Winners of the Kitchen Project in Spinningfields, Beastro open their doors to a new city centre restaurant today. Set to open 7 days a week, the new venture promises fresh, seasonal produce for it’s classic dishes served within the restaurant’s modern farmhouse location.
The Kitchens offered opportunity out to upcoming hospitality start-ups, chefs and street food traders to enter competition and show off their concepts. Beastro was curated from the results of this competition, combining the owners passion for food and dedication to using fresh ingredients.
Success in the Kitchens competition opened doors for the bistro format to take on a life all its own. Owners Richard, James and Heather humbly worked their way from Street Food Traders to fully fledged Spinningfields eatery in a short space of time.
Richard Brown (owner) said:
“Allied London have supported us on this journey, ever since the initial competition was launched by Michael Ingall. They gave street food operators a chance to test out ideas and spent a year advising and organising us. Now it’s time for us to show everyone the fruits of our labour and we can’t wait to get started!”
STYLEetc visited the new venture ahead of the launch to sample some of the new menu offerings and we were not disappointed. The Ham Hock Breaded Balls made an appeasing starter, fit for fans of all things breaded. For mains the Steak and Beef Dripped Gravy Chips were satisfyingly completed with garlic butter sauce (just the way we like it) and the Lamb was classically decorated with a splattering of mint sauce.
It was the desserts which really won us over, with the White Chocolate sample quite literally melting in the mouth to reveal a delightful Raspberry Sauce which oozed goodness and delicious flavour. Other dessert offerings included Chocolate Orange; which functioned as a fancy Jaffa Cake and Lemon Meringue, which was a classic juxtaposition of citrus and sweet.
Beastro has put together an all-inclusive Day menu, beginning with grab-and-go style breakfast and lunch options, ideal for workers on a limited lunch break in the city centre.
The grab-and-go offerings include Sausage Swirls, Buttermilk Pancakes stacks and Ricotta Hotcakes with seasonal berries and a selection of Sandwiches to boot.
Come evening time, the food choices change to suit the clientele, with Beef hung in-house, Pork Rillettes and Beef Tagliata just a few of the prepared dishes to select. The seating is allocated for six diners to watch their food be prepared in real time as they enjoy the night’s atmosphere.