I wanted to head to Granger and Co Notting Hill for breakfast, but passing by early Saturday morning the restaurant was packed and queues were forming around the corners of the street. Heading along up to Westbourne Grove I saw people outside Daylesford Farmhouse and cafe with dogs on leashes, the shop front sells organic products from the Gloucestershire farms and the ambient yellow light flooded the spacious floors. Right at the back is the café serving up food from Gloucestershire, I really wanted a good brunch but even though the online menu shows a full English breakfast it wasn’t available at the Notting Hill location.
Seated up high on the bar stools, I got to see the workers making drinks for customers. One of my other favourite brunches to have are poached eggs benedict. Daylesford does them three ways, scrambled, poached or fried on sourdough toast. Ham or salmon meat is an added extra. Luckily, I added a side of greens as you only get one slice of toast with two eggs. Golden yellow hollandaise sauce is thickly covered on organic hen eggs. Two slices of cured dried ham cover over the sourdough toast. The fresh garden only consisted of two tomatoes, avocado and a few twigs of greens. Juice is from bottles in the fridge but still tasted fresh.
For the £15-20 price mark, I wasn’t full. It would have been good to see another slice of sourdough for the brunch and set price instead of pricing each item as an additional cost.
208-212 Westbourne Grove, Notting Hill, London W11 2RH