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welcome the pot kiln is regarded as one of britain's best country pub restaurants. the pub is not only a haven for those who are serious about eating but also a watering hole for lovers of the tranquillity of a proper old english country pub with no pretensions and sensational views. “two of the ten best game restaurants. the harwood arms & the pot kiln” www.britainsfinest.co.uk frilsham nr. yattendon rg18 0xx 01635 201366 [email protected] a pub for all seasons join the potkiln team we currently have a vacancy for a full time or part time member of our front of house team to work in the bar and restaurant. please contact katie by phone or e-mail (see below) frilsham nr yattendon rg18 0xx 01635 201366 [email protected] join the potkiln team we currently have a vacancy for a full time or part time member of our front of house team to work in the bar and restaurant. please contact katie by phone or e-mail (see below) frilsham (frithel’s village) is named in the domesday book and the barr family made bricks here from the mid 1800s. the pot kiln was originally the site of a brickworks, digging clay from the pits in the field opposite and using charcoal and wood from the surrounding forests to fire the bricks in traditional pot shaped kilns as seen in the picture. the pub and many of the surrounding villages are built with hand made bricks from here. such hot and tiring work required thirst quenching ale and the pub provided this, originally from one small parlour in the family residence. charlie barr sold the pub in the ‘60s and mike and katie robinson bought it in 2005. beer was still brewed on the premises by dave maggs of the west berks brewery until a few years ago. try the “brick kiln bitter”, still brewed only for us! frilsham nr. yattendon rg18 0xx 01635 201366 [email protected] mike robinson director and chef mike has been fascinated by game and wild food since childhood, and brings his expertise as britain’s foremost game cook to the pub’s menu. he has appeared in frequent tv series, including ‘countrywise’ and ‘heavens kitchen’ and has written a number of definitive books on game cookery and stalking. for 6 years he wrote the cookery section for the ‘field’ magazine. mike manages the wild fallow, muntjac and roe deer on 20,000 acres of land nearby. he and his stalking team provide all the deer for the pub guaranteeing quality and freshness. mike is a director and founding partner of the harwood arms, london’s only michelin starred pub and the wildfork , a nationwide event catering company. about us opening hours monday to thursday: 12-3.30pm & 6-10.30pm friday: 12-3:30pm & 6-11.00pm saturday: 12-11.30pm sunday: 12-9:00pm last orders for drinks half an hour before closing time food served mon to fri: 12-2pm & 7-9pm saturday : 12-2.30pm & 7-9pm sunday: 12-3.00pm the pot kiln’s aim is to provide seasonal fresh local produce in a relaxed environment. wolf chodurski head chef after graduating with a degree in mechanics in his native poland, wolf changed direction and followed his passion for cooking in england. keen to learn more about british and french cuisine, he spent six years working for some great michelin starred chefs, including daniel galmiche, mark dodson, chris horridge and carlos martinez. he worked at the royal oak in paley street and the belgian arms in holyport under one of britain’s finest chefs, dominic chapman. wolf’s flair for detail and his passion for food is demonstrated in his dishes. he is very particular with his suppliers and loves to teach his chefs as much as he loves to cook. his favourites are game dishes, british and french cuisine but he still acts as sous-chef to his mother when she cooks polish family meals back home. frilsham nr yattendon rg18 0xx 01635 201366 [email protected] about us opening hours monday to thursday: 12-3.30pm & 6-10.30pm friday: 12-3:30pm & 6-11.00pm saturday: 12-11.30pm sunday: 12-9:00pm last orders for drinks half an hour before closing time food served mon to fri: 12-2pm & 7-9pm saturday : 12-2.30pm & 7-9pm sunday: 12-3.00pm frilsham (frithel’s village) is named in the domesday book and the barr family made bricks here from the mid 1800s. the pot kiln was originally the site of a brickworks, digging clay from the pits in the field opposite and using charcoal and wood from the surrounding forests to fire the bricks in traditional pot shaped kilns as seen in the picture. the pub and many of the surrounding villages are built with hand made bricks from here. such hot and tiring work required thirst quenching ale and the pub provided this, originally from one small parlour in the family residence. charlie barr sold the pub in the ‘60s and mike and katie robinson bought it in 2005. beer was still brewed on the premises by dave maggs of the west berks brewery until a few years ago. try the “brick kiln bitter”, still brewed only for us! mike robinson director and chef mike has been fascinated by game and wild food since childhood, and brings his expertise as britain’s foremost game cook to the pub’s menu. he has appeared in frequent tv series, including ‘countrywise’ and ‘heavens kitchen’ and has written a number of definitive books on game cookery and stalking. for 6 years he wrote the cookery section for the ‘field’ magazine. mike manages the wild fallow, muntjac and roe deer on 20,000 acres of land nearby. he and his stalking team provide all the deer for the pub guaranteeing quality and freshness. mike is a director and founding partner of the harwood arms, london’s only michelin starred pub and the wildfork , a nationwide event catering company. the pot kiln’s aim is to provide seasonal fresh local produce in a relaxed environment. wolf chodurski head chef after graduating with a degree in mechanics in his native poland, wolf changed direction and followed his passion for cooking in england. keen to learn more about british and french cuisine, he spent six years working for some great michelin starred chefs, including daniel galmiche, mark dodson, chris horridge and carlos martinez. he worked at the royal oak in paley street and the belgian arms in holyport under one of britain’s finest chefs, dominic chapman. wolf’s flair for detail and his passion for food is demonstrated in his dishes. he is very particular with his suppliers and loves to teach his chefs as much as he loves to cook. his favourites are game dishes, british and french cuisine but he still acts as sous- chef to his mother when she cooks polish family meals back home. our food and drink our menus change constantly, dependant upon our supply of local game and the season. during the summer months the majority of our vegetables are grown in the pk garden. great food is largely down to the quality of the produce and we are proud to work closely with vicars game in ashampstead. the west berkshire brewery started up in the grounds of the pot kiln and still brew our very own brick kiln bitter. sample menu sunday menu wine list all menus shown are samples and not necessarily what is available on the day. the wine list is a printable pdf file - use your browsers back key to return to this page frilsham nr. yattendon rg18 0xx 01635 201366 [email protected] typical menus things you might like to know about the menu… (hover or touch the coloured text to see a photo) about 90% of all our venison is shot on local estates by mike himself who gets up regularly at dawn to go stalking with his dogs millie & sorrell. we always state the type of venison on the menu, be it fallow , roe , muntjac , sika , red, chinese water deer etc. all other game, as well as pork, beef and chicken come from quality producers, local estates etc. and is processed for us by vicars game at ashampstead. their farm shop is well worth a visit. a pavé (french for tile or slab) is a french cut of meat; the individual muscles of the haunch are separated lengthways resulting in a virtually fat free ‘slab’, fillet-like in texture but with

URL analysis for gamecook.co.uk

http://www.gamecook.co.uk//#xl_xr_page_evening
http://www.gamecook.co.uk//#xl_xr_page_pk%20life
http://www.gamecook.co.uk//mailto:[email protected]
http://www.gamecook.co.uk//#xl_xr_page_index
http://www.gamecook.co.uk//01635201366
http://www.gamecook.co.uk//javascript:;
http://www.gamecook.co.uk//#xl_xr_page_news
http://www.gamecook.co.uk//index_htm_files/pk%20wine%20list%20.pdf
http://www.gamecook.co.uk//#xl_xr_page_accommodation
http://www.gamecook.co.uk//#xl_xr_page_directions
http://www.gamecook.co.uk//#xl_xr_page_stalking
http://www.gamecook.co.uk//#xl_xr_page_food
http://www.gamecook.co.uk//#xl_xr_page_lunch
http://www.gamecook.co.uk//index_htm_files/pk%20wine%20list.pdf
http://www.gamecook.co.uk//#xl_xr_page_reservations
elephanthotel.co.uk
info.westberks.gov.uk
thewildfork.co.uk
heronsfarm.co.uk
metoffice.gov.uk
caseyfieldsfarmshop.co.uk
royaloakyattendon.co.uk
bettsbedandbreakfast.co.uk

Whois Information

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Domain name:
gamecook.co.uk

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 10-Dec-2012

Registrar:
1 & 1 Internet SE [Tag = 1AND1]
URL: https://www.1and1.co.uk

Relevant dates:
Registered on: 22-Apr-2008
Expiry date: 22-Apr-2020
Last updated: 21-Apr-2018

Registration status:
Registered until expiry date.

Name servers:
ns1022.ui-dns.biz
ns1022.ui-dns.com
ns1022.ui-dns.de
ns1022.ui-dns.org

WHOIS lookup made at 00:42:40 15-Jun-2018

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  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS gamecook.co.uk

  PORT 43

  TYPE domain

DOMAIN

SPONSOR
1 & 1 Internet SE [Tag = 1AND1]
URL: https://www.1and1.co.uk
Relevant dates:

  CREATED 22-Apr-2008

  CHANGED 21-Apr-2018

STATUS
Registered until expiry date.

NSERVER

  NS1022.UI-DNS.BIZ 217.160.81.22

  NS1022.UI-DNS.COM 217.160.82.22

  NS1022.UI-DNS.DE 217.160.80.22

  NS1022.UI-DNS.ORG 217.160.83.22

  NAME gamecook.co.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2018.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at https://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
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