Brunch With Brother Marcus

The first book from London’s Brother Marcus, the hip Eastern Mediterranean restaurant with sites in Angel, Spitalfields Market, Borough Yards and South Kensington, renowned for its innovative yet unpretentious brunch menus.

Brunch at Brother Marcus is a weekend institution in London, and here in their first book you can find out why.

Tas and Alex take the flavours of the Eastern Med to make dishes worth getting out of bed for, from simple favourites like Menemen – a spicy scrambled eggs made with peppers and tomatoes – to the sublime like Pulled Lamb Flatbreads or Rosti with Fried Chicken and Eggs.

Brunch with Brother Marcus also features recipes to make your own yoghurt, pickles, salt beef and breads as well as a drinks chapter that delivers both smoothies and fortifying cocktails such as the Brother Mary, or the alcohol-free Pomegranate Ginger Beer (sure to put a skip in your step).

And there are sweets too, including traditional Baklavadika and a truly divine Portokalopita, an ex- traordinary orange filo pastry cake.

You won’t want to brunch with anyone else.

Author Biography

Tas Gaitanos and Alex Large are old school-friends who set up the first Brother Marcus restau- rant in 2016. Tas is of Cretan and Cypriot heritage and grew up working in his father’s restaurant. He was lured into the family trade by his love of the flavours of the Eastern Med. Alex is a trained actor so finds running front of house and developing the notorious Brother Marcus cocktail list a natural home. Both have travelled extensively in the Eastern Med and look to it constantly as a source of inspiration.