Enjoy a vegan breakfast as part of Veganuary 2018: special bed and breakfast vegan menu available, Gillingham, Dorset

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.

Happy New Year!

In support of Veganuary 2018,  we’re launching a special vegan breakfast menu which will be available throughout January 2018 for anyone who requests it when they book directly with us.

Avocado on sourdough toast

We’re committed to providing delicious, fresh and cooked to order breakfast options for all of our guests and if you’re a vegan or fancy trying out some delicious plant-based food as part of this year’s Veganuary, that includes you! We have vegetarian, vegan and plant-based menu options on offer all year round (as well as gluten-free, dairy-free, low carb and paleo selections) but for January 2018,  here’s a couple of extra new things to try.


Our Veganuary options include:

  • Tofu Scramble: tofu scrambled with your choice of tomatoes, mushrooms, spinach and spring onions
  • Porridge made with almond milk and served with fresh berries and maple syrup
  • Avocado on sourdough toast
  • A signature ‘Sunflowers’ parfait made with coconut or vanilla soya yoghurt, gluten-free oats, home-made fruit compote, topped with fresh berries and mint
  • The ‘Sunflowers’ Smoothie: banana, almond milk, cinnamon and mixed berries
Tal and mini parfaits
The ‘Sunflowers’ signature parfait – now available as dairy-free

Our regular vegan-friendly menu items are also always available – baked beans, mushrooms, tomatoes or spinach in any combination you like, as well as cereals served with your choice of plant milks, dishes of fresh fruit or fruit compote and coconut or vanilla soya yoghurt.


We cook with olive or coconut oils and unsweetened almond and soya milks are available for breakfast and in the guest fridge as standard, year round. And we’ll replace the biscuits on the amenity tray in the bedrooms with vegan-friendly treats, too.

For more on Veganuary, please see their website and to book your vegan-friendly stay with us, please see our booking calendar – don’t forget to let us know that you’d like to try out the limited edition Veganuary menu when you book!

Recipe share: A Warm Salad of Roasted Cauliflower and Chickpeas (vegan)

welcome-to-sunflowers-dorsetHere’s our new leaflet, which sums up in one handy piece of A5 exactly what you can expect to see and find when you stay here at ‘Sunflowers’ – what do you think?  It was designed and printed for me by graphic designer wizard Kevin of Wyke Print Solutions and I am really pleased with it!  Please feel free to right click on the image and save a copy.

In other news, we recently hosted a charming gentleman who stayed with us for one night – a Sunday – and arrived so late (and in horrible winter weather) that he wasn’t readily able to source a vegan evening meal. I settled him into the guest dining room with a glass of wine and made him this warm salad of roasted cauliflower and chickpeas. When I posted the photo on my Facebook page,  lots of people asked for the recipe, so here it is.

wp-1488373921719.jpgIngredients (makes 2/3 servings)

1 400g tin of chickpeas, drained
1 large head of cauliflower, broken into even sized florets
2 tablespoons extra virgin olive oil, plus  more for serving
Coarse salt, to taste
80g tahini paste
Juice of a lemon

Chopped parsley, to serve (optional)


  1. Add the cauliflower florets and a pinch of the salt to a large saucepan of boiling water and cook on a high heat for 8-10 minutes.
  2. Pre-heat your oven to 250C/230C fan/gas 9. Line a baking tray with greaseproof paper.
  3. Remove the cauliflower from the pan with a slotted spoon and arrange on the baking tray. Drizzle over the olive oil and sprinkle with the salt. Roast for 25 minutes, or until parts of the cauliflower have turned golden brown.
  4. In a small bowl, mix the tahini paste, 120ml water, the lemon juice and a pinch of salt, until smooth.
  5. Remove the cauliflower from the oven, cut the florets into 2 cm thick slices and place in a large serving bowl. Gently mix together the drained chickpeas, cauliflower pieces and half the tahini sauce. Serve with the rest of the sauce and a further tablespoon of olive oil.
  6. Enjoy!

I love to make and serve warm salads – let me know in the comments if you try this one out and if you can suggest other recipes!