A CHEF who has served up more than 85,000 breakfasts at a village hotel has received a top national award.

Mo Morgan, who works at the Tudor Farmhouse in Clearwell, was delighted to receive the AA’s 2017 Breakfast Award.

The boutique hotel’s breakfast chef, who has been part of the team for 10 years, said: “We are all absolutely thrilled with this award, especially as our breakfasts are such a big part of the Tudor Farmhouse experience and really set our guests up for a great day ahead.”

The awards are given in recognition of high quality breakfasts, with an emphasis on the best sourced ingredients, cooked with skill and passion and served with excellent hospitality and service.

Mo, who works alongside head chef Rob Cox, has cooked up to 86,400 breakfasts, based on 180 breakfasts per week, 48 weeks of the year.

Breakfasting hotel guests can expect everything from fresh fruit salads, cereals with natural yoghurt or granola and flavoured croissants, to smooth porridge with cream and honey, oak smoked salmon and scrambled egg on toasted crumpets, grilled brace kipper with lemon, oak smoked haddock with a poached egg or the classic full English.

The hotel’s new kitchen garden provides ingredients for the restaurant which operates, where possible, a 20-mile menu rule with the hotel buying from producers in that area.

Their producers are all credited on the back of the restaurant menus, and the hotel has also produced a Food and Drink Trail which highlights all local producers (from eggs and cheese to wine and cider) and shows their proximity to the hotel.

The Tudor Farmhouse has been converted from a former 13th century working farm into a boutique hotel and restaurant with 20 rooms, suites and cottages and has two AA rosettes.