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Sunday Brunch
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| Sunday Brunch | |
|---|---|
 | |
| Genre | |
| Directed by |
|
| Presented by | Miquita Oliver |
| Country of origin | United Kingdom |
| Original language | English |
| Production | |
| Producers |
|
| Camera setup | Multi-camera |
| Running time | 120–180 minutes (inc. adverts) |
| Production companies |
|
| Original release | |
| Network | Channel 4 |
| Release | 25 March 2012 – present |
| Related | |
| Daily Brunch | |
Sunday Brunch is a British television programme presented by Tim Lovejoy and Simon Rimmer. It is broadcast live on Channel 4 on Sunday mornings and features cookery and interviews with celebrity guests.[1]
Format
[edit]The programme began on 25 March 2012.[2] It was first announced by Channel 4 in February 2012 after the BBC series Something for the Weekend ended its seven-year run due to budget cuts.[3] This is the same presenting team as the BBC show, with the exception of Louise Redknapp and Amanda Hamilton.
The show runs live for three hours, including advertisements, which is 90 minutes longer than Something for the Weekend at the end of its run. It initially was broadcast for two hours including advertisements from 10:00am to 12 midday, but from 19 May 2013 was expanded to three hours from 9:30am to 12:30pm. In 2025 the show was moved to run from 10am to 1pm, starting on 5 January.
Each programme features: Simon Rimmer cooking with Tim Lovejoy except for the episodes where Tim was out for a back operation and Johnny Vegas stood in. It also features the week's guests; highlights from television and film; interviews with guests; drink tasting with an expert, usually Rebecca the Seal; a trend round-up segment with an expert; and the 'Sunday Brunch Playlist', which is a selection of music videos chosen by the presenters and guests.
The show was not broadcast on 22 March 2020 due to the COVID-19 pandemic in the United Kingdom. Instead in its place, Channel 4 aired episodes of Food Unwrapped, Come Dine with Me and Ramsay's Kitchen Nightmares USA. Sunday Brunch resumed the following week with the presenters hosting the show from their respective homes via video link.[4] The series eventually returned to the studio on 24 May 2020.[5]
Daily Brunch
[edit]Daily Brunch with Ocado was a spin-off of Sunday Brunch, presented by Lovejoy and Rimmer. It was broadcast live on Channel 4 every weekday morning for 60 minutes. Daily Brunch followed a similar format of Sunday Brunch, with cookery and interviews with celebrity guests.[6]
On 29 September 2014, it was announced that Rimmer and Lovejoy would host a new spin-off series from Sunday Brunch. The show began on 13 October 2014 and aired daily at 10am for 40 episodes.[7]
References
[edit]- ^ Wareing, Charlotte (1 June 2015). "Richard Blackwood doesn't know how to zest a lemon and the internet thinks it's hilarious". Daily Mirror. Trinity Mirror. Retrieved 1 June 2015.
- ^ Goodacre, Kate (16 February 2012). "Tim Lovejoy, Simon Rimmer join Channel 4's 'Sunday Brunch'". Digital Spy. Retrieved 19 March 2012.
- ^ Jeffery, Morgan (6 January 2012). "'Something for the Weekend' axed by BBC Two". Digital Spy. Retrieved 12 March 2012.
- ^ "Sunday Brunch viewers dub coronavirus format changes "confusing"". Digital Spy. 29 March 2020.
- ^ @SundayBrunchC4 (24 May 2020). "We're back!" (Tweet) – via Twitter. [better source needed]
- ^ "Ocado Recipes. Daily Brunch Recipes". Ocado Innovation. Retrieved 24 August 2015.
- ^ Fletcher, Alex (29 September 2014). "Sunday Brunch spinoff show Daily Brunch announced". Digital Spy.
External links
[edit]Sunday Brunch
View on Grokipediafrom Grokipedia
History
Origins in Britain
The concept of brunch in Britain traces its roots to the 19th-century hunt breakfast tradition, a lavish post-hunting meal enjoyed by the upper classes after morning fox hunts. These gatherings featured hearty, multi-course spreads that blended breakfast and lunch elements, including cold meats, eggs, bacon, poultry, fresh fruits, and sweets, served in a leisurely manner to refuel participants after the rigors of the hunt.[1] The term "brunch" was coined in 1895 by British writer Guy Beringer in his essay "Brunch: A Plea," published in the periodical Hunter's Weekly. Beringer advocated for a relaxed Sunday meal served around midday, combining the lighter aspects of breakfast—such as tea, coffee, and marmalade—with more substantial lunch fare like fish and one or two meat courses, as a cheerful alternative to the heavy, formal post-church dinners of the era. He argued that this "portmanteau" meal would ease the effects of Saturday night excesses, allowing late risers to forgo rigid morning routines and instead foster sociability and contentment, famously stating that brunch "sweeps away the worries and cobwebs of the week."[4][5] From its inception, brunch was associated with leisurely weekends among Britain's elite, providing an informal respite that extended the indulgences of the prior evening without the constraints of traditional meal times. This timing may have been influenced by Catholic practices of fasting before Mass, which encouraged a substantial meal afterward.[1]Spread to the United States
Brunch, originating as a British concept in the late 19th century, began to take root in the United States during the 1930s, largely through the influence of Hollywood celebrities on transcontinental train journeys. Stars traveling from New York to California for publicity tours often stopped in Chicago, where they enjoyed elaborate late-morning meals in dedicated brunch cars featuring dishes like eggs and bacon alongside cocktails, helping to popularize the meal among the public and media.[1] By the mid-1930s, brunch transitioned from an elite pastime to a practical social ritual embraced by the American middle class, particularly working women, housewives, and bachelors. Marketed through cookbooks and new food products as a time- and cost-saving alternative to separate breakfast and lunch preparations, it allowed these groups to host casual Sunday gatherings without the demands of full-scale meals, reflecting broader economic pressures of the Great Depression.[6][2] In the post-World War II era of the 1950s, brunch further democratized as a home-based tradition, coinciding with declining church attendance and a shift toward leisurely Sunday routines. The rise of convenience foods, such as pre-packaged bacon and pancake mixes, enabled easier preparation and empowered middle-class women—many entering the workforce—to host brunches that offered relief from daily cooking demands, transforming it into a widespread family and social custom.[1][7][6]Definition and Characteristics
Core Concept
Brunch is a portmanteau of the words "breakfast" and "lunch," denoting a hybrid meal that merges elements of both.[8][9] This culinary fusion typically occurs as a late-morning or early-afternoon repast, often commencing around 10 or 11 a.m.[10][11] The fundamental purpose of brunch lies in its role as a leisurely, indulgent experience designed to suit late risers recovering from the previous night's revelries, or those seeking a unhurried social interlude following weekend activities, including religious services.[12][13] On Sundays, it particularly embodies a contrast to the weekday's rushed pace, offering a drawn-out opportunity for relaxation and connection.[14] At its core, brunch appeals through its emphasis on abundance and diversity, combining the comforting familiarity of breakfast staples with the more substantial, savory qualities of lunch to create a satisfying, multifaceted dining event that encourages lingering and enjoyment.[9][15]Timing and Structure
Sunday brunch typically takes place between 10 a.m. and 2 p.m. on Sundays, providing ample opportunity to sleep in while extending the meal into the early afternoon for a leisurely pace.[16] This window aligns with the hybrid meal concept of brunch, which blends breakfast and lunch to allow flexible scheduling without the rigidity of standard mealtimes.[11] In traditional contexts, timing is often influenced by religious schedules such as the conclusion of morning church services, which historically prompted communal gatherings after fasting or worship.[17][18] Brunch is commonly presented in buffet or family-style service, where dishes are arranged for self-service or shared platters, fostering an informal yet abundant dining atmosphere that accommodates varying group sizes and durations of 2 to 3 hours.[19][20]Culinary Elements
Savory Foods
Savory foods form the hearty foundation of Sunday brunch menus, providing protein-rich mains that balance indulgence with sustenance. Egg-based dishes are central to this category, offering versatility and elegance in preparation. Eggs Benedict, a quintessential brunch offering, consists of poached eggs perched atop toasted English muffins and Canadian bacon, all enveloped in a velvety hollandaise sauce made from emulsified egg yolks, butter, and lemon juice.[21] This dish, often served in halves for two eggs per portion, exemplifies the luxurious yet comforting role of eggs in brunch, where the runny yolk integrates with the sauce for a rich texture.[22] Omelets, prepared by whisking eggs and cooking them in a pan to form a soft, folded envelope, allow for customizable fillings that enhance flavor and nutrition; common brunch variations include cheese, herbs, or vegetables folded in during the final cooking stage to prevent overcooking.[23] Quiches, baked savory custards in a pastry crust, feature an egg-milk mixture poured over fillings like sautéed spinach for earthiness, mushrooms for umami, or diced ham for smokiness, then baked until set to create a sliceable tart ideal for communal brunch service.[24] Meats contribute substantial, flavorful elements to savory brunch spreads, often crisped or fried to complement egg dishes. Bacon, typically sliced from pork belly and pan-fried until golden and crisp, provides a salty crunch that pairs seamlessly with eggs, serving as both a side and a topping in many preparations.[25] Sausages, whether pork links or patties seasoned with sage and fennel, are grilled or fried to render fat and develop a caramelized exterior, adding hearty protein that sustains brunch gatherings.[25] Corned beef hash, a chopped mixture of cured beef brisket, diced potatoes, and onions sautéed until browned and crispy, originated as a way to repurpose leftovers but has become a brunch staple for its robust texture and ability to absorb pan juices.[26] Sides round out savory brunch platters with fresh, lighter options that provide contrast and balance to richer mains. Avocado toast, made by smashing ripe avocado onto toasted bread and seasoning with salt, lemon, and sometimes chili flakes, offers a creamy, nutrient-dense base that has surged in popularity for its simplicity and health benefits in modern brunch settings.[27] Smoked salmon platters feature thinly sliced cured salmon arranged with accompaniments like capers, onions, and cream cheese on crackers or bread, delivering a delicate, briny smokiness that elevates brunch without overwhelming the palate.[28] Fresh salads, such as mixed greens with vinaigrette, and fruit platters with sliced berries or citrus, introduce crispness and subtle sweetness to temper the meal's savory intensity, ensuring a well-rounded plate.[29]Sweet Foods
Sweet foods provide an indulgent counterpoint to the savory mains of Sunday brunch, rounding out the meal with comforting flavors and textures.[30] Pancakes, waffles, and French toast rank among the most cherished sweet staples, often served fluffy and warm with toppings like maple syrup, fresh berries, or whipped cream to enhance their appeal.[31] These griddle-cooked delights trace their popularity in American brunch traditions to early 20th-century influences, where they evolved from simple breakfast fare into leisurely weekend treats.[32] Variations might include stuffed versions with fruits or nuts, but the classic preparations emphasize a balance of crisp exteriors and soft interiors soaked in sweet accompaniments.[33] Pastries contribute a bakery-fresh dimension to brunch sweets, featuring buttery croissants, dense muffins, tender scones, and spiraled cinnamon rolls as frequent selections.[34] Croissants, with their flaky layers, are typically baked plain or filled for subtle sweetness, while muffins and scones incorporate mix-ins like blueberries or currants to pair with clotted cream or jam.[35] Cinnamon rolls, enriched with spiced sugar fillings and crowned with creamy icing, deliver a decadent, aromatic finish that has become synonymous with relaxed Sunday gatherings.[36] Fruit-based options offer lighter indulgences, such as yogurt parfaits or baked goods infused with seasonal fruits, promoting a refreshing sweetness amid richer items.[37] Yogurt parfaits assemble layers of Greek yogurt, crunchy granola, and vibrant fruits like strawberries, kiwis, or peaches, customizable for dietary preferences and often prepared ahead for brunch ease.[38] Baked goods, including fruit-embedded scones or coffee cakes with apples and berries, leverage the natural sugars of in-season produce to create wholesome yet satisfying treats.[17]Beverages
Beverages play a central role in Sunday brunch, offering options that range from invigorating non-alcoholic choices to celebratory cocktails, often served to complement the meal's relaxed pace. Alcoholic drinks, in particular, have become synonymous with the tradition, providing a festive element that encourages lingering conversation. Among the most iconic brunch cocktails is the mimosa, a simple mixture of champagne (or sparkling wine) and orange juice, typically in equal parts. Invented as a variation of the 1921 Buck's Fizz cocktail at London's Buck's Club, the mimosa gained prominence in American brunch culture during the late 1960s, notably appearing on menus at the Shandy Pub in Point Pleasant Beach, New Jersey, in 1968.[39][40] The Bloody Mary, blending vodka with tomato juice, lemon juice, Worcestershire sauce, hot sauce, and spices, originated in the 1920s at Harry's New York Bar in Paris, created by bartender Fernand Petiot, and was refined in the United States at the St. Regis Hotel's King Cole Bar in 1934. By the 1950s, it had established itself as a staple brunch beverage, valued for its savory profile and reputed hangover-curing properties.[41][42] The Bellini, made with Prosecco and white peach puree, was created in the late 1940s by Giuseppe Cipriani at Harry's Bar in Venice, Italy, and later adopted into brunch menus for its light, fruity elegance.[43][44] Non-alcoholic beverages provide essential balance and hydration, often emphasizing fresh, natural flavors to start the day. Coffee and tea are traditional staples, with strong black coffee or English breakfast tea commonly served to energize guests during the meal. Freshly squeezed juices, such as orange and grapefruit, offer bright, vitamin-rich refreshment; orange juice, in particular, pairs seamlessly with brunch fare for its citrus tang. Smoothies, blending fruits like berries or tropical varieties with yogurt or milk, have emerged as a modern, nutrient-dense option in contemporary brunches.[45][46] These drinks enhance the relaxing, social atmosphere of Sunday brunch by promoting leisurely enjoyment and mild euphoria, particularly through cocktails with moderate alcohol content. Historically, this indulgence traces back to the 1930s, when Hollywood celebrities on transcontinental train trips from New York to California enjoyed elaborate Sunday brunches featuring unlimited alcohol pours during stops, popularizing the concept among the American elite. Beverages may also be selected to balance savory or sweet elements of the menu, such as a tart juice cutting through rich eggs or pastries.[17]Social and Cultural Role
Traditions and Gatherings
In the United States, Sunday brunch has served as a traditional post-church family meal, particularly among Catholic communities where fasting before Mass is followed by a substantial midday gathering to break the fast with hearty dishes.[1][17] This practice gained widespread popularity after World War II, as declining church attendance shifted the focus toward relaxed family bonding, often centered around home-cooked or diner-style meals during Sunday drives.[1] Over time, particularly from the 1960s onward, brunch evolved into urban social events for friends and extended circles, with restaurants and hotels in cities like New York and Chicago offering lavish buffets that emphasized leisure and conversation over formal family obligations.[47][1] A key social function of Sunday brunch has been its role in recovery from Saturday night socializing, providing a low-key opportunity to recharge while enjoying extended meals that foster unhurried dialogue and relaxation.[1] Whether hosted at home with casual preparations or at bustling restaurant settings, these gatherings prioritize communal leisure, allowing participants to linger over plates in a transition from the week's structure to weekend ease. Beverages such as Bloody Marys and mimosas often enhance the festive, restorative mood.[48] In the 2020s, economic factors including rising restaurant costs have contributed to a resurgence in home-hosted brunches as of 2025, adapting the tradition to more accessible, DIY formats while preserving its role in social bonding.[49] Sunday brunch also integrates deeply with holidays, serving as a central ritual for celebrations like Mother's Day and Easter, where families convene for themed spreads featuring seasonal elements such as spring produce or symbolic foods like eggs and lamb.[1][48] These occasions amplify the meal's communal ties, with reservations at eateries becoming a modern tradition to honor maternal figures or mark religious renewals through shared feasting.[48]Representation in Media
Sunday brunch has been portrayed in television as a quintessential social ritual among urban professionals, most notably in the HBO series Sex and the City (1998–2004), where the protagonists Carrie Bradshaw, Samantha Jones, Charlotte York, and Miranda Hobbes frequently gather for weekend brunches to dissect relationships, careers, and personal dilemmas.[50] These scenes, often set in New York City eateries like Cafeteria, emphasize brunch as a space for candid conversations over mimosas and light fare, reinforcing its role as a symbol of female friendship and cosmopolitan leisure.[51] In film, Sunday brunch appears in parodic contexts, such as the 2006 short Brunch of the Living Dead, a zombie comedy directed by Dan Dujnic that humorously juxtaposes the relaxed ritual with chaotic horror elements during a college setting.[52] In literature, Sunday brunch evokes images of leisurely elite gatherings, as implied in F. Scott Fitzgerald's depictions of Jazz Age excess and social indulgence, where opulent meals underscore class dynamics and hedonism among the wealthy. More contemporarily, Norma L. Jarrett's novel Sunday Brunch (2006) centers on a group of African American female attorneys who meet weekly for brunch to navigate love, law, and faith, portraying it as a supportive tradition blending spirituality and sisterhood.[53] Since the 2010s, social media platforms like Instagram have amplified Sunday brunch's cultural symbolism, turning visually appealing spreads—such as avocado toast and colorful cocktails—into aspirational content that drives restaurant trends and influences dining behaviors among millennials.[54] This digital representation often stems from real-life social gatherings, positioning brunch as a photogenic marker of lifestyle and community.[55]Variations
Daily Brunch
Daily brunch, a weekday or all-week extension of the traditional meal, has seen significant growth in the 21st century, particularly post-2020, as cafes and restaurants introduced all-day brunch menus to accommodate the surge in remote work and flexible schedules. This adaptation allows urban professionals and freelancers to integrate brunch-style eating into their routines outside weekend constraints, with chains like First Watch reporting revenue increases from $436.4 million in 2019 to $730.2 million in 2022 due to expanded weekday demand.[56] In contrast to the leisurely Sunday brunch, which emphasizes prolonged social gatherings, daily brunch typically involves shorter meal durations of 1-2 hours and prioritizes grab-and-go items such as breakfast sandwiches, avocado toast, and handheld croissants for quick consumption during busy midweek days. Establishments like Bluestone Lane offer these portable options all day, catering to shift workers, tourists, and remote employees who require efficient, on-the-move fueling without extended lingering.[57][56][58] This format has become especially popular in urban areas like Los Angeles, New York City, and Atlanta, serving as a convenient midweek recovery option amid demanding schedules, often centering on coffee and food rather than the alcoholic cocktails prominent in weekend versions. Restaurants such as Poppy + Rose in Los Angeles, which gross around $3 million annually from daily brunch service, highlight its role in providing a quieter, less crowded alternative for weekday diners.[56]Global Adaptations
Brunch, originating as a leisurely late-morning meal blending breakfast and lunch elements from Western traditions, has been adapted worldwide by incorporating local flavors and social customs.[59] In Hong Kong and mainland China, dim sum serves as a quintessential Sunday brunch, featuring an array of small, steamed or fried dishes such as buns (bao), dumplings (like siu mai and har gow), and rice noodle rolls, all paired with hot tea in a practice known as yum cha. This meal transforms into a multigenerational family outing, where relatives gather at bustling teahouses for hours of sharing plates pushed around on carts, fostering conversation and bonding over jasmine or pu'er tea. The tradition emphasizes communal harmony, with dim sum symbolizing "touching the heart" through its small portions that encourage repeated offerings among diners.[60][61] Turkey's kahvaltı embodies a similarly expansive Sunday brunch spread, centered on leisurely mornings with a meze-style assortment of fresh and preserved items including multiple varieties of cheeses (such as beyaz peynir and kaşar), olives (black and green), boiled or fried eggs, sliced cucumbers and tomatoes, and simit—a sesame-crusted ring bread—for dipping into honey, tahini, or jams. Often enjoyed outdoors at waterfront cafes in cities like Istanbul, this ritual extends family time into the afternoon, reflecting Ottoman influences where breakfast doubles as a social anchor for relaxation and storytelling. Kahvaltı's abundance underscores hospitality, with hosts preparing personalized platters to suit preferences, making it a weekly highlight beyond daily routines.[62][63] In Mexico, huevos divorciados adapts the brunch format for vibrant weekend fiestas, presenting two fried eggs atop corn tortillas slathered with refried beans, separated by contrasting salsas—one red (roja, tomato-based and spicy) and one green (verde, tomatillo and cilantro-forward)—symbolizing the "divorce" through their unmingled colors and flavors. This dish, often accompanied by chilaquiles or fresh guacamole, captures the festive spirit of post-church or market gatherings, blending indigenous corn traditions with Spanish egg influences for a hearty, shareable meal that energizes lively Sundays.[64][65] The Philippines offers tapsilog as a straightforward yet flavorful brunch variation, combining thinly sliced cured beef tapa (marinated in soy, garlic, and sugar), a sunny-side-up egg, and sinangag (garlic fried rice), typically served with a side of sliced tomatoes or atchara (pickled papaya) for acidity. Rooted in post-colonial fusion of Spanish and American influences, this meal suits relaxed Sunday mornings in homes or carinderias (eateries), providing quick energy for family outings or church, with the garlic-infused rice elevating everyday ingredients into a comforting staple.[66][67]References
- https://en.wikisource.org/wiki/Brunch:_a_plea