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Press release / Bath riverside pub launches

Press release issued on behalf of The Bath Pub Company, which on Monday 23rd May 2016, opened the doors to The Locksbrook Inn

"Food truck" burger

Bath waterside pub launches

Following months of refurbishment, the doors to The Locksbrook Inn in Bath’s Lower Weston are now open.

Visitors can expect contemporary styling and a menu packed with fresh ingredients and ideas.

The canal side pub happily accommodates social diners, business meetings, families, post work drinkers, refueling cyclists, walkers, boat folk, Sunday lunch seekers – all will receive a warm welcome.

From the Georgian bar entrance, to the snug, to the suntrap decking and garden flanked by restored waterside rooms, The Locksbrook Inn is sympathetic to its heritage.

“We feel it important to reflect the location and individual character of our pubs” commented Joe Cussens, director of The Bath Pub Company, which also owns The Chequers, The Marlborough Tavern and The Hare and Hounds.

“There’s something special about being on the water’s edge; we hope we’ve created a space which makes everyone feel welcome – and if they live or work nearby, feel proud to call this their local.

“The menu and offering is firmly grounded in relaxed, gastropub territory, but with a few surprises.”

Formerly The Dolphin Inn, the fourth opening from The Bath Pub Company takes noticeable influence from its sister pubs, while introducing new elements to what’s on offer. Thanks to the chef’s eclectic experience, the menu at the waterside pub combines international influence with refined pub classics.

“Fresh and balanced ingredients are really important. I’m excited about changing common perceptions of pub food” commented Charles Mooyaart, who previously worked in the heart of the City of London, as well as in his native Amsterdam.

“It doesn’t need to be over complicated, but I love combining flavours to produce dishes that make people smile.

“The menu features many dishes designed for sharing, so I hope people enjoy the more relaxed, social approach we’ve taken with the food.”

The pub’s daily menu comprises small plates, sharing platters, healthy, colourful salads, hand-tossed pizette, homemade burgers and classic dishes. Weekend brunch and Sunday lunches are also available.

To start, small plate options include salt and pepper squid, gourmet hotdog and pan-fried scallops. Sharing platters feature a charcuterie board, accompanied by game terrine and season garnish, as well as a “seacuterie” line up of haddock fishcakes, gravadlax and seasonal inspiration.

To follow, salad choices include a “Buddha Bowl” of avocado, sweet potato and crispy tofu, a superfood blend of curly kale, quinoa and shaved vegetables, and a retro prawn cocktail, featuring avocado and lemon croutons.

Crisp and rustic nine-inch pizette are perfect as main dishes, or for sharing. These include the NY – pepperoni, spicy salami and cherry tomato, Pescatore – seafood, Bloody Mary and celery, and a classic margherita.

Pub size mains come in the shape of battered fresh fish, chips, minted peas and chunky tartar; courgette spaghetti with a veggie scotch egg; “Food truck burger” on a toasted brioche bun, with lettuce and homemade kimchi, and a quinoa burger, with a dairy-free cashew cheese, beef tomato and Guinness mustard.

Following a £250,000 joint refurbishment with Enterprise Inns, The Locksbrook Inn is open seven days a week for drinks, lunch, evening meals, grazing in between and from 8.30am, brunch at the weekend. Children and dogs are welcome. For sample menus and more about the new opening, visit thelocksbrookinn.com.

In March this year, the Bath Pub Company took on the lease, issued by Enterprise Inns, for The Dolphin Inn on Locksbrook Road in Lower Weston. The pub’s general manager will be a familiar face for many – James Pounds, previously at the helm of nearby sister pub, the Hare and Hounds.

Now a listed building, the pub’s life began in 1728 and is believed to have been built at the same time as the canal bridge behind it, making it a popular watering hole for bargees in the eighteenth and early nineteenth century.

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