Our Kitchen, London

By Molly Coddle-Degg

Arriving in Our Kitchen, the eager breakfaster is greeted by a homely décor, and unexpected bird’s eye view of that foodie favourite Fresh and Wild, allowing patrons a voyeuristic peak at organic vegetable hunters as they eat, provided they are prepared to stand - there is no discernable seating. There’s no discernable menu either, the idea being a general free-for-all, first-come-first-served affair, and, if you do get there first, Orlando’s Posh Muesli – respectfully stored in a purpose-built plastic container – is the best bet. Add a scattering of berries or banana slices for extra flavour. Next best is probably the more classic Kelloggs selection: Flakes (Corn or Bran) or Special K for the calorie conscious, but be warned, you may have to settle for long-life milk – that’s the continental influence. Wash it all down with Ko-Ko’s Cafetière Coffee, Jo-Jo’s Peppermint Tea or simple PG Tips, beautifully presented in a mug of your choice. We recommend the squat and curvy blue cup, that you can wrap your hands round, and feel all warm and snugly.

But what of the classic cooked brekkie, I hear you cry? Well a large IKEA frying pan has been purchased to this end, but is still a fry-up virgin. Besides, it’s best to avoid anything cooked, really, even toast, as this involves charred skin or potential pyromania-danger – worryingly, Ci-Ci the kitchen apprentice has a lot to learn about kitchen safety.

Inspired by http://www.londonreviewofbreakfasts.blogspot.com/

NB: Names may have been changed to protect the innocent.