Grill House format unveiled
Spirit Group has launched a new fresh-food format called Grill House Kitchen, with plans for up to 50 sites.
Spirit managing director Andrew Knight says: "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 turn over £18,500 a week at the site.
The format will be rolled out across the local pubs division, with a second site to reopen under the concept in Burton-upon-Trent in July.
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 barbecue, helps keep meat succulent and cooks it more quickly. Between £60,000 to £100,000 will be invested in each kitchen.
Knight says he hopes the concept will have a broad appeal and that Grill House Kitchen is an opportunity to help attract 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 — hot and spicy, lemon and garlic, or BBQ — plus any extra side orders. 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 a chicken (£6.95); and salmon and monkfish skewer salad (£9.95).
The Nag's Head design includes damask wallpaper, cow horns, and a chilled cabinet at the bar.
, showcasing meat and fish and outdoor water-proof sofas. Blossom Hill wines are available on draught.
