Thanks a Brunch!

Thanks a Brunch!
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Following unprecendented demand from its customers, popular Cheltenham pub, The Bottle of Sauce, is now opening its doors every day from 9am to serve brekkie and brunch.

Available from 9am to 12pm on weekdays and from 9am to 3pm on weekends, the new menu brings back some old favourites as well as some egg-cellent new additions.

Customers don’t even need to visit the pub to enjoy the new menu as it is also launching through Deliveroo so a ‘Morning Glory’ Brekkie bun or the new Chicken n’ Waffles can be delivered straight to work to be enjoyed al desko or savoured whilst still in jim jams at home.

Co-founder of Dodo Pub Co Leo Johnson said: “The Dodo goal is to create a space for the neighbourhood and our neighbourhood has spoken, rather loudly, and demanded that we bring back our brunch so who are we to deny them? We’ve added a few new tasty morsels alongside the old favourites as well as a 25% discount on all brunch mains during August.”

Highlights include Chilli Avo’ Smash (£6) packing a punch with San Francisco sourdough overflowing with chilli smashed avacado, pumpkin seeds and lime chilli flakes, Boss Man (£10) bursting with sausage, streaky bacon, black pudding, portobello mushroom, hash browns, beans and fried or poached eggs on San Fanscisco sourdough, there’s also a cracking Mighty Veggie (£10) bringing a cheddar and leek fritter to a tasty mix of avo smash, portobello mushroom, hash browns, beans and fried or poached eggs on San Fanscisco sourdough.

Since opening in December 2016, The Bottle of Sauce has quickly established itself as an effortlessly cool and relaxed place to hang out with friends, colleagues and family. With its fully stocked bar of craft beers and cocktails teamed with its street food inspired menu of dirty burgers and authentic wood fired Neapolitan pizzas, The Bottle has taken the emerging Cheltenham food quarter by storm.

Located on the corner of Ambrose and Clarence Street, The Bottle of Sauce is open throughout the day and late into the evening.