James Allcock, a former chef at Gordon Ramsay’s Petrus, is to open the Pig and Whistle on Sow Hill Road in Beverley, East Yorkshire, in March this year.
The 25-cover restaurant, which will serve small plates, cured meats and cheeses, will be open seven days a week.
Inspired by the London dining scene, Allcock hopes that the all-day dining approach will encourage diners to come in before or after eating elsewhere for a drink or light snacks.
The small plates concept will encourage diners to share 4-8 individual dishes, including: smoked Dexter beef tartare with 62° hen’s egg yolk; prosciutto di Parma ham with walnuts and honey; Staal’s cold-smoked salmon with radish, buttermilk and dill; baked St. Marcellin cheese with Riesling, thyme, fig ‘press’ and sourdough toast.
Tables will be bookable, while the bar area will accept walk-ins only.
Allcock and his business partner have invested money in the restaurant and are currently in the process of securing funding through a start-up loan. The duo have also had leasing support with the kitchen equipment. Overall, the total investment is £60,000.
Allcock started his career a commis chef at the Francois Restaurant in Willerby, United Kingdom. He moved to Petrus in 2004 at the age of 18. Over the course of a year, Allcock worked with chefs such as Alyn Williams, James Knappett and John Walton.
In 2005, Allcock took on the role of chef de partie at the Michelin-starred Pipe and Glass. He then went on to work at The Westwood Restaurant Bar & Grill in Beverly, before accepting his first head chef role at the Hull Truck Theatre.
Allcock opened restaurant 1884 Dock Street Kitchen in Hull, in October 2011, where he worked as head chef for almost two years before taking the next step to chef patron.
More recently, Allcock worked with chef Gary Usher to launch Burnt Truffle in Heswall. Speaking of Usher, Allcock said: “I met Gary through social media. We met for a coffee and got on really well. We were incredibly honest with each other – I told him that I wanted to help and be a part of the project, as I respected him and thought I could help, before opening my own place. We still get on well and I credit this time as the push and inspiration to setting my own place up.”
He hopes one day to open another restaurant, depending on the reception he receives from guests visiting the Pig and Whistle.
He said: “I see us as having two options for the future; we either roll this out, or do another small niche concept within the area. I think there is a gap in the market locally and nationally for restaurants that offer small, specialised plates to share, be that a fish or steak.
“Since being part of the team opening restaurant 1884, I have wanted to open my own spot, and I’ve always wanted to run a group. But for now I’m firmly focused on the Pig and Whistle, and if that wipes its own feet, is busy and well received then I will be happy. Dare to dream though…”