Our monthly roundup - July at Baresca and Escabeche.
July has been a busy month for both restaurants! Discover what we've been up to at both restaurants.
Restrictions were lifted across England. Here's what we're doing to keep you safe
As all lockdown measures came to an end on July 19th, at escabeche and baresca we have decided to keep certain procedures in place for everyone's safety...
- face masks are recommended but down to personal choice - sanitiser stations will remain throughout the restaurant - further enhanced cleaning procedures - disposable menus will remain - we’re scaling back up to full capacity over the coming weeks
So far, the new measures have been going down well with customers and we look forward to reintroducing larger, private events over the coming weeks.
We introduced new dishes to the menu
We welcomed some new dishes to the menu throughout July. Including smoked haddock katsu arancini with lemon aioli, rosemary & parmesan polenta ‘chips’ with tomato fondue and much more.
We're always adding new dishes to our menus, highlighting the best seasonal produce that's available at the time.
View our menus below.
Private Hire is back!
With the lifting of restrictions, now is the perfect opportunity to catch up on all of those missed celebrations in our atmospheric underground bar cellar9 at Baresca and first floor at escabeche.
here's a throwback to some of the parties we've hosted over the years!
visit our private hire page to view our recently-updated party menu and to make an enquiry.
Our sharing Sunday Lunch boards are back at Baresca
after months away, we are delighted to reintroduce our popular sharing boards every Sunday.
enjoy three roast meats with seasonal, Spanish-inspired vegetables for just £29.95 for two - available from midday until we sell out
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It's interesting that you chose to keep sanitiser stations and disposable menus even after restrictions lifted, rather than reverting entirely to the old way of operating. That balance between safety and normality seems tricky to get right. I'm curious whether customer feedback pushed you toward keeping those measures, or whether it was more of an internal decision. Also, the smoked haddock katsu arancini sounds like an unusual fusion choice alongside the Spanish-inspired menu.
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