Once you've managed to get out of your luxouriously comfy bed, make your way down to the Peacock Dining Room and start your morning off with the Continental Buffet and then choose from a selection of indulgent and healthy hot options.
Breakfast meats are sourced from Puddledub, Fife's award wining butcher, and the eggs are laid daily by Woodcroft's resident hens.
à la carte menu
Puddledub haggis and black pudding bonbons, pork sausage and Bacon, mushrooms, grilled vine tomatoes, beans
and Woodcroft egg(s) as you like
English muffin, prosciutto dry cured ham, Woodcroft poached eggs and hollandaise sauce
'Free From' Full Scottish (V, Vg,G)
Vegetarian haggis bonbons, quorn, vegetable or vegan sausage, bacon style rashers, mushrooms, beans, grilled vine tomatoes
and Woodcroft egg(s) as you like
Green Eggs (V, Vg)
Omelette made from spinach and three eggs blitzed together, topped with garden peas, spinach leaves and cheddar cheese
served with roasted vine tomatoes
Omelette Freestyle (V,G)
Omelette with your choice of toppings. Pick as many as you like!
Ham, salmon, tomato, cheddar cheese, mushrooms, spinach, spring onions, fresh chilli,
Mushrooms on toast (V,Vg,G)
Toasted sour dough or gluten free bread topped with smashed avocado, garlic pan fried mushrooms and wilted spinach
Why not add a Woodcroft egg?
English muffin, Perth's Campbell and Son's hand cut smoked salmon, Woodcroft poached eggs and hollandaise sauce
Scrambled Eggs (V,Vg,G)
Woodcroft scrambled eggs on toasted sour dough/gluten free bread
Why not add Perth's Campbell and Son's smoked salmon or cured ham?
Toasted bagel smothered in cream cheese, topped with Serrano ham and mini gherkins
Why not add Woodcroft’s eggs, as you like?
Deliciously Yucky Avocado (V,Vg,G)
Toasted Sour dough/gluten free bread, smashed avocado, roasted red peppers, and Woodcroft poached eggs,
sprinkled with Egyptian Dukkah
Vegan option: replace the egg with spiced onion and chick pea pattie and/or halloumi cheese
Woodcroft's Continental Buffet
Fresh strawberries, blueberries, raspberries, Tay berries, sliced melon, tangerines and pears, tinned pears and peaches all make an appearance, some more than others
If you like to munch on cheese in the morning guests will find a varied cheese board on offer which goes great with Mum's chilli jam. Usually the following make an appearance at one time or another: Scottish vintage cheddar, French brie, Scottish Strathrodon blue, Boursin garlic and herb, smoked cheddar, red Leicester, Dutch Jarlsberg.
Low fat and full fat individual pots of Yeo Valley yogurt are available, Probiotic yoghurt drinks, and when in season fresh fruit smoothies made from fresh berries, a spoon of yogurt, drop of water and a squeeze of honey. Non dairy options are available if requested prior to booking
Have a nibble at wee slices of Prochutio de Crudo, Serrano ham, and Perth's Campbell and Son's smoked and hand sliced salmon
Cornflakes, bran flakes, musli, granola with fruit and nuts, a variety of seeds, dried pineapple and papaya fruit, Rowse runny honey to drizzle make a delicious cereal bowl to start your breakfast off
Breads, Pastries and Preserves
A variety of Artisan breads are on display from one day to another. Usually sour dough bloomer, ancient grain bloomer, and brown oats bloomer, Warburtons sliced white and sliced seeded brown, gluten free breads can also be present if requested prior to booking. Fresh baked croissants and sometimes pain au chocolates or cinnamon swirls. To spread on your chosen bread you can choose Mum's homemade orange marmalade or raspberry jam, real honey from the honeycomb sourced in Perth, Rowse set honey, locally made strawberry jam
Juice, Tea and Coffee
Fresh orange and apple juice, filtered tap water and sometimes a berry juice can be chosen and for something hot PG Tips, Green Tea and a mixed selection of Twinnings fruit and minted teas, fresh cafetière coffee and you can always ask for and espresso, latte or cappuccino. Decaffeinated teas and coffees are also available
If guests wish something specific for breakfast please ask at the point of reservation or the day before their breakfast and every effort will be made to source ingredients if it is within season and available