Bone marrow-infused Bun & Barrel opens in Harborne
The restaurant is the brainchild of longtime friends, Harborne Kitchen’s Jamie Desogus and Rob Hennebry, who met as bandmates aged 21
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The Bun and Barrel, a brand-new burger restaurant offering bone marrow-infused burgers and barrel-aged cocktails, has officially opened in Harborne.
The restaurant is the brainchild of longtime friends, Harborne Kitchen’s Jamie Desogus and Rob Hennebry, who met as bandmates aged 21.
Among the offerings of the new restaurant include The Surf and Turf burger, featuring confit pork belly, scallop, pickled cabbage, prawn mayo, matchstick fries, baby gem and granny smith on a demi-brioche bun,and The Rossini burger, a twist on a Rossini steak, made with two 3oz smashed patties, Ayrshire bacon, seared duck liver, miso onions, sherry vinegar gastrique, matchstick fries, baby gem and mustard.
The Bun and Barrel’s vegetarian option, The Plant, is made with panko aubergine, halloumi, aubergine and kimchi chutney, matchstick fries, baby gem and chilli mayo. The burger is also available with vegan cheese and bun.
The menu of barrel-aged signature cocktails on offer includes the New York Minute, tequila, sweet vermouth, sugar syrup, barrel-aged whisky bitters and lemon twist, and Old Fashioned, Makers Mark bourbon, sugar syrup, angostura bitters, orange bitters and orange twist.
Jamie Desogus, co-founder of The Bun and Barrel, said: “We are pleased to have opened the doors of The Bun & Barrel in Harborne. Our burgers are created using the very best ingredients, such as patties infused with bone marrow and buns made from scratch by my pastry team over at Harborne Kitchen.
“Our aim is to serve the best burgers on the block and we’re excited to see our guests kicking back and relaxing in our restaurant with a burger and a beer in hand.”
