British pasture-to-plate, nose-to-tail restaurant in restaurant Origin City has launched a brand new breakfast menu, set to be the new go-to for morning meals and meetings.
At Origin City, Chef Graham Chatham crafts a range of Scottish-inspired dishes, honouring the whole animal to avoid waste. Meat is directly sourced from their organic farm in Argyll, Scotland, while seafood hails from sister aquafarm Loch Fyne Oysters. Origin City prides itself on homemade classics like sausages, bacon, and white pudding, with a unique twist on Scottish Rowies using beef fat.
The McLymont Scran, a tribute to Origin's farmer, features homemade Cumberland sausage, bacon, white pudding, mushrooms, tomatoes, baked beans, and a Tattie scone. Other options include curried beef and pork sausages, a breakfast muffin with Black Angus beef and Hafod cheese, or rare Ranch Steak with lyonnaise potatoes and a duck egg.
For something lighter, try the Loch Fyne smoked salmon with scrambled eggs or caviar, yoghurt with granola and rhubarb compote, or Scottish rolled oats with fruit compote.
Origin City also offers a continental-style breakfast featuring house-made charcuterie and cheese, sourdough toast, warm pastries, and crispy oysters.
Their new breakfast menu is available Tuesday to Friday, 8 am to 10:30 am.