“Bed And, Er…What?”

  • Poll of Bed and Breakfast owners reveal most unusual guest breakfast requests
  • ‘Delicacies’ requested include King Prawn Vindaloo and a boiled egg, Corn Flakes in Lager and a plate of fried onions
  • The Full English comes top, but some guests favour bizarre combinations – or DIY cooking of pasta in garlic sauce inside their guestroom kettle

Bed and Breakfasts are famed for their traditional Full English breakfasts, usually comprising sausages, bacon, eggs, tomatoes, mushrooms, black pudding, baked beans and fried bread. 

But according to a poll of 6,600 Bed and Breakfast owners by eviivo, the online booking specialists, some guests are decidedly non-traditional in their tastes.

Amongst the unlikely breakfast requests are:

“King prawn vindaloo and a boiled egg”. “Chicken and salad with vegetables”.
“A plate of fried onions.” “A bag of uncooked pasta and a jar of Lloyd Grossman tomato and garlic sauce” (which the guest then cooked inside the kettle in his room).
“Corn Flakes in Carling Lager.” “Smoked salmon and scrambled eggs for the dog.”
“Five rashers of bacon in porridge.”  “Steak and Spaghetti.”
“Ribeye Steak and Chips.” “A Curry omelette.”
“Eggs and Lea and Perrins Sauce”. “Dry Weetabix.”
“Smoked Salmon and HP Sauce.” “Scrambled egg on toast ‘with no egg’.”
“Miso soup.” “Yoghurt with pepper.”
“Weetabix spread with Marmite.” “Muesli with no milk.”

 

Most B&Bs (63%) reported that guests favour the traditional Full English breakfast, but 17% said that guests in the main preferred a continental breakfast featuring croissants.  Ten percent said that muesli was the most popular choice.

Thomas Messett, a director at eviivo, said: “Chicken, steak, garlic pasta and curry are unusual choices for breakfast, but I guess that one of the pleasures of a holiday is that we’re able to enjoy ourselves whatever time of day it is.”

“One of the biggest puzzles is a dry Weetabix spread with marmite.  We tried this out in the office.  It doesn’t taste great and worse still, it takes about 19 minutes to eat.”

He added: “What our B&Bs find is that catering for every reasonable taste is a great way of increasing bookings.  Our data show that 2017 is shaping up to be a very strong year for British B&Bs with a weaker pound influencing British and International holidaymakers to choose a stay here.  Even if some of their breakfast tastes are a bit unorthodox, more and more holidaymakers are choosing the ‘Full British’ B&B experience.