New bar and restaurant opens, creating much needed jobs
The Friendliest Port now has another exciting restaurant to tempt our tastebuds. The former Granary, now lavishly redesigned and filled to the brim with new investment and new ideas, has renamed itself The Old Storehouse, and it opened at the end of November.
Park Leisure, owners of Amble Links Coastal Retreat and Holiday Park, has invested in the region of £2m developing the new bar and restaurant, and has created a minimum of 30 jobs.
The 18th century former grain store has been refurbished, maintaining the character and original features, some of which are more than 200 years old. It includes a dog friendly pub area, and a restaurant, offering diners an a la carte experience.
The Old Storehouse will be open seven days a week from 12 noon until midnight.
Jeremy Reuben, Leisure General Manager, said, “We already employ more than 25 staff across Amble Links and The Granary Leisure, but the opening of the Old Storehouse will create at least another 30 full time jobs. This is good news in an area crying out for new employment.”
Passionate new head chef
A large proportion of the investment is being spent on creating a state of the art kitchen, with their newly-appointed Head Chef, Adian Montaque in charge. Some of the dishes he has created for the Restaurant menu include Amble Landed Pan Seared Scallops, Sous Vide Loin of Northumbrian Coastal Lamb and Lobster Tail. The bar will offer local food at its best, such as Amble Links Sausage and Mash, Storehouse Salad and Beer Battered Fish Goujons.
Adian is a confident, highly skilled Chef, with a passion for food. He moves to Northumberland from Birmingham. He began his career as a pastry chef with The Malmaison Hotel Group working his way up to Sous Chef. His first Head Chef position was at the Hatton Arms in Warwickshire. His two Sous Chefs are skilled local chefs and some younger members have been recruited to the team whom Adian is looking forward to training, and helping them onto the career ladder.
Adian said: “For me as a chef, this really is such an exciting part of the UK to work in. You can almost see the produce you are using – local catch straight from the harbour at Amble and meat from the nearby farms.