This weekend we launched our new autumn brunch menu featuring a selection of classic meals designed exclusively for delivery. Created by EatFirst Head Chef Benn Hodges, the dishes provide a delicious range of food styles featuring fresh eggs, spinach, Scottish salmon, and cured meats sourced from all over the UK by Cannon + Cannon.
As it was the weekend, we invited people to let their hair down at a decadent event hosted at The Vinyl Lounge in Clerkenwell. Over 50 people attended, guests were treated to sparkling wines from Bottle Apostle and 'tapas' style small plates showcasing Benns new dishes.
Guests were treated to a mini charcuterie board featuring house piccalilli and haggis scotch eggs, avocados crushed on slightly toasted FlourStation sourdough slices and za'atar spiced eggs with a smoked aubergine baba ganoush.
Complementing the menu was a Pickle House Bottomless Bloody Mary station featuring Our/London Vodka. Everything served throughout the evening is now available to buy on EatFirst.