Gastropub opens its doors after six-figure refurbishment

A hospitality entrepreneur and chef have revealed the £430,000 refurbishment undertaken at a Harrogate venue to re-open it as a gastropub.

John Quinlan and Lee Murdoch opened the new venture, Three’s A Crowd, in the former ‘Muckles’ pub overlooking The Stray on West Park.

The duo said the pub was a new concept in independent, contemporary ‘anytime’ dining and drinking for those of all ages who love good food and want to try the best ingredients made using the latest ingredients techniques “without any pretentiousness or formality.”

The £430,000 refurbishment, funded by owners Star Pubs & Bars, has seen the building transformed from a dated pub to a contemporary ‘home from home’ premium venue which pays homage to its roots with the original bar from the 1800s with the addition of Italian marble tables, handmade leather seat backs, and ‘on-trend’ greenery.

Licensee Quinlan, who started his career at Hotel du Vin in Harrogate, said: “We’re foodies and entertainers at heart and believe we bring something completely different to the table. And because we’ve got the freedom and flexibility to do what we want, we can keep adapting to stay one step ahead of the competition. We don’t follow trends, we want to set them, and with Three’s A Crowd, we’re setting the bar pretty high. It’s five star food, drink and service without the heirs and graces.”

Murdoch was previously executive chef for the D&D Group, which includes Leeds’ Crafthouse. He said:  “What I love about Yorkshire is seeing the cows and sheep running around and beautiful crops growing right on your doorstep and just knowing it’s going to taste delicious. I love meeting producers and finding out what’s new and fresh.

“While we try and source everything as locally as possible, we always strive for the best which sometimes means going further afield for an extra special champagne or the freshest, tastiest oysters. Nothing is set in stone, it’s all about the flavour, and that’s what makes us different to the boring high street chains and most other independents.”

The Three’s A Crowd team of kitchen, waiting and bar staff haven been hand-picked from some of the region’s top restaurants and bars.

 

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