Friday, March 29, 2024

The Inn-place

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Head chef Duncan Mitchell, managing partner David Singleton, general manager Natalie Edmonds and managing partner Paul Salisbury

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The Barnt Green Inn has been recreated as a bright, modern venue sure to find favour with drinkers and diners across the area.

It has been revamped by business partners Paul Salisbury and Paul Hales, the team behind the popular Saxon Mill, at Warwick, and Cock Inn, at Wishaw.

The dark, old-fashioned decor of the former Toby Carvery has made way for an interior with the emphasis on luxury and style “without being pretentious”.

The aim is to make customers “feel automatically at home, with casual drinking and dining areas, ambient lighting and real fires and a large outdoor terrace.”

The bar areas are a mix of old and new, including two large “party” tables, while the restaurant takes an organic theme with teak tables, limestone flags and wide oak floorboards. There is a mix of seating for cosy dinners for two or larger gatherings.

Head chef Duncan Mitchell brings his experience at the Baraset Barn, Stratford-upon-Avon, and The Swallow Hotel, Birmingham, to Barnt Green. The menu includes prime steaks, fired pizzas, classic salads and seafood.

Natalie Edmonds, general manager of a 40-strong team, said: “We are delighted to have restored the Barnt Green Inn with its Tudor origins and introduce a modern, eclectic look which we are sure the residents of Barnt Green will love.”

Interior designer Sue Salisbury said: “I wanted to make sure we complemented the original features within the building. New is obviously new and the old has been restored to bring out its true beauty.”

Opening hours: 12noon-11pm (Mon-Sat) and 10.30pm (Sun). Food is served from 12noon-2.30pm and 6pm-9.30pm (Mon-Sat) and 12noon-4.30pm (Sun). Children welcome.

22 Kendal End Road, Barnt Green B45 8PZ
Tel: 0121 445 4949

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