Spirit launches Grill House format
Spirit Group, Punch Tavern's managed division, has launched a new concept called Grill House Kitchen, with plans for up to 50 sites.
The fresh food format will be rolled out across the local pubs division, with a second site to reopen under the concept in Burton-on-Trent in July.
Spirit managing director Andrew Knight said: "We wouldn't launch something unless we can do more than 30 sites - ideally we would like 50.
"It is a grill concept for our local pubs. I see it as a local pub that does food well."
The first site is the 135-cover Nag's Head pub at Mickleover, Derbyshire, which has reopened following a £450,000 investment.
The average spend per head will be £6 and Knight said he aims to turnover £18,500 a week at the site.
Between £300,000 to £500,000 will be invested in each Grill House Kitchen.
The sites will have external Grill House Kitchen branding.
The concept uses an innovative charcoal Jospor oven to cook the grill menu.
The oven, which works like a BBQ, helps keep meat succulent and cooks quicker.
Between £60,000 to £100,000 will be invested in each kitchen.
Knight said he hoped the concept would have a broad appeal but that Grill House Kitchen was an opportunity to help capture more of a younger, more affluent customer to its locals pubs.
The menu focuses on customising your own main dishes. Customers choose from steaks, burgers & ribs, skewers and chicken and can add one of three grill house flavours of hot & spicy; lemon & garlic or BBQ and any extra sides.
A fish of the day is also offered. Dishes include 6oz rump steak burger with pancetta(£6.45); 8oz rump steak (£7.95); beef skewers (£7.95); half chicken(£6.95) and salmon and monkfish skewer salad(£9.95).
The Nag's Head design blends traditional and contemporary and includes damask wallpaper, cow horns, a chilled cabinet at the bar, showcasing meat and fish and outdoor water-proof sofas.
Blossom Hill wines are available on draught.
