Refurbished gastropub ready to open
Pub food entrepreneurs Paul Salisbury and Paul Hales open their latest venture, the Barnt Green Inn, in Worcestershire at the end of the month.
The team behind the Cock Inn at Wishaw and the Saxon Mill at Warwick have invested £400,000 on refurbishing and restoring the Tudor-style manor house to create a new gastropub.
The Barnt Green Inn includes casual drinking and dining areas, with the oak-panelled bar and open fire creating the feel of a gentleman's lounge. Interior designer Sue Salisbury said: "I wanted to make sure we complemented the original features within the building. New is obviously new and the old has been restored to bring out its true beauty. Both sit perfectly together and I am thrilled with the overall result."
The main dining room features a mix of seating designed for cosy dinners for two and sizeable family gatherings. Head chef Duncan Mitchell has created a menu built around dishes with lots of 'comfort appeal', including steaks, pizzas, classic salads and seafood
Natalie Edmonds, general manager said: "We are delighted we have been able to restore the Barnt Green Inn with its Tudor originations and introduce a modern, eclectic look which we are sure the residents of Barnt Green will love."
