From opening the doors to Brossen Steakhouse in June 2015, it was clear to see it was an instant hit with our guests, as well as the locals. Diners love the open kitchen, which lets you watch the thrill of the grill and see your steak being lovingly prepared by the experts. For those of you that live far away and are unable to visit us, we wanted to give you a sneak-peak behind the scenes at the award-winning AA Rosette Brossen Steakhouse.
One of the main questions that we get asked… how can I make my steak taste this good at home? Unfortunately the answer for most is… you can’t! There are a few reasons behind this, from the meat quality to the seasoning, the cooking technique, heat level, and even the addition of a secret ingredient or two.
From the Head Chef…
Adrian Wood is passionate about using local, good quality produce, that’s in season to get the best taste and flavour, he also likes to give our menu a little bit of a spring clean and changes it to keep in with the seasons. New to the Summer menu is the Super T-Bone 40oz, a huge 2-for-1 cut featuring a tenderloin and sirloin on the bone, perfect for sharing.
Adrian is currently getting ready to launch his new Cumbrian Menu, which will be served daily from 12pm-2.30pm and 4.30pm-6pm. Cumbrian specialties dominate the menu, starters include; Spiced Cartmel Venison Carpaccio, served with beetroot coulis, beetroot bloody Mary gel, pickled golden beetroot, beetroot crisps; mains include Slow & Low Braised Shoulder of Herdwick Lamb with roast garlic & red wine jus, honey glazed root vegetables, crushed minted peas and delicious desserts such as; Inn on the Square Cumbrian Strudel, amaretto frangipane, locally picked spiced apples, homemade puff pastry, Taste of Eden apple ice cream.
From the General Manager…
General Manager, Rod Nisbet has been with us since January, having worked in catering for most of his career, Rod brings a wide range of experience both in the kitchen and management level. We’ve asked him a few questions on life at Brossen…
What is your favourite dish on the menu and why?
That’s a tricky one, as I have two favourite dishes. I love the New York Strip-loin; it’s a wonderful cut of meat, full of flavour and not found in the UK very often. However I also love the Griddled 8oz Swordfish Steak, I introduced it to the menu, it’s a signature dish of mine; since growing up in Kenya and living around the world I’ve always loved seafood.
What do you love most about your job?
What I love about the job is that it gives me the opportunity to be creative and get involved with the menus. So far I’ve hosted a themed bourbon dinner and on the 15th September we’re holding our Rum Dinner Experience, which includes a 3 course themed menu with matching rums and a masterclass from yours truly. I’m a real rum enthusiast and winner of the World Bartender of the Year, so I love any chance to celebrate the tastes and history of Rum.
The concept of Brossen Steakhouse was conceived by the Graves family owners of Lake District Hotels, Dani Hope, Marketing Director came up with the name ‘Brossen’, which means to be ‘full up’ in Cumbrian dialect.
Just weeks after opening last summer, Brossen Steakhouse was awarded a Rosette by the AA, making us the first ‘Steakhouse’ in the area to receive a rosette and putting us in the top 10% of nationwide restaurants in our first year. Then in March 2016 we won the prestigious Cumbria Life Food & Drink Award for the ‘Best Local Restaurant’.
Did you know you can book a table online?
Inn on the Square, Market Square, Keswick, Cumbria, CA12 5JF