The new spot on the corner of King Street is a little different to the existing higgledy piggledy bars in its immediate vicinity; don’t get me wrong, the well-loved locals are packed with character but they look a little shabby beside the squeaky newness of this quirky brew house.
The pub grandstands local brews, many of which are brewed on site in the microbrewery. Mostly this takes place in the basement but for a lovely little bit of theatre there are a few vast copper kegs behind the bar so you can see some of the process at work.
Things are pretty beer-centric, which is hardly surprising in a brew house, but there’s more to come for than beer. They are deservedly proud of a pretty cracking menu. Head chef, Darius Seitfudem, has come up with a unique and extensive menu that makes choosing what you fancy really quite a challenge.
We ended up picking a number of starters in an attempt to try as much as possible though a few mains caught my attention for another time, most notably the confit duck leg burger with marinated cherries, smoked onion mayonnaise, crispy carrots and hand cut chips.
We picked goat cheese curd, root vegetable crisps and Dukkha dip, the smoked brisket, rosti soft boiled quail’s egg and buttermilk aioli, the ham hock with plum terrine and sour dough, signature Brew House spicy chicken wings and, finally, roasted sweet potato.
I don’t honestly know where to start. It was all absolutely brilliant. Truly. The only problem was trying to have everything at once, bouncing around the table.
I was even tempted into trying the wings. They’re not normally my thing, but the sauce was absolutely amazing though beware, not one for the feint-hearted – it was seriously hot.
To soothe fiery mouths, the spice the goat curd was ideal and the crisps super more-ish.
My favourite thing was probably the brisket which was a really attractive plate of food, packed with flavour, and completely up my street. So much so in fact, that I’m very keen to try the mains’ version next time – dark beer chilli brisket with kale and polenta chips.
The weakest dish, if there was one (I’m clutching at straws here), was the ham hock. The plum sauce was great but the terrine was lacking in seasoning and a little heavy on the jelly for my liking. The sour dough also wasn’t anything to write home about though it did come in handy for mopping up the plates!