For a whole week we have been brining venison to make venison pastrami for this weekend’s kitchen. The venison was brined in salt, sugar, honey and aromatics. Today Gavin will take it out of the brine, coat the venison is roasted corriander and black pepper and cold smoke it, before finally slow roasting, ready for slicing.
Our sandwich this weeked will be a Westbourne Torpedo roll with the venison pastrami, homemade bread and butter pickles and garlic aioli for £9. Add handcut chips and slaw for a total of £11. Come and enjoy the Indian summer this weekend with this glorious sandwich.
We will also have margherita pizzas and a pesto and roast veg pizza.
The kitchen is open on Friday, Saturday and Sunday from 12pm to 2.30pm, weather permitting…