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spirits to suit all budgets. Moving on into the dining area, luxurious


dark grey carpeting adds a decadent feel, with Tom Dickson designer lighting pen- dants above each table, complemented by the restaurant’s signature lighting scheme of 165 golf ball sized showlights arranged across the ceiling in perfect rows. The lighting and the music will subtly change to create a different ambience according to the time of day or evening. Luxurious curved linear peony-skin upholstered seating will be featured throughout. “From the moment diners walk in to the


restaurant to the moment they walk out, we want them to have a great experience”, said James. “We created the concept of this restau-


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rant specialising in steak and lobster because beef is still the most requested menu item in the country and lobster be- cause it was previously regarded as the food of the wealthy and we are making it affordable. We have put a lot of time and effort into providing four key things for our customers. These include a beautiful, relaxing, comfortable venue designed to be appealing to all, and a quality product with the beef being sourced from Northern Spain which is regarded as producing the best in the world, together with fresh UK coastal lobster which is considered to have the best flavour. Also key to the concept is superb, unfussy service and sensible, affordable prices making our top level dining experience available to


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everyone”, he added. The history of the Bourgee Restaurants


concept began in 2013, when the di- rectors took their passion for unrivalled quality of food and beverage coupled with exceptional service and unbeatable value and identified a gap in the market- place to provide their customers with all of these components – always set in exquisite surroundings. Having travelled the world to secure the highest quality products and cooking methods available, the directors then set out to combine all of these concepts. With all the directors’ roots firmly placed


in Essex, naturally the county is where the brand began. Product quality, consisten- cy and service always have been – and al-


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