Menu

We ask our guest to choose their breakfast the day before. This allows us to offer a wide variety for breakfast and also means the produce is fresh

Choose from a selection of cereals and orange juice

Or

You could start your morning with a bowl of porridge

Yogurt

Fruit platter

Breakfast in a Glass
Bursting with goodness, breakfast in a glass makes a great way to kick-start any day

Grilled Ginger Grapefruit
Bring a little zing out at breakfast time with this tasty hot grilled grapefruit

When the way of life for most Manx people was crafting and fishing, the main crops were barley and oats. Wheat did not become a common commodity until the early 1800's

There were water mills in use all over the Island for hundreds of years, and large and small amounts of grain were taken to them to be ground. Barley was ground into meal for baking or was pearled for broth, while oats were ground coarsely for porridge, and finely for bread, oatcakes and biscuits. More recently, the larger, less accessible farms had their own horse-driven grinding mills installed

If the buttermilk is available you will find some Manx Bonnag on the table.

MENU 

Cooked Breakfast or Vegetarian

Eggs: - Fried, Poach or Scrambled

Bacon, Traditional Oak Smoked Bacon or Vegetarian Bacon

Pork Sausage, Manx Loaghtan sausages (these are spicy) or vegetarian sausages

Hash Browns

Fried Bread

Black Pudding

Baked Beans

Tomatoes and mushrooms

Weight Watchers All in One Breakfast Omelette (5Points)

Our Low Fat English Breakfast consisting of low fat bacon, low fat sausages, poached egg, tomatoes and mushrooms

Eggy Bread with Crisp Bacon and Spiked Tomatoes

Breakfast Bap

Continental Breakfast
Croissants or Assorted French Pastry

Manx Kippers with bread and butter

The herring season starts at the end of May or beginning of June off the West coast and the boats follow the fish southwards round the Island , finishing up at the spawning grounds on he East coast by October. During the season about eight per cent of the catch is cured to become the famous Manx kipper.

Traditionally smoked over oak shavings, the herring is cured within hours of swimming around the sea. The curing process is a simple one and has not changed very much since the first kipper-curing factory opened in the Island at the beginning of the nineteenth century. The herring are split, cleaned, washed and put through brine. They are then hung on frames of tenterhooks and smoked over wood fires for four to six hours. When weighed and packed they are dispatched by the morning steamer to the traditional markets of Liverpool , Manchester and Fleetwood.

Kippers are a popular breakfast dish and can be prepared in a number of ways. They are a meal in themselves and need no accompaniment other than bread and butter.