Pint Shop appoints Rosie Sykes as development chef

By Nicholas Robinson contact

- Last updated on GMT

Pint Shop opened its doors in November 2013
Pint Shop opened its doors in November 2013

Related tags: Pint shop, Meat, Chef

Meat, bread and beer specialist the Pint Shop has appointed chef and Guardian food writer Rosie Sykes as its new development chef, in a bid to take its food offer to “the next level”.

Some of the dishes Sykes has brought to the single-site operator include Southern fried rabbit with green sauce, potted crab and sweetcorn fritters, bacon and egg croquettes with plum ketchup and overnight pork belly with braised cabbage, onions and smoked bacon.

The Cambridge-based operator, which is yet to open a second site after announcing plans to do so last summer, will use Sykes to develop its food offer further.

Co-owner Benny Peverelli, said: “We’re massively excited to have Rosie on board. We’ve got big plans for 2016, a big part of which is taking our food offer to the next level.

‘Bags of talent’

Fun food

The lamb kebab is our version of a dirty late-night kebab. We asked Rosie to make the food more fun. Our food was lovely, but maybe a bit serious at points, so we asked for less challenging and more fun dishes

  • Source: ​co-owner

“Rosie brings bags of talent and a unique energy to an already awesome food team. I can’t wait to get going.”

Sykes has worked in the kitchens of some of the UK’s most celebrated chefs, including Shaun Hill and Alastair Little. The chef also set up the critically acclaimed gastropub the Sutton Arms in Smithfield, London.

Her first task in her new role was to overhaul the Pint Shop’s menu. Sykes said: “The Pint Shop classics we collaborated on and made even better, but I’ve also introduced my own favourites. The end result is something really special that brings a feast of autumnal colour.

‘Really amazing things’

“Pint Shop is doing really amazing things and I was keen to be part of the story. I quickly realised that we share a lot of values; a love of British food, a commitment to impeccable provenance and a passion for seasonality.”

More than 100 servings of the new devilled lamb kebab were sold the same day the menu launched last week, co-owner Richard Holmes said.

“The lamb kebab is our version of a dirty late-night kebab,” he told The Publican’s Morning Advertiser.

“We asked Rosie to make the food more fun. Our food was lovely, but maybe a bit serious at points, so we asked for less challenging and more fun dishes.”

New menu highlights:

  • Southern Fried Rabbit with Green Sauce
  • Potted Crab and Sweetcorn Fritters
  • Bacon & Egg Croquettes with Plum Ketchup
  • Overnight Pork Belly with Braised Cabbage, Onions and Smoked Bacon
  • The Pint Shop Cheeseburger
  • 600g T-Bone Dry-Aged Steak for two
  • Lemon and Salt Squid with Roasted Garlic Sauce
  • Artichoke Chips with Blue Salt

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