I like to pull out all the stops for breakfast. The Granola and bread are homemade, and a big hit on the customer satisfaction stakes - it has turned many to rejecting the mass produced versions for good. There is always a fruit salad and in summer there are raspberries from the garden. I like to put the granola in a bowl with fresh fruit and ladle yogurt on top. Our rhubarb grows in profusion, so it makes an appearance as jam or freshly stewed. I use eggs from the farm up the road, which taste wonderful. The bacon and sausages are produced locally but I haven't yet got into growing our own mushrooms. For anyone going up a hill after breakfast, I like to slip in some slow-cooked tomatoes and a potato cake or buckwheat pancake for extra fuel. We keep a wide range of teas and coffees.