Introducing Pie & Brew


Craft beers, music and good times!

Serving epic pies and awesome sides, the newly launched Pie & Brew in Glasgow is fast becoming one of the city’s most popular watering holes, and the place to head to discover the best craft on draught, some of the city’s most exciting live music sets, and, of course, a menu of delicious handmade pies!

Located in a brand new space below ABode Glasgow at 129 Bath Street, a wide range of craft beers is available alongside a selection of pies all handmade by resident pie-masters and served with traditional neeps and gravy! (We dare you to tackle the oozing mac and cheese crumble pie or a pie board - three 'mini' pies...)

Music nights features live bands and acoustic sets from the best up-and-coming Glaswegian acts. Come on down and let the good times roll... 

 

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Find out more at www.pieandbrew.co.uk

Andrew Brownsword Hotels awarded AA Hotel Group of the Year 2017/18

Andrew Brownsword Hotels was last night (September 25th) named AA Hotel Group of the Year 2017-18 at the AA Hospitality Awards. Awarded in recognition of the hotel group that has achieved the very highest standards across service, food and accommodation throughout all its properties, the award was collected by owners Andrew and Christina Brownsword at a glittering ceremony with over 1200 guests at the Grosvenor House Hotel.

Andrew Brownsword said, “In creating our collection, we chose to acquire each property on the basis that we not only love the location, but also have a real desire to provide the highest of standards in comfort and care.  Our dedicated teams care about the service they give, proven time and again when our guests return, and this award is fantastic recognition for all their efforts, for which I warmly thank and congratulate them”.   

Stephanie Hocking, CEO, congratulated the team, “This is such a prestigious award and I’m delighted for the Brownsword family and every single one of our incredibly hard working and professional team across every part of our business.  We have a fantastic portfolio of hotels, incredibly supportive and passionate owners, and a team across all of our properties of which we are immensely proud”.
 

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The AA states the Hotel Group of the Year Award is 'A hugely prestigious award presented in recognition of the hotel group that has a proven track record of striving to ensure the very best levels of service, food and accommodation across the range of properties.  Attention to detail is imperative and a committed and structured approach to future development is essential'.  Now in its 20th year, the glittering awards ceremony at the Grosvenor House hotel celebrates England’s top hotels, restaurants and pubs, and the people behind them. 

Find out more on the AA website.

Loin of Venison - Michael Wignall

"Loin of Venison with black pudding purée, black pudding crumb, radish, Jerusalem artichoke crisps & hash and jerk salsify"


Ingredients

500g loin of venison

Black Pudding Puree
25ml madiera  
125ml cabernet sauvignon vinegar  
25ml ruby port  
70ml chicken jus  
1 boudin noir  

Black Pudding Crumb
1 inch slice of brioche, cut into equal squares
80g Boudin Noir (Black pudding) - skin removed

Radish
8 radishes

Artichoke Crisps & Hash
10 x Jerusalem artichokes - washed and lightly scrubbed (be careful not to break through the skin) 
2 x leaves of Sage  
1 x sprig of Thyme
1 x clove of Garlic, peeled and cut in half

Jerk Salsify
2 x long salsify (washed and peeled and keep in lemon water, until ready to use) 
80g demerara sugar
20g salt  
0.5g cayenne  
1.5g nutmeg  
0.5g five spice  
0.5g ginger

Details

Serves: 4
Difficulty: Hard
Time: 3 hours prep time & 2 hours cooking time

Method

Loin of Venison

  • Ensure that the venison you use has been hung properly. For the best results, season with salt and pepper and seal in a pan. Then oven roast for approximately 2 minutes on one side with a small knob of butter, turn over and cook for a further 2 minutes. Lift out of the oven and rest. 

Black Pudding Puree

  • Reduce cabernet sauvignon to a syrup
  • Add alcohol and reduce
  • Add chicken jus and boudin noir
  • Blend and pass through a fine sieve

Black Pudding Crumb

  • Fry the brioche on all sides until golden brown
  • Fry the black pudding
  • Leave to cool and once cold, blitz to a crumb

Radish

  • Clean the radishes and glaze in a pan with a little butter
  • To add colour, you can leave the green tops on the radish

Artichoke Crisps & Hash

  • With 10 of the Jerusalem artichokes, wrap in tin foil, with sage, thyme, garlic and roast in the oven at 180 degrees for 40 minutes
  • Once cooked, take out of the oven and foil, splitting in half but keeping the skin as a whole
  • Scoop out the insides using this for the hash, and set skins aside to dry or dehydrate, to use later on as a crisp

Jerk Salsify

  • Blend the sugar, salt, cayenne, nutmeg, five spice and ginger, to make the jerk seasoning. Set aside in an air tight container until ready to use. (This seasoning should keep for up to two months.)
  • Wash and peel your salsify as quickly as possible and place into lemon water to stop the salsify going brown
  • For best results, water bath at 92 degrees for 24 minutes or in a sauté pan, cover the salsify with vegetable or chicken stock and cook until tender (approx 15- 20 minutes. It should have a slight bite to it)
  • To finish the salsify, fry in oil and butter until a light golden brown and lightly sprinkle with the jerk seasoning.

To Finish

  • Lightly fry the artichoke crisps for approx 20 seconds, heat the artichoke hash and salsify
  • Place a small spoon full of black pudding purée onto the plate and arrange the vegetables around and on top
  • Slice the venison and rest on the salsify
  • Lastly, scatter liberally the black pudding crumb

Follow Michael Wignall on Twitter @MichaelWignall_ & Instagram @MichaelWignall_.