Up to 20 new jobs will be created following a £100,000 investment into a new venture run by bosses of one of the city’s top restaurants.
Anderson’s Bar and Grill, in St Paul’s Square and a favourite of the city’s business community, is launching a second restaurant at the historic Bull’s Head pub in Wootton Wawen, Henley-in-Arden.
It is set to open next month and will be known as Anderson’s at the Bull’s Head.
READ MORE: {}
The Bull’s Head is a Grade II listed building and dates back to the 1700s. It still retains some of its original period features like exposed timber beams and has a large amount of outdoor space.
Anderson’s chef-director, Daniel Anderson, along with co-directors Simon Marsh and Nick Crudgington, are confident the new venture will replicate the success of their award-wining city centre restaurant.
Plans for the rural restaurant include an outdoor oyster and shellfish Bar, a smoke house to cure fish and meat and a kitchen garden and allotment to grow the new venue’s own fresh, organic produce.
Mr Anderson said: “We are enthralled with the location and venue cannot wait to get it up and running.
“We’re particularly eager to set up a smoke house for our salmon and cured meats, because there was a lack of outdoor space to do accomplish this at our premises in Birmingham.
Most Read
“We’re also very excited about embracing sustainability and the country lifestyle with our kitchen garden, which we feel will serve as a great attraction for our customers and their children.”
Mr Anderson added: “Although Anderson’s at the Bull’s Head is undergoing a complete makeover, we are committed to keeping its original features such as the exposed beams, the large gardens and the surrounding out houses. We hope to bring back the warm yet grand feel of this once very popular destination.
“At Anderson’s, we pride ourselves on bringing the modern in with the old so they meet in the middle without confusing each other and we hope to achieve this with the design and decor of the Bull’s Head.”
The original Anderson’s opened in 2009 following the demise of well-known city centre haunt The Bucklemaker. Anderson’s began when the chef and his close friend Mr Marsh decided to develop its concept of serving quality steaks in the former 18th century cellar premises of The Bucklemaker. They were soon joined by restaurant expert Mr Crudgington, who had run The Bucklemaker for many years and had a wealth of experience from the London restaurant scene.
Mr Anderson said: “The restaurant will be serving up predominantly Anderson’s famous steaks but with many exciting and innovative additions to the menu.”