When the Baron of Beef hung up his chef’s whites there was great sadness for all at The Sir Garnet. Time to take stock of the past year and a half, and look towards the future.
The first issue which we needed to address was that the kitchen and some of the rooms above were still incomplete in terms of the refurbishment we had fought so hard to finish by the time we opened in July 2012. The time had come to crack on again..

However, before we start banging about again we thought it would be the perfect time of year to have a little bit of fun and invite back some of our friends to take over the kitchen in a series of pop-ups. The Garnet February Food Festival was born.

Front menu Nov

Those who made it to the first day where HARBERCUE had taken over the kitchen will no doubt have relished the buzz and chaos (as well as the food!) as much as we did. Bookings were overwhelming and the cheeky team of chef’s didn’t get out of the kitchen until way after midnight. Harbercue offer a delicious array of smoked barbecued goods and home-made sauces and sides. Their last day is on Saturday before they return to their current base camp at the Ten Bells.

Click here for the menu

The Unthank Supper Club also returned to us for Thursdays and Fridays after a year away. Delicious smells started arriving down the staircase from the oven almost the minute they arrived. As well as a divine all day bar menu featuring items such as; Spicy pork sanger with sweet chilli sauce and lettuce, veggie pie, sticky short ribs and mackerel salads… they have put together a Valentine feast which made it’s debut this week and will continue next week so do book in if you are in town. Yusuf’s chorizo sausage rolls are also, without a doubt, a bar snack that takes some beating!

USC Menus 2014-1


On Wednesdays the Purple Plum team have taken to the kitchen with a range of Thai curries and on Sundays the Lazy Sunday brunch girls have provided an array of English, Spanish and Vegetarian brunches…

The February Food Festival is now half way through and we have had so much fun that it’s definitely something we’ll make a yearly event of from now on.

Our kitchen will be closed from the last week of February for two weeks while we take on the renovation work. Watch this space for the re-launch of our menus as we are all terribly excited here at the moment in the midst of tastings and if you are a local food producer please do get in touch.

We would like to thank The Baron of Beef for all of the memories and all of us wish him the very best for the future.