Catering news - For this month's news - View magazine »
Winning menu at Brewhouse & Kitchen
Seasonal menu features sharing plates and pairing with beer brewed on site
Founded in 2011 by the innovative and insightful craft-beer enthusiasts Simon Bunn and Kris Gumbrell, Brewhouse & Kitchen has taken the pub industry by storm in the intervening years – and looks set to continue to do so.
The motivation behind these pubs with a difference was to create brewpubs where each venue has its own microbrewery and brewer. “Eighty percent of our beers travel no further than 20 metres to get to the bar,” explains Simon. “You can’t get fresher than that.”
Since its inception, the popular independent pub chain has garnered many accolades including both the Best Pub Company and the Best Employer at the Publican Awards 2018; Best Multisite Pub Operator at the 2018 Casual Dining Awards; and has been listed in the Stock Exchange Annual ‘1000 Companies that Inspire Britain’.
Part of this young company’s secret to success is its continuing evolution that ensures it offers what consumers want – not what they are prescribed. “In 2018 we introduced two new products, a Beer and Food Matching Experience and Gin Masterclass, both have been well received,” says Kris. “We have focused on and invested in growing this part of our business and we continue to explore new ideas to develop this essential part of our offering.”
Reflecting the ongoing innovation of this laudable business – which also offers brewing experience days – is the recently launched Autumn/Winter Concept Menu. Featuring an eclectic range of sharing plates, the new menu includes nachos, with tortilla chips made from used beer grain. B&K just gets better and better.
As usual, every dish can be paired with one of the many complementary beers that are brewed on site and made specifically to intensify the flavour of each bite of food. The company prides itself on its knowledgeable staff who, in our experience, ooze passion and a tangible desire to ensure that everyone who walks through the door will leave with a smile on their face. Sounds trite, but such attitudes should be acknowledged and praised. Long may Brewhouse & Kitchen continue to thrive. It certainly deserves to.
Previous issues - For latest news & articles view this month's magazine »
Inside this issue
Your March issue of Essentially Catering Magazine is available to read online today. It’s FREE! Interesting article… https://t.co/VDqJruVMXj
Christmas may be heralded as a time for customers to be jolly and let their hair down, but the extra pressure on hospitality workers can take its toll. This year has witnessed an unprecedented amount of media attention being given to mental health. Read more >
Back in the day, the availability of cocktails out of home was very much limited to eponymous bars where your drinks were served by expert mixologists with a flair for spinning and twirling bottles as they created their offer. Read more >