EAT
Welcome to The Brushmakers! Our food menu varies daily according to the fresh produce we source, but some sample menus are below to whet your appetite!
Booking is strongly advised - please call us on 01489 860231
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Handmade Pizzas
with authentic sour dough base
Available as a takeaway or
eat in every Tuesday 6.30-8.30pm
Advanced order/booking required please so that we can make the correct quantity of dough. Please put your orders in by email or by phone by 3pm on Monday by calling 01489 860231 or email nickykn215@gmail.com
Please ask about any allergens on ordering.
Takeaway: We would prefer online payments before you collect (if you have the facilities, if not cash in an envelope is fine) to The Brushmakers Arms. Sort Code 30.96.61 Account number 26661968
Fresh Haddock, triple cooked chips and crushed minted peas £13
Available as a takeaway every Friday 6-9pm
Please put your orders in by email or by phone by 3pm on Thursday by calling 01489 860231 or email nickykn215@gmail.com
Please ask about any allergens on ordering.
We would prefer online payments before you collect (if you have the facilities, if not cash in an envelope is fine) to The Brushmakers Arms. Sort Code 30.96.61 Account number 26661968
About Our Food
Our head chef Reece has more than 20 years’ experience working in top restaurants in London, including Michelin starred establishments. He has worked with Jamie Oliver, Marco Pierre-White and in well-known restaurants including the Wolseley, Anchor & Hope and the Gypsy Kitchen, Petersfield.
We source our produce from local farms and food producers. As far as possible, the food that we serve has travelled no more than 10 miles to get here and is produced organically. Every meal is cooked fresh to order. All our meat is free from growth promoters, antibiotics and hormones.
Food sources
Vegetables
The Bristowes' garden at Blackdown (in the village).
Our own pub garden: tomatoes, runner beans, spinach, herbs, raspberries).
McCarthy’s Farm Shop, Wickham.
Fish
Chalk Stream Trout, Romsey.
Cured trout by Reece (head chef) using Chalk Stream Trout and Chalk Stream Cider from Meon Valley Cider.
Glenn the Bass: wild, line-caught sea bass.
Any Fish Ltd (Peter Atkinson), Bishop’s Waltham.
Johnsons Brothers, Portsmouth
Meat
Greenfields Pork, Broughton (near Stockbridge): rare breed, free range.
Upham Shoot: pheasant, partridge.
Steve Lewington (Blackdown, Upham): venison, pigeon.
2 Winchester Ferreting Lads: rabbit.
New Forest/South Downs: free range, grass fed beef.
Farmers Choice, Local Cooperative: free range chicken.
Creedy Carver Duck & Chicken, Crediton.
Cotswold Chicken
Farmers Choice, Local Cooperative: free range chicken.
Wagyu Beef and free range chicken: Buckingham's Artisan butcher, West Meon.
