Boutique style bed and breakfast in the heart of the beautiful Dorset Blackmore Vale – a B&B with en-suite rooms, parking, wi-fi, a covered hot tub and delicious breakfasts. Family friendly, dogs welcome, 5* reviews, easy online booking for the best prices and lots of little free extras.
Book securely and directly with us for the best price, delicious breakfasts and lots of little free extras –check availability here. Our online calendar is always up to date.
|| I’ve been getting my bake on recently and experimenting with some new breakfast ideas, particularly involving gluten-free and vegetarian recipes.
Later this year, we have two separate sets of returning guests booked in for the same weekend. One guest particularly loves banana cake. And the other couple are gluten-free … so my mind turned as to how I could combine those twin facts into something delicious that everyone could eat and enjoy … and I landed upon these banana muffins.
The original recipe is here on the BBC website, but I modified it in order to make it gluten-free for Jonathan and Sue. If you want to do the same, just swap out the flour and baking powder for gluten-free versions (I used Doves).
I also added an additional tablespoon of milk to the amount specified in the recipe, as gluten-free recipes can incline to be a little drier than their gluten-included siblings. And I exchanged the walnut topping for flaked almonds, as that’s what I had in my baking cupboard on the day I gave these a try.
My tasting panel (me, Steve and my mum!) enjoyed the muffins as they are or sliced into two and then buttered, and the BBC recipe suggests serving them with bowls of sliced banana, crème fraiche or yoghurt (The Dorset Dairy Company’s Greek-style would be perfect for this), runny honey and extra walnuts (or almonds).
Don’t forget – let me know if you’re gluten-free, vegetarian or have any other food preferences when you book – and if you want to try some of my home baking or any of the other recipes here on the blog, mention that too.
Book securely and directly with us for the best price, delicious breakfasts and lots of little extras –check availability here. Our online calendar is always up to date.
Breakfast, petit dejeuner, ontbijt, frukost, desayuno, brekkie – it’s half the reason you come to stay here! It’s also an important part of your experience and your time with us, so we want to make sure that you start your day with a great meal.
The highlight of the stay had to be Cleo’s cooking: she clearly loves what she does and is very good at it, offering a great variety of very yummy things at breakfast time! David, Sheffield
We are pleased to provide you with a variety of breakfast options during your stay with us. Our room rates include a wide range of lighter breakfast ideas or you can choose to upgrade to a more substantial full cooked breakfast. Upgrade when you book or decide when you arrive – the choice is yours.
We are also happy to provide gluten-free, dairy-free and de-caffeinated options upon request, such as gluten-free bread, almond and soy plant ‘milks’ and dairy free spread. Our porridge, cereals and dishes such as our very popular home-made Fruit, Oat and Yoghurt parfait can also be provided as gluten and/or dairy-free if required. Low-carb or Paleo? No problem – we can do that too.
STANDARD BREAKFAST OPTIONS:
Continental Breakfast: choose from a selection of cold cereals (or porridge/oatmeal), warm pastries/toast, preserves, a cheese and ham platter, separate dishes of local Greek style yoghurt, fresh fruit or home-made fruit compote (based on seasonal availability) or one of our extremely popular Fruit, Oat and Yoghurt parfaits, available in either Tall or Mini sizes. Served with orange or apple juice and your choice of tea or coffee.
Light Bites: choose from a selection of cold cereals, followed by baked beans or baked, poached, fried or scrambled eggs with your choice of brown or white toast. Served with orange or apple juice and tea or coffee.
Breakfast to Go: available Monday to Friday. Wrapped and ready for you to take away, with a napkin, a bottle of water and a warm sandwich of either bacon, egg or halloumi cheese (v). You are also welcome to grab a quick bowl of cold cereal and a glass of fruit juice if you have time.
OR UPGRADE TO ONE OF OUR DELICIOUS FULL COOKED BREAKFASTS:
Perhaps theFull Cooked Dorset – eggs scrambled, poached or fried, local sausages and bacon (vegetarian sausages and halloumi cheese are available as vegetarian alternatives), tomatoes, mushrooms and baked beans.
Trout Florentine: locally smoked Mere trout or smoked salmon, served on a toasted muffin, with wilted spinach and creamy scrambled eggs.
Or a fluffy Three Egg Omelette, filled with your choice of pancetta, cheese, mushrooms and tomatoes.
AND AT WEEKENDS, HOLIDAYS OR IF YOU’RE CELEBRATING – HOW ABOUT ONE OF OUR SPECIALS?
We currently offer –
Toasted Waffles with a Warm Berry Compote, Maple Syrup and a Lemon Ricotta Cream –pictured here
Oven Baked Frittata/Omelette, served with Roast Tomatoes and your choice of Spring Onion/Scallions, Pancetta/Bacon, Cheese,Mushrooms or Spinach – pictured here
Oven Baked Stuffed French Toast with Banana, Honey and AlmondsOROrange and Cinnamon Croissant French Toast – pictured here
Mixed Berry Croissant Bake(our most popular special – we’ll even add a candle for your birthday!)
Breakfast in a Mushroom – a Portobello Mushroom stuffed with Pancetta and served with creamy Cheese and Chive Scrambled Eggs and Roast Tomatoes(request it without the pancetta for a vegetarian option)
Overnight Croque Monsieur with local Cheese and Ham; request it with a fried egg to convert it to a Croque Madame!
Mushroom, Halloumi Cheese and Tomato Stack – served on a toasted muffin(vegetarian; gluten-free muffin available)
One of the many businesses who call Gillingham, Dorset home is the Guild of Fine Food, organisers of the prestigious Great Taste awards (the world’s largest and most trusted food and drink awards, so a pretty Big Deal). We are honoured to be on their preferred list of accommodation providers and we host members of their judging panel when they travel to Gillingham to blind taste test the widest range of food and drink you could possibly imagine.
We recently met a judge who was here to judge the “free from” category of foods and as she was herself gluten-free and her travelling companion was dairy-free, so was my breakfast offering! Here’s the overnight oats dish I made for them – quantities used may vary, based on the containers that you use, but this is what I did for two portions. The great thing with this recipe is that it can be flexed so many ways, based on people’s preferences; use regular oats instead of gluten-free, cow’s milk yoghurt instead of soya or coconut, switch around the fruits.
Gluten and Dairy-Free Overnight Oats – serves 2
60g gluten-free oatmeal
200ml vanilla flavoured soya yoghurt
150g mixed berries, with a few reserved for decoration
Method: the night before, take two tall glass containers (I used sundae glasses) and fill them with layers of yoghurt, oats and fruit, ending with a layer of yoghurt. Cover and refrigerate overnight.
The following morning, remove from the ‘fridge about an hour before you wish to serve or eat the dish. Top with a layer of fresh fruit and perhaps a sprinkle of cinnamon.
I was delighted that our guests loved it and they kindly left us this feedback:
We stayed at Sunflowers Bed & Breakfast Dorset for one night and were impressed with such high standards and the warm welcome. Thanks for going to so much trouble to cater for our gluten free and dairy free diets. A magnificent breakfast! We know where to stay when we return to Dorset!
Do you also have special dietary needs or preferences? No problem – just let us know when you book and we’ll happily cater for you – right down to the chocolates and treats we provide in the guest rooms.
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!