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Summer has landed at Pit Kitchen with the unveiling of a fantastic new menu, packed with fresh seasonal plates, long-awaited returning favourites and the restaurant’s signature flame grilled flavours. Set in the wooded surroundings of Todenham Farm, Pit Kitchen has become one of the Cotswolds’ most talked about dining destinations, attracting visitors with its laid-back atmosphere, communal dining, hearty plates and distinctive open-fire cooking. The summer menu blends fresh seasonal flavours with Pit’s signature smoky, flame-led cooking style. Highlights include the return of their much-loved flatbreads, options include Persian chicken thighs, the all-new smoked paprika pork collar and grilled oyster mushrooms, while newcomers including fava bean hummus with house crisps are bound to be popular. Vegetarian and vegan offerings include sweetcorn and green chilli fritters, grilled halloumi and grilled courgette salad. Two new desserts also feature - charred strawberries with pistachio crunch and whipped cream and silky chocolate crémeux finished with salted malt caramel, crispy rice, cacao nibs and yoghurt ice cream. At the heart of Pit Kitchen is a commitment to consciously sourced, seasonal produce. Meat is sourced from Todenham village, while fresh produce comes from local supplier Drinkwater Farm, allowing the menu to evolve throughout the season and showcase the very best summer ingredients. That commitment to local sourcing doesn’t stop at the kitchen. From the bar, guests can enjoy pints from Cheltenham’s DEYA Brewery, cider from Kicking Goat and cocktails mixed using spirits from the award-winning Cotswolds Distillery. Founded by long-time friends Adam Thomas and George Uren, Pit Kitchen was born from a shared love of bold food, outdoor cooking and bringing people together. George Uren leads the kitchen, bringing more than a decade of hospitality experience to the table. After training at River Cottage Farm in Dorset, he held roles spanning Michelin fine dining, casual restaurants and food development, building a broad and versatile culinary background. Adam Thomas drives Pit’s warm and welcoming culture, creating the relaxed atmosphere the restaurant has become known for. Chef Director, George Uren, said, 'Summer is what Pit Kitchen is all about - enjoying the longer evenings with great food and good mates outdoors. We’ve spent months creating and refining these dishes to balance bringing back old favourites with introducing fresh dishes that feel lighter for summer, while still delivering the smoky flavours people come to Pit for.' Adam Thomas, Managing Director Pit Kitchen, added, 'We’ve been blown away by how much Pit Kitchen has grown in recent years. More people are travelling from across the Cotswolds and further afield and it's incredible to see Pit becoming a destination in its own right. We can’t wait for another busy summer and welcoming more guests than ever before.' Bookings available via Pit Kitchen’s online system https://book.easytable.com/book/?id=44c5b&lang=auto. Walk-ins welcome on a first-come, first-served basis, though advance booking is recommended to guarantee food service. See https://www.pitkitchen.co.uk for more.  Images (c) Pit Kitchen via PR company
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