Mo(o)r(e)ish breakfast *
In a happy coincidence I was able to meet a school-friend in Bristol recently for brunch. This not only enabled us to visit a new (to me) eatery, Bakers & Co, for delicious coffees, breakfast and juice but also to catch up on 15-odd years of news.
I ate a delicious meal of Sobrasada** on sourdough toast topped with a poached egg and persian cress whilst my friend enjoyed the smashed avocado, lime, chilli and coriander on sourdough toast.
However, a highlight has to be the tiny pour of the wonderful Tio Pepe Fino en Rama (sherry) which we were able to pair with the dishes. Grateful thanks to the Bakers&Co team for allowing this small menu deviation - here's hoping that your team enjoyed the small sample left for them post-service!
* I can only apologise for the title pun on "moreish" (delicious and that which one would welcome more of) and "Moorish" (relating to the Moors from deepest Northern Africa and their conquests into lower Spain in very early history (circa 700AD)). I blame a school-friend of mine whose food blog(s) I police avidly for this particular mistype.
**Sobrasada: Sobrassada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika, salt and other spices. (from Wikipedia)