Following extensive refurbishment, the Bath Pub Company has opened the doors to its new waterside pub, The Locksbrook Inn.
In March this year, the city operator took on the lease issued by Enterprise Inns for The Dolphin Inn in Bath’s Lower Weston.
Following a £250,000 joint refurbishment and a name change more befitting of its location and new offering, The Locksbrook Inn is open seven days a week for drinks, lunch, evening meals and grazing in between. Sunday lunches and brunch is available every weekend.
From its Georgian bar entrance, to its snug, suntrap decking and garden flanked by restored waterside rooms, the styling is sympathetic to its heritage. Visitors can expect contemporary interiors and a menu packed with fresh ingredients and ideas.
“We feel it important to reflect the location and individual character of our pubs” commented Joe Cussens, director of The Bath Pub Company, which also owns The Chequers, The Marlborough Tavern and The Hare and Hounds.
“There’s something special about being on the water’s edge; we hope we’ve created a space which makes everyone feel welcome – and if they live or work nearby, feel proud to call this their local.
“The menu and offering is firmly grounded in relaxed, gastropub territory, but with a few surprises.”
Formerly The Dolphin Inn, the fourth opening from The Bath Pub Company takes noticeable influence from its sister pubs in the city, while introducing new elements to what’s on offer. Thanks to the chef’s eclectic experience, the menu combines international influence with refined pub classics.
“Fresh and balanced ingredients are really important. I’m excited about changing common perceptions of pub food” commented Charles Mooyaart, who previously worked in the heart of the City of London, as well as in his native Amsterdam.
“It doesn’t need to be over complicated, but I love combining flavours to produce dishes that make people smile.
“The menu features many dishes designed for sharing, so I hope people enjoy the more relaxed, social approach we’ve taken with the food.”
The pub’s daily menu comprises small plates, sharing platters, healthy, colourful salads, hand-tossed pizette, homemade burgers and classic dishes.
To start, small plate options include salt and pepper squid, gourmet hotdog and pan-fried scallops. Sharing platters feature a charcuterie board, accompanied by game terrine and season garnish, as well as a “seacuterie” line up of haddock fishcakes, gravadlax and seasonal inspiration.
To follow, salad choices include a “Buddha Bowl” of avocado, sweet potato and crispy tofu, a superfood blend of curly kale, quinoa and shaved vegetables, and a retro prawn cocktail, featuring avocado and lemon croutons.
Crisp and rustic nine-inch pizette are perfect as main dishes, or for sharing. These include the NY – pepperoni, spicy salami and cherry tomato, Pescatore – seafood, Bloody Mary and celery, and a classic margherita.
Pub size mains come in the shape of battered fresh fish, chips, minted peas and chunky tartar; courgette spaghetti with a veggie scotch egg; “Food truck burger” on a toasted brioche bun, with lettuce and homemade kimchi, and a quinoa burger, with a dairy-free cashew cheese, beef tomato and Guinness mustard.
The pub’s general manager, James Pounds, has joined the team from the Hare and Hounds. Children and dogs are welcome. For sample menus and more about the new opening.
Now a listed building, the pub’s life began in 1728 and is believed to have been built at the same time as the canal bridge behind it, making it a popular watering hole for bargees in the eighteenth and early nineteenth century.
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