Food review: Brookmans gastropub spring menu is a decadent delight

We can once again look forward to sitting outside with a glass of rosé, while feasting on spring greens, braised beef and ale pies.

Brookmans, a gastropub in Brookmans Park, has a new menu, and new team led by head chef Tom Brown and general manager Mitch Brummitt. 

Brookmans gastro pub in Brookmans Park has a new spring menu. (Image: Gopika Madhu)

Already a popular spot for a drink or a bite, we decided to try out Brookmans spring menu. 

Mitch and team made us feel welcome from the get-go and we were seated in an alluring booth with the perfect mood-lighting. 

Head Chef Tom Brown and General Manager Mitch Brummitt are both new members of the pub. (Image: Gopika Madhu)

Good food a-plenty came from Tom, who first served us some nibbles - starting with padron peppers with sea salt, sun-dried tomato and salsa verde houmous with crispy chickpeas and flatbread and finally, chilli and soy chicken wings with gochujang sauce. 

This mouth-watering feast was made with the freshest ingredients and deliciously complemented one another. The houmous and flatbread was fought over at our table as the heavenly flavours left us wanting more. 

The small plates that featured padron peppers with sea salt, sun-dried tomato and salsa verde houmous with crispy chickpeas and flatbread and finally, chilli and soy chicken wings with gochujang sauce. (Image: Gopika Madhu)

I am usually not a fan of my greens - but the padron peppers had burst of flavour with just the right amount of salt to make any picky eater ask for a second helping. 

The smiling and attentive staff were constantly making sure we had everything we needed, and Tom made his way in and out of the kitchen to explain every dish that was served to us. 

We were next served two cold starters. A plate of British coppa, celeriac and watercress and another plate of hand-picked Devonshire crab, and cured salmon with apple and cucumber. 

A plate of British coppa, celeriac and watercress and another plate of hand-picked Devonshire crab. (Image: Gopika Madhu)

Coppa is usually found of British charcuterie boards but here it was elegantly paired with complementing flavours that left us satisfied.

The smoked salmon and crab was a salty delight that melted in your mouth, while the crispy slices of apple were the perfect bursts of sweetness that brought the dish together. 

The cured salmon with apple and cucumber was another cold starter. (Image: Gopika Madhu)

We soon moved on to the hot starters which featured garlic and paprika king prawns, Isle of White tomatoes, and toasted sourdough and an asparagus and runny egg dish. 

The garlic and paprika king prawns, Isle of White tomatoes, and toasted sourdough. (Image: Gopika Madhu)

The freshness and aroma of the king prawns was a special treat and one that is bound to be a community favourite.  

While the burst of the egg with the perfect runny yolk left us feeling satisfied just by seeing how well it was cooked. After all, you do eat with your eyes first. 

Brookmans has many starters and at lest one of these dishes to sure to please you. (Image: Gopika Madhu)

The ambience, atmosphere, people and food consistently showcased why Brookmans is appealing. 

For the mains, we ordered a free-range chicken schnitzel with garlic and parsley butter, rocket, parmesan and fries and a 14-hour braised beef and ale pie, with buttered mash, greens, and gravy. 

A free-range chicken schnitzel with garlic and parsley butter, rocket, parmesan and fries. (Image: Gopika Madhu)

The beef and ale pie with mash was one of the favourites of the day and one of the best we have had in a long time. The 14-hours it took to braise the beef was strikingly present in the flavours and the melt in your mouth mash could've been eaten for every meal. 

The beef and ale pie with mash was one of the favourites of the day and one of the best we have had in a long time. (Image: Gopika Madhu)

The chicken schnitzel was perfectly cooked and the crispiness with each bite was sublime. 

Dessert was treacle tart with clotted cream, lemon mascarpone cheesecake with raspberries and white chocolate and a tangy pudding with rhubarb and crumble.  

Dessert was treacle tart with clotted cream, lemon mascarpone cheesecake with raspberries and white chocolate and a tangy pudding with rhubarb and crumble. (Image: Gopika Madhu)

The treacle tart was decadent and paired well with the clotted cream and the cheesecakes base was a buttery delight. 

We moved on to try crackers with five types of cheese which were a bit too strong for our taste but was a nice end to the meals. 

Dessert was treacle tart with clotted cream, lemon mascarpone cheesecake with raspberries and white chocolate and a tangy pudding with rhubarb and crumble. (Image: Gopika Madhu)

Brookmans spring menu is definitely worth a try, and even though you might not fill yourself with six-courses, all the dishes have the quality and flavours you will find pleasing and tempting to come back to.