Sunday brunch back in season at the Living Room

Traditional Sunday brunch favourites are taking centre stage on The Living Room Edinburgh’s new menu for Spring 2009 launched this month. The big brunch breakfast featuring pork and leek sausage, griddled bacon, beans, egg, charred tomato, roasted flat mushrooms and toast is an ideal pick-me-up following a Saturday night out on the town.

A choice of Sunday roast - sirloin of beef or roast chicken - served with roast potatoes, Yorkshire pudding, cauliflower cheese, roast carrots and red wine jus looks set to be popular with both weekend shoppers and families or couples enjoying an indulgent lunch.

Edinburgh head chef Glyn Stevens comments: “Sunday has always been a great time to visit The Living Room and dishes like eggs Benedict and eggs Florentine have been long-standing favourites with our guests.

“The new Sunday brunch specials offer even more choice and more reasons to drop in.”

Glyn Stevens’ take on traditional Scottish Cullen Skink will also be featured prominently as the new ‘Chef’s Plate’ - a regularly changing regional dish served in The Living Rooms across the UK.

Further additions to the menu include roasted pork belly with grain mustard mash and caramelised parsnips, which has been added to The Living Room’s signature selection of ‘Home Comforts’ and Cumbrian Ross Cobb chicken with balsamic roasted vegetables and a light thyme jus.

The Living Room Edinburgh is located at 113 - 115 George Street Edinburgh EH2 4JN.

For more information, log on to thelivingroom.co.uk.