Brewpub group Brewhouse & Kitchen launches new menu of beer-inspired dishes


Nationwide brewpub group Brewhouse & Kitchen has launched its first major menu overhaul to date, showcasing more of the creative beer-based cookery it has pioneered since opening the doors to its first site in 2013. 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 perfectly matched to a particular style of beer.

Tom’s creative incorporation of beer across 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 is sure to make Brewhouse & Kitchen a firm family favourite, offering 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. With a dedicated brewer and microbrewery at each site, the group produces over 285 unique craft beers and also sources a further 50 craft beers and ciders from breweries across the world, ensuring that customers have a varied selection to match their dish to.

Commenting on the new menu launch, Executive Chef, Tom Bew says, “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”.

Spanning a large variety of globally-inspired and innovative beer-based dishes, the new Brewhouse & Kitchen menu demonstrates that food need not be secondary in a drinking destination and reaffirms the brewpub group’s position as the ideal location to enjoy beer in all forms.

For further media information on Brewhouse & Kitchen and the new menu, please contact Sauce Communications: BK@saucecommunications.com