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.
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.
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
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.
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)
Here’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 Solutionsand 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.
Ingredients (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)
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.
Pre-heat your oven to 250C/230C fan/gas 9. Line a baking tray with greaseproof paper.
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.
In a small bowl, mix the tahini paste, 120ml water, the lemon juice and a pinch of salt, until smooth.
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.
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!
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!