The Potteries oatcake
Bacon, melted cheese and a fried egg in a folded local oatcake.
Rye & Rasher / the proper list
Breakfast, butties and everything in between.
A fictional Stoke menu, written for the demo. Every card has a breakfast-led image; ingredients, prices and allergens remain illustrative until a real shop signs them off.
Photo menuFilter by the bit you came in for.
Breakfast baps & Staffordshire oatcakes
Bacon bap
Two bacon rashers in a soft white bap with a fried egg, hash brown and red or brown sauce.
Full English plate
Bacon, sausage, eggs, mushrooms, tomatoes, beans, hash brown and toast.
Three-egg omelette
Choose cheddar, mushrooms, tomato, ham or spinach; served with toast.
Butties, baps & hot rolls
Bacon sandwich
Two rashers in sliced bread with butter and red or brown sauce.
Bacon baguette
Three rashers in a crusty baguette with fried egg, tomato and sauce.
Bacon & egg butty
Soft bread, two rashers and a fried egg. Sauce on the side.
Sausage & hash brown bap
Butcher-style sausages, crisp hash brown and ketchup in a toasted bap.
Veggie breakfast bap
Vegetarian sausage, egg, mushrooms and tomato with brown sauce.
Plates, oatcakes & hot breakfasts
Bacon & cheese oatcake
A folded Staffordshire oatcake with bacon, melted cheese and a fried egg.
Mushroom & cheese omelette
Three eggs with cheddar and mushrooms, served with buttered toast.
Beans on toast
Proper toast with baked beans and a little grated cheddar.
Sweet things, coffee & tea
Jam toast & butter
Thick toast, salted butter and strawberry jam.
Victoria sponge slice
A fictional counter bake with jam and cream.
Flat white
Double espresso with textured milk; oat milk is available in the preview.
Pot of tea
English breakfast, decaf or peppermint, served in a proper pot.
Allergen note. The words above are fictional sample recipes. A real shop must maintain its own current allergen matrix, supplier precautions and cross-contact process.