Pie's in the Press

Pie's in the Press

Every Monday night is Pie Night at the Kenny, where we offer a meat and veggie option (plus chips or mash and greens) for £12 - tonight's beauties are:

Shoulder of salt marsh lamb with carrots + mushroom
or
Broccoli + cauliflower cheese

But we've got plenty of others up our sleeves, including the fab Lamb Shank Shepherd's Pie + Fish Pie as featured in this weeks 'Wales on Sunday' food supplement (see below)

 

Shepherd's Pie - Ingredients (serves six to eight)
4 lamb shanks approx 350g-400g each 3 carrots 2 carrots peeled 2 medium white onions 2 sticks of celery 2 sticks celery 2 medium white onion, peeled and split 1 leek white only 2 bay leaves 100g butter 2 sprigs thyme 1 bottle good quality red wine 1kg Maris Piper potatoes 100g tomato puree 100g butter 1tbsp Lea and Perrins 2 egg yokes 2 cloves garlic, cracked  


Method:
1. Heat oven to 190°C. Season the lamb shanks with salt and pepper and then sear in a frying pan
to colour all over.
2. Place the shanks in a large casserole dish, or a deep roasting tin, deglaze the frying pan with a little of the red wine.
3. Place the onion, celery, carrot, garlic, bay and thyme in with the shanks, cover with the red wine, top up with water – or lamb stock if you have it (not essential). Place a lid on and cook in an oven at 190°C for about three hours or until the lamb is falling from the bone.
4. Now start the diced vegetables, cut the onion, carrot, leek and celery into a 1½ cm dice square. Then sweat the onion, celery and carrot down in the butter. Once the carrot is cooked to the bite, stir in the leeks and take off the heat. Leave to one side.
5. Once the lamb is cooked, remove from the cooking liquor, allow to cool a little. Meanwhile strain the cooking liquor through a sieve and place back on the heat and bring to the boil. Skim off any fat or impurities and reduce down to about 400ml. This will take quite a while, probably about one hour.
6. While the liquid is reducing shred the lamb off the bone, it should just fall apart.
7. Peel the potatoes, wash and dice into one inch cubes, bring to just under the boil in heavily salted water and strain.
8. Repeat the process. Cook the potatoes until just tender, strain and mash add salt, white pepper, butter and the egg yolks.
9. Once the cooking liquor has reduced add the tomato puree and Lea and Perrins and bring back to the boil. The liquor should coat the back of a spoon.
10. Now fold in the shredded lamb and the cooked diced vegetables, place in a two-inch deep baking dish, level out and top with the mashed potato. Bake in the oven until the mash topping takes on colour and is starting to go crisp. 
 

Bristol Good Food Awards

Bristol Good Food Awards

Triumph at the Bristol Good Food Awards 2018

Owner + head honcho, Josh Eggleton, was celebrating a series of wins at this Sundays 2018 Bristol Good Food Awards - an annual ceremony which celebrates Bristol’s finest eateries and local producers. Josh’s renowned fish bar concept Salt & Malt was awarded Best Fish & Chips, innovative vegetable-centric hub Root in Wapping Wharf was crowned Best Newcomer, and the ever-popular Kensington Arms (that'll be us) won Best Gastro Pub, with Michelin starred Pony & Trap coming in at a close second with a Highly Commended win.

Commenting on the Bristol Food Awards success, Josh says; “What an amazing result for Salt & Malt, Root, The Kenny and Pony & Trap, I am absolutely thrilled for the team. The kitchen and front of house teams have both worked incredibly hard this past year and I fully trust them to run the businesses and I couldn’t be more proud of them, this is a great win for everyone.”

http://www.bristolgoodfood.co.uk/

http://theponyandtrap.co.uk/about/our-restaurants

 

Introducing... Steak Night

Introducing... Steak Night

So, we asked our Head Chef Luke to put together a steak night offer with a difference, something that reflected our style at The Kenny, and he really didn't disappoint...

From Wednesday 28th February, every week we'll be offering - 

to nibble

Homemade sourdough with a beef dripping and marmite butter

to follow

Medium rare rump cap with a slow-cooked cut (think ox cheek, brisket or bone marrow),
chips, garnish and a sauce to match for £25pp

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

Action Against Hunger

Action Against Hunger

At the Kensington Arms, our lives revolve around food. And we find it hard to accept that in a world of plenty, so many children around the world still lose their lives to malnutrition every day.

This April our very own Josh Eggleton is joinging a UK-wide hospitality industry team to take on a challenging 5 day trek across the epalese Himalayas, ina  bid to raise over £100,000 for Action Against Hunger's lifesaving programmes. Action Against Hunger works in some of the world's most remote and insecure locations, to save the lives of malnourished children and ensure thate veryone has access to good nutrition and clean water.

If you dine with us in the next couple of months you will have the chance to add an apotional £1 to your bill to support our fundraising efforts, This is entirely discretionary, but your support would be warmly welcomed.

Thank you for your support! 

StreetSmart

StreetSmart

We're really pleased to be taking part in the StreetSmart campaign this year, raising money to help the homeless through the next two months.

StreetSmart was established in 1998 and since then they have raised over £8.2 million for homeless and vulnerable people across the UK.

As of today until the end of December, all our restaurant tables will have an optional £1 added to their bill which will then be donated to the charity.

All StreetSmart’s running and operational costs are generously paid for by their sponsors, Deutsche Bank, so every penny in every £1 raised goes directly to the people who need it.

For more details please check out their website http://streetsmart.org.uk

Michelin Guide 2018

Michelin Guide 2018

This Monday saw the release of the 2018 Michelin Guide. Rather excitingly, Bristol now boasts 4 stars - new addition Paco's Tapas joins it's big brother Casamia, plus our own big brother The Pony & Trap, and our neighbour Wilks with one Michelin star each.

There are also another 14 restaurants in Bristol listed in the guide and we're pleased to say we're amongst them! In fact our little corner of Redland includes 4 mentions in the guide with The Kenny alongside the fab Wilsons, No Man's Grace and Wilks.

The Michelin Inspectors comments for The Kenny were....

Fresh ingredients, capably prepared, simply a good meal

"It might be painted 'stealth' grey but this smart Victorian-style pub stands out a mile for its warm neighbourhood atmosphere. The menu evolves throughout the week and is a curious mix of the traditional and the modern."

We're rather happy with that!

Instagram Masterclass

Instagram Masterclass

We're so pleased to be hosting two Instagram Masterclasses with the brilliant Matt Inwood. The first date is very speedily approaching on Monday 31st July and the second on 29th August.

Join Matt from 3pm for a 4 hour workshop in our Mustard Room, followed by a 2 course meal. Absolutely perfect for people looking to enhance their food phone photography skills and who want to get the most out of the Instagram app (more details available on request)

Contact Matt to book in - £80 for a 4 hour workshop + 2 course meal

Lunch Offer at The Kenny

Lunch Offer at The Kenny

We've just started offering a set lunch menu for all our weekday lunch guests -

served Monday-Friday 12pm-2.30pm.

It's tweaked on a daily basis but normally includes some fab Kenny specialities like our gorgeous fishcakes, amazing burger, and scrummy sticky toffee pudding. 

2 courses £15 / 3 courses £18

(sample menu)

We'll also always aim to have a great sandwich option on our specials board for something a little smaller (using our own homemade sourdough)

BRISTOL BEER FACTORY @ THE KENNY

BRISTOL BEER FACTORY @ THE KENNY

We're really pleased to be listing Bristol Beer Factory as our 'House' Ale – whether it'll be Seven, Nova or Independence though, you decide!

BBF SEVEN.jpg
BBF INDEPENDENCE.jpg

'WILD' PARTIES AT THE KENNY

'WILD' PARTIES AT THE KENNY

Last month we teamed up with the lovely Malcom from Go Foraging to host a sophisticated (and gin-filled) hen do. Making great use of our Mustard Room we set up the bar with foraged ingredients Malcolm sourced locally, alongside gin bases which the girls had great fun infusing and mixing themselves their 'perfect' drink. We put together an afternoon tea menu to complement the gin tasting, and started off the day with a bang with some lush English Fizz from Chapel Down. A great day had by all (and even a few scones left for the team to scoff afterwards).

Photos courtesy of Rachel Chapman

Top 50 Gastropub Awards

Top 50 Gastropub Awards

So last week we got invited (alongside Josh + Holly Eggleton from the Pony + Trap) down to Hermitage Road in Hitchen for this years Top 50 Gastropub Awards. The last time the Kenny made it on to the list was 2014 where they reached 39th position, so we were absolutely thrilled to be nominated and to have made it on to the list. We were even more excited when they announced us at number 24!! Wow, so so pleased!!

Check out our write up here.

http://www.top50gastropubs.com/pub-profile/the-kensington-arms/