A hotel in Britain has come into the spotlight after it offered a bacon butty (sandwich) for a whopping 11.50 pounds.

According to a survey by Marks and Spencer, the five-star Claridge's hotel in Mayfair, central London is offering the delicacy.

It features five slices of juicy Daylesford farm organic bacon and a selection of flavoured breads with handmade crisps and an array of exquisite condiments.

The hotel's executive chef Martyn Mill, who invented the luxury sarnie, explained why it's worth the asking price.

"It's not just because of the surroundings and the plate and the garnishes and the service, but mainly because of the high quality ingredients we use," the Mirror quoted him as saying.

"We are talking about a bacon sandwich which is not wrapped in a piece of paper or served from a cafe on the side of the road. There is a huge choice of breads to enjoy.

"You are eating Daylesford Organic pain de mie white bread which is made from enriched dough that gives it an almost brioche-like texture and taste," he said.

And there's more to creating the Claridge's version of the bacon sarnie than meets the eye.

"The organic bacon comes from the Daylesford farm in Gloucestershire - and the fact it is organic adds to the price," he revealed.

"The bread is spread with Netherend Farm unsalted butter, churned in the traditional way in Gloucestershire, and served with a selection of complementary sauces - Colman's mustard, Claridge's home-made b
éarnaise sause and English Tiptree tomato ketchup, organically produced from Essex fruit farms.

"We take a warm pan with absolutely no oil and get the bacon straight in.

"The fat comes out of the bacon and we lift that out then put slices of blanched plum tomatoes in the pan and let them caramelise down.

"They don't fry, they just melt and so absorb and intensify the flavours. The sandwich is then served with hand-picked rocket and curly endive leaves," he said.

Even the crisps at the eatery do not come from a packet.

"They are handmade in house. The peeled potatoes are sliced, soaked and fried at 195C. I doubt they'd have the space to do that in a little cafe in Newcastle," he added. (ANI)