Food & drink
In the kitchen, we like to keep things simple and serve a range of freshly prepared and locally-sourced dishes. Our pies are made in our Pie Room by our very own Gino Babord - Head Chef for 20 years, he’s really got the pie thing down. They’re hearty, shortcrust pies; served with mash, gravy and mushy peas. Other choices include the likes of dried aged rib-eye and sea bass. We always have a vegetarian (sometimes vegan) option available too, with accompaniments often catering for gluten free and vegan dietary requirements. Head Chef, John-Paul Griffin, changes our menu regularly based on what veggies are in season and what our local suppliers have in stock. This keeps things interesting when it comes to menu development and also ensures we are working with our suppliers as best we can.
Let’s not forget nole. At nole you’ll find hand-stretched sourdough pizza. We make our pizza dough daily in the Pie Room, and our toppings are procured as locally as possible. There are always pizzas being spun at the Pembroke, so if it’s a pizza you’re here for, get a nole.
We’ve got all sorts of drinks at the Pembroke: from draft beer and cider, cocktails, and a selection of handpicked wines; through to a choice of softies if you aren’t on the booze.