Two minutes with Colin Anderson, Chef Director at Brett
How would you describe Brett’s menu?
Creative, seasonal and produce-led - and with great sauces. Texture is key in everything we do, and we are almost zero waste in our approach. Fermentation is central to this, making the most out of trimmings to bring new flavours and textures to a dish.
And what about the drinks?
Interesting cocktails mixed with an extensive wine list featuring mainly classic styles - with a few twists added in. We offer fantastic wine pairing options too.
What atmosphere have you sought to create at Brett?
Our open kitchen brings an awesome atmosphere, and a front and back of house team working totally in harmony with each other. Regularly guests mention it being like a show or ballet while you eat. The team is definitely a huge part of creating a buzz in the room.
To hear more please get in touch with georgina@toniccomms.co.uk