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Welcome to Suzie our new manager! Suzie comes from another of our lovely pubs, The Fleece in Witney, where she made everyone who visited feel at home. Now she’ll be doing more of the same here. Suzie lived and worked in Oxford after arriving from the South Coast to perfect the art of good hospitality at Oxford Brookes. She loved it so much she stayed seven years after college and moved up from serving cocktails to running The Lemon Tree, Clinton Pugh’s flagship eatery in Oxford. A stint in London came next, with Suzie throwing fabulous parties for guests of all five Firmdale Hotels in the capital. Now, she’s glad to be on the social scene here; expect bright lights, brilliant parties and lots more good times.
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I’ve been on the hospitality scene here in the West Midlands for over a decade now. I’ve had some pretty incredible experiences and worked in some great places - I was once the youngest licensee in Birmingham.
One of the highlights so far has definitely been running the Rose & Crown in Warwick, loved by all for its fantastic food, amazing atmosphere and warm welcome. Now, I’ve opened a place of my own and all the signs are it's turning out to be just what Kenilworth needs – a brilliant spot for enjoying the best seasonal food in stunning surroundings. See you soon!
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Jakub is our fantastic head chef. He gained his chef's whites in his home city of Krakow and spent seven very enjoyable years working in restaurants in Poland before deciding it was time for a change. Hungry to learn more about the French way of cooking, he got a job in Jersey in the relaxed surroundings of the Dix Neuf Brasserie in St Helier. A short walk to the City
Brasserie followed and within six months Jakub was running the show. Then, a little later, he landed at our sister pub The Fishes near Oxford, where he put all those Gallic influences he soaked up along with his love of fresh, simple ingredients to good use. Now, we're delighted to have him here in Kenilworth where everyone is enjoying his delicious food. |
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We've recruited a great bunch of people in the kitchen, behind the bar and in the restaurant, but we're always looking for new talent. If you're interested, check out our vacancies
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For every Caesar salad we sell, we will be making a 25p contribution to healthy eating activities in a local primary school.
Why
Caesar salad? Well, it’s not the lowest calorie dish, but we think
you’ll love it, so it met our fundraising criteria for a best-seller
that will be on the menu all year round. |
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We will be changing our menus with the seasons and we’re hard line on
animal welfare. All our chicken, eggs and pork are free-range. We do
not use foie gras. Our Aberdeenshire beef is Scotch Beef Club
accredited and our chefs regularly visit the farmers. We buy British
wherever we can to keep food miles down, and, where we need to import
ingredients, we minimise air-freight. Provenance is key to serving
trustworthy food. Our coffee is ethically sourced from Guatemala (by
Union Coffee Roasters, recently voted No. 1 ethical coffee company) and
the bespoke furniture we commission is made from European oak and iroko
timber from sustainable forests. We have also worked with the Carbon
Trust to ensure that The Almanack operates as energy efficiently as
possible. |
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hello@thealmanack-kenilworth.co.uk
