Oxtail with braised onions and Yorkshire pudding
Pressed pork belly
Orange panna cotta with burnt orange caramel
Exciting culinary talent
Luke Hawkins joined the Pony & Trap in 2010, where he was trained by Josh Eggleton to a Michelin-star standard.
He left the Pony & Trap for a period to work at Bristol’s Source Café, but soon felt the call of the pub world once more, and returned to work for Eggleton as senior sous chef in 2015.
Eggleton saw the potential for Hawkins to run his own kitchen and decided to put him at the helm of the Kensington Arms, where he has already cemented his reputation as one of the city’s most exciting culinary talents.