The history of the Brewhouse and Kitchen chain (B&K) is an interesting one. The brand was set up by Simon Bunn and Kris Gumbrell and opened its first pub in Portsmouth in 2013. It follows a format that echoes the Firkin chain – pubs with a small brewery on site. Older London drinkers will remember pubs such as the Ferret & Firkin and Goose & Firkin, among others. The Firkin chain was eventually sold to a number of different companies, with Punch stopping on-site brewing in 1999.
As with the Firkin chain, Brewhouse and Kitchen’s brewers are allowed some freedom in what they brew. They are given a rough idea of a beer style and the ABV but the rest is down to them. It is not unusual for B&K pubs to employ brewers from overseas and the brewer at their Hoxton pub (E2 8HZ), nestled under the railway arches, is called Alexandro. As well as brewing, he is responsible for the finances of the brewery and all the operations, from ordering the ingredients to checking the quality of the beer in the cellar, something he does every morning.
Alexandro is from Italy and came to Britain a few years ago after completing his masters in biology. His girlfriend was already in England and his brother studied in Brighton, so there was an affinity to this country. So how did it get started? The London Tasting Panel spoke to Alexandro to find out. “I was home brewing during lockdown and when I saw an advert for a brewer, I felt I had to apply.” To hedge his bets he also applied for the assistant manager role. He added, “I lived next door to the Highbury Brewhouse and Kitchen and did an experience day there, so I had an idea of what the company was about.”
Alexandro was invited for what was a pretty unusual interview process. He explained, “I was interviewed by Peter Hughes (B&K’s group head brewer) and then I had to do a day’s observed brewing, which was in Bedford. They offered me the job and I did two weeks training at Bournemouth and Southsea. I started brewing in Islington last autumn and moved here after Christmas. I have also brewed in Highbury, when the brewer was ill.” He is now doing his IBD (Institute of Brewing and Distilling) certificate to further improve his skills. Alexandro’s passion for beer runs in his family, ”My father is a beer lover but he hasn’t tried my beers yet.”
Alexandro brews twice a week on the pub’s 350 litre plant and, in addition, there are Brewing Experience Days for members of the public, which include breakfast and lunch. He brews the standard range of eight cask and keg beers but the lager is outsourced to Shepherd Neame. As with most brewers, Alexandro likes to experiment and he is allowed the freedom to produce a ‘brewer’s’ choice’ when he can really be creative; he’d particularly like to brew a fruited sour.
So what about the next steps? Alexandro is content with his current role and the challenges it gives him, although he said, “Maybe in due course I might have my own business.” With this B&K being next door to Hoxton Overground, it’s an easy venue to pop into, so check it out if you are in the area. There are two other B&K branches in London, in Highbury and the Angel, although the latter is currently closed for “renovation”.
See here for more information and, for tasting notes of the beers tasted, go to the brewery section of the regional website.