The Hare & Hounds, High Street, Kings Heath
Tuesday to Saturdays 12pm–8pm / Sundays 12pm–5pm
Aiming to buck the trend of regular pub grub menus Soul Food Project is taking its influences from the diverse food landscape of America.
Started by Matt Beck, Alex Morrall and Carl Finn, who between them have over a decade’s worth of experience in the food and hospitality industry, Soul Food Project is an exciting new food venture that has recently launched at The Hare & Hounds in Kings Heath.
Co-founder Matt Beck told us that Soul Food Project came about because “we wanted to inject a little fun back into food and to try and create a community around what we’re doing by involving people in the menu decisions, hosting live music and making the food approachable to everyone.”
Items currently on the menu include Crayfish, chorizo and chicken Jambalaya, Cajun fish, homemade Southern Fried Chicken, Muffelattas, Sunburst salads, Creole Chilli and a hefty range of waffles which are all made using as many locally sourced products as possible.
Matt says: “We’ve always loved the variety of American food and its no frills attitude but more specifically Soul Food is all about making the most out of what you’ve got and having to be inventive with the ingredients you have. We’ve worked hard to create a menu that is affordable but also shows quality and care.”
Although the venture is newly opened Matt tells us that they’ve got some exciting plans for the future “Short term we want to keep expanding and working on the menu to keep things interesting. Our weekend brunch menu is about to launch (12pm-2pm expect pancakes, soul breakfast, corned beef hash). Ultimately we want to create a brand that people can trust and that actually has some soul (no pun intended)”.