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Beyond Food Foundation | Brigade
Our very own Chef Founder, Simon Boyle, will be cooking a five course menu alongside our new apprentices.
Home to the United Kitchen Apprenticeship, Brigade serves Great British classics in a fun and professional setting.
As a social enterprise Brigade not only supports the work of Beyond Food, by employing and training the United Kitchen apprentices, but it also invests its profits into other social enterprises and charities.
By dining at Brigade not only will you get to sample some Great British food, but you will be supporting our mission to end the cycle of homelessness.
The money that you spend here will go straight back into supporting more United Kitchen apprentices.
Brigade restaurant, The Fire Station, Tooley Street SE1
Brigade Bar & Bistro- Review
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Brigade is not just a restaurant but is also a social enterprise that in partnership with the Beyond Food Foundation is offering catering apprenticeships to the vulnerable.
Scotch Eggs, beetroot piccalilli, fennel, green apple slaw (£8.95) arrived as a single egg rather than the plural offered by the menu, which might be an issue for the accountants from Ernst & Young around the corner, but the potted pork belly and breadcrumb casing was crisp and full of flavour and the egg just the right side of runny.
The fish was perfectly cooked, flaky and full of flavour and the risotto was crunchy and with the earthy beetroot tones turned into something more delicate.
It’s a good thing that chef Simon Boyle is taking on apprentices but if the food at Brigade wasn’t delivering then it’s not a good enough reason to pay it a visit.
The good news is that the restaurant is quite the model of a contemporary urban bistro serving starightforward food with a twist at a reasonable price point in convivial surroundings with the added bonus of feeling worthy at the same time!
The Brigade | London Restaurant Reviews | DesignMyNight
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We arrived for breakfast at 7:30am.
The breakfast for 4 people took 50 minutes to arrive, and we were the only customers in the venue, more chefs/cooks than customers.
Also we needed to ask for more coffee and water which I forgot should have been included in the price due to seating more than one person for breakfast.
One of our party waited a further 5 minutes as her avocado and toast took longer than a full cooked breakfast?
I have had the full breakfast and cold pastry deal for £10 including drinks and refills before which was great value and service then.
The Brigade - London Restaurant Review
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In between zebra-crossing-ignoring cyclists and an orange despot running America, it can sometimes feel like there’s little good in the world.
But take a step back from Twitter hashtags for a moment and humanity doesn’t look all that bad; take Beyond Food, for example, a charity that helps homeless people to find meaningful employment as they train for a year in The Brigade’s kitchen.
Private rooms are just as sexy, and perhaps to make up for missing out on the action of the kitchen, the downstairs space is painted a vivid shade of turquoise, with huge candelabras topping tables and a thick velvet curtain pulled across.
The Brigade is the best of pretty much every world, with a British menu so good that it offers a glimmer of hope to the post-Brexit dining scene.
Plus, every dish you eat is helping out the homeless community with meaningful and life-changing employment; so fellow humans, go forth and do your bit, by stuffing yourself full of The Brigade’s delicious food.
Restaurant review: Brigade at the Fire Station, London - Telegraph
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My visit to Brigade at the Fire Station, Tooley Street, London SE1, gets off to a bad start when I hurry to the Fire Station, Waterloo Road, London SE1.
wonders my friend Anna when I arrive at the right fire station, 15 minutes later.
It’s actually a good start, because the mistake puts me on the back foot, and the need to get to the right Fire Station (that’s on Tooley Street, TOOLEY STREET) catapults any qualms I’d had on reading the menu online right out of my mind.
“It’s particularly odd that they’ve put raspberries with truffles and carpaccio because they make a point about seasonal ingredients on the back of the menu,” says Anna, who has had plenty of time to study the back of the menu while waiting for me.
In the spirit of volunteering that suffuses this issue, I volunteer Anna to try the mutton, while I move in on the Apprentice Special – pan-fried mullet with shrimp and saffron risotto.