En­joy great qual­ity, good value food at Un­cle Sam’s

The Peterborough Evening Telegraph - - Beauty -

Un­cle Sam’s Res­tau­rant and Grill opened three weeks ago.

KICK-back, re­lax and en­joy some de­li­cious food at a new res­tau­rant which has opened in Stam­ford.

Un­cle Sam’s Res­tau­rant and Grill in Cas­tle Street is a new ven­ture set up by life­long friends Mark Mar­ri­son and Ky­ros Michael and man­aged by Richard Holling­dale.

The res­tau­rant opened three weeks ago and busi­ness is boom­ing.

Spe­cial­is­ing in fresh, home-made, lo­cally-sourced food, Un­cle Sam’s is prov­ing to be a big hit with the lo­cals – par­tic­u­larly on Fri­day and Satur­day nights.

“We want Un­cle Sam’s to be a place for the whole fam­ily to en­joy,” said man­ager, Richard.

“Mark and I have worked on and off in the cater­ing in­dus­try for nearly 20 years, but this is the first time we have run a res­tau­rant to­gether.

“It is go­ing very well so far, al­though we are work­ing re­ally long hours and are in­cred­i­bly busy.”

Un­cle Sam’s spe­cialises in steaks, ribs and burg­ers and all the meat comes from lo­cal farms or butch­ers.

Richard said: “All our steaks are 100 per cent prime Bri­tish beef, lo­cally sourced when­ever pos­si­ble.

“Hand cut, then char­grilled to the cus­tomers’ lik­ing, each comes served with a choice of one of Un­cle Sam’s spe­cial­ity sauces and ac­com­pa­nied with gar­den peas, coleslaw and a choice of chips, cheesy ched­dar mash or baked potato.

“We be­lieve in serv­ing good qual­ity food, in a re­laxed and friendly en­vi­ron­ment and of­fer­ing cus­tomers great value for money.”

As part of this ethos, from this week Un­cle Sam’s is also of­fer­ing cus­tomers, who visit the res­tau­rant on Tues­day, Wed­nes­day or Thurs­day evenings, a free bot­tle of wine when they buy two main meals.

The res­tau­rant’s head chef is Stam­ford-born Vince Rollins, as­sisted by two ad­di­tional com­mis chefs, with Mark and Richard help­ing out wher­ever needed.

“We do a bit of ev­ery­thing,” said Richard. “From work­ing front of house to chop­ping veg in the kitchen, we do what­ever is re­quired of us. It cer­tainly never gets bor­ing.”

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