A quick breakfast, prefect to start you day indoors. Left overs can be eaten cold for lunch if your appetite isn’t as big as our Head Chef for C&E, Andy!


  • 3 eggs
  • Handful of button mushrooms
  • 30g (ish) of feta cheese
  • Salt and pepper to taste

Making the Omelette:

  1. Crack eggs into a bowl and mix well
  2. Heat a small amount of oil or butter in a pan
  3. Chop the mushrooms and feta into small pieces.
  4. Add chopped mushrooms to pan and fry for 1 minute, then add the feta.
  5. Add the egg mix. Let it seal around the edges then I normally lift the edges with a utensil so the rest or the egg mix can get under and cook
  6. Leave for a few minutes until the bottom has firmed then turn over for the same amount of time or until golden.
  7. Fold one half on top of the other serve and ENJOY

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