A NEW steakhouse welcomed customers over the weekend as it opened its doors for the first time.
Pendergast’s on Cairo Street in the town centre has served up steaks and cocktails over the past few days after it opened to the public last Wednesday, September 13.
The venue, which is the former site of Mojo’s tapas bar and has been completely renovated, will be open five days a week – Wednesday to Sunday – catering for up to 84 guests inside and a further 20 on the outside terrace.
Pendergast’s promises a relaxed dining experience complimented by premium wines and signature cocktails.
Argentinian jumbo prawns on sourdough toast with chilli and garlic
It will be serving main meals and small plates in its bespoke restaurant, which has been refurbished with a feminine vibe, providing a warm welcome for customers wanting to enjoy good food and drink in an elegant setting.
The management team’s vision for the venue is to provide a “fresh perspective to the premium steakhouse concept”.
As well as a range of the highest-quality prime steak cuts, the new menus feature a range of small plates and lighter bites including Argentinian jumbo prawns on sourdough toast with chilli and garlic, smashed roasties with beer cheese dip and baked heritage beets with maple and mustard dressing.
A zen garden - sake, melon, hibiscus, lemon and bitters
From T bone to fillets and rump steaks to Sunday roasts, Pendergast's extensive selection of cuts is proving a magnet for meat lovers.
Laura Harvey, hospitality consultant and one of the creative business minds driving the new venture, who has also overseen the new interior design, said: “Initial feedback has been brilliant - really positive.
“The opening party was a huge success with a flurry of bookings and the private dining space being in popular demand.
“I’d have the say the signature cocktails have been the most popular thing on the drinks’ menu so far, along with the excellent selection of wines.
"Guests have been loving the creativity and interactive experience some of our cocktails offer, particularly the zen garden, which comes complete with edible sand and pebbles."
Manager Stevie Shepperson, who is also part of the Pendergast’s development team, said. “We're all very excited to have opened Pendergast's.
“A huge amount of effort has gone into creating a stylish and versatile space that’s ideal for business and pleasure.
“We have worked hard to bring a fresh perspective to the high-end steakhouse concept, one that is built on outstanding food and wines in beautiful surroundings.
“Our head chef Craig Kirk has curated a tantalising menu that we’re really proud of.
“The focus is on relaxed, social dining and the food on both the menu and the deli counter showcases the amazing produce that the north west has to offer.
“Prime cuts of steak are our speciality with guests being able to choose from a range of cuts, learn all about butchery techniques and where the meat has come from.”
16oz T-bone -the daddy of all steaks, sirloin and fillet separated by the T-bone
Head chef Craig Kirk has trained at hotels in Edinburgh including the Mount Royal on Princes Street and the Caledonian Hilton, before working at Simon Rimmer’s Greens and Living Ventures.
TAKE A LOOK INSIDE 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.
“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 - more on that to come.”
Pendergast's classic bacon double cheeseburger with fries served with house slaw
The restaurant will focus on the owners’ passion for sustainable food, using ingredients sourced from as nearby as possible, where available.
Local artists have provided specially commissioned artwork for the new restaurant with Rob Daulton creating a wooden carved cattle head and Caroline Ascroft’s masterpieces adorning the walls of the private dining area and the ladies’ restroom.
The private dining area can seat up to eight guests and is available free of charge with pre-booking for small functions and intimate celebrations.
Stevie said: “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 The Hive is a great spot to really maximise that.
“Warrington was also named the ‘third best place for a night out in the UK’ recently so we’re looking forward to promoting Warrington as a great dining destination, as we grow Pendergast’s into the north west’s number one steakhouse.”
Photography: Raymond Jones
Pendergast's is on Cairo Street
Steak frites - flattened 6oz rum steak with French fries and garlic butter
Beer battered onion rings
Charcuterie - a selection of meat and cheese
Cheese board - selection of cheeses curated by a local supplier
Sticky chilli buttermilk chicken
Dark chocolate and whiskey tart with honey creme fraiche
The terrace has seating for 20 customers