Brewhouse & Kitchen: ‘Pubs are starting to think more like restaurants’

By Sarah Sharples 2019-09-27T07:31:00

Brewhouse & Kitchen’s head of food and innovation, Tommy Knight, reveals to Food Spark’s Sarah Sharples some of the dishes coming to the new menu in October, how he is using spent grains to make nachos and the possibility of a beer doughnut ice cream sandwich.

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