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KEMBER & JONES 134 Byres Road, Glasgow, 337 3851. Mon–Fri 8am–noon;

Sat/Sun 9am–noon An appreciation of good, simple pleasures is always applauded: here, this comes in the form of the best Poilâne sourdough toast with jam. Sitting overlooking the busy deli, you could also try a bowl of granola or a particularly fantastic pastry. (NW)

TOAST 146 Marchmont Road, Edinburgh, 446 9873. Mon–Fri 10am–noon; Sat/Sun 10am–3pm In a friendly, bustling environment, expect alternative takes on classics such as French toast or a waffle with goat’s cheese and sweet tomato chutney. Their eggs Benedict is reliably good, and there’s a tempting range of cakes for afterwards. (NW)


27 Simpson Loan, Edinburgh, 228 5876. Mon–Fri 7am–noon; Sat/Sun 9am–noon Swedish sophistication: four varieties of their freshly baked bread served with cream cheese, a delicious jam, and a pile of thinly cut Mull Cheddar. You’ll also find one of the best, strong coffees in town, or a cardamom hot chocolate. (NW)

URBAN ANGEL 121 Hanover Street, Edinburgh, 225 6215; 1 Forth Street, Edinburgh, 556 6323 Mon–Sat 9am–5pm, Sun 10am–5pm In a rustic-goes-modern setting, (think stone walls, candles and vintage mirrors at the Hanover branch) the brunch options cover homemade muesli to eggs Benedict. Classics are executed perfectly using fresh, local produce, otherwise seasonal daily specials are always exciting. (NW)


103 George Street, Edinburgh, 225 1550. Mon–Sat 7.30–11.45am, Sun 11am–12.30pm

HEART BUCHANAN 380 Byres Road, Glasgow, 334 7626. Mon–Fri 9–11am; Sat/Sun 9am–4pm This chi-chi café beside its much-loved sister deli does things in a très continental way, serving a French farmhouse breakfast at weekends, complete with dark chocolate. Croque monsieur or their delicious eggs Benedict will have to be sufficiently ooh-la-la for weekdays. (CM)

In a magnificent, high-ceilinged dining room, this restaurant evokes the glamour of Milan whilst staying faithful to great Scottish ingredients. Italian omelettes are delicious, and their focaccia bacon butty arrives with an individual jar of brown sauce; true classiness. (NW)

SPECIAL MENTION: Elbow (133–135 East Claremont Street, Edinburgh) for great brunch served from 11am.


NUTMEG 25 Hillfoot Street, Dennistoun, Glasgow, 554 4177. Mon–Sat 9am–6pm; Sun 10am–4pm A wee family-run deli whose home cooked menu includes the best roll and square sausage in the east end, no messing. For continental breakfast Scottish-style, try a slice of Gillian’s caramel shortcake with Illy coffee, the downfall of countless diets. (CM)

SONNY & VITOS 52 Park Road, Glasgow, 357 0640. Mon-Sat 9am–noon; Sun 10am–noon Take the papers for a leisurely, continental breakfast, with tables outside and Southern Alps muesli on the menu. Muffins are huge, inviting and distinctly cake-like, leading to willpower fail for all but the strongest. Their coffee is fair trade and delicious. (CM)


MAKIN’ BACON Can’t face getting out of your pyjamas? Jo Laidlaw tracks down the best ingredients for a home-cooked full Scottish

For the kind of ingredients you just can’t get at the corner shop, first stop on the breakfast trail should be the farmers’ markets. Fife-based Puddledub Pork & Fifeshire Bacon are regulars at both Edinburgh and Glasgow markets, and their farm- butchered bacon is just begging to go crispy under your grill. It’s dry-cured, so there’s no nasty white gunk in the pan. Bacon freezes well stock up on the good stuff for midweek treats. Stay with the farmers’ markets to turn a simple

soft-boiled egg into something special with daisy- fresh, free range eggs. In Edinburgh, look out

for Brewsters their eggs come from a range of rare breed hens, while Corrie Mains are regulars at Glasgow and other Strathclyde markets. If mushrooms are a must-have, try growing your own, with the help of quirky home-growing specialists Arndamushooms. Soak the block provided in cold water, tuck it away somewhere dark, and a few weeks later you’ll be harvesting your own crop of shiitake or oysters. Kits available online and at Edinburgh and Glasgow farmers’ markets. (

If a hangover is raging, you probably want to go traditional and that means black pudding. Make friends with a decent local butcher who makes their own, like Edinburgh’s John Saunderson. They’ve been making puddings for over 50 years, with a secret blend of seasoning giving just the

right spicy kick. Finally, you’ll want toast. Lots of it.

Thankfully, it’s easier than ever to get hold of good bread, with artisan bakeries popping up all over the place. In Edinburgh’s Gorgie Road, new baker on the block, Patisserie Jacob is recommended; while Glasgow Tapa Bakehouse not only offers a brilliant range of traditional breads, but also classes and recipes, so you can have a bash at baking your own. (

14 THE LIST 18 Mar–1 Apr 2010