think you’re off to a good start and the NHS will be better off too. I know its going to be a challenge to convince many Brits that there is a better breakfast than a fry up but I think that’s because there aren’t many cafes offering an attractive alternative. I know I’d prefer to eat a fry up than a plastic tasting low-fat muffin from a coffee chain store. The most important thing for me is the quality of the ingredients and knowing that the food I eat has been made with some care and imagination. In summer I love sourdough toast with olive oil, fresh tomato, basil and cracked pepper, and in winter, buttermilk pancakes with bacon and maple syrup.
Read the complete interview with Shelagh.
Chris Osburn
Qype does London
August 27th 2008
If breakfast doesn’t involve a tin opener or a deep fryer then I think you’re off to a good start and the NHS will be better off too. I know its going to be a challenge to convince many Brits that there is a better breakfast than a fry up but I think that’s because there aren’t many cafes offering an attractive alternative. I know I’d prefer to eat a fry up than a plastic tasting low-fat muffin from a coffee chain store. The most important thing for me is the quality of the ingredients and knowing that the food I eat has been made with some care and imagination. In summer I love sourdough toast with olive oil, fresh tomato, basil and cracked pepper, and in winter, buttermilk pancakes with bacon and maple syrup.
Read the complete interview with Shelagh.
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