The Pointer Brill

Coming soon – Butchery classes

The Pointer Butcher — Sat, 11 May 2013 19:23:09 +0000

We are very excited to announce that we are now close to launching our “Butchery Classes”.

We would love to hear if you’re interested.

Send us an email and let us know!

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We now sell wine in The Butchers

The Pointer Butcher — Fri, 10 May 2013 16:21:29 +0000

We are very excited to now be able to sell wine with our meat in the butchers!

We have carefully selected a white, one rose’ and two reds to promote.

2012 Pinot Grigio, Vigneto Cantarelle, Le Vigne

Pale straw yellow in colour with a bright and flowery fragrance. Light, crisp and dry with a racy acidity that gives that mouth-watering appeal. Offers a good mid-palate balance with a clean finish.

2012 Comte de Provance Rose’, La Vidaubanaise

Classic light pink in hte glass. Alight, bright nose of wild strawberries. Refreshing and smooth on the palate. Moreish finish.

2012 La Mascota Malbec, Bodegas Santa Ana

La Mascota Malbec shows an intense purple red colour with ruby hues. Aromas of black fruits, jam and vanilla, with a subtle licorice touch. Sweet and full bodied tannins, with a long and pleasant finish.

2012 Semi-Crianza Autral Rioja, Principe Viana

Bright, cherry red in appearance, the nose is full of intense red and black fruit aromas with just a hint of vanilla. The palate is well-balanced with a rich ripe fruit character and warm finish.

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Curried Pork Tenderloin recipe – The Butchers

The Pointer Butcher — Fri, 03 May 2013 10:46:24 +0000

Recipe Using Two Tenderloins

Remove the silverskin on the tenderloins

and cut into portion size, approx 2.5cm. Season with salt,

pepper and fresh rosemary.

Panfry in butter on both sides to seal till slightly browned.

Place in an ovenproof dish and cover to keep warm.

Slice three bananas length ways and fry in butter

on a medium heat approx 2 mins each side and then

lay on top of the tenderloins.

On a bowl mix together 560ml of cream with 2-3tbs of

curry powder. Pour on top of the meat and bananas and

put into the oven at 180C for about 35 mins.

Serve with rice, mango chutney

and perhaps an extra sprinkle of curry powder!

ENJOY

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The Oxford Times Review

Ricardo Canestra — Mon, 12 Nov 2012 08:40:15 +0000

Discovering a new pub is always an exciting experience particularly when you stumble upon one that comes complete with its own purpose-built butcher’s shop. It’s doubly exciting when you discover that the proprietor runs a farm down the road and it’s his livestock and vegetables that are sold in the shop and feature on the menu.

I am talking about The Pointer, a newly-renovated pub in the centre of the charming red-brick village of Brill. There has been a pub on this site since the 1700s, though some parts of this amazing cluster of buildings date back to the days of Agincourt. David Howden who runs a farm down the road took it over about a year ago.

As it’s a listed building, the renovations that David envisaged to bring an old and rather shabby village pub back to life, called for a painstaking brick by brick rebuild, rescuing ancient walls and old stonework, restoring old beams and pulling the whole collection of outbuildings and bars into an atmospheric whole, fit for the 21st century. His vision, which has been realised, was to create a pub that would act as the hub of the village, providing a place the small Brill community could meet, enjoy a drink and a meal, and also purchase fresh bread cooked in the pub kitchen along with local meat and vegetables.

Changing the name from the Red Lion to The Pointer was met with some hostility at first, but David has actually taken it back to its original name thought to have been chosen by the Cubbidge family who first sold ale there hundreds of years ago. David chose his chef Roger Hawkshaw because of his enthusiasm. “Roger is proving a real asset. He not only helped in the design of the open-plan kitchen adjacent to the dining room, but rejoiced in the finished product. He was so thrilled when he saw the finished results that he punched the air with joy,” said David, who is delighted that Roger is keen to start his day by baking bread for the shop. The menu Roger devises is written up every day as the choice of dishes depends on what the farm can supply. Indeed on Sunday the menu choice is limited to one Sunday roast, a fish and a vegetarian dish, but the meat is local, the vegetables freshly harvested and the fish is delivered fresh from the coast the night before. David’s intention is for customers to enjoy a long lazy lunch created from the best fresh ingredients he can produce.

The butcher’s shop is only open three afternoons a week and is run by David’s friend a farmer/ butcher Jon Wilkins. Together he and David have been building up a thriving herd of English Longhorn cattle as well as a sizable family of rare breed pigs. They will also be selling air-dried hams, salamis, and sausages prepared from their Tamworth pigs, along with fresh season produce that sells in local farms and markets.

One of their beers by the way has been specially brewed for the pub by the XT Brewing Company which operates just down the road near Thame. Obviously they call it The Pointer, and having tasted it last week, I can guarantee it is a great pint — indeed at 3.8% abv this amber-coloured beer makes for the perfect lunchtime drink. An agreement between David and the brewers means that he gets to take their leftover grains and yeast to feed their Longhorn cattle.

The Pointer is very atmospheric. The staff were friendly and helpful, the décor stylish and the food exceptional. The butcher’s shop was an unexpected bonus, which I am confident will act as the magic ingredient to help this pub prosper.

By Helen Peacocke

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New Opening Times for the Pointer Butcher’s

The Pointer Butcher — Wed, 07 Nov 2012 10:55:34 +0000

We have listened to our customer’s very positive feedback and have now extended our

opening hours.

The new Opening Times for the Butcher’s is

Thursday 2.00pm-5.30pm

Friday 2.00pm-5.30pm

Saturday 9.00am-1.00pm

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‘Live From The Print Block’ – with Robert Clarke

The Pointer — Fri, 12 Oct 2012 09:11:22 +0000

For those of you who either commute to London for work or happen to be in town next week, this is a chance to see Robert Clarke, the artist responsible for all the original oil paintings and prints you see at The Pointer – including the pub sign itself – in action.

Recent work

‘Live From the Print Block’ with Robert Clarke is on from 16-18 October, with printing daily from 12-5. It will be on display at the Rebecca Hossack Gallery, Conway St, London W1

Rob will be creating new work – live and daily – in collaboration with screen printer Suki Hayes-Watkins – all next week from Monday 15th through to Thursday 18th.

Alongside his new work, all runs of Rob’s prints will be available to buy – and don’t worry if you cannot make it this week, as we plan to show more of Rob’s work right here at The Pointer sometime soon.

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The Butchers at The Pointer Brill

The Pointer — Sat, 06 Oct 2012 09:57:22 +0000

We are Open!

We are thrilled to announce that The Butchers at The Pointer Brill is officially open for business.

Opening times are:

Wednesday: 3:00 pm -5.30pm

Friday: 3:00 pm -5.30pm

Saturday: 9:00 am -1:00pm

We’ll be posting up more info about this side of the Pointer (no pun intended) over the coming weeks so check in to our Butchers page when you get the chance.

As with everything we are doing here – feedback positively welcomed!

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Announcing the WINNER – Brill Gravity Race

The Pointer — Fri, 28 Sep 2012 09:11:55 +0000

A Short Film from Brill Gravity Race 2012 winner Tim Andrew

The Pointer – event-sponsors and makers of the now famous Brill Bacon Buttie – breakfast of champions – did not win the Kart Kontest – although landlord and boy racer David Howden was dressed for the part…

It was downhill all the way for local legend Tim Andrew, who came in first place, captured on film with nothing but a head cam by the man himself.

You can also take a look at close-second Lucy Rodger’s ‘making of’ set of slides here

We are posting up more photos on the Pointer Facebook page and are always looking for more, so if you were there in person and have some photos or filmic evidence of the event, please send it on to us at info@thepointerbrill.com with your name.

Thanks to everyone who has contributed so far – and especially to Tim and Lucy for their fantastic memorabilia.

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Crayfishing at The Pointer Brill – in black & white

The Pointer — Tue, 25 Sep 2012 23:06:36 +0000

The Pointer Crayfish Evening, September 2012

Photography: Sherry Roberts

‘on-the-grill’

‘yum’

‘Mmmmm’

‘the next generation’

‘supporters’

‘full-up’

‘proud fathers’

‘the winners’

‘the parents’

‘proud’

Thank you for a fantastic turn out from the local community – and a special thank you to photographer Sherry Roberts.

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The Pointer Brill at SPA

The Pointer — Sat, 15 Sep 2012 09:11:06 +0000

The Pointer Brill on the tarmac, SPA, Belgium

The Pointer’s David Howden racing ‘The Pointer Brill’ Corvette on the tarmac in SPA

The Circuit de Spa-Francorchamps is the venue of the Formula One Belgian Grand Prix and one of the most challenging race tracks in the world, known for its speed and its lethal twists and turns. Spa is a favourite circuit of many racing drivers and fans – including, as you see here, our very own David Howden, here putting his foot to the floor of ‘The Pointer Brill’.

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