We are always looking to improve The Bull and Last and in order to do that we need the right team behind us.
If you feel that this is somewhere you would like to be part of please dont hesitate to get in touch.
We are currently looking for a Commis Chef and Chef de Partie. We are also looking for Floor staff.
Please email your cv to [email protected]
Published on February 17, 2015
Whats your Beef ?
We are currently keeping an eye on the progression of our Wagyu Aberdeen Angus Cross Steers. We have three in total two of them are 24 months and will be ready for slaughter by September. The chefs will be heading up to the Shires Fram in North Yorkshire to see how they have been developing over the summer. They have been working on their massage technique and looking forward to feeding them some of our very own So Solid Brew. As each Wagyu beast is extremely valuable and the herd are so small, owners do not wish to risk the pysical dangers associated with grazing. So Farmer George is keeping a close eye on them and like the japanese he has taken their advice and kept them in barns for now. We will be taking the whole carcass so expect some creative dishes from our talented kitchen brigade.Published on February 17, 2015
Mothers Day 2015
Please call the pub if you would like to make a booking we are doing two sittings. Table are available 12-2.30 3- 5.45
Roast Celeriac Soup, Blue Cheese, Walnut & Shallot Onion Chutney Croque Monsiuer
Chicken Liver Parfait, Chutney, Pickles & Toast
Smorrebrod House Cured Salmon, Horseradish Cream, Soda Bread, Radish, Dill & Creme Fraiche
Cornfed Chicken Terrine, Shitake Mushroom, Smoked Leeks, Chutney & Truffle Oil (p)
Roast Sirloin of Beef, Yorkkshire Pudding, Roast Potatoes, Parsnips, Carrots, Curly Kale
Roast Cornfed Chicken, Chargrilled Leeks, Bread Sauce, Mashed Swede & Roast Potatoes
Chestnut & Cep Mushroom Rigatoni, Curd, Toasted Hazelnuts & Truffle Oil (n) (v)
Beer Battered Market Fish, Triple Cooked Chips, Pea Puree & Tartare Sauce
Yorkshire Rhubarb Buttermilk Panacotta & Shortbread
Baked Chocolate Mousse, Cinnamon Wafer, Prune Ice Cream (n)
Apple. Pear & Sultana Strudel, Clotted Cream & Vanilla Ice Cream
Artisan Cheeseboard, Oatcakes, Grapes & Membrillo
Set menu £38 a head
Published on February 17, 2015
So Solid Brew
We love beer and have become rather partial to collaboration brews with our favourite microbreweries. We decided to keg instead of cask our finest collaboration brew with our friends at 5 points Brewery. Greg the Head Brewer who was previously of East London Brewery re-launched So Solid Brew. This is a carbonated Pale ale 4.6% packed of flavour, hoppy, citrussy, more than an all-rounder.Published on February 17, 2015
Morning Advertiser Awards 2015
We have just been named 13th Best pub in the Country by the Morning Advertiser. We are very proud to be listed alongside such fantastic pubs.
Its a good start to the year having been nominated as Runner -up for the Food Monthly Observer Award for Best Sunday Lunch 2014 an award we won back in 2011.
We were also Food Critic Glies Corens favourite place to have Sunday Lunch in 2014. Thanks for the regcognition it means a great deal to the team.Published on February 17, 2015
breakfast menu 2015
Breakfast is served every Saturday and Sunday from 9am – 11am. Please call the pub to make a booking on 02072673641
Croissant or Pain au Chocolat £2.20
Toast Basket (Buttermilk & Granary) w/ Jam, Marmalade or Marmite £4
Vanilla Yoghurt, Roast Pears, Toasted Pine Nut & Spelt Flakes (n) £5
Brioche Pain Perdu, Blueberry Compote & Creme Fraiche £9
Poached Hens Eggs, Truffled Wild Mushrooms & Hollandaise £9
South Coast Brown Crab Scrambled Eggs w/ Avocado, Chilli, Lemon & Brown Toast £8
Bull Benedict: Poached Eggs, Ham, Spinach, Hollandaise & Chives £9
The Breakfast Sandwich: Cumberland Sausage, Onion Chutney, Rocket & Avocado £8.50
French Black Pudding, Duck Egg, Cep Mushrooms & Toast £10
The Full Bull: Sausage, Bacon, Black Pudding, Mushrooms, Tomato, Fried Egg & Toast £10Published on October 21, 2014
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