I simply haven’t been able to get enough of that fall feeling in London recently, with each passing autumnal day more golden than the last.
And with any excuse really to go significantly out of my way to step on those crunchy looking leaves, I recently took advantage of a pleasantly crisp morning to maunder over to pretty little Notting Hill for breakfast at Chucs…
Situated in Westbourne Grove, the elegant cafe effortlessly exudes an old world-esque charm, with interiors echoing the style of a luxury yacht to match the classic sailing wear lining the rails of the menswear boutique housed upstairs!
There’s plenty to float your boat too, from the healthy new additions to the breakfast menu (very apt if you’re preparing for a Caribbean getaway this Christmas).
We started with coffee, detox smoothies and fresh Thai coconut water (so pure it tasted like nectar!). The “Harmony” smoothie was our favourite – a tropical treat featuring blueberries, pineapple and bananas with a kick of cinnamon adding a festive twist.
The girls made an eggscellent choice with perfectly poached eggs, smoked salmon and rye toast (a lean yet hearty affair), while I started my day right with a “chia seeds glass” – light and summery layers of coconut, mango, banana and kiwis peppered with a subtle hint of matcha!
The star of the show though was the matcha pancake – fabulously fluffy with a bittersweet edge, which was beautifully balanced by a scattering of berries and mango sauce!
I’d definitely recommend Chucs for the next time you’re looking for a luxuriously idyllic start to the day. But until you’re able to make your way over, Chucs’ executive head chef Alessandro Verdenelli, has graciously shared his pancakes’ recipe to tide you over…
Chucs’ Matcha Egg White Protein Pancake Recipe
– Alessandro Verdenelli
To serve 1
- 3 egg whites
- 1 scoop protein powder (any brand)
- 1 teaspoon matcha
- Pinch of salt
- Pinch of baking powder
- 4-5 blueberries
- 4-5 raspberries
- 4-5 blackberries
- 2 strawberries
- 2 tablespoons mango puree
Beat the egg whites in a large bowl and then add all other ingredients and mix together. Once completed, transfer the mixture into a pancake pan and cook for one minute on each side. The pancake size varies based on chefs’ preference. In a separate pot, cook all of the berries until they are soft, then add two tablespoons of mango puree. Serve the pancakes on a plate and then drizzle the berries and mango puree on top. Decorate the dish with a fresh mint leaf. Enjoy!
Chucs, 226 Westbourne Grove, London W11 2RH UK
I was a guest of Chucs, but as always all opinions are mine and mine alone.