Fuller’s Kitchen has announced that The Tap on the Line at Kew Gardens station has taken the title of Britain’s Best Pub Breakfast award, presented by Inapub magazine in partnership with Kraft Heinz. Pubs from across the country entered the competition and were judged by a panel from Kraft Heinz.
The winning breakfast is a Full English breakfast packed with British products from award winning suppliers, carefully selected by Fuller’s. The dish consists of Owton’s pork sausages, Mrs Owton’s bacon, Fuller’s black pudding, beans, tomato, mushroom and Lycroft free range eggs.
Marnie Richards, General Manager of The Tap on the Line, said, “I’m so happy we’ve won this title. The Tap on the Line is the only pub that is on a London Underground platform, which means we get a steady string of morning commuters coming in every day. Our breakfast is the start to their day and I am over the moon that I can tell our customers, regulars or otherwise, that they are enjoying the best in Britain”.
Fuller’s Director of Food, Paul Dickinson said, “I am very proud of our team at The Tap on the Line. This shows the importance of using fresh, British ingredients within our estate.
The Full English breakfast is a British classic and we have stuck to our company values by adding a modern twist on a traditional dish. Winning a national breakfast competition is a huge accomplishment.
“This is a great reflection of the innovative work driven by Fuller’s Kitchen and I am delighted to see that Fuller’s is being recognised for great food as well as great beer.”
Matt Eley, editor of Inapub magazine, said: 'It's been fantastic to see so many high quality breakfast entries from pubs across the UK. It's proof that pubs really are diversifying, to cater for customers any time of the day.
'Our winner and runners-up were very much deserving. All had carefully considered where each ingredient was sourced from and each breakfast was plated up to perfection and cooked to the customer's preferences. A huge congratulations to The Tap on the Line who took home gold.'
Andy Bacon, culinary development innovation manager at Kraft Heinz, said, “The standard of entries was incredibly high, but The Tap on the Line breakfast stood out for a number of reasons.
'It uses locally sourced ingredients, delivered daily, and there is nothing like a breakfast cooked to order however you like it, from crispy bacon to runny eggs.
“It is fantastically presented and head chef, Sam Hitchcock, has carefully thought out every item on the menu to source the best ingredients.
“What’s more, the fact that they serve breakfast through to five o'clock shows they are meeting a demand and have tapped into the trend for all day breakfast.”
