Diners can expect “superior steaks” when a butchery opens its first restaurant.
Griffins of Stone has announced it is taking over The Talbot pub in Stone when it closes later this month and will carry out a refurbishment of the venue before opening The Butchers Block steakhouse.
It will offer Himalayan salt dry-aged meats sourced within a 14-mile radius.
The venture represents an £80,000 to £100,000 investment and is expected to open mid-May.
Owner and Director Nick Griffin, above, said: “This is going to be an alternative eatery for the area.
“We will be able to dry-age the steak for 100 to 120 days. That takes all the moisture out of the air, breaks the enzymes down and makes the meat super-tasty. They will be superior steaks.”
Family-run Griffins of Stone, on Adie’s Alley, just off the High Street, has been based in the town for almost 10 years. It already does a lot of outside catering events such as hog roasts, barbecues and wedding functions.
The steakhouse, on Station Road, will host guest vegetarian and vegan menus and serve cocktails, wines and beers.
Refurbishment work involves creating a new layout inside to make space for more tables and a relocated bar.
Recruitment has already started for some roles including head chef and general manager, but the project is expected to create around 20 jobs in total.
Nick added: “We wanted to stay in Stone because that is where the butchery is and I am from there as well.
“The shop will be our main supplier of locally-sourced meat and that business will continue as usual.”
- The Talbot closes on 19 March.
