To paraphrase song lyrics from 1971, “Morning has broken…”
However, looking at the foyer you would think it was possibly midday when it was only 08h30.
This is due to a mixture of natural and artificial light that floods this space, making it light and inviting.
As I write this (March 2025), the hotel has been open for a month, but it is settling in very well with the amenities and the food on offer being a testament to that.
There is no official dining room as such and guests can therefore choose to sit anywhere in this space.
But on the morning I ate there, the other guests did seem to gravitate towards the side closest to the food!
It makes sense as you don’t want to be making return trips to either the buffet or the waffle station that will add to your daily step count…or perhaps you do.
This is the Hampton by Hilton signature breakfast dish in all their properties.
And who does NOT like waffles for breakfast?
But more of this later…
Waffles originated in ancient Greece, where they were called obelios.
They were flat cakes cooked between two metal plates. The word “waffle” comes from the Dutch word wafel, which refers to the honeycomb pattern on the cakes.
There is a limited but adequate breakfast buffet on offer, beginning with cereal.
I have to admit that I do go for the CocoPops when I am in a hotel that serves them as we do not keep them at home. Hence they are a huge treat for me and as such often warrant a second bowl full.
Again, not something I have at home so bacon, scrambled egg and a hash brown was my choice for ‘a breakfast of champions’. There were baked beans on offer, but I decided against partaking in those on this occasion.
There seems to be no limit to the amount that you can pile on your plate, but if I can offer a word of warning/ caution.
Pace yourself as you HAVE to leave room for the waffles.
Once again we have to thank those who work on farms…
Bacon and eggs are associated with breakfast because a high-protein breakfast was needed when a majority of people worked on farms.
Living on a farm, eggs and bacon were readily available every morning and gave those working on the farm the protein/energy they needed for the day’s work.
As far as pastries go, there are delicious croissants on offer that can be enjoyed plain or with a selection of jams, marmalade, and honey.
Even bacon is better with bacon. And in this instance, Hampton by Hilton got the texture of this meat done to perfection.
Not burnt, but just crispy enough to enjoy with your eggs or on a waffle.
I hope that you have remembered the waffles!
FYI: Bacon became a breakfast staple in the United States in the 1920s.
This was due to a public relations campaign by Edward Bernays, who convinced Americans that bacon was healthy.
DRUMROLL PLEASE!
The piece de resistance of the Hampton by Hilton breakfast… the humble waffle.
Are you aware that Pièce de résistance means “the principal dish of a meal; the most noteworthy item of a group,”
In French pièce de résistance appears at least by 1732 and refers to the main course of a meal. It entered the English language in 1789.
Just some of the toppings on hand to make your breakfast waffle original.
And to overload your sugar levels that will keep you going like an energizer bunny for much of your day.
The Belgian waffle debuted in 1958 in Brussels, Belgium at a world fair.
A Belgian named Walter Cleyman first introduced the waffle to the US in 1962 at an exposition in Seattle. This was one of the first known appearances of whipped cream and strawberries on the waffle.
This is how I like mine…with a drizzle of Golden Syrup…
Or a healthier option…with yoghurt and melon.
Life is a peach at Hampton by Hilton Grayston Sandton.
These were the biggest cling peaches I have seen this year and they were the most delicious.
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