Food & Drink
Butcher Farrell set to open his first restaurant in Birkdale
4 weeks ago
One of Britain’s best loved butchers will provide “a dining experience like no other” when he opens his first restaurant in Birkdale, Southport.
Jonny Farrell, known more popularly as ‘Butcher Farrell’, has built an impressive reputation for supplying prime meat to some of the top chefs in the country from his award -winning Butcher Farrell’s Meat Emporium near Ormskirk in Lancashire.
Now he is preparing to open his first restaurant, Butcher Farrell’s Bar & Grill, in the picturesque Birkdale Village in Southport.
Diners will be able to enjoy beautifully tender free range, ethically sourced steak which has been dry aged in the venue for 45 days. Guests walking into the restaurant will be able to admire the very special Himalayan salt lined ageing fridge to enhance the meat’s flavour and tenderness.
Look out for other top-quality meat, fish, and vegetarian dishes too – along with some exciting surprises.
“Don’t worry, it’s not just going to be phenomenal dry aged steak,” said ‘Butcher Farrell’.
“We will be offering fish, we will be offering beautiful seasonal vegetable-based dishes as well, basically a very well-balanced menu that is just going to blow your socks off! We are busy getting the venue ready now. It is an exciting time! Nerve wracking – but so exciting. We aim to be open towards the end of February and hope to be able to announce a definitive opening date soon.
“Don’t miss out on any news by joining our mailing list, and by keeping up to date with our social media posts on Instagram and Facebook.”
Chefs at Butcher Farrell’s Bar & Grill will be cooking meat supplied by the firm’s own expert butchery team. They source their steaks from heritage breeds such as Longhorn, Shorthorn and Belted Galloways to name but a few.
Butcher Farrell, a talented musician who grew up in Mawdesley in Lancashire, made the change from a career in audio engineering to the world of meat whilst living in Shanghai in China, and it was there where his ‘nose to tail’ philosophy was really developed.
He then moved to Hong Kong to manage a bespoke shop selling the best meat from around the world, whilst acquiring a love and dedication to the art of dry ageing meat.
During his time away, he learnt every scrap of knowledge he could from chefs and butchers from all over the world, learning the ‘secreto’ cuts and the best ways to cook them. The quality of the dishes will be enhanced by the quality of the wines on offer.
Leading the front of house at Butcher Farrell’s will be expert sommelier Alex Nechifor.
Alex has joined the team with over 12 years of hospitality experience cutting his teeth on all thing’s food and wine with high end boutique hotels and restaurants.
Alex is already very well-known in Birkdale Village having served many local people during his time at Wine Rack.
Butcher Farrell said:
“We are so lucky to have Alex with us! The guy is phenomenal at what he does. The wealth of knowledge and his passion for wine, and the hospitality industry, is immense. It is great to get him on board. I am delighted that I managed to persuade him to come and work with us!
“Alex is currently putting together the wine list, and I am excited to see his choices.
“I want Butcher Farrell’s to be as famous for the quality of our wines as the quality of our food.
“Alex and I are also doing lots of work together about how best to pair the perfect wine with the perfect dish, which is going to be a massive advantage for us.”
Butcher Farrell’s Bar & Grill will be open seven days a week, between midday and midnight Sunday to Thursday, and midday to 1am on Fridays and Saturdays. Customers can enjoy a live band programme during weekend evenings. It will be a pet friendly venue, with dog’s welcome downstairs.
Jonny’s philosophy is: “It’s not about giving up meat to save the planet, it’s about eating the right kind of meat and knowing how to use it all”.
He operates his impressive shop, Butcher Farrell’s Meat Emporium, at Owd Barn Farmshop in Bispham, near Ormskirk in Lancashire.
Here he is joined by Head Butcher James Shaw, with the pair pushing dry ageing boundaries and creating new butchery products and cuts to inspire meat lovers, cooks, and chefs from some of the North West’s leading restaurants.