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Tom Kitchin: “A new genre of pub has emerged offering more than a pie and a pint’
date:Apr 02, 2013
es, you cant beat a burger made using the best local Scotch beef; a creamy, comforting fish pie; fresh fish lightly battered served with some home-cut chips; or even a wholesome stew made with cheaper, but no less tasty, cuts of meat.

Simple pub dishes usually have a few things in common they are timeless and big on comfort. Its something you know, something you trust. Often its those humble classic recipes that can be the best.

Creating our new menus, Dominic and I had the chance to have fun

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