Chef Kyle Brown is Revolutionizing Churchill's Pub


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Churchill’s returns to their British roots with their new executive chef.

Executive Chef Kyle Brown marks the newest addition to the culinary team at Churchill’s, continuing their legacy as a British pub with a distinctly Southern flair. He’s been working alongside his chefs for over two months now, and has been instrumental in changing the restaurant’s cuisine back to its original brand. The previous executive chef had been changing the menu and was drifting away from the restaurant’s honest, classically British roots — roots that have made Churchill’s a Savannah staple for over 20 years. “It didn’t fit very well,” Chef Brown says. “Now the focus has been getting back to serving high-quality, British pub-style food.”

Once again, you can find a menu that serves classic fish and chips alongside shrimp and grits, scotch eggs next to pimento cheese croquettes. Their steak and ale pie is certainly a force to be reckoned with — a U.K. classic made with braised short rib and Guinness beer. Churchill’s supports local farms and business as much as possible, buying their grits from Statesboro, dairy from Southern Swiss, pork from Heritage Farms, their beef from Atlanta and rice from Hagood Coxe’s Carolina Plantation. “We try to source locally as much as we can,” Brown says.

Chef Brown has filled into his role seamlessly, leading a highly trained crew who were eager to return to a more traditionally British menu. “Most of the guys in the kitchen had been here for a long time,” Brown says, “some for over ten years.” Chef Brown credits some of his transition with the expertise of his cooks; but his leadership, along with the support of owner Andy Holmes and general manager Mark Royston — both British nationals — has the potential to propel Churchill’s to even greater heights.

 

Visit Churchill’s at 13 West Bay Street, Savannah, GA, 31401

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