Munch By Munch

Munch By Munch Born out of lockdown boredom and an unhealthy obsession with good food, munchbymunch takes dirty che

VENISON, HEN OF THE WOODS, CELERIAC PURÉE, CAVOLO NERO, REDCURRANT JUS. Tidy autumnal number from a couple weeks ago. Pu...
30/11/2024

VENISON, HEN OF THE WOODS, CELERIAC PURÉE, CAVOLO NERO, REDCURRANT JUS.

Tidy autumnal number from a couple weeks ago. Put together between myself and the Cotswold’s best looking chef we have a beautiful locally shot venison haunch, paired with meaty glazed hen of the woods mushrooms, silky smooth celeriac purée, a port and juniper venison jus, cavolo nero (quite entertaining seeing how many gaffs struggle to spell this on their menus) and redcurrant jelly.

I think venison is great. We should all eat more of it. This has nothing to do with the fact a deer almost wrote off my motor a few months ago btw. Nothing. Cheers.

GROUSE, KING CABBAGE, PEARL BARLEY, SHALLOT SOUBISSE, WHIKSEY JUS. Legs in the air like you just done care. A collaborat...
28/11/2024

GROUSE, KING CABBAGE, PEARL BARLEY, SHALLOT SOUBISSE, WHIKSEY JUS.

Legs in the air like you just done care. A collaboration between me and last game season. King of the game birds, unsure why. I have pigeon over this all day long. Will never prep grouse again. But this was a really great dish. Quintessentially British and outright delicious.

First restaurant review..Juliet in Stroud is all the rage at the moment among chefs and foodies alike. I dragged my pare...
28/11/2024

First restaurant review..

Juliet in Stroud is all the rage at the moment among chefs and foodies alike. I dragged my parents there on a snowy Tuesday lunch.

Juliet is French bistro cooking down to a tee. Simply dressed, no fuss, ingredient led cooking. No frills, no foams, no tweezers just honest cooking.

The pumpkin with an almond dressing was a standout. The mackerel, beautifully cooked and a bisque rich with all the notes you want to play alongside seafood but I couldn’t help but think that a fennel salad or the crunch of a vegetable based accompaniment would’ve helped bolster the dish. The mutton pasta (not pictured) was the perfect remedy for a cold snowy day. The pear, raddichio salad number again hit all the right notes, it was never not going to.

We finished with the tarte tatin and a complementary chocolate crèmeaux with olive and salt. Both stunning. Perhaps, if paid for you would want a larger serving of the cremeaux but who am I to complain.

Overall very strong cooking, and wonderful service which was perhaps wasted on a cold snowy Tuesday lunch. I think the food is better enjoyed here in the evening under candle light and with the ambience and buzz fellow diners bring. Nonetheless a strong addition to strouds food scene and somewhere I will return to explore the menu more thoroughly.

7.9/10

CONFIT DUCK LEG, PICKLED WINTER VEGETABLES, LENTILS.This was the first of our winter warmers lunchtime specials. Monday ...
28/11/2024

CONFIT DUCK LEG, PICKLED WINTER VEGETABLES, LENTILS.

This was the first of our winter warmers lunchtime specials. Monday to Friday lunch we put on a cheeky special to warm the cockles. It comes with a pint or a glass of wine. We think it’s pretty good value.

This was cured and slow cooked duck leg in duck fat. Nestled upon a salad of lightly pickled chicory, carrot and kohlrabi (posh German turnips) laid on a bed of lentils braised with red wine, erbsssss and mirepoix. It was salty, rich and warm balanced out by some crunchy, cool fennel pickled vegetables. Very French, very good, very nice.

PORK BELLY, TAMARIND, APPLE, FENNEL.Starting off the new direction of this page with what is becoming a bit of a signatu...
28/11/2024

PORK BELLY, TAMARIND, APPLE, FENNEL.

Starting off the new direction of this page with what is becoming a bit of a signature. We’ve had three version of this but this is by far my favourite.

Slow cooked pressed pork belly. A Thai inspired glaze with tamari soy, tamarind, fish sauce and honey. A zingy pickled fennel and green apple slaw. Finished with a dehydrated pork rind puffed up in the fryer which lends a porky prawn cracker esque crunch.

It’s a corker. There’s a reason it’s been on the menu in various forms for six months.

As will become pretty common on this page is behind the photography. 📸

Right, we are back…Previously munch by munch. Back to the origins. Food I’m cooking. Food I’ve cooked. Food I’m eating. ...
28/11/2024

Right, we are back…

Previously munch by munch. Back to the origins. Food I’m cooking. Food I’ve cooked. Food I’m eating. Food I want to eat. Back to the basics. No longer a pop up. Just a reflection of what gets me excited food wise and hopefully gets you guys excited.

So tune in for good scran, no nonsense restaurant reviews and food I’m cooking at the wonderful ✌🏻

THATS A WRAP, for now…👀 It’s been a great journey We can’t thank them enough for the support along the way and making t...
12/01/2024

THATS A WRAP, for now…👀

It’s been a great journey We can’t thank them enough for the support along the way and making this happen once again.

Another special thank you to all our loyal customers who never missed out on a munch.

We’re taking some time off but this won’t be the last you will see of us. We’ll be looking into to the event space this year, so keep your eyes peeled.

Wishing everyone a blessed 2024❤️

Munch🤘🏻

It’s official our new menu is now live! Introducing “EL JEFES BURRITOS” and “STACK MAC”, two alternative options by the ...
17/11/2023

It’s official our new menu is now live! Introducing “EL JEFES BURRITOS” and “STACK MAC”, two alternative options by the already loved Munch brand 🎉 Get yourselves down to or order one of our new items on deliveroo 🥳

Still looking for new faces to join the Munch team! Drop us a dm to get yourself involved!
05/09/2023

Still looking for new faces to join the Munch team! Drop us a dm to get yourself involved!

BOTTOMLESS BRUNCH!Munch is back with bottomless brunch this bank holiday weekend Sunday 27th August ! ...
26/08/2023

BOTTOMLESS BRUNCH!

Munch is back with bottomless brunch this bank holiday weekend Sunday 27th August !
will be performing throughout the bottomless brunch
We’re offering 3 seperate time slots:
12pm - 1:45
2pm - 3:45
4pm - 5:45

Please DM the page to guarantee your place or alternatively contact Miles on 07495 502887

BOTTOMLESS BRUNCH!Munch is back with bottomless brunch this bank holiday weekend Sunday 27th August ! ...
26/08/2023

BOTTOMLESS BRUNCH!

Munch is back with bottomless brunch this bank holiday weekend Sunday 27th August !
will be performing throughout the bottomless brunch
We’re offering 3 seperate time slots:
12pm - 1:45
2pm - 3:45
4pm - 5:45

Please DM the page to guarantee your place or alternatively contact Miles on 07495 502887

Address

The Bank, 18 Wood Street
Swindon
SN14AB

Website

Alerts

Be the first to know and let us send you an email when Munch By Munch posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category