A NEW steakhouse offering relaxed dining with premium wines, superb cocktails, a range of delectable small plates and quality main meals, is coming to Warrington’s cultural quarter, within the Hive WA1 development.
On course to open its doors in autumn, Pendergast’s steakhouse, grill and bar will occupy the old Mojo’s Tapas bar site on Cairo Street, seating up to 80 guests inside and a further 20 in the south-facing outside area.
The management team behind the project has this week unveiled a taster of what’s to come, releasing details on the menus, interiors and décor, along with a vision for the restaurant, which it describes as bringing a ‘fresh perspective to the premium steakhouse concept’.
Artist’s impressions show a chic, welcoming space that oozes quality, leaning away from the ‘masculine’ edge that’s often associated with steak houses. Keeping it light, airy, classic and stylish, Pendergast’s hopes to attract professionals and sophisticated clientele who want to enjoy good food and drink in an elegant setting.
As well as a range of the highest-quality prime steak cuts, the new menus feature a range of small plates and lighter bites. Argentinian jumbo prawns on sourdough toast with chilli & garlic, smashed roasties with beer cheese dip and baked heritage beets with maple & mustard dressing are just a few of the highlights.
Steak alternatives offer a wider choice for vegans, vegetarians, non-red-meat eaters, or just those who prefer a lighter meal. These include pan-fried chalk stream trout with warm “tartare”, salt baked celeriac steak with tahini pomegranate & maple and pappardelle with chestnut mushrooms, spinach, parmesan and truffle cream sauce.
A range of tempting desserts are on offer to finish, with highlights such as a special whisky caramel tart with honey crème fraiche, along with locally supplied luxury ice creams, or local cheese selection.
Of course, prime cuts of steak are Pendergast’s speciality – diners can choose from a range of cuts and learn all about butchery techniques and where the meat comes. From lean, tender fillet, to full-of-flavour rump, Porterhouse and rib eye, steak is what Pendergast’s is passionate about, along with great service and warm hospitality. Additional prestige cuts are available for pre-order (subject to availability).
A selection of premium wines will complement the menu, with an opportunity to pre-sample ahead of the meal, on some wines. A small deli selling local wines, cheeses and artisan products to take home will be housed within the site to support local suppliers. On selected weekends there will be live music for guests to enjoy, with details published on the Pendergast’s website and social channels.
Craig Kirk is the new Head Chef at Pendergast’s, he trained at various hotels in Edinburgh including the Mount Royal on Princes Street and the Caledonian Hilton, before moving south, working at Simon Rimmer’s Greens and Living Ventures, among other well-known brands and restaurants. Craig brings over 28 years of experience to the role. Talking of the menu development at Pendergast’s, he said: “We’ve put together a tantalising menu that we’re really proud of, one that we think offers something extra to a usual steakhouse menu, giving options for those with lighter appetites and non-meat eaters. The focus is on relaxed, social dining and our aim for the food, on both the menu and the deli counter, is to showcase the amazing produce that the north west has to offer. We’ll be supporting local, independent and artisan producers that make everything from coffee to cheese, letting the ingredients speak for themselves.
Craig continued: “I look forward to bringing my culinary skills and sharing my passion for food with the team and the town. I also have a reputation for delivering an excellent Sunday roast,” he teased. “More on that to come. We can’t wait to get started.”
The restaurant will focus on the owners’ passion for sustainable food, using ingredients sourced from as nearby as possible, where available. Pendergast’s will also be working with local artists on some décor feature pieces.
Local businesses will also be able to take advantage of a private dining area when the restaurant opens in autumn. The space seats up to eight people and the team is encouraging local professionals to use it as a relaxed meeting room, which will be available free of charge with pre-booking and with group catering options.
The private dining space is also available for small functions and intimate celebrations.
Explaining more about the concept, Laura Anne Harvey, a hospitality consultant on the Pendergast’s management team who has been instrumental in the restaurant’s development said: “We want to create more than just a restaurant. We aim to offer a stylish and versatile hub that’s ideal for business and pleasure. During the day people can dine at leisure with a glass of wine or take advantage of a relaxed yet refined place to do business. At the weekends, we’ll have live music and entertainment too, so there will be something for everyone.
“This project has been a number of years in the making,” she continued. “We want to bring a fresh perspective to the high-end steakhouse concept. One that is attractive to affluent adults who enjoy outstanding food and wines in beautiful surroundings.
“We’ve spent a lot of time considering the décor to achieve a stylish, welcoming space. We wanted a different proposition from other well-known steakhouse brands, one that feels very exclusive, which ties in with the lighter menu alternatives and small plates for those who don’t want a huge meal.
“We believe we’ve achieved this while still retaining all the quality and education around different cuts of meat.
“Essentially, good food is at the heart of our brand, the onsite deli offers an added dimension, if guests enjoy a particular cheese, wine or ingredient then there is the option for them to buy some and take it home with them. We have a great management team and are confident this will be a new hot spot in Warrington.”
Pendergast’s steakhouse, grill and bar in Warrington is the first and flagship restaurant for the team, which if successful could be replicated in other developing towns and cities.
Manager, Stevie Shepperson, who is also part of the Pendergast’s development team, added: “I’m very excited to be a part of Warrington’s burgeoning dining scene. We chose Warrington because it is benefitting from a huge amount of investment both from the local council and private businesses. There is so much going on here, there is a real buzz around the town and we’re in a great spot to really maximise that. The positive changes in recent years, including the development of the new marketplace, are really starting to pay dividends transforming the bustling town centre.”
Stevie is proud that the venture will also contribute to the local economy and support the local community. The team is currently looking to hire 15 staff, including a Sous Chef, Sommelier, Assistant Manager and Bar Supervisor.
“We’ll be recruiting for around 15 roles initially, with the potential for more in the future,” he continues. “We’re on the hunt for hospitality team members who are enthusiastic about great food served in a convivial atmosphere. We want the team to come along on the journey with us.
“In the springtime, Warrington was named the ‘third best place for a night out in the UK’. We’re looking forward to supporting the town, and helping to promote Warrington as a dining destination, as we grow Pendergast’s into the north west’s number one steakhouse.”
There will be two free ticketed events for food tasters and drinks at the opening party to launch Pendergast’s. Tickets will be allocated on a first come first serve basis (full T&Cs on the website).
Sign up for a free launch event invitation here: www.pendergasts.co.uk
