Split across two levels, Butcher Farrell’s Bar & Grill will be open seven days a week and feature a menu focused primarily on meat supplied by Farrell’s own butchery team.
This includes steaks sourced from heritage breeds such as Longhorn, Shorthorn and Belted Galloways, which will be dry aged in the restaurant for 45 days.
A selection of fish and seasonal vegetable-based dishes will also be available.
“The menu is going to blow your socks off,” says Farrell, whose award-winning Butcher Farrell’s Meat Emporium near Ormskirk in Lancashire supplies restaurants including Tim Allen’s Michelin-starred Sō-lō; and modern Mexican group MADRE.
“We are busy getting the venue ready now. It is an exciting time! Nerve wracking - but so exciting. We aim to be open towards the end of February and hope to be able to announce a definitive opening date soon.”
Leading the front of house at Butcher Farrell’s Bar & Grill will be sommelier Alex Nechifor, who has more than 12 years’ experience in the industry.
“We are so lucky to have Alex with us,” Farrell continues.
“The guy is phenomenal at what he does. The wealth of knowledge and his passion for wine, and the hospitality industry, is immense. It is great to get him on board. I am delighted that I managed to persuade him to come and work with us.
“Alex is currently putting together the wine list, and I am excited to see his choices. I want Butcher Farrell’s to be as famous for the quality of our wines as the quality of our food.
“Alex and I are also doing lots of work together about how best to pair the perfect wine with the perfect dish, which is going to be a massive advantage for us.”
