Mouthwatering small plates are coming to Beverley

1884 Dock Street Kitchen, April 22, 2013. Hull East Yorkshire.

Published: Tuesday 24th January 2017 by Rich Sutherland

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Hosting a range of restaurants, bars and traditional pubs, Beverley is already a great place to eat and drink. However, an award-winning chef believes that something is missing.

The Pig & Whistle will soon open at 5 Sow Hill Road. A pint-sized bistro and charcuterie bar, it’s the brainchild of James Allcock, the previous Head Chef at 1884 Dock Street Kitchen on Hull Marina.

The concept revolves around choosing small plates of meats, cheeses and other nibbles, with ingredients sourced from the local area and across Europe. Alternatively, visitors can enjoy snacks from the bar before eating a larger meal elsewhere.

A very popular format in London, James thinks it’s time for a northern introduction, with Beverley being the logical base for its launch.

“I love Beverley,” James tells us. “It’s a beautiful town with incredible character, both historic and modern. Something new is on the cards and I’m confident that people will love it.”

This ambitious move perfectly reflects the celebrated chef’s adventurous nature. Learning his craft for two years from the age of 16, he then left Hull to move to London. It was there that he worked alongside Gordon Ramsay, being the youngest in a very hectic and demanding kitchen.

“I learnt cuisine and cooking the hard way,” he laughs, “but it certainly did the trick!”

The Pig & Whistle will have 25 covers split between bookings and walk-ins, offering a relaxed and welcoming atmosphere. Simply sink into its fashionable surroundings, enjoy delicious morsels, and perhaps try something you’ve never heard of before.

“People always want good food, so we’ll be open seven days a week,” explains James. “We can’t let people go hungry!”

When at 1884 Dock Street Kitchen, James received the Visit England Gold Award, as well as Remarkable Restaurant of the Year at the REYTAs. He then moved to Burnt Truffle in Heswall, which is where the idea for this venture began to sprout.

His new menu sounds both wide-ranging and mouthwatering. Presenting everything from beer sticks and breakfast radishes from the bar, to baked St. Marcellin cheese and Staal’s cold-smoked salmon, a world of flavours can be experienced in a single sitting.

“Whether you pop down for some Lindisfarne oysters before a show at East Riding Theatre or indulge in a charcuterie sharing board, our ethos is that food can be both casual and a celebration,”

As for beverages, patrons can choose from a selection of fine wines and quality beers. There will also be sherry available, which James assures us goes very well with this form of dining.

“We can’t wait to open,” he says. “But first we’re transforming the unit so that every inch is exactly how we envisioned it.”

The Pig & Whistle will launch in spring. To find out more, follow them on Facebook and Twitter, or visit pigandwhistlebeverley.co.uk.

Stay tuned for a review from HEY Today to give you a flavour of this exciting new eatery.

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Published: Tuesday 24th January 2017 by Rich Sutherland

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