The heart and soul of the cuisine at the Brosh lies in the exploration into the traditional cooking techniques of the Jewish Diasporas, predominantly of the Eastern Mediterranean, using locally sourced free range, organic produce. Chef Raviv Hadad and his wife Sharon have taken their diverse influences - a kibbutz in Israel and Cheltenham, to create a unique blend, which can be experienced at this friendly venue. Guests can enjoy the distinct flavours offered by the kitchen in a relaxing ambience helped by the knowledgeable and non-intrusive service.

Mezzes feature a wide range starting with the falafel to sambusak of roast butternut squash and malawach. The menu features mechwia, char grilled pepper, aubergine, preserved tuna salad, poached egg with herb dressing and Yemeni beef soup among starters. If you are the adventurous sort then order meatloaf hamin with tomato and butterbeans. Desserts include mouthwatering options such as blue poppy seed and caramel tart with crème anglaise.