Scoff Troff Café, St Ives

Our editor Rebecca Moore heads to Scoff Troff Café in St Ives to put its infamous breakfast to the test…

I’m big into breakfast and always have been, but even more so when I’m in holiday mode. While refreshing granola pots and nutritious acai bowls deserve a place on a breakfast menu, with a day of exploring ahead of me I yearned for something substantial.

After hearing good things about Scoff Troff Café and learning that hearty breakfasts are order of the day, it seemed a natural choice. Situated a few streets back from the Harbour on Market Place, while you don’t get the floor-to-ceiling sea views, or swanky sun-kissed terrace, what you do get is a warm welcome, cool industrial styling and a laidback feel.

Filling locals and visitors’ bellies since 2015, the founders’ Andrew and Beverley have created a place which is inspired by sampling cuisines from their travels, from street food in Vietnam to cool cafes in Melbourne. And in true relaxed fashion, your four-legged friend is welcome, too.

For many cafes the breakfast menu often feels like an afterthought. But at Scoff Troff you’re spoilt for choice with the breakfast menu. Dishes are largely available until 12pm, while the legendary Scoffs English, is so popular it’s served all day long. So naturally, we had to sample it. A plate full, it features all the usual suspects but the quality ingredients shine through. There’s fat butcher’s sausages, thick-cut bacon, a fried egg, a juicy oven-roasted tomato, Heinz beans, pan-fried mushrooms, a hash brown (an essential breakfast item) and toast to mop up. If you’re feeling particularly peckish? Size up for the Double English.

We also sampled The Smoker; bloomer toast, three scrambled St Ewe’s free range eggs, melted Applewood smoked cheese topped with Cornish smoked bacon. If you’re visiting in the summer, we advise you wash your breakfast down with cold brew coffee!

Scoff Troff Café is all about home-cooked, wholesome servings and certainly a St Ives highlight. Desperate to explore more of the menu, I’ll be back.

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