On the first page of my novel The Gate House, the main character, Nara, bemoans having to prepare a full English breakfast at her aunt’s bed and breakfast. If you have not had the opportunity tuck into one of these artery clogging delights, I will describe it for you.
A full English breakfast consists of thick British back bacon, eggs, sausage, baked beans, tomato, mushrooms and toast. Just so you don’t have the impression that the tomato and mushrooms add a healthy touch to the meal, these are cooked in the frying pan in the grease left from the bacon and sausages, hence another name for these concoction, the fry-up.
There are many regional variations in England itself, before moving on to Scotland and Ireland. Every region has its own sausage and bacon, and chips (French fries) are often included. In the north of England, as well as Scotland, you will likely find a slice of black pudding on your plate. The Irish prefer white pudding (same as black pudding but without the blood), and a slice of thick brown bread. The bread is the best part of the whole deal in my opinion.
In my travels around the British Isles, I have learned to order only a part of an English breakfast, if at all. Scrambled eggs, toast, maybe a sausage. Or eggs, toast, tomato and mushrooms. I first encountered a Scottish breakfast in a bed and breakfast in Lincolnshire. It was the original Gate House, for which my book is named. The proprietor, who was Scottish, prepared the whole meal for us, including the black pudding, which I passed on. By the time I reached Ireland, I had learned to order only portions of the meal, but I do love that brown bread. I also learned that in Ireland, and probably Scotland too, I could order porridge (oatmeal) and clean out my arteries once in a while.
My character Nara, who grew up in the Caribbean, craved the fresh fruits of the islands. She has my tastes.