This month, Jenna Elsby shows how to create a vibrant Champagne breakfast to celebrate the arrival of spring
IT’S long been a tradition in my house that on your birthday you are treated to, what we so originally refer to as, a birthday breakfast. This ritual, usually involving a scattering of balloons, presents (naturally) and a splash of celebratory Champagne, ensures that you start the day as you mean to go on – in pure hedonistic indulgence… and why not I say! So with March being the month of my birth, and more importantly the beginning of spring, I wanted to create a colourful champagne breakfast that celebrated the season in all its flower-blooming, sunshine-bursting glory.
This story is from the March 2018 edition of Surrey Life.
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This story is from the March 2018 edition of Surrey Life.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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