Join us every Sunday for 2 for ¬£10 on Bloody Marys (¬£6.50 each).
BAKERIE bread & wine bar prides itself in serving, from their open plan kitchen a daily selection of delicious freshly made bread and a mouthwatering range of home baked fare such as the classic rarebit, hot tasty stews and the now infamous Bakerie boards.
Housing an eclectic wine selection serving 24 wines by the glass and over 70 by the bottle, bakerie also has a fully stocked bar with great real ales, continental lagers a mix of contemporary cocktails so there really is something to suit all tastes.
With friendly and unpretentious service the venue houses communal benches, making it the perfect place to sit, break bread, share wine and pass the time. There are more intimate tables for two and also three large booths available for private hire.
BAKERIE offers a chilled-out dining experience with some great music and is also family friendly with a toddler menu available until 7pm. BAKERIE menu is suitable for gluten, dairy free and vegan diners.
Look out for wine tasting events and bread making classes which take place in our class room at Bakerie wine store.
- Gluten Free
- Wheelchair Access
- High Chairs
- Kids Menu
- Gift Vouchers Menu
- Real Ale
- Cookery Classes
MONK FISH AU VIN. Classic French dish, usually served with chicken, will be showcasing the monk fish for this Long Table Dining Evening. You will be served a large glass of Le Sanglier Carrignan red wine with your meal. This wine will also be on offer for the night by the glass and by the bottle. Just £14.50 per person, this is a fantastic event and a great way to enjoy one of Bakerie's new Long Table Dining evenings.
MUSHROOM RISOTTO. Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese, is often served together with Ossobuco alla milanese. The rice is first cooked briefly in a Soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostatura; white or red wine is added and must be absorbed by the grains. when it has evaporated, then the heat is raised to medium high, and very hot stock is gradually added in small amounts, while the concoction is stirred gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. at that point, the pot is taken off the heat for the mantecatura (the point when diced cold butter is vigorously stirred in), to make the texture as creamy and smooth as possible. it may be removed from the heat a few minutes earlier and left to cook with its residual heat. Properly cooked risotto is rich and creamy, but has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves"). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat and can become too dry with the grains too soft. Tonight we will be serving a wild mushroom risotto with pan seared scallops we will be using a selection of freshly foraged wild mushroom and great Italian Ceps to maximise that true Italian flavour drizzled with white Italian truffle oil. Tonight you will be served with a large glass of Il Carretto Bianco. Just £14.50 per person, this is a fantastic event and a great way to enjoy one of Bakerie's new Long Table Dining evenings.
INDEPENDENCE DAY BBQ. Itís getting warmer so no better way than to celebrate with an ode to a good old BBQ. the word barbecue is also used to refer to social gathering in which barbeque is served, one of the earliest recorded barbecues that spread the culture of these events to American colonists was dubbed the barbecue feast: or, the three pigs of Peckham, broiled under an apple tree. Traditionally held outside. They could be small informal gatherings with a few of people in a backyard or a formal event that could last all day, typically held for larger amounts of people. By the 19th century barbecues became one of the main forms of United States public celebration, especially in celebration of July 4. What we will be serving this evening is a Bakerie BBQ Bowl. Selection of pork belly, ribs and wings coated in our smoked Applewood BBQ sauce served with slaw, buttered corn and wedges paired with a bottle of craft Ale or a glass of house wine. Just £14.50 per person, this is a fantastic event and a great way to enjoy one of Bakerie's new Long Table Dining evenings.