Fresh Juice in a Big Yellow Jug

I find brunch to be a particularly easy 'meal' to cater for, regardless of the number of people attending. Trays of warm croissants (out sourced of course, I am not Martha Stewart, can she even make croissants? Can anyone?), a fruit and a cheese paltter, a home made cake and some form of chocolate, covers sweet and savoury.

Lunches can be fiddly and dicey and require cutlery. Dinners involve several courses and a need to be balanced and timed correctly. Too much stress and cleaning up.


I really rate brunch. You don't need to hang out in the kitchen.