Page 8 - Thrapston Life October 2022

QA
Unfortunately, back in February there was
a fire at The Kings Arms. It was caused by a small hole in the chimney spreading fire to the ceiling void. After all that COVID had thrown at them, this was particularly devastating. Being a fully independent family-run pub they did not have the ‘big breweries’ to help them out. However, they have ‘risen from the ashes’, with a full refurb, have a fantastic team of staff, and are excited by the food they now serve...
When was your eatery established? We re-opened after the fire at the end of June, and started serving straight away. Our upstairs restaurant is open Friday evenings, Saturday lunch and Saturday evenings.
How would you best describe the type of cuisine that you offer? Tapas, small plates, hand stretched pizzas and burgers alongside daily specials. We are passionate about food – always
fresh, always homemade, always using the best ingredients.
What’s the best selling dish on your menu?
Oh that is a tricky one. It’s always changing. I think recently there have been two – the classic Patatas Bravas (fried potatoes in a spicy tomato sauce topped with garlic and herb sauce) and the other has to be our Honey and Soy Pork Belly Bites which are slow cooked for four hours. These are extremely popular alongside a pint or a gin!
...and what drink to accompany it? On draught Madri and Camden Hells have been extremely popular. However, my favourite has to be the Raspberry Tarquins Gin with an Elderflower Fevertree Tonic.
Where do you source your ingredients?
We use H. Johnsons & Sons Butchers just over the road for all our fresh meat – they are just
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THE KINGS
ARMS
Risen from the ashes...
AND