|Restaurant and bar openings|
|Thursday, 07 June 2012 11:29|
Graze Bar, Brasserie & Chophouse
3 Gosditch Street, Cirencester, Gloucestershire GL7 2AG
Bath Ales has opened its second Graze Bar, Brasserie & Chophouse, on the back of its first in Bristol, which aims to offer a range of specially crafted cask ales, including its flagship brand Gem. Bath Ales owns cask ale beers including SPA and Barnsey, as well as seasonal brews, and wine is sought from up-and-coming boutique producers, plus natural, biodynamic and organic styles of wine are all on offer. Quality dry-aged, grass-fed steaks are cooked on a Josper charcoal oven and there is a range of classic dishes as well as a regularly changing seasonal specials board, featuring the best of local produce. Graze Cirencester is Bath Ales' 10th venue.
The Fox and Hounds
Main Road, Crawley, Winchester, Hampshire SO21 2PR
Chef of 22 years, Alex Wood, who has worked across One Aldwych and the Goodwood Park Hotel, has taken over this 1800s mock-Tudor pub and restaurant with the aim of bridging the gap between fine dining and good pub grub. The menu features local and foraged produce, and dishes such as fried duck egg on sourdough toast, spiced king oyster mushrooms and sorrel (£6.25), and slow-roasted pork belly, creamed cabbage and bacon with sage fondant (£9.95). Wine includes around 25%-30% organic and biodynamic choices, which Wood plans to increase.
A Grelha at The Gun
27 Coldharbour, Docklands, London E14 9NS
020 7515 5222
Re-opening for the summer at Docklands pub the Gun is A Grelha, an alfresco grill, which aims to bring an authentic taste of the Algarve from a menu inspired by owners Tom and Ed Martin. Influenced by their many memories from visits to southern Portugal, the focus is on fish and shellfish, hand-picked daily from Billingsgate Market. In true Portuguese style, diners can take their pick from the counter, which includes whole sea bass, red snapper, dourado (golden bream) or Portuguese sardines in sea salt, and then watch and wait for it to be cooked on the huge charcoal barbecue. A carefully chosen selection of Portuguese and Mediterranean wines will be on offer alongside chilled beers on draft including Super Bock and Sagres, as well as fruity red and white Sangria.