Bill’s Breakfast Breakdown (Dale Street Manchester)

This has always been our go to place when travelling around the UK.  So far we have been to Bill’s at Brighton, Cheltenham, Durham, York, Leeds and now Manchester.

We went here for breakfast on Sunday morning instead of having the £20 full English at the Lowery Hotel; we just could not imagine how they could deliver such an outstanding breakfast when the hotel is lacking in its former glory, but that is another review.

We arrived at 10am and were promptly seated.  The restaurant was very quiet; we must have missed the Sunday rush!

We ordered a pot of Tea for one, an Americano,  two of Bill’s Breakfast £7.95 (one with a side/extra of Crispy Potato at £1.25 and one a side/extra of Black Pudding at £1.50) which we would  share.

Drinks arrived soon after with our breakfasts following about 5 minutes later.

When we first started going to Bill’s I am sure you got two of each of  your extras with regards the potato and black pudding (and David assures me it was the case and my memory is not failing me). I’m not sure that at £1.50, a slice even with overheads that is a fair deal for a slice fat!  Especially if it is killed through overcooking!

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The more I think, the more I do not see Bill’s as being good value.  If you took off the black pudding we are paying £8 for two eggs, effectively one sausage, 3 pieces of streaky bacon (the cheapest cut of bacon) the smallest tomato  half, and two pieces of small-ish toasted bread (the eggs are small; so use this as a guide if you require more evidence).

We regularly have breakfast at two beautiful farm shops in Yorkshire that have won awards for their quality and they charge £9.00 for their full english – with no extra’s to pay for (see picture 2).

Quality is hit and miss. Sometimes you get crispy bacon and sometimes you don’t. Sometimes you get soft eggs and sometimes you don’t. Sometimes you get a soft and juicy tomato and sometimes you get an unripe under-cooked version but most of the time you do get overcooked Black Pudding!

On a positive note the staff were friendly and the toilets are generally spotless.

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Picture 1 Bills Breakfast and Picture 2 Farm Shop Breakfast the latter is cheaper.

My final observation we always have to wait for a table at our local establishments (they both hold about 50 covers) unlike Bill’s which in the last year I have not seen busy at breakfast…now that may be coincidence but I doubt that considering how many branches we have been to.  What is consistent is Bill’s inconsistency which is quickly relegating this from being our  go-to place for breakfast.

 

Cost £22.70 (before service) as at March 2016

If you’d like to read more of my reviews then you could follow me on Twitter @EatBakeBlogUK

Sunday Chorizo Brunch from Delia Smith

Isn’t it funny how we can forget about dishes in our repitoire and they disappear into fond food memories.  Well today, I decided to revisit this wonderful dish that I disovered via my first food hero Delia.  My bookshelves are full of her books but this new wonder foodie resource DeliaOnline has become a go to for me.

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Delia recommends a shallow gratin dishe measuring 6 inches (15 cm) in diameter, which will hold one or two eggs I use my Falcon enamel round pie dish or the recatangular version.

You will need the following ingredients:

  • 75g of Chorizo (today I used a cheat)
  • Red pepper (cut in half, quarters then sliced thinley into lengths)
  • Onion (medium sliced in spears)
  • 2 Cloves of Garlic (chopped)
  • 4-5 Really ripe tomatoes *
  • 3-4 free range eggs
  • 50g Cheddar or any good melting cheese
  • Shot of Dry Sherry; this is optional
  • Salt and pepper

 

Method

Step 1 turn your oven on to 180ºc (fan) or gas mark 4.

Step 2 deseed the pepper, remove the white flesh cut in half, then quarters and slice finely into lengths.

Step 3 Peel your onion and cut in half and cut into thin spears.
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Step 4 Boil your kettle and put the tomatoes into a large (1 litre Pyrex jug) and cover the tomatoes.  Within 1 minute they will be ready to be skinned.  Some of the skins might be difficult to remove, I leave the odd bit on.  (Delia removes the seeds I prefer to leave the seeds in; each to their own).

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Peeling tomatoes

Step 5  next chop the tomatoes  into pieces and then finely chop the garlic.
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Step 6 heat a pan (I used a small wok for this dish) with about a tablespoon of oil (I used rapeseed) when the oil is hot add the chorizo pieces to brown them off, I added a slug of Oloroso Sherry just to make it that little bit more spanish.  Once cooked off I then place these into the dish I am going to use.

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Dry sherry

Step 7  Add the onion and pepper to the pan and cook on a high heat, until  they are starting to soft with brown edges – this will take about 5 to 10 minutes depending on the thickeness of the slices.

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Step 8 add tomatoes

Step 8 add the chopped tomatoes and garlic and cook for 1 minute more and return the browned chorizo to the pan.  Give it a good turn around to meld all the flavours.

Step 9 season well with freshly ground salt and black pepper.

Step 10 take the pan off the heat heat and place the mixture  in the dish.  Break your eggs into the dish (as I am using a one pot I space these out equally) .  If you use indiviudal dishes then sit you eggs side by side on top of the mixture.

Step 11 now you should have the mixture with eggs sat on top so season and sprinkle each one with your grated cheese.

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Ready to bake

Step 12  place the dish or dishes on the baking sheet on the top shelf of the oven to cook for 12-15 minutes (or a little longer, depending on how you like your eggs).

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Thanks for reading my blog and I would love to read your comments. If you like my blog then you can follow me on Twitter @EatBakeBlogGB or read my restaurant reviews on TripAdvisor.

Happy blogging.

Louise x

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