Pint Shop, the award-winning Cambridge Beer House specialising in MEAT.BREAD.BEER. has appointed Rosie Sykes as Development Chef.
As well as being a regular food writer for the Guardian, Rosie previously cooked in the kitchens of some of the UK’s most celebrated chefs, including Shaun Hill and Alastair Little. She’s also known for setting up critically acclaimed gastropub The Sutton Arms in Smithfield, London.
A Cambridge local and a Pint Shop customer, Rosie was a natural fit. Pint Shop co-founder Benny Peverelli commented: “We’re massively excited to have Rosie on board. We’ve got big plans for 2016, a big part of which is taking our food offer to the next level. Rosie brings bags of talent and a unique energy to an already awesome food team. I can’t wait to get going.’
Sykes added: “I quickly realised that we share a lot of values; a love of British food, a commitment to impeccable provenance and a passion for seasonality. Pint Shop is doing really amazing things and I was keen to be a part of the story. I truly admire their ethos.”
Overhaul of core menu
Hitting the ground running, the first task has been a total overhaul of the core menu. Sykes said: “The Pint Shop classics we collaborated on and made even better, but I’ve also introduced my own favourite influences. The end result is something really special that brings a feast of autumnal colour.”
From the new menu, Rosie singles out the Devilled Lamb Kebab, Denham Estate Red Venison with Stuffed Mushrooms and the Saffron and Chilli Cod Cheek Kebab as particular favourites. Rosie commented: “Cod cheek is a lovely cut of fish that’s so often overlooked. We’re cooking this wonderful cut on skewers over coals, it’s absolutely delicious.”
Peverelli said: “Rosie has brought a wonderful new spin to our menu. She’s introduced us to some amazing new suppliers and some great new products.”
New menu highlights include:
- Southern Fried Rabbit with Green Sauce
- Potted Crab and Sweetcorn Fritters
- Bacon & Egg Croquettes with Plum Ketchup
- Overnight Pork Belly with Braised Cabbage, Onions and Smoked Bacon
- The Pint Shop Cheeseburger
- 600g T-Bone Dry-Aged Steak for two
- Lemon and Salt Squid with Roasted Garlic Sauce
- Artichoke Chips with Blue Salt
The new menu can be viewed here
For more information click here
