Food News


Unique Hospitality Management has acquired its sixth site, which will also be home to a new steak and fish concept for the group.

The company, which operate the Epic and Heroic pub groups, will open the Wheatsheaf Pub & Grill in Bow Brickhill, near Milton Keynes, Buckinghamshire, on Thursday, 27 April.

The Wheatsheaf is a private lease that joins Unique’s leasehold division Heroic Pubs, which currently has three pubs.

Unique Hospitality Management, which also has two freehold pubs under its Epic Pubs division, plans to open further pub and grill sites.

The concept features chargrilled British steaks and daily changing fish and shellfish specials cooked in an open kitchen. The Wheatsheaf Pub & Grill will also offer a more extensive wine list and bigger range of cask ales, including from local brewers, than previous Unique sites.

will seat an additional 30 covers.

Andrew Coath, the company’s Managing Director, says:

“We are really excited about the new concept we will be offering at The Wheatsheaf Pub & Grill. Realistically there are a limited number of opportunities for us with pub companies for the size of sites we need to deliver our current successful food and drink offers, so this grill concept which works on a smaller footprint opens up new site opportunities to us as we look to expand further.”

Unique Hospitality Management plan to open another two sites this year and aim to have 15 sites by 2019.

Coath adds: “Our Chef/Director Mark Austin has devised an excellent menu for the Wheatsheaf Pub & Grill utilising top quality steaks and seafood, which combined with the excellent drinks offer we will be delivering and the pub’s fresh design has strong potential for further sites.”

The company is investing £120k refurbishing The Wheatsheaf, which is being designed by 44th Hill and will feature white tiled walling, timber flooring, globe lighting, a steel bar and wooden planters in the dining areas.

The Wheatsheaf Pub & Grill is the company’s smallest site to date, offering 25-covers in the bar area and 40 in the main eatery. The pub, which is three miles from the company’s Anchor at Aspley Guise which opened last September, also has a 10-seat private dining room and an alfresco decked terrace which

48 MAY 2017

The menu will offer steaks from naturally reared prime beef, including two sharing steaks - a 24oz bone in rib to share and a Chateaubriand. All steaks will come with watercress, vine tomatoes and a choice of one side. Customers will also be able to add signature sauces and house butters for an extra £2.

The pub’s daily fish specials, created from produce delivered fresh every morning, will feature on menu boards above the

open kitchen, with the dishes changing for lunch and dinner. Sharing fish dishes will also feature.

The menu will also offer other dishes from the chargrill such as a mixed grill, prime bavette burger and rack of BBQ pork ribs and open flatbreads will also be served at lunchtimes.

Sunday roasts will offer a twist on the traditional with dishes including slow- cooked beef rump roasted with black treacle and pork shoulder with BBQ rub.

The company’s Chef/Director Mark Austin says:

“Simplicity is key to the menu which is all about quality, fresh ingredients cooked to perfection. Customers will be able to see our talented chefs at work and enjoy aromas from the grill.”

The Wheatsheaf Pub & Grill’s Head Chef Lewis Moore and General Manager Jodie Deighton have both been developed through the company and move across from other Unique Hospitality Management pubs.

Unique Hospitality opened three pubs last year, with its most recent opening the Charles Wells tenancy the Knife & Cleaver at Houghton Conquest, Bedfordshire.

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52