Sunday brunch added at Drake & Morgan as part of spring menus

drake morgan blueberry pancakes

London bar group Drake & Morgan has introduced a Sunday brunch menu across six of its eight sites alongside a new springtime cocktail menu.

Developed by executive chef Robert Mitchell, the all-day breakfasts use seasonal British ingredients while drawing influences from around the world.

They range from eggs benedict and a gourmet bacon sandwich to blueberry pancakes with lashings of maple syrup and an avocado on sourdough with chilli and poached egg.

The brunch menu is running at The Refinery on Bankside, The Fable in Farringdon, The Parlour in Canada Square and The Happenstance, The Folly and The Drift in the City.

Drake & Morgan’s new Sunday menus also include dishes such as their signature scotch egg with piccalilli and the light watermelon, courgette, feta and pomegranate salad as starters.

For mains, there is a pea and lemon risotto with mascarpone or Wagyu burger with blue cheese and tomato chutney. For dessert, the choices include Eton mess with strawberries and salted caramel or plum sundae with honeycomb.

Two roasts are also available including free-range half chicken or rib of beef, both with Yorkshire pudding, served with crisp roast potatoes and all the trimmings family-style in the centre of the table.

The bars also offer a range of Bloody Marys, from a classic recipe to the spice-spiked Those Bloody Brits, the zesty Tomatini, and the fruity Mary’s Apple & Pears.

All four are available at the six venues but at The Folly there is also a Ketel One Vodka Kitchen pop-up where, until September, a full calendar of events includes build-you-own Bloody Marys.

Drake & Morgan’s new springtime cocktail menu includes the Mimosa NYC, made with prosecco, orange juice, kumquat shrub, and Kwai Feh lychee liqueur, and the Brit Spritz, combining British aperitif Kamm & Sons with Chapel Down sparkling wine, elderflower and soda.

Others are the Flight Of The Cucumber, with Hendrick’s gin, Maraschino liqueur, violet, cucumber and lemon, and Beauty Of The Orient, using Ketel One, vermouth, mint green tea, coriander and pomegranate molasses.

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