After a game of Supa Golf, in 30o heat (which seemed like a great idea when we booked), we dragged ourselves into Mash Brewery like a pair of waterlogged rats, ready to down an icy cold beer (and cider).
The place has an large open modern design to it, with edgy imagery on the walls, and a permanent smell of hops, a nice reminder that you are in a working brewery.
While it was a Friday at lunchtime, I was a little confused when they asked if we had booked, then let us know that they’d fit us in.
There was one other couple in the whole place…
And even when it started to fill, at its peak 45 minutes later, there were plenty of seats available. Other than this, the staff were friendly, and the food and drinks came out quickly.
Mash Brewery make a moist and succelent portuguese chicken, marinated to perfection. A quarter chicken is served, basted in a lemon chilli sauce, then chargrilled and positioned on a layer of chips, next to a splash of green salad.
Meanwhile I dove into a deep bowl of wheat beer chilli mussels with a side of Turkish bread. This ample sized bowl of shellfish was surprisingly an entree. However, not only are they some of the best chilli mussels I’ve devoured (and it’s a favourite of mine on seafood menus), but I walked away comfortably full.
If you’re there, both of our meals I’d recommend, but from a past tasting, have a sample of the Deville Smoked Amber Ale. If your summers were filled with campfires or Sunday mornings remind you of stacks of smoky bacon, this ale will be a favourite.