In our Brwhouse kitchen we are in the pursuit of one goal: We want to elevate the relationship food and beer to a whole new level. We strive to do this from our contemporary Brwhouse kitchen.
This is a vision of head chef and M.D Ben Pommer. The last piece of the BRWHOUSE puzzle. He brings with him years of invaluable experience from the world of fine dining as well as the bustling street food scene. Ben seeks to express himself through each and every ingredient which comes in to his kitchen. With his menu he has, uniquely, cast vegetables in the starring role. Fermented, smoked, dehydrated, smoked or fried: Ben demonstrates with each dish the versatility, complexity, and array of flavour which vegetables are capable of producing, showing us that vegetables need not be relegated to the periphery and are more than capable of holding their own. Meat lovers need not be concerned, we do also offer a beautiful selection of regional meats which are cooked to perfection in our smoker.
Ben cooks with a variety of craft beers and regularly seeks inspiration from the diversity of flavour apparent in the world of craft beer. Ben and our brewmaster regularly work together to find dishes to pair harmoniously with our newest craft beer creations.
For those that simply cannot decide which dish to select from our menu, we also offer sharing menus. This is a fantastic option and we feel offers the best BRWHOUSE experience. Guests have the opportunity to try and share a multitude of awesome dishes.
Last but not least: Directly beside our BRWHOUSE we are going to operate the first commercial farming container in Europe. A large percentage of our vegetables will be cultivated, harvested, and cooked on-site very soon.