The new Eau De Breakfast scent has been unveiled by the Ashley Hotel Hungry Horse pub on Carlton Road to launch its new breakfast menu, and combines ‘delicate hints of smoky bacon and scorching sausages, with undertones of contemporary toast’.The fragrance has been designed to evoke the sentiments of contentment skilled when tucking right into a hearty English breakfast, and is ready to show just a few heads this summer season.The restricted-version fragrance, in a ‘stylish’ 50ml bottle, is offered now on the Hungry Horse web site www.hungryhorse.co.uk/fathers-day/, however native punters will must be fast in the event that they need to get their arms on one, as there are solely a restricted quantity out there.
A Worksop pub has launched a unusual present for native breakfast lovers simply in time for Father’s Day – a fragrance that smells identical to a full English breakfast.Rob Calderbank, enterprise unit director at Hungry Horse, stated: “Everyone loves the scent of scorching bacon within the morning, so what higher method to have a good time your favorite meal than with a brand new fragrance that allows you to scent like breakfast all day lengthy?“With Father’s Day quick approaching, our new Eau De Breakfast fragrance gives the perfect present for dads in Worksop who know easy methods to begin their day proper, and we’re sure it’s going to be a crowd-pleaser.“So, for those who’re as massive on breakfast as we’re, why not strive our new scent for your self, or deal with a beloved one to allow them to scent like the most effective meal of the day too?”A restricted variety of Eau De Breakfast bottles can be found on the Hungry Horse web site now.For those that aren’t fortunate sufficient to get their arms on one, the pub model can be making a gift of 10 x £100 present playing cards.In these complicated and worrying instances, native journalism is extra important than ever. Thanks to everybody who helps us ask the questions that matter by taking out a subscription or shopping for a paper. We stand collectively. Sam Jackson, editor.
