Tattie Scones and Scrambled Eggs: A New Breed of Breakfast Cafes

Anna Higham’s latest venture, Clementine in north London, represents a turning point in the specialty breakfast cafe trend. At first glance, her menu may seem unassuming – tattie scones with scrambled eggs, toasted bannocks topped with honey butter and caramelized plums, for example. But these dishes embody a quiet revolution in how we think about breakfast.

Higham’s commitment to using high-quality ingredients and traditional techniques sets her apart from mass-produced breakfast options that dominate the market. Her attention to detail is evident in every dish, from the soft texture of her morning rolls to the perfectly caramelized plums on her barley bannocks.

As a baker with experience at Quince bakery in north London, Higham has a unique perspective on the importance of quality ingredients and careful preparation. By applying these same principles to breakfast, she is helping to redefine what we expect from our morning meals.

The rise of specialty breakfast cafes like Clementine also raises questions about the role of food in urban development. As cities become increasingly dense and competitive, changing demographics and economic conditions are reshaping the way we eat. What does it mean for a city’s food scene when small, independent cafes like Clementine become destination points?

Higham’s menu can be seen as part of a broader trend towards nostalgia in food culture. Social media platforms are filled with images of perfectly styled dishes, but there is a growing desire to connect with the past through our food choices. By serving up classic breakfast dishes with a modern twist, Higham is tapping into this nostalgia while pushing the boundaries of what’s possible.

The true test of Clementine’s success will come when it has been open for several months and the initial excitement has died down. Will Higham be able to maintain the same level of quality and consistency, or will the pressures of running a small business begin to take their toll? The answer to this question will not only determine the future of Clementine but also speak to the broader health of London’s food scene.

The success of specialty breakfast cafes like Clementine may seem unassuming at first glance, but it embodies a quiet revolution in the way we think about breakfast. This is not just about putting together a few ingredients on a plate; it’s about creating an experience that feels both considered and effortless.

Higham’s menu at Clementine is part of a broader movement towards food that is authentic, sustainable, and connected to its community. By serving up classic breakfast dishes with a modern twist, she is helping to create a new kind of urban cuisine – one that values tradition while pushing the boundaries of innovation.