New Warrington steakhouse venture could be template for future expansion

Up to 15 jobs will be created, with more on the menu, with the opening of a new steakhouse in Warrington.

Pendergast’s steakhouse grill and bar is set to open this autumn, located in the town’s cultural quarter, within the Hive WA1 development.

It 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 offered an insight into the new venture, including artist’s impressions of an eaterie which aims to attract professionals and a sophisticated clientele.

As well as a range of high quality prime steak cuts, the new menus feature a range of small plates and lighter bites. 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 are some 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 and maple and pappardelle with chestnut mushrooms, spinach, parmesan and truffle cream sauce.

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.

Craig Kirk is the new head chef. 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 more than 28 years of experience to the role.

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.

“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.”

CGI of bar area

Laura Anne Harvey, a hospitality consultant on the Pendergast’s management team, 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. 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.”

Manager, Stevie Shepperson, said: “I’m very excited to be a part of Warrington’s burgeoning dining scene. We chose Warrington because it is benefiting 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.”

If successful, the Pendergast’s model could be replicated in other developing towns and cities.