Last weekend, we were honoured to play host to Sally, Chris and their blended family upon the occasion of Sally and Chris’s Gillingham wedding – here are the bride and groom, standing outside ‘Sunflowers’ before they left for the Town Hall!
(Incidentally, in the language of flowers, sunflowers represent “longevity” – I’ve always thought that this was a lovely sentiment to be connected to a marriage and so when Steve and I got married, we gave each of our guests a small packet of sunflower seeds and asked them to plant them and send us the pictures; we were lucky enough to receive photos of sunflowers grown in many different gardens for quite a few years.)
Sally and Chris are also gluten, dairy and soya free, so I was able to flex my breakfast muscles and make sure that our breakfasts were suitable for them. This meant serving up gluten free bread, non-dairy spread, almond milk and coconut yoghurt, as well as my home made fruit compote. And because I love to bake, I also tried my hand at a dairy and gluten free cake which I served upon arrival – it’s a raspberry and lemon cake from the book Simply Nigella and it was really good. I’ve never made a dairy free cake before but this recipe was both delicious and very easy – I will definitely make it again and may try it as a different variant next time, perhaps with blueberries and orange?
My standard breakfasts are all vegetarian, but sausage or bacon may sometimes make an appearance (although can very easily be substituted or replaced) in one of the “Special Breakfasts” which I enjoy whipping up from time to time. Check out my Facebook album for more food photos to tempt you and whet your appetite.
So, when you book your Dorset bed and breakfast stay with us, please do let us know if you have food allergies or preferences – I’m sure I’ll be able to prepare something delicious for your breakfast!