Breakfast Club: Our latest collaboration with Toast Brewing
We’ve partnered with London’s sustainable brewing powerhouse, Toast Brewing, to create a limited-edition beer made using surplus bread.
Heritage and eco-innovative brewers join forces
Breakfast Club is a 4.5% golden ale with a sustainable twist, brewed in collaboration with Toast Brewing. It’s brewed with British Harlequin and Jester hops, alongside Toast’s surplus breadcrumb.
Toast sources surplus breadcrumb from bakeries across the UK, turning what would normally be wasted into something delicious. Each pint of Breakfast Club contains the equivalent of a quarter of a slice of bread.
Breakfast Club is part of our special limited-edition cask ale line-up for 2025. It’ll be available across the summer in a selection of our 45 managed pubs across the South West, as well as in our leased and tenanted estate and independent pubs across the UK.
This marks our third collaboration with Toast – the first in 2016 for our small batch brew series, and again in 2023 for our special release of No Mow May, a 4.5% golden ale supporting the charity Plantlife.
Our Brewing Director, Georgina Young, said:
“Our collab with Toast in 2023 was created in our small batch brew space, but this time we’ve gone big on our main 30,000-litre kit. Fresh, fruity and golden, this ale is crafted using British Harlequin and Jester hops, laid over a light base of local Maris Otter barley and surplus breadcrumb supplied by Toast – because brewing can taste good and do good.”
Toast uses surplus bread to replace some of the barley, meaning less land is needed to grow ingredients for brewing – and fewer loaves go to waste. Since 2016, Toast has saved so many slices of bread that, stacked together, they’d reach more than five times the height of Mount Everest.
Toast’s Head Brewer, Stuart Robson, who joined us on brew day in St Austell, said:
“It was amazing to join Georgina and the team to create Breakfast Club in the main brewhouse. This beer gives us a chance to scale up our impact by reaching people in pubs across the UK.
“The bread has come from sandwich manufacturers, where crusts are unused. This crumb provides carbohydrates and sugars that can replace some of those normally produced from barley or wheat in the brewing process. It reduces the beer’s carbon footprint, and this particular brew has saved around 350 loaves of bread from being wasted.”
Alongside unveiling our first major rebrand in over 70 years this June, we also launched our ambitious sustainability plan, Crafting a Brighter Future. You can read more about our sustainability commitment here.