A steakhouse ran by an award-winning butcher will begin welcoming members of the public on Friday.
Nick Griffin, of Griffins of Stone, has launched The Butcher’s Block after taking over and revamping The Talbot pub in the town.
Diners will be able to enjoy Himalayan salt dry-aged meats sourced within a 14-mile radius, as well as a variety of other dishes and vegetarian and vegan menus.
Twenty-two jobs have been created.
Nick, who has teamed up with local businessman Adam Gray for the venture, said: “We’ve had an unbelievable amount of interest in the restaurant.
“We’re trying to offer something different with dry-aged steaks and we have a dry-ager on show for customers to look at, which is quite unique.”
He added: “We are two local people and it will be a family-run business so it is great to receive so much support.”
Nick’s butchery business is also enjoying success, getting busier with outdoor catering events. He has recently invested in two new food trailers and taken on another six members of staff.
The official restaurant opening comes after several nights of soft openings for friends, family, suppliers and nearby residents.
The Station Road restaurant – which seats up to 40 diners and also has a bar area – will be operating on a walk-in only basis for the first two weeks, and then bookings will also be taken.
There are plans to introduce brunches and Sunday dinners soon.
