Wright's Night: Rosie Sykes & Barny Haughton

We’re excited to welcome Rosie Sykes and Barny Haughton for a night of comforting dishes to welcome in springtime. 

Read the menu

Crempog, laverbread, leeks, Brefu Bach v or

Laverbread and leek crostini vg

Steamed cockles with a mead and lovage broth or

Braised borlotti beans with wild garlic vg

Mutton rump, swede purée, wild garlic green sauce or

Potato layered with wild mushrooms and young nettles vg

A plate of five Welsh vegetables v & vg options available
Leeks, carrots, beetroot, celeriac, kalettes

Welsh rarebit v or
Farinata with rosemary & chilli vg

Warm rhubarb and ginger upside-down cake, bay leaf custard v or
Oat and rhubarb slice, almond custard vg

Meet Rosie and Barny

Described by Angela Hartnett as "one of the great cooks of our time", Rosie Sykes has cooked with some of the leading names in British food.

She has worked with Joyce Molyneux, who is perhaps best known from The Carved Angel, Dartmouth, and was one of the first women to receive a Michelin star.

Rosie was mentored by Shaun Hill at Ludlow's The Merchant House.

She has cooked with London based chefs including Margot Henderson of Rochelle Canteen, Leila McAlister of Leila's Shop and Alastair Little and Juliet Peston at Alastair Little in Soho.

As well as running her own pub in central London, Rosie has helped establish kitchens for restaurants, delis and hotels nationwide, including at the Art Shop & Chapel in Abergavenny.

She also works in support of a number of community food organisations including the Square Food Foundation in Bristol. 

Rosie has written three cookery books including Roasting Pan Suppers and The Sunday Night Book, with a fourth now taking shape.

Chef, cookery teacher and food educator Barny Haughton ran three restaurants in Bristol before founding the Square Food Foundation.

The Square Food Foundation is a community cookery school which teaches people from all backgrounds and of all ages and abilities to cook and to better understand the role food plays in every aspect of life.

Barny also teaches about the politics and practice of food education at The University of Gastronomic Sciences in Italy.

He is currently involved in helping set up The Academy of Contemporary Food Wales, a pioneering academic and food education project for West Wales.

In 2021, Barny was awarded an MBE for helping to provide 26,000 meals for families in Bristol during the pandemic lockdown.

This March, Rosie and Barny will come together to cook for us at a Wright's Night celebrating beautiful local Welsh produce.

Options for meat eaters, vegetarians and vegans are available. Select your menu choice below.