From the outset, when Nico Treguer, Gareth Roberts and Bash Redford began restoring The Culpeper pub in June 2014, they created a rooftop kitchen garden and installed growing beds were they grew their own vegetables, salad leaves and herbs for the kitchen. But in June 2015 the third phase of their restoration reveals the next step: the rooftop greenhouse, and bar where guests can enjoy signature cocktails, and food cooked on a bespoke grill designed by Mark Parr of the London Log Company. A simple menu serving cuts of meat from Ginger Pig butchers and salads from the garden is available throughout the day for lunch and dinner, while the greenhouse offers protection from the elements all year round. The rest of the Victorian pub has an industrial yet rustic feel and the food - "solid and dependable", according to Jay Rayner - changes depending on what's available. Diners can expect dishes such as grilled pork chop with chargrilled vegetables and mustard potatoes; beef, mushroom and new potato broth with a blue cheese salad; and roast vegetable, Israeli cous cous and hazelnut salad with mint yoghurt.
From the outset, when Nico Treguer, Gareth Roberts and Bash Redford began restoring The Culpeper pub in June 2014, they created a rooftop kitchen garden and installed growing beds were they grew their own vegetables, salad leaves..
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