Harrison Barraclough has joined Dovecot in Middlesbrough as executive chef to oversee the site’s bar menu and launch a separate restaurant upstairs.
The site, owned by local businessman Paul Blake, has been operating as Dovecot bar for two and a half years.
Barraclough left the Plum & Partridge in Husthwaite, also in North Yorkshire, at the beginning of December after a year in the same role.
“I’m from Middlesborough, so it’s nice to find a venue down this way,” said Barraclough, speaking to The Caterer. “The owner has a lovely spot upstairs, so we’ve built an open kitchen for a small plates concept.”
The more casual bar menu includes small plates such as ribs and tempura chicken, as well as mains such as burgers and fish and chips.
At the end of the month Barraclough plans to open a separate, 60-cover restaurant upstairs, serving a more refined small plates “casual fine dining” menu, with “a lot of theatre” and game.
The upstairs restaurant will feature an open kitchen, a vertical herb garden, chandeliers, a cheese trolley and an extensive gin list. It will be open for lunch on Fridays and Saturdays as well as dinner throughout the week.
Barraclough added: “We’re seeing it as two venues – there are separate staff… We’re fine dining, but we’re going to have a very lively vibe, so you’ve enjoyed it and then you come back downstairs for the disco.
“We’ve got the team in place now. There are just a few finishing touches and we’ll be ready to open.”
Barraclough trained at the Black Lion in Thirsk under Paul Binnington and earned two AA rosettes for the George at Wath in 2014 where he was chef-patron. He also owns hospitality events, recruitment and consultancy business the Yorkshire Chef.