Phone +44 (0)1376 561453
Type of Cuisine International
Chef Mark Baumann and Monsieur Mikey Binnington
Number of Covers 80
Lunch 12.30 - 2.00pm Wed-Sun
Dinner 7.00 - 9.30pm Wed-Sun
Situated in an attractive sixteenth-century, half-timbered building, Baumanns Brasserie has been doing great business since it was set up in 1986 by the late Peter Langan (of Langan's Brasserie fame) together with his young head chef, Mark Baumann.
Menus change with the seasons and the focus on fresh local produce. There are lots of different options, from the superb-value 'menu du pays' through to intricate and sophisticated 'menu gastronomique'. The kitchen is equally at home with home-grown and exotic ideas, ranging from herb-drizzled tomatoes with Stilton mousse and baked onion 'pennies' or British bangers with cheese and bacon mash to Moroccan spiced lamb shank or lemon-marinated chicken breast with Mediterranean olive and gazpacho sauce.
The light luncheon menu is a snip, whether you decide to have one, two or three courses. Typical offerings might include creamy artichoke soup with crisp croûtons followed by roast chump of English lamb with crushed apples and Calvados, plus a dessert such as Belgian white chocolate mousse to round things off.
Sunday lunch is a favourite and - whatever the season - there will always be a traditional roast ribeye of beef with Yorkshire pudding 'come rain or shine, hell or high water.' Look out for the regular jazz nights which are very popular.
Also featured in: AA Guide, Michelin Guide.
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