Catch of the Day to Feature in New Menu for Brill Pub

There can’t be many English villages that have accumulated quite so much history and legend as the small hilltop village of Brill in Buckinghamshire. Hobbits, Kings of England, Train Robbers, Windmills, Civil War battles, and even an Edward Lear limerick (See Editors’ Notes).

But a new legend has perhaps started with the reopening last Friday of Brill’s popular local pub, The Pointer in Church Street. With its garlanded oak beams, sheepskin rugs, cosy fires, and restaurant in a converted 18th century barn, it’s just undergone a kitchen refit which will now allow their chefs to prepare and serve a delicious new array of dishes, supported by an exciting seasonal menu using local and indigenous ingredients.

The Pointer is the first pub “down South” to become part of the Oakman Group’s Seafood Pubs collection, which is run by award-winning restaurateur, Joycelyn Neve. Her fishing heritage derives from her family’s connections with the sea, and her father Chris is one of Fleetwood’s best known trawlermen. The family business has been supplying restaurants and pubs with the finest fresh fish and seafood for over four decades.

There are six successful Seafood Pubs already in the North-West, which have an unrivalled reputation for their daily seafood specials alongside a menu that combines pub classics and dishes from around the world.

Joycelyn said: “The Pointer is the perfect place to introduce our new menu, especially with the support of General Manager, Miguel Moutinho, who shares a similar pride in seasonal and regional produce, and our Head Chef, Robert Jantovics who used to run a seafood-led restaurant.”

Robert said: “Freshness and quality are critical – we talk to our supplier early in the morning to order our seafood from the pick of that day’s catch. Our guests can pre-order Fruits De Mer or their favourite seafood with 48 hours’ notice if it’s in season. We will be serving Oysters, Crab, Scallops and Haddock on our main menu, but our daily specials are genuinely special. We may only have a few portions of each, and once they’re gone… they’re gone.”

Miguel added: “Not many pubs have the benefit of an adjoining butcher who sells only quality, sustainable meat. Jon Wilkins, The Pointer Butcher, supplies all our meat exclusively, including Grass-reared Hereford Beef and Potash Farm Chicken for our steaks and Sunday roasts. The menu has been very well received by our regulars. Devilled Kidneys, Korean Chicken and the Seafood Specials have been a real hit already.”

As well as a range of cocktails and wines to pair with the dishes, The Pointer is offering local cask ales and its very own Brill Gin, available exclusively at The Pointer.

The Pointer has eight very comfortable boutique rooms which are ideal for a foodie getaway – and the rooms are all dog-friendly.