Rachel Lampen |

Imagine a large, strong, white cardboard box full of fresh croissants and different jams, pastries, porridge and napkins, tied with a beautiful blue satin ribbon arriving on your doorstep on a SAD autumn morning; but this one is carried by a cheerful young lady with a lovely smile so there is no bending down to pick up the box. It is carefully placed in your eager hands and, in addition, there is a little carry sack with 2 bottles of fresh fruit juice and a newspaper.

This is Bonjour Breakfast, a delicious and innovative delivery service which will cheer you and your guests with an instant, ready-to-put-on-the-table meal on a day of your choice. The box contents may be of your choice too, from champagne to flowers to any fresh pastries and coffee or tea.

The pastries were fresh, the jam tasty, the juices thirst-quenchingly cool and the idea unique. Delivery is free on orders over £10. We thought it a great idea for a Happy Birthday gift, but it is an even better idea as a Happy Me Day present, to be taken regularly rather than just once a year.

Bonjour Breakfast is the brainchild of the delectable and enterprising Rachel Lampen.

Phone 0844 3358445 or go to www.bonjourbreakfast.com to experience the delight we had on our box’s arrival.

SAV

The word sausage comes from the Latin word, salsus, which means salty. Sausages are mentioned in Homer’s The Odyssey more than 2,700 years ago. Queen Victoria was fond of a sausage but insisted the meat was hand chopped not minced. Sausages were called ‘bangers’ in the second world war because they contained so much water they exploded when fried. Every day 5 million Britons eat sausages. A typical recipe for a standard class sausage is 30% meat, 20% recovered meat, 30% rusk and soya, 15% water, 5% herbs and spices.

I know these things because Elle Ledden, the head chef of the Sussex Yeoman told me when I attended Elle’s Belles Sausage Pop-up Party at the Sussex Yeoman at the beginning of May. Elle and team, aided by the jolly Ms Rachel Lampen, fed sausage lovers with her premium, 100% free range meat sausages made from natural casings and pure ingredients. Enjoying the proceedings were locals and Brighton Festival visitors alike, including the dashingly moustachioed Andrew Kay, famous food critic and soon-to-be published author of Pretty Boys all in a Row.

Being a vegetarian, I was sad to hear there were no meat-free versions so I left the revellers and enjoyed a vegetarian meal inside the Yeoman – delicious.

Colette Wilson

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Bonjour Breakfast

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