What’s on the menu at British pub Man of Kent in Ossington takes its meals to the subsequent degree

What’s on the menu at British pub Man of Kent in Ossington takes its meals to the subsequent degree

What's on the menu at Alder, Patrick Criss' new Mediterranean-inspired restaurant inside Ace Hotel

Inside Affinity Fish, a new Toronto fishmonger dedicated to sourcing Canadian freshwater fish

What's on the menu at Le Sélect, the second coming of Toronto's favorite French bistro

identify: The person of Kent
contact: 202 Ossington Ave., @manofkentpub
neighborhood: Trinity Bellwoods
proprietor: Lawrence Invoice
Chef: Adam Sq.
Entry: Every entrance has a step, however they will roll out a ramp to assist individuals enter


Disclaimer: It is a British story, so after all it includes soccer (er, soccer). In 2021, Man of Kent was exhibiting the Euro Cup. England solely misplaced in typical, heartbreaking English style en path to the ultimate, dropping to Italy in a shootout.

On the time, Adam Squire, Purveyor of well-liked meat pies, was crossing the road at La Cantina. A local of Bournemouth, Squire could not resist sneaking in to observe video games together with his British compatriots. That is when he met Lawrence Invoice.

The 2 foreigners hit it off instantly. They’re each from the south of England. Each have been concerned within the restaurant business. And each root for Newcastle United. Actually, they’d a lot in frequent that Invoice thought one thing was up. “I ought to have requested to ensure he wasn’t an inspector,” he says. “I assumed the federal government despatched somebody for me.”

Invoice (left) and Squire. These chaps may very well be characters in a Man Ritchie film

Nevertheless it was all only a glad coincidence that led to the collaboration. This previous St. Patrick’s Day, Squire made his pies within the Man of Kent kitchen and bought them to bar prospects. It was a convincing success. “We bought out in two or three hours,” says Invoice. “It went so properly, we have been like, ‘Okay, let’s do that each weekend.’

Each Saturday, when English soccer was on tv, they popped up. “We simply stored promoting,” says Invoice. By Could, Sq.’s pies have been popping up 5 days per week, so the 2 designed a full menu and negotiated a everlasting partnership. Invoice supplied Sq. an annual wage and a chunk of the enterprise.

Going ahead, Invoice and Squires need to take their meals to the subsequent degree, comparable to mass-producing frozen pies in industrial kitchens and promoting them to main grocery chains. Invoice expects that to occur in early October.

Right here is conventional fish and chips, served with selfmade tartar, mushy peas and lemon. Is it nearly as good because the stuff in England? “I will be trustworthy, it isn’t going to be that nice,” says Invoice. “Most Brits who come say it is higher than their chippy again house.” $16/$22

A basic scotch hard-boiled in eggs, sausage and bread crumbs. $10

After all, the pies are the sq.’s specialty. You’ll be able to select from beef and ale or hen and stew, served with mash potatoes, mushy peas and gravy. $16

Maintain it wholesome with a standard English backyard salad. There’s gem lettuce, tomatoes, cucumbers, radishes, peas and potatoes, tossed in a mustard dressing. $9/$16

Peach Pie with Vanilla Ice Cream. Sq. roasts peaches in brown sugar and wraps them briefly crust pastry. After that, he lotions the edges and deep-fries the pastry till golden brown. $9

Nevertheless it does not cease there. Different choices embrace:

  • A fish finger sandwich. “It is like a McDonald’s filet-o-fish,” says Invoice. “We let individuals resolve in the event that they need to add one thing American.” $12.
  • A halloman platter of smoked ham, crudites, cheddar, stilton, pickles, sauce and a baguette to share. $18.
  • Breaded Do-it-yourself Pickles. $7.
  • A Chip Booty: Hand-cut chips and mushy peas on a buttered brioche bun. $8.
  • Pea fritters served with cucumber-mint dip. $8.

There’s beer, after all, together with Guinness. “There are only some locations on the town that know the way to put a Guinness correctly,” says Invoice. “We use a separate fuel line with added nitrogen, which provides it the correct taste and texture.” However there are additionally native choices, like Left Area Brewery’s Greenwood IPA. “I needed to have extra native brewers on faucet, particularly after the pandemic,” says Invoice. “We have all been via the identical factor.” The cocktail card features a paper airplane (with a really spectacular bird-shaped lemon peel garnish), a gin-and-Prosecco-based highball referred to as the Purple Empress (“It is like an Aperol Spritz with slightly further zip,” says Invoice). , and the Crown Float, which places Guinness on prime of Prosecco.

the place

The bar is known as after Invoice, who hails from Hythe, a city in southeast Kent. He first got here to Toronto in 2008 to play cricket. (He was a wicket-keeper – a place that appears prefer it was pulled straight from the web page Harry Potter However baseball again is sort of a catcher.) After retiring from cricket, Invoice owned a stake in a barber store, which is now a tattoo store.

Then, in 2013, he heard about an inexpensive place to lease in Ossington, so he obtained into the bar sport. Invoice Kirana grew up within the British bar scene and needed Kent’s Man to really feel like a illustration of house. He did not anticipate the Man of Kent to be a brilliant fancy, overdone royal pub with footage of kings and queens. However he did not need it to really feel like a run-down property pub. So he struck a enjoyable center floor: picket flooring, black painted partitions, antique-y chandeliers, a Banksy print and a portray of a ship in stormy climate.

“It is turn out to be slightly hub for individuals in the neighborhood, creatives and individuals who work in eating places to have a drink or two,” says Invoice. “We have undoubtedly obtained the drinks and the celebration environment. However now it is nice to have a full-time meals menu, a wholesome ingredient that ties everybody collectively.”

About the author


Leave a Comment