We have a reputation for being vegetarian, but have always offered a wide range of food, catering for carnivores, vegetarians, vegans and coeliacs. Since all our food is home made we have full control over what goes into it, very reassuring for those with allergies or on special diets. Our seasonally changing menus use fresh ingredients from local suppliers and we are one of the few restaurants who can boast that we bake our own cakes, offering no less than 12 different varieties and fresh scones every day. The managers have clocked up over 45 years between them and are committed to the Nosebag's original ethos. Our main appeal lies in offering a consistent product in an ever changing market place with high streets dominated by chains. The Nosebag was founded in 1971. The premises had previously been a bookshop so work was needed to transform it into a restaurant. An architect named Chris Rayson set to work exposing the beams and restoring some of the original features. He also provided the donkey logo which is still in use today. Being an upstairs venue the chances of success were thought to be slim, but thanks to an enthusiastic team and an outstanding cook the Nosebag got off to an impressive start and featured in several articles, including the Good Food Guides of 1972 and 1973.
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