Restaurant Opening: Well Hung

Restaurant Opening: Well Hung

As you may have gathered from the title this post is all about meat – so the vegan and vegetarian amongst you may prefer to look away now. Although the sweet potato fries and truffle chips might garner your attention later, they’re cooked in beef dripping, so maybe don’t scroll down and ogle those.

Meantime, for us meat eaters, allow me to introduce you to Well Hung – or in truth, reintroduce you. The team behind Bangers & Bacon – James, Richard and the gorgeous Heather, have now taken up a second spot in The Kitchens in Spinningfields, the one recently vacated by Yakumama. 

Taking their ethos of great quality ingredients treated well through to this second spot, they’ve made the simple steak sandwich into a thing of beauty – as myself and Mr GFB discovered one very wet and windy evening when they held their celebratory opening.

Restaurant Opening: Well Hung

As an antidote to the wailing winds and lashing rain, there were sandwiches of tender, rare steak with sundried tomatoes and chimichurri, accompanied by crisp sweet potato fries and chips dusted with cheese and truffle oil.

Restaurant Opening: Well Hung

And though we were sampling the food, and sipping something light a fizzy, my eyes were drawn to the wall of whisk(e)y loveliness, where Buffalo Trace and Wild Turkey sit up high – as unlike their breakfast and lunch based offerings at Bangers & Bacon, Well Hung looks to be much more grown up. 

Restaurant Opening: Well Hung

And they’ve not forgotten desserts either – a gorgeous light cheesecake, or a little indulgent brownie, the Ginger Tart has been working hard to make baked goodies to satisfy your sweet tooth – mine was very happily sated by a square of brownie with cream. 

Restaurant Opening: Well Hung

The only downside from my point of view, is that my office is so very far away. Though my waistline may be a bit happier about it. 

Looks like this is going to be a bit of a winner for the meat eaters in Spinningfields. Who fancies lunch? 

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With huge thanks to Heather, Richard, James, Louise (and Tilly) for the invite.

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