This was my third time at The Bread and Pullet so I said to myself that I needed to forget my past visits (both were quite boozy, so this wasn’t too hard) and just review this experience. So, that’s exactly what I did.
Visiting on a Saturday evening, we had a table for eight at 6pm which my sister-in-law had kindly booked. A perfect time to eat considering we had the kids with us (ranging from 5 to 13 years old). We arrived on time and were greeted with a warm smile from the waitress, who was behind the small, well stocked bar immediately to the left as you walk in off the Wellingborough Road in Northampton. You will need to book as often they are very busy.
The restaurant's decoration is trendy and immediately makes you feel relaxed. We were quickly sat at our table at the front of the restaurant, still in full view of the open plan kitchen where you can see the team preparing their twist on “British Tapas”. This place really sticks to its word and showcases local produce, not excluding the drinks, so I ordered a pint of Nobby’s Plum Porter. Others chose wine from a good selection and thankfully they had no issues dealing with the kid’s drinks requests.
On to the main event, the food. The thing that screams out from The Bread and Pullet is their love for these individual dishes of delight. You feel that the Chef, Adam Church, and his team wake up thinking about what the daily special is going to be and it wouldn’t be a surprise to bump into him at a farmer’s market looking for inspiration for that night. Overall, that’s what makes this place different to other Northamptonshire restaurants, it’s food first.
To start we were asked if we would like any nibbles while we pondered on our main dishes, of course it would have been rude not to partake in some pork scratchings with apple sauce and deep-fried whitebait served with a spicy mayonnaise; both delivering exactly what they should. So tasty that they didn’t last long at all!
The waitress tells you openly that one small and one large bowl is just the right amount of food. I think it’s never going to be enough, but as always, they were right. The menu is presented on an A5 board, with plenty of choice but not too much to digest and there are always the specials written up on the wall.
Don’t be surprised if you have to ask what something is, I did and the staff were very knowledgeable. Or if there is something a little new to you such as seared calves liver, bacon and onion gravy or even homemade faggots; one of the neat things about The Bread and Pullet is they cover all the bases. Yes, there are things that make you ask yourself “Should I try it, will I like it?”, then there’s the safe bets, triple cooked chips, slow roasted belly of rare breed pork with apple salsa or maybe just some simple locally sourced tasty sausages.
You feel that the Chef, Adam Church, and his team wake up thinking about what the daily special is going to be and it wouldn’t be a surprise to bump into him at a farmer’s market looking for inspiration for that night.
I fancied it all and struggled to choose, so I asked the waitress to ask the Chef to decide for me. For my small bowl they selected flower sprouts, bacon & cherries in a creamy sauce with a bit of sharpness from the cherries; a new one to me but was really tasty. Then for the large bowl, the lamb rump special. Cooked rare, just how I like it and then doused with a really deep rich sauce; the portion was large enough for me to let the rest of the table have a try. Really do jump onto the website and take a look at the menu http://www.breadandpullet.co.uk, if you do not immediately call to book a table you are stronger willed than me! You’ll also see that there is a great vegetarian selection and the same amount of thought and creativity has gone into these.
The evening wouldn’t be complete without something sweet and what can I say, the desserts didn’t disappoint. My daughter skipped dessert, until my dark chocolate and peanut butter brownie arrived when she promptly ordered hers. My salted caramel ice cream was yummy and I could have eaten a bucket load. For the finale, I washed it down with a Warner Edwards Rhubarb Gin with ginger ale, yet another locally sourced item from the menu. The perfect end to a great family meal and another “Wow” visit to The Bread and Pullet. A must try, readers!