The Scottish chef has opened The Briery, in Stainburn, Workington, following a refurb of the venue.
The pub has a strong emphasis on locally sourced, seasonal ingredients and has been designed to be a hub for the Stainburn community, according to the chef, ‘where locals and visitors alike can indulge in exceptional food, great company, and a warm, inviting atmosphere’.
“Our goal is to create an amazing pub experience that harmoniously blends contemporary cuisine with the cherished traditions of British pub culture,” he says.
Menu items include snacks such as pork scratchings with black vinegar mayo; and haggis spring roll with grain mustard mayo, while starters include beef tartare with mustard, and baguette croutons; and seared Orkney scallops with orange and fennel.
Mains include 11-hour slow roasted belly pork; steak of the day; and roasted cauliflower, sweet potato and curried chickpeas alongside a menu of classic pub dishes such as fish pie; steak and bone marrow pie; wagyu burger and chips; and fish and chips.
Desserts continue in the classic gastropub vein and include sticky toffee pudding, chocolate mousse, and a selection of cheeses.
Greenaway operates a number of restaurants including Grazing by Mark Greenaway in Edinburgh, Pivot British bar and bistro in Covent Garden, Mark Greenaway at the Haweswater Hotel, and Brasserie 37 in the Lake District.
The chef says he will soon be adding five en-suite bedrooms to the venue that will be available from early next year.
