EATERY OF THE WEEK

New offerings at British Open Pub heat up winter

January 19, 2011 

  • British Open Pub
    www.britishopenpub.net
    Village At Wexford:
    lunch and dinner served every day from
    11 a.m. to 10 p.m.
    Sunday brunch served 9 a.m. to 2 p.m.
    tel. 843-686-6736
    Sun City Hilton Head:
    Sunday through Thursday, breakfast,
    lunch and dinner 7 a.m. to 9 p.m.
    Friday and Saturday, breakfast, lunch
    and dinner 7 a.m. to 10 p.m.
    Bar open until 11 p.m. seven days a week
    tel. 843-705-4005

    CHEF'S CHOICE

    Rack of lamb with mashed potatoes
    and julienne vegetables $20.99
    Rodney Strong

In restaurant circles in the world's food "hot spots," lamb is in vogue. Here on Hilton Head Island, the British Open Pub recently added a rack of lamb entree to its dinner menu, and the fragrant, flavorful dish is the perfect choice on a winter afternoon.

Chef Bruno Etchart, originally from Bordeaux, France, cuts a rack of lamb into five lollipop chops in a pretty presentation that's easy to eat; the bone acts as a built-in handle. Beneath the seared crust, the meat is pink and succulent.

Lamb is a national obsession in Australia and New Zealand, and the British Open Pub uses only high quality, fresh, range-reared New Zealand lamb. The meal comes with handmade mashed potatoes and gravy, and julienne carrots, yellow squash and green beans dusted with parsley.

A good wine to accompany this dinner is the Rodney Strong "Russian River" Pinot Noir, from California.

For a lighter meal or appetizer, the British Open Pub's new twist on the "Pub Wellington" is a sure bet. From the starter menu, it's shaved prime rib, caramelized onions, sautèed mushrooms and blue cheese rolled in puff pastry and baked.

This fun dish is served with a natural demi glace sauce made from beef stock. Chef Bruno cuts the pastry into slices for an open-faced presentation.

The family-friendly pub-style restaurants in Village at Wexford and Sun City Hilton Head feature authentic English food, American favorites and certified angus beef.

Nightly specials include prime rib on Wednesdays, live Maine lobster on Thursdays and fish and chips on Fridays. Diners rave about the British Open Pub's lobster roll, and ladies are happy that the restaurants now offer a lobster salad as well.

The British Open Pub won the Island Packet Reader's Choice award for "Best Bar & Tavern" in 2008 and 2010 (not coincidentally, Chef Bruno has worked there for more than two years). A favorite gathering spot of golfers and sports fans, the Wexford location has been a locals' and visitors' favorite for 12 years.

The bar specializes in ales and single malt scotches from England, Ireland and Scotland. The Sun City location, which has live music on weekends, is extremely popular.

Patrons at both locations of The British Open Pub enjoy the many autographed photos and golf-related memorabilia collected and displayed by the Hayes family. Children especially are entertained by the private flat panel TVs in the booths.

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