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Fine dining on the concourse

Posted: Mon 17 Sep 2012

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Blues fans will now have the option of enjoying a fresh feast on a matchday at St. Andrew’s with the opening of The Cookhouse.

Based in the Tilton Road Stand and formerly known as Kiosk 10, The Cookhouse will offer something a little different to the usual selection of grub available on the concourse.

Rather than standard pies, hot dogs and chocolate, supporters will now be able to fill themselves up with locally-sourced fresh produce courtesy of St. Andrew’s new executive head chef, Andrew Redmond.

Recent choices have included Staffordshire pork leg floury baps, accompanied by bramley apple sauce, mustard and stuffing, homemade chunky vegetable and fresh herb soup and braised steak & kidney and chestnut mushrooms cooked in a mild beer gravy with seeded pastry, crushed new potatoes, celery and red onions.

So check out The Cookhouse next time you're at St. Andrew's for a match.