Restaurateur Gary Usher has revealed that he is looking for a site for a fifth restaurant in the North West of England.
The exact area currently remains under wraps, however Usher said that “no matter what day it is or what time it is, if one of the restaurants call me I can be there within half an hour”.
He is already working with landlords on a site, which he thinks “lends itself perfectly to a restaurant” and would accommodate 60 covers.
Speaking to The Caterer Usher, who won the 2013 Menu of the Year Catey award, said: “I’m not going to stop looking for restaurants and I’m not going to stop this journey. I love the site. The area has huge potential and there’s loads of stuff going on.”
It will be the same neighbourhood bistro style as his other restaurants, Sticky Walnut in Chester, Burnt Truffle in Heswall on the Wirral, Hispi in Didsbury, Greater Manchester, and the soon-to-open Wreckfish in Liverpool.
“I am going to cook at Wreckfish for as long as it takes. I have a feeling I’ll be there for the next six months but I said that about Hispi and I was out of there within three. Obviously Wreckfish is a much bigger beast but I think once it’s up and running and then why not just go for the next one and see if I can make it something?”
Usher hopes that if all goes well, he might be able to open next summer.
He also announced a series of internal promotions prior to the launch of Wreckfish. Rich Sharples, former head chef of Hispi, has been appointed executive chef of the group.
Luke Richardson, former head chef at Sticky, is now head chef at Wreckfish while Adam Tomlinson, formerly general manager at Sticky, will take on the same role at Wreckfish when it opens on 23 October.
“The more places I do open, the more position are open. I’m not just creating jobs for people I’m creating careers. I can’t do it by myself and I don’t want to do it by myself.” Usher said.
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