Brewhouse & Kitchen has launched its first major menu overhaul to date.
Designed by executive chef, Tom Bew, the new food offering includes a selection of dishes created using different variations of beer as a key ingredient, a range of enticing ‘B&K favourites’ and sharing plates, as well as lighter dishes and burger options, each matched to a particular style of beer.
The incorporation of beer into the menu will be particularly evident in the group’s selection of burgers, each served in a sourdough beer bun and topped with homemade IPA cured pickle, a cask ale relish and a portion of fries tossed in a garlic and hop salt. Other beer-inspired offerings new to the menu range from starters such as Mexican lager and corn soup and tortilla chips & beer dips (IPA hummus, cask ale cheese sauce and hopped sour cream & chive dip), to main dishes including IPA battered fish and chips. For dessert, guests can opt for a new sharing chocolate and cask ale fondue, served with doughnut pieces, marshmallows and crisp apple.
For lunch, guests can also enjoy one of B&K’s ‘proper sandwiches’ including homemade fish fingers made with Alaskan pollock coated in panko crumbs, with crisp lettuce and homemade tartare sauce. A selection of lighter options will also be available including the likes of pea, broad bean and grilled feta salad and Asian rojak salad, which are both suitable for vegetarians and gluten free. A weekly Sunday lunch menu offers 21 day aged Birchstead beef or whole beer can roast chicken to share, each served with all the trimmings, including homemade Yorkshire puddings and gravy.
Each of the dishes on the new menu has been paired to a particular style of beer, stated clearly next to the dish to help diners choose their accompanying drink.
Bew said: “This new menu is the result of lots of thinking outside the box on how to bring beer into our food, not just in our classic dishes, but in new and exciting ways too. I am looking forward to seeing our guests get to try some beer based cookery they may have never experienced elsewhere before.”