Bar Pintxos

07/06/2026

We've entered bloom your business competition, but we need your vote
Here's what we have gone for.

Soft peonies, hydrangeas, eucalyptus against the dark fascia. Nothing overtly shouty, just something we think is quietly lovely 🌸🍃

The pigs are back snuffling for apples that aren't fermented yet (cough, hint at our plans for preston pub fest) 🍎🍻

The Basque Country doesn't really do excess, neither do we. Soft, deliberate & chosen with intent, just like the food.

Florals by
Window art by .painted.by.rhianna
Corks by me.




Vote here ⬇️
https://www.surveymonkey.com/r/RJX3ZN9

06/06/2026

30/05/2026

How absolutely incredible is this!
Simon Nisbet Art has done this to so many places recently we feel honored you chose our venue. Check him out and buy some prints of your favourite venues!

Bar Pintxos

09/05/2026

IYKYK

29th May, rock up, get your glass, try away

For those who dont know, all our bottle wines get opened, and you get to try them. No nonsense, no pressure and no talking about the pretentious bit unless you want too.

Bookings via our event page 🥂

09/05/2026

drink better wierd stuff

07/05/2026

Braised Leeks

I've struggled for YEARS trying to get Calcots imported from Spain. This year I said f**k it, we grow Leeks in Lancashire, this stunner made it to the menu

Braised at 140° for an hour, kept in their braising stock infused with lemons & hard herbs for service.

Blackened in the oven to order, not quite as far as Calcots are usually taken.

Romesco sauce with almonds, paprika & piquillo peppers

Picada from toasted Hazelnuts, breadcrumbs from our leftover pintxo bread ends & some other crunchy bits.

Tops reserved, charred the hell out of and blended with pomice oil to finish

We are working on our new menu today, have you tried them yet?

04/05/2026

No service today, thanks for a belting weekend preston

29/01/2026

CAT BROUGHT BEER BACK 🍻

Well not literally, Its been delivered...

I had an external catering event in a little village in Cambridgeshire last weekend. And in the pub the night before , and I'm a sucker for a ruby...

100 people, sustainable & a domestic kitchen. Sorted.

A Very Venison Supper was served. With parched peas, because going south you have to take a little bit of home right?