The Abergavenny Arms gastropub in Frant near Tunbridge Wells has recruited head chef Katie Burke from CAU, the town’s Argentine-inspired steakhouse, who has wasted no time in beefing up the menu.
Katie butchers her own prime Angus and Dexter steaks, which have been aged for a minimum of 38-day, and plans to introduce nose-to-tail dining, buying in whole sides of beef.
The steaks are hand cut to order at either 320g or 260g portions as Fillet of Rump Medallions, Rib Eye or sirloin, served with hand cut triple cooked chunk chips, sautéed chestnut mushrooms and spinach. Larger steaks will be cut on request. Blue Cheese Hollandaise and Peppercorn Sauces are and surf and turf fans can upgrade with the addition of half a lobster.
But Thursday is ‘Steak Night’ at the pub, rump is available and includes a glass of wine or pint of beer.
Tuesday is Burger Night at the Abergavenny, with the steak trimmings being used in the homemade gourmet burgers, which are served with a choice of six topping, chips and a pint of beer or glass of wine.
At its 4 day-sell out beer festival over the bank holiday weekend, when ale drinkers were presented with a selection of 12 guest beers, ‘The Ab’ introduced its own “Burrells Best”, a rich, nutty flavoured traditional bitter. The 4% abv beer is dedicated to the pub’s owner, Richard Burrell who (at 70) was accredited as being Britain’s oldest entrant into the pub trade, when he sold his chain of eponymous jewellery shops, then decided he needed in a new challenge. Richard wasted no time in embarking on a sensitive refurbishment of the pub, updating its style and atmosphere, whilst preserving its the historical integrity.