Crimbo Brunch Inspo from Team BTP

We always have time for breakfast – and that includes Christmas Day! We have been known to bang on a bit about our brunches, so we thought it might be interesting to see what the HQ team gets up to for their traditional Christmas ones at home…
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“Christmas morning at our house is always started by the boys waking up early excited about presents – aged 34 & 68! Then the mulled wine goes on early, ready for the masses, smoked salmon scrambled eggs (salmon cooked through the eggs, a Christmas special) are made for us and our neighbours and friends that swing by for breakfast and a morning drink or two…”
- Anita, Product Director

“Brunch in the Hibbard house on Christmas day means pastries, picked up the day before from the local bakery, served warm with a pot of coffee in bed, followed by a satsuma from the stocking and some chocolate coins. Best to leave room for grazing on the nibbles and fizz from midmorning!”
- Ben, Marketing Manager

“Christmas Eve is Petersfield’s premier night of the year, meeting friends for our annual meet-up for a night of local ales, we usually meander back to someone’s house for a nightcap, whiskey, neat. Woken when I’m shouted at, I head downstairs to put the turkey in the oven (thyme, garlic & butter rubbed under the skin, having prepped it the day before). Forcing down a tangerine from my stocking (thanks, Santa) & doze until my nieces arrive. From then on, it’s a brunch-fest of pastries, cooked breakfast and heaps of coffee. We’re a mix of pescatarians, vegetarians and omnivores, so there’s a range of things on offer, smoked salmon, free-range smoked bacon & various fried vegetables with egg, cooked to order.”
- Simon, Group Drinks Trainer

“I’m usually breakfast chef in my family home! I make scrambled eggs on buttery toast, with smoked salmon for my folks, and smashed avo with mushrooms for me and my little sister, who’s vegan too. This year will be slightly different though, as I’ll be on a beach in Thailand with my fiance for the Big C – probably starting the day with pineapple rice and a fresh coconut water, before going for a swim in the sea… ah bliss!” – Katy, Marketing Assistant

“Traditionally, I just save up all the window chocolates of my advent calendar and eat them in one sitting.
(I have been doing this since I was about 7)”
- Laura, Product Developer

“Following a Germanic Christmas Eve at my Mother-in-Laws of smoked fish & Kartoffelsalat (potato salad) and the Weihnachtsmann (Father Christmas). The Roberts household tucks into scrambled eggs and ham (free range obviously) and normally counts the minutes before my mum rolls out the Champagne cocktails, which never fail to get the party started and set me up nicely for a post-lunch nap on the sofa…” – Sam Roberts, MD and owner

Roberts Christmas Champagne Cocktail:
Ingredients: 2 dashes Angostura bitters, 1/3 oz Cognac, 3 oz Champagne, 1 Sugar cube
Preparation: Splash the bitters onto the sugar cube and drop it into a champagne flute. Add cognac, followed by gently pouring chilled champagne