The kitchen is now open for lunch and evening meals, as well as takeaway, allowing guests every opportunity to enjoy The Bell & Brisket’s signature salt beef and ale braised brisket. The new pub menu showcases Bel’s infamous collection of pimped-up bagels and black rye buns; such as The Lord Rupert topped with pickled cabbage, Dijon mayonnaise, melted Cheddar and Vadasz Deli dill pickles; and The Duke with roasted tomato chipotle relish, pickled onions, melted Monterey Jack, jalapeño sour cream and Vadasz Deli Hot Roots.
Visitors can also experience tempting new bar meals like mouth-watering Pickle Platters with smoked mackerel plus salt roasted beets, pickled samphire, dill pickles and fresh horseradish cream; or grilled halloumi plus kimchi, garlic and dill kraut, pickled beets, gherkins, mustard and toasted sourdough. Fries are available every way from Naked (coated with fennel and black pepper seasoning) right through to downright Filthy – topped with a mountain of ale braised or salt beef as well as pickled cabbage, gherkins, jalapeno sour cream, English mustard, chipotle relish and melted Cheddar.
Located in heart of Shoreditch, The Barley Mow is pleased to be welcoming its first kitchen resident in The Bell & Brisket. Serving up cask ale, continental beer, premium cider, malt whisky and the warmest of welcomes, salt beef and ale braised brisket are the perfect addition to The Barley Mow’s line up.
The Bell & Brisket founder Bel Shapiro said:
“We are excited to bring our refreshing twist on the traditional salt beef bar to The Barley Mow. By using artisan ingredients and unusual topping combinations we constantly push the boundaries of what’s expected, and want to prove that a quality salt beef bagel is so much better than a burger. Watch this space for more tasty new dishes and our unique twist on weekend brunch and Sunday lunch too!”