Boss of pub diner rustles up a festive showcase for small firms
BUSINESS is booming at an East Staffordshire village pub’s restaurant – and now its boss wants to give neighbouring businesses an opportunity to showcase their wares to the public.
Chef Andrew Murkin, who owns the eaterie at the Cock Inn in Hanbury, has organised a Christmas market on Sunday, December 12, showcasing small businesses in the area, especially those that were set up during lockdown.
Around 10 have signed up so far, ranging from a wreath makers to bauble makers, and Andrew hopes more will come on board by the time the event takes place.
By that time there will be less than two weeks to Christmas, and it sounds like it will be the perfect place to spend a weekend afternoon stocking up on gifts and enjoying the build-up to the big day.
There will be a marquee that can cater for up to 120 people and festive treats including bratwurst, mulled wine and cider, Christmas hot chocolate and mince pies. The event runs from 10am to around 5pm and there is plenty of parking at the Cock Inn, in Hanbury Hill.
Andrew said the restaurant had to create its own clientele during lockdown, when it was forced to close indoors, by offering a takeaway service. Since then it has grown and grown. Explaining his reason for organising the Christmas market, Andrew, who did most of his training at Pascal at the Vicarage in Burton and who has also worked at The Dial in the town, said: “We wanted to give local businesses the opportunity to do the same.”
Andrew, 33, who used to work at the Red Lion in Newborough, fell in love with the restaurant during a visit with his partner Patsy Dicker’s father, a quantity surveyor, and has been running it as an independent business for just over a year. The pub’s landlords are Andy Harrison and Tom Smith.
Patsy, 20, is an important part of the team, being restaurant manager, and Andrew also has colleagues from a previous job Ryan Watson and Jackie Weldon, respectively the sous chef and chef de parti, on board.
He takes no chances with his suppliers, sourcing his meat, for instance, from Yoxall butcher Paul Shum, and says the pub primarily offers traditional pub fare such as fish and chips and pies.
Christmas bookings are going well, with Christmas Day booked solid and Boxing Day not far off.
Those considering a festive meal there have been told on Facebook that the homemade chocolate bomb is proving “very, very popular”.
As for the future, Andrew said “we want to keep our feet firmly on the ground and walk before we can run” but added that “we definitely want to expand”.
Any businesses wishing to take part in Sunday’s market should contact Andrew on 01283 904092.