Butchery Workshop with Origin Butchers

Butchery Workshop with Origin Butchers

Using 1/2 a pig, Origin Butchers will talk through and demo how each cut is used in the kitchen. Using the middle section and leaving the loin on the bone, they will cook a meal (starter will be from the head). You'll then get to take home a cut and a recipe card so you can recreate it at home. This could make a great gift for Father's Day!

£45pp. 
Please call 0117 944 6444 to book your place. 

Mussel Night

Mussel Night

Good things come in threes... 3 bowls of mussels cooked in 3 sauces - traditional, foraged/seasonal and a spicy sauce, served with homemade Sourdough and fries, washed down with 3 x 1/3 of Bristol Beer Factory beer, or wine, matched with each bowl. 

£15pp.
Every Tuesday evening from 1st May. 

Steak Night

Steak Night

Every Wednesday evening we offer a stunning steak deal.... 

 

Half a bottle of house wine or 2 pints of Bristol Beer Factory Ale (pp)
+
Homemade sourdough with beef dripping + marmite butter
+
40-day dry-aged rump cap with a slow-cooked cut (think cheek, brisket or short-rib) plus matching sauce and green garnish
£25pp

or
Fore-rib of beef for 2 to share
£55 for two

Mussel Night

Mussel Night

Good things come in threes... 3 bowls of mussels cooked in 3 sauces - traditional, foraged/seasonal and a spicy sauce, served with homemade Sourdough and fries, washed down with 3 x 1/3 of Bristol Beer Factory beer, or wine, matched with each bowl. 

£15pp.
Every Tuesday evening from 1st May. 

Foraging + Wild Cocktail Making Workshop

Foraging + Wild Cocktail Making Workshop

We've teamed up again with the fabulously knowledgeable and energetic Martin of Go Foraging fame to offer 2 workshops this Summer -

Saturday 26th May and
Saturday 4th August.

We'll start at 10am the pub for a quick cup of tea/coffee and a chance for everyone to get acquainted, then we'll head off on a wander to one of Martin's favourite foraging spots where we will be identifying, picking and eating a number of delicious edibles that present themselves along the way.  There will be discussions about seasonal eating and the nutritional values and medicinal use of plants.  We will also look at the conservation of species and their habitats, what to take and what to leave.  And of course, there’s use and storage of wild food, recipes and lots, lots more. 

We'll then head back to the pub for a spot of lunch (featuring some foraged items) and a reviving glass of wine. 

And to finish off, we'll make some seasonal cocktails (think wild vermouth negroni), and a gin infusion using some foraged botanicals and wild syrups.

The cost of the day will be £50.
Spaces are limited so book your spot now - email us at info@thekensingtonarms.co.uk