Best places to get a Bloody Mary with your brunch


Monday sees the start of British Tomato Week. Yes, that’s right – it’s a big one! A food event you definitely don’t want to miss. We kid, of course, British tomatoes are some of the best in the world and what better way to enjoy them than blended up with a good kick of vodka and a hefty dose of tobasco and spices? We’ve rounded up the best Bloody Mary bottomless brunches in London…


Bourne & Hollingsworth Buildings EC1

Just off Exmouth Market, this restaurant, café and greenhouse offers decadent dining on Saturdays and Sundays. Sit amidst the trailing plants and flowers to enjoy your boozy brunch, fuelled by free refills of Bloody Marys or Bellinis (an extra £15 and £16 respectively). To eat there’s drop scones, crispy potato hash with poached duck egg and the full English. Served 10am-4pm.


One Canada Square E14

Carved out from a corner of the marbled lobby of one of Canary Wharf’s great towers, this brasserie yearling certainly has a handy location for bankers and office workers. Venture there on a Saturday though and you’ll find a bottomless brunch offering unlimited Bloody Marys and raspberry Bellinis. Tuck into unusual breakfast items like tomato salad with whipped feta or the traditional eggs Royale or buttermilk pancakes while a pianist tinkles the ivories of the baby grand. Brunch is £20 for two courses, £25 for three and £15 for bottomless booze. Served Saturdays 9am-5pm.


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Blueprint Café SE1

Most people head to this first-floor South Bank restaurant for the views over the Thames, but now there’s another compelling reason to pay a visit. Their bottomless brunch menu features unlimited Bloody Marys or prosecco for an extra £15 per person. On the menu: Eggs Royale with H.Forman smoked salmon and Kedgeree with hay-smoked North Sea haddock and Burford brown eggs. Available Saturday 10am-2.30pm.


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Flesh & Buns WC2

The atmosphere at this Covent Garden izakaya can often be “mad” at peak times. So just imagine what their bottomless brunch will be like! Jolly good fun we should think. Head here for a Japanese twist on breakfast like sushi rolls and sashimi, Korean fried chicken wings and beef tataki, all washed down with a Bloody Mary or Rapberry E-Mule. There’s also unlimited prosecco or wine. Available every Sunday 12-5pm for £39 or £46 pp.


Gaslight Grill SW11

Head to this steakhouse sister to Battersea’s Lost Angel if you’d rather switch up your eggs for an early roast of prime-grade UK beef paired with unique dipping sauces. There’s an unlimited DIY Bloody Mary bar featuring home-infused vodka, gin, tequila, and whiskey. Available every Sunday, roasts from £10.50 plus £20 for the Bloody Mary package.


W Does Brunch, W Hotel W1

A truly lazy brunch (they don’t start serving until noon) this is a great way to start your Sunday if your Saturday night ran late. On the menu: Smoked haddock and salmon Scotch egg, truffled mac ‘n’ cheese and a retro sweet stall with popping candy and flying saucers. The unlimited drinks options are Belvedere Bloody Mary and bottomless Tanqueray 10 Red Snapper. Available every Sunday, £25 per person plus another £25 for drinks.


Bloody Blackfoot and friendsHonourable mentions…

Blackfoot EC1

The drinks here may not be unlimited, but sometimes quality really is better than quantity. Especially when you’re talking about a Blackfoot Bloody Mary (possibly the best in the capital?). Lunch is served at this “porktastic” Exmouth Market fixture on Saturdays and Sundays from noon.

Rita’s E8

Again it doesn’t actually offer unlimited Bloody Marys but surely it’s worth a detour out to Hackney for Rita’s Sriracha Bloody Mary. Their brunch combo is £16 pp and does deliver free filter coffee refills.


image1Bloody Marys not your thing? In celebration of British Tomato Week chefs Ben Tish (Ember Yard), Jose Pizarro (Pizarro) and Scott Hallsworth (Joe’s Oriental) have teamed up with Isle of Wight producers, The Tomato Stall to create a special tomato based dish for their menus. Burrata with chargrilled ciabatta – by Ben Tish; Thai Pork Salad – by Scott Hallsworth and Tomates en texturas with anchovies and crispy capers – By Jose Pizarro.

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