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Brunswick House

@brunswick_house

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Sharp modern cooking in a magnificent antique residence.
@jackson_boxer

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Wood-Fired Tuna Collar, Vadouvan, Brown Crab by @brunswick_house

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2 days ago

Crispy Potato Cake, Chopped Tuna, English Mustard by @brunswick_house

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6 days ago

Roast Herb-Fed Chicken, Fried Thighs, Salsify, Country Ham Soubise by @brunswick_house

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8 days ago

Two-Sheet Lasagna, Beef Shin, Roasted Mushroom, Bone Marrow by @brunswick_house

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10 days ago

Cornish Bluefin Tuna, Mantova Watermelon, Marigold

photo by @antonrodriguez by @brunswick_house

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16 days ago

JAZZ IN THE CELLARS

A little Tuesday night business in the basement 🎷🥂

We’re back from Tuesday 29th with jazz from @bangerfactoryrecords

The Black Duke is open from 6pm and we’re serving £5 glasses of Pol Roger Brut Reserve until 7:30pm.

Jazz sets starting at 7:30pm & 9pm. Seats are limited so come down early to claim your space

See you downstairs. by @brunswick_house

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18 days ago

The Black Duke is back!

As we look ahead to colder days and longer nights, our 300 year old Cellar, with candle-lit nooks and a wood burning stove comes to the fore.

From next Wednesday, The Black Duke will be open, serving @polroger Brut Reserve, mini Negronis, Salami, Gorgonzola and Cornichons, and more snacks and drinks besides.

@bangerfactory presents Jazz Night at Brunswick House, returning on Tuesdays from September 29th.

The Black Duke is open 6-11 Tuesday to Thursday. Book or walk-in 🍾 by @brunswick_house

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a month ago

Whole Suffolk Chicken, Dorset Clams, Moqueca Broth, Jalapeño Pistou taken in Brunswick House by @brunswick_house

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2 months ago

We share our home with LASSCO, whose rescued relics and treasures keep our dining room in constant, sparkling rotation.

Every piece on our walls is available to purchase.

Open for lunch at 12pm. taken in Brunswick House by @brunswick_house

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2 months ago

Roast Cod, Saffron Broth, Charred Broccoli by @brunswick_house

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2 months ago

Two-Sheet Lasagna Verde, Rabbit, Mushroom, Fontina by @brunswick_house

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2 months ago

The first native Bluefin Tuna of the season has landed, caught using rod and line by small dayboats off the south coast.

We use the whole fish - loins, belly, collar, head, bones and trim - for various dishes across the menus, some used immediately, some aged for a few days, some preserved for the winter.

we’ll be taking one or two a week through to the end of the season in November by @brunswick_house

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2 months ago