PUB IN THE PARK 2023 UNVEIL TEMPTING NEW MENUS IN WIMBLEDON & CHISWICK
Pub in the Park’s London tour kicks off on 12th – 14th May in Wimbledon,
9th – 11th June in Dulwich and 1st – 3rd September in Chiswick
Each menu features a Chef’s Special - a dish that first inspired our chefs or conjures up a personal memory. For the first time, the menus have been designed to offer a kids’ dish. More veggie options than ever before
The UK’s largest food and music festival Pub in the Park unveils a summer of deliciousness with the most varied and sumptuous menus coming to the London leg of its tour, with veggie and kids’ dishes offered at every restaurant. From classic British pub fare to sunny Spanish delights and Sri Lankan Street food to Indian comfort food, there really is something to satisfy every palate. With so many tasty options on offer, visitors will be spoilt for choice.
Highlights from the menu include; The Hand & Flowers’ Smoked Cheddar, BBQ Bourbon and Jalapeño Burger. Atul Kochhar Restaurants’ Keema Pao; Lamb mince served with buns, mint chutney. Hoppers’ Chicken Buriani; an aromatic chicken and rice dish. Tapas Brindisa’s Croquetas de jamon. Hicce Hart’s Salt and vinegar crispy juicy beef ribs. Jose Pizarro’s Black squid ink and prawn croquetas. The Begging Bowl’s Thai Fried Chicken with Chilli Siracha sauce. Cubitt House’s Charcoal Grilled Chicken with wild garlic slaw and lemon butter. Bar Kroketa’s Croquetas de Gambas. The Green Man’s Pulled pork, wild boar & sage loaded fries.
Brand new for this year, Pub in the Park will be introducing a Chef’s Special dish on each menu. This item will be a personal take on a dish that inspired our chefs, or a wonderful memory they just can’t forget. Whether reimagining a family favourite or taking inspiration from a childhood holiday, each dish has a heartfelt narrative and history.
The Hand & Flowers’ Chef’s Special will be Tom’s take on a classic Curry Dog. Tom Kerridge’s nostalgic take on a classic hot dog, served with curry ketchup, chilli and mint chutney with bombay mix. Kerridge says “this hot dog is a massive trip down memory lane, and reminds me of going for a deep fried sausage and curry sauce at the local chippy when growing up in Matson, Gloucestershire.”
Hoppers will be showcasing their Mutton Rolls. Karan Gokani takes inspiration from one of his favourite memories and says “The mutton roll is quintessential Sri Lankan food. It’s something that I ate for the first time on a trip to Sri Lanka with friends, back in 2008. It was something that really stuck in my mind and ever since then it’s been one of my favourite things.”
Few can deliver on the Chef’s Special better than Cubitt House. This year, they will be serving up their Slow Roasted Salt Marsh Lamb Bun served with mint & mustard pickles. Inspired by Sunday night roast meat sandwiches at home as a child, using the delicious leftovers from a classic Sunday lunch packed into a sandwich with mint sauce, Chef Director Ben Tish controversially says he prefers this taste of home more than the Sunday roast itself!
For the herbivores, there are a number of plant-based delights, each restaurant will have at least one veggie option on the menu including; Hoppers’ Jackfruit and Chickpea Curry, The Hand & Flowers’ Vegetarian Hot Dog with Matson curry ketchup and Bombay mix, Hicce Hart’s Taleggio potato pancake, Atul Kochhar Restaurant’s Vegetable Pao Bhaji served with seasonal vegetable masala and mint chutney and Tapas Brindisa’s Albondigas Veganas; aubergine & spinach vegan meatballs, tomato sauce.
Due to popular demand, for the first time, every pub and restaurant at the festival will offer a children’s dish, so those little tummies will be equally as content as the big kids, highlights include; Cubitt House’s Fish Finger Bun, Tapas Brindisa’s Croquetas de jamon, Bar Kroketa’s Mini Chicken Skewers, Jose Pizarro’s Patatas Bravas, The Begging Bowl’s Stir Fried Chicken and a brilliant child friendly beef burger from The Hand & Flowers.
Tickets are on sale now from pubintheparkuk.com
