C&B Bars introduce all-day British gastro food menu

Corney & Barrow food

London group C&B Bars has extended the availability of food with the introduction of an all-day menu with “British gastro” cuisine.

With an emphasis on quality, simplicity, speed and seasonality, it has been created with the help of renowned food consultant Nellie Nichols, who was formerly head of food at Pret a Manger.

Previously only bar snacks and platters were available after lunch service ended at 3pm. However, customers can now enjoy an evening meal with their drinks as the new menu is on offer from midday to 9.30pm.

It has been launched as C&B Bars, formerly Corney & Barrow Bars, moves back into operating profit and reflects a commitment to bringing food in line with the high reputation of its drinks offering.

The new all-day menu features a selection of British-inspired dishes, with highlights including a West Country lamb shank with spring greens, Hereford minute steak with garlic butter and homemade warm little cinnamon doughnuts with lemon curd and chocolate dipping sauces.

The menu has a good selection for vegetarian customers, including a grilled field mushroom burger and truffled asparagus and spinach risotto.

Breakfast is also available from 7.30am, with a range of dishes including H Forman & Son smoked salmon with scrambled eggs, and the C&B full English breakfast.

As part of its careful selection of high-quality suppliers, all the meat on the menu comes from award-winning butcher Aubrey Allen and every core ingredient has been sourced as locally and responsibly as possible.

Ed Gardner, managing director of C&B Bars, said: “We are really excited about the launch of our new ‘all day’ food offer and can’t for customers to try the new dishes.

“We have worked extremely closely with Nellie Nichols, who has helped us to create a menu that is seasonal whilst being simple and has a great emphasis on quality of ingredients – honest food prepared the way it should be, and supported by friendly, efficient service.

“It is particularly significant that we unveil this new menu at a time, when after a number of difficult years, the business has moved back into operating profit.

“Having completed a number of refurbishment schemes on the core estate in the last 24 months, the business is actively looking for opportunities to grow through either new sites or acquisitions.”

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