Review - The Temple Bar

Review – The Temple Bar

Slow Cooked Pork Belly – £9.50

Served with: duck fat roast potatoes, yorkshire pudding, red cabbage, roasted carrots, peas, spinach, greens, creamed chard

The temperature has well and truly dropped, winter is all over us like the cruel mistress she is and what better way to fend off the freezing conditions with a good old Sunday roast. As you all know, I’m currently on a mission to find the best roast in Brighton, and this week I had planned on re-visiting the Duke of Norfolk to see what their kitchen has to offer other than pies. But sadly they were full at 2pm and with no one looking like they were leaving any time soon, my friend and I quickly re-arranged to meet at Temple Bar instead.

Sundays at the Temple Bar are run by The Pop Up Kitchen. I did a bit of Internet research and can’t find much back story on these chaps, but it seems the clue is in the name really – they turn up, get the kitchen going, cook up a storm and leave. Available for various themed nights, private parties and so forth it seems these guys are onto a good thing and luckily for them their food is top notch too.

Pop Up Kitchen at Temple Bar

Pop Up Kitchen at Temple Bar

The roast menu at Temple Bar is very impressive and includes 28 day hung roast beef, braised lamb shank, roast sussex chicken, braised ox cheeks, sausage roast and veggi roast. Something for everyone which is a hard feat to muster. They also have extras such as pigs in blankets, extra yorkies or crackling for £2-3.

Unsurprisingly I went for the pork and ordered crackling, only to be told it comes with crackling already and did I want extra? I declined the additional but boy I wish I hadn’t. The roast was served and it was a corker. The biggest cut of meat I’ve had anywhere and cooked well, topped with a brilliantly thin and crispy more-ish crackling. A bit disheartened to find smaller portions of all the other accompaniments, however, each element was expertly cooked.

A nice change to have some peas on the plate and the red cabbage was sweet and crunchy. I enjoyed the greens and creamed chard stalks – a really nice addition to the plate. The roasted carrots and potatoes did get a bit lost under all the meat and other vegetables, especially as the plate was swamped in a deliciously thick, proper home made gravy.

Overall, a really good roast. A bit too much going on on one plate, but the guys at The Pop Up Kitchen really know their stuff and I am looking forward to tasting more from these guys over the coming months.