Introducing the Montpelier’s new resident kitchen – Whole Beast.
Tuesday: 12pm-3pm, 6pm-9pm.
Wednesday-Friday: 12pm-3pm, 6pm-9:30pm.
The concept for Whole Beast is to have ‘A Plan’ for every animal that comes into the building, making sure that each element is used and utilised – whether this be fat, charcuterie, lesser used cuts, prime cuts, or reserving/preserving the remainder of the animal for use in the future. This ethos is also applied to our vegetables, where we use the same principles of seasonality, provinces and frugality.
Both of us grew up in rural areas of Poland and Norfolk where food and hospitality has been imbedded into us from an early age. This is the foundation we built Whole Beast on.
When it comes to our dishes and cooking techniques, we have an eye on the past more than on the future, using more primitive culinary techniques of cooking including use of live fire, flame, smoke, ember and ash to achieve subtle variances in flavour and texture – like pyromaniac sommeliers, matching different woods to different animals.
Find us @wholebeast on Instagram