Nick Beardshaw’s Journey Beyond Tom Kerridge and His New Adventure at Starling
Located in the heart of Esher, a vibrant town known for its affluence and the famed Sandown Racecourse, Starling is not just another restaurant; it’s an experience. This quaint neighborhood bistro offers a warm and inviting atmosphere where sustainable British cuisine takes center stage. With a seating capacity for 40, including four unreserved bar stools that provide a front-row seat to the action in the kitchen, Starling is delightfully designed to make each visitor feel at home.
Why Esher?
Esher boasts a unique charm; it’s a bustling thoroughfare that makes Starling visually striking along the high street. The affluence of the area coupled with limited restaurant options presents a golden opportunity for Starling to thrive. Just a stone’s throw away is the renowned Victoria in Oxshott, along with local culinary maestro Ashle Palmer-Watts, who is set to open his own establishment in Cobham. Given the surrounding dining landscape, Starling stands out by offering both quality produce and reasonable pricing, making it a go-to destination for locals and visitors alike.
A Menu to Tempt Everyone
Starling’s menu is an eclectic collection of seasonal offerings, promising something that will intrigue every palate. For starters, it features appetizing snacks like steak tartare hash browns, truffle cheese crumpets, and the crowd-pleasing hog roast fritters, which have already garnered a loyal following. For mains, diners can indulge in delectable dishes, including a succulent duck served with cherry ketchup. As the seasons change, so too will the menu; upcoming offerings will likely reflect autumnal ingredients as summer fades away.
Additionally, the kitchen showcases notable dishes that have roots in the prestigious Great British Menu. Chef Nick Beardshaw’s culinary legacy in this series has brought beloved dishes like scallops and the exquisite Balloon Girl—a raspberry cheesecake torte—to the forefront of Starling’s offerings. Impressively, the restaurant reports that an astonishing 70% of diners are ordering desserts, well above the typical industry rate of 40%.
The Evolution of Chef Nick Beardshaw
Nick Beardshaw is no stranger to the culinary scene. Previously, he was a pivotal part of Tom Kerridge’s culinary empire, honing his skills and growing his reputation. With a background that includes winning accolades such as the Great British Menu, it is clear that Beardshaw brings a wealth of experience and innovation to Starling. This transition from a high-profile group to a standalone venture is a significant step for him, driven by a long-held dream to run his own establishment.
“I had always wanted to open my place, but it took time for the right moment to arrive,” he shares. His journey from The Hand & Flowers, where he began during Kerridge’s rise to prominence, to now launching Starling speaks to both ambition and determination.
Building a Strong Team
Starling’s success hinges not just on delicious food but also on a strong and passionate team. Currently, Beardshaw runs a tight ship with three other chefs and hopes to expand further. The front-of-house team, led by experienced general manager James Shaw, comprises six enthusiastic members, most of whom are local and eager to learn. “It’s essential for us to create a warm environment where people feel welcome,” Beardshaw emphasizes.
It’s this nurturing atmosphere paired with culinary excellence that will help them thrive continuously in this competitive market.
Challenges and Growth Strategies
Opening a restaurant is a daunting process, and Beardshaw is no stranger to the challenges involved. “We are still refining our processes,” he admits. The current focus is on enhancing their lunch menu to increase weekday traffic. Presently, the business sees a significant split between dinner and lunch, with approximately 80% of customers dining during the evening. The team is already exploring how to better market their lunchtime offerings, with ideas to introduce daily specials that pique interest.
“Currently, we’re offering a simple menu du jour that features a starter, main, and dessert for just £25, but we aim to develop it further to attract a broader lunch crowd,” Beardshaw explains.
A Promising Future for Starling
With a bistro concept rooted in sustainability, high-quality ingredients, and a commitment to seasonal cooking, Starling is poised to become a staple in the local dining scene. Beardshaw’s decade-long experience within high-pressure kitchens and renowned restaurants has equipped him with both the skills and insights to navigate the complexities of running his own place.
Starling is not just a restaurant; it’s a vision put into action by a chef with a passion for British cuisine. As the kitchen evolves, so will the menus, shaped by the seasons and influenced by Beardshaw’s journey.
As we look towards the future, it’s certain that Starling will add a unique flavor to Esher’s vibrant dining landscape and cultivate a loyal following among locals.
For more information about Starling, visit their website at Starling Bistro.
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