A Staffordshire resident has ignited a heated discussion about dining value after expressing disappointment with a £12.50 full English breakfast at a highly-rated Walsall cafe. The customer visited BRUNCH in Cheslyn Hay, a village celebrated for its community spirit and diverse food offerings, only to question whether the premium price matched the portion served.
The Breakfast Breakdown
The traditional English breakfast, a beloved staple typically featuring multiple items of bacon, sausages, eggs, and accompaniments, arrived with single portions of each component. Specifically, the plate contained one slice of sourdough bread, one hash brown, one large grilled tomato, one fried egg, a serving of mushrooms, a small pot of baked beans, one bacon rasher, and one slice of black pudding.
The diner took to Reddit to share his experience, posting a photo with the caption: "£12.50 at BRUNCH. In Cheslyn Hay, Walsall." He elaborated, noting a considerable wait time and describing the sourdough as "dry and hard" without offered butter. His concluding remark captured his sentiment: "Overall I don't think it's worth the price for just 1 of each item."
Online Reactions and Community Debate
The post sparked a flurry of responses from other social media users, highlighting differing perspectives on what constitutes fair value in today's dining scene.
Critiques of Portion and Price
Several commenters sided with the original poster's assessment. One user pointed out an unwritten rule for a proper full English, suggesting items should come in pairs: "2 eggs, 2 sausages, 2 rashers, 2 slices of black pudding, 2 halves of a tomato, 2 slices of toast... breakfast looks right when it's in twos." Another quipped about premium pricing tactics, calling it "A perfect example of 'add some leaves, add a fiver'."
Further criticism focused on the perceived imbalance between cost and quantity. "Bit expensive for what you got," stated one respondent, while another agreed: "It looks good but it's overpriced. At least the egg, sausage or bacon should be doubled up at that price. Even 1 hash brown is tight." A more blunt assessment labelled it an "absolute rip off," though the same user conceded the presentation "does look nice though."
Arguments for Quality and Experience
Not all feedback was negative. One commenter offered a counterpoint, stating: "Admittedly not the best value, but if the ingredients were good quality and served in a nice environment, I'd be happy." This perspective hints at the broader debate in the hospitality industry, where factors beyond mere plate volume—such as ingredient sourcing, ambiance, and service—contribute to the overall price.
The Cafe's Stellar Reputation and Response
Despite this criticism, BRUNCH maintains an impressive online profile with a string of five-star reviews praising its food, atmosphere, and customer service. Patrons have described it as an "absolute gem" and highlighted exceptional experiences, such as a perfectly hosted baby shower for eleven people. One enthusiastic review awarded "100 stars to customer service, and food!" calling it a "cosy little place" that "stole my heart."
Management's Perspective on Pricing and Quality
A spokesperson for BRUNCH addressed the concerns, explaining the economic pressures facing independent businesses. "These days, people are very quick to judge online," they noted, expressing a wish that more customers would speak directly to staff about issues. They outlined the rising costs of food, bills, VAT, and staff wages, stating: "To cover these expenses and survive, we have to charge £12.50."
The cafe emphasised its commitment to quality over quantity, sourcing meat from a local butcher and cooking everything fresh to order, which can lead to waits of 20-30 minutes during busy periods. Regarding the dry sourdough, they said they would have been "happy to provide extra butter if asked," as they typically butter it to suit most patrons but aim to balance individual preferences.
Ultimately, the spokesperson framed BRUNCH's mission as more than just serving food: "For us, brunch is not just about food and coffee - it’s about community. It’s about creating a place where people feel comfortable, valued, and at home. We’re proud of what we do."
This incident in Cheslyn Hay underscores the ongoing tension in the hospitality sector between customer expectations for value, the realities of running a small business with high-quality ingredients, and the subjective nature of what constitutes a worthwhile dining experience.
