Our Award Winning Scottish and vegetarian breakfasts are cooked to order from fresh, local produce and are prepared to suit your taste.
At 23 Mayfield we strive to use seasonal produce, some of which is organically grown in our own garden and greenhouse (salads, microgreens, herbs and fruit)
Generous home cooked portions are designed to set you up for an action-packed day exploring our magnificent city.
Our experienced chef has worked on the royal cruise ship Queen Elizabeth II, as well as in several renowned Edinburgh Hotels. Design your own breakfast by selecting from the ingredients listed.
A sample of what we offer at breakfast is shown above in the photos and a full description of each dish is listed below. Much more on offer...come and stay to try out the delights!
Selected cereals.
Natural Greek yoghurt served with flambed fruit of the day and toasted oats (old fashioned oats panfried with soft dark brown sugar, butter and ginger).
Slowly steamed for up to 2 hours producing an excellent creamy taste. Served with toasted oats (old fashioned oats panfried with soft dark brown sugar, butter and ginger) then topped with flambéed fruit of the day. Whiskey infused honey served on the side.
All our bread is supplied by the award winning local bakery “Breadwinner”. Breadwinner have been baking by hand in Edinburgh since 1973 they use skilled bakers and traditional methods and local ingredients to produce the tastiest loaves.
Free range eggs - Poached, panfried or scrambled.
Slow roasted vine tomatoes - Marinated and seasoned overnight with Cornish sea salt, thyme, cracked pepper and olive oil.
Vegetarian Haggis - Award-winning family recipe from Campbells the butcher.
Vegetarian Sausages
Beans - no more explanation needed!!
Tattie scone – Supplied by local bakery “Midlothian Bakery” Scottish traditional tattie scone (panfried potato, butter, flour sea salt)
Selection of Taylors of Harrogate and Brodies teas, freshly brewed Italian coffee.
Orange Juice, Apple Juice, infused water.
(Ask us for details)
Scottish Smoked Salmon from Heather field Smokery in Linlithgow - served with scrambled eggs on a toasted “Breadwinner” muffin
Double baked French Toast made with "Edinburgh Butter Company" Buttermilk
Served with Virginia cured streaky back on maple syrup on the side.
Free range eggs - Poached, panfried or scrambled
Slow roasted vine tomatoes - Marinated and seasoned overnight with Cornish sea salt, thyme, cracked pepper and olive oil
Haggis - Award-winning haggis from Campbells butcher made with Scottish oats and lamb – rich and spicy.
Black pudding - Traditionally handmade black pudding by Charles Macloed of Stornoway (Outer Hebrides)
Grilled sausages - from rare breed pigs, bread at Clash Farm, Port Logan (Near Stranraer)
Grilled prime back bacon - unsmoked (best prime cut shoulder)
Beans - no more explanation needed!!
Tattie scone - Supplied by local bakery “Midlothian Bakery” Scottish traditional tattie scone (panfried potato, butter, flour sea salt)
Special of the day – wide range of tasty options which changes daily.
