Plates, Pints & Pairings – Discover a Dining Experience Built Around Great Beer at Head of Steam

Great beer deserves great food – and at Head of Steam Park Row, the two go hand in hand.

If you thought Head of Steam was purely a place for pints, think again. The much-loved venue has introduced a brand new food menu designed to be enjoyed alongside its exceptional drinks selection, delivering a dining experience that’s a cut above your average pub.

We caught up with Josh Harris, the General Manager at Head of Steam Park Row to find out more about the new menu, and how to pair it.

A menu designed to match the beer

Head of Steam has put some serious thought into its new food offering, bringing bold flavours and quality ingredients to the forefront. From chargrilled chicken Caesar salad to flat iron steak served with homemade chimichurri, the menu balances pub classics with elevated touches.

Then there’s the Detroit-style pizzas – thick, airy bases loaded with toppings like golden fried chicken coated in garlic and parsley butter, layered on top of marinara and parmesan. Available in individual size or larger pies made for sharing, they’re easy-going and seriously satisfying.

But the small plates where things really step up a notch. With 10 to go for, there’s everything from mini chorizo with red wine and honey, to maple-glazed venison and battered cod cheeks. It’s ideal if, like us, you want to try a bit of everything.

Pairings picked by people who know their stuff

While many people visit Head of Steam for its beer selection (there’s a whopping 27 draught lines to choose from), the food menu is no afterthought. What’s more, the team has full rein over what beer they put on and know their taps inside out, so they’re always on hand to recommend pairings based on your order.

A crisp lager like Sagres cuts through rich small plates, refreshing your palate between bites. Meanwhile, heavy-hitting dishes like spicy pepperoni Detroit pizza are matched with hazy pales like Northern Monk’s Faith – bringing out the best in both.

Even classic pub favourites get the royal treatment. A steak and ale pie paired with a Yorkshire cask or IPA adds those all-important hoppy notes that complement the gravy perfectly.

And if beer’s not your thing, wine pairings are just as considered – like a glass of Balauri Pinot Noir from Romania alongside meaty small plates such as spiced chicken thighs with whipped feta and pomegranate, or belly pork bites with sweet soy, sesame, chilli and spring onion.

Made for sharing, sampling and staying a little longer

It’s not just a case of ordering your own food and drink and keeping yourself to yourself. The menu lends itself to sharing and experimenting, from the small plates (four for the price of three) to Detroit pizzas made for groups. Build your own spread and settle in for the evening.

Then there are the beer and wine flights, offering the chance to try something new. Go for the beer flight and you’ll get four thirds for £10, with a mix of styles from stouts and sours to local pale ales – all guided by a team who love to flex their knowledge.

If you need extra convincing, here’s what xxx has to say: “We’re always looking for conversations about our beers. If someone orders food, we find ourselves naturally suggesting a beer that complements it. We’re always happy to go a bit deeper and suggest more interesting or seasonal pairings.”