BRASSERIE Bar Co, the group behind Brasserie Blanc and the White Brasserie Company (see what they did there) has taken over the two former Loch Fyne restaurant sites in Knutsford and Alderley Edge with plans to rebrand them.
This will be Blanc’s first return to the North West since his Petit Blanc site in Manchester closed in 2010
This comes as part of an extensive refurbishment programme by the 20-strong French restaurant group led by CEO Mark Derry, who originally set up the Loch Fyne brand before selling it on to Greene King in 2007. All menus are under the creative direction of acclaimed chef Raymond Blanc, owner of the two Michelin-starred hotel and restaurant Le Manoir Aux Quat’ Saisons in Oxfordshire.
This will be Blanc’s first return to the North West since his Petit Blanc site in Manchester closed in 2010. The Knutsford restaurant will become a Brasserie Blanc, the French brasserie company inspired by Monsieur Blanc and the food his Maman used to make. The all-day restaurant will serve quality breakfasts, and a value for money set menu, as well as a seasonally changing a la carte menu with the best of local, sustainable and seasonal French food.
Brasserie Bar Co. has taken over the Loch Fyne restaurants in Alderley Edge (pictured) and Knutsford
The Alderley Edge pub site will be rebranded as ‘The Oakwood’, under The White Brasserie Company, a quality pub dining business influenced by the standards of Brasserie Blanc. This will be the first northern outlet for the upmarket hospitality company which currently has nine White Brasserie pubs in local settings dotted around the south of England such as Berkhamstead, Chobham, Cobham , Guildford, Harrow, Locksbottom, Ruislip, Teddington and Weybridge.
The White Brasserie Company describe their venues as ‘warm and welcoming with a unique combination of a traditional pub and a French brasserie, with an English twist.’ Food is cooked to order, using top quality, fresh, seasonal ingredients by chefs who have trained under Executive Chef Clive Fretwell. Menus evolve seasonally, but typical dishes might include six-hour beef rib, dressed Brixham crab, a traditional homemade pie or smoked Morteau sausage, potato salad and poached egg.
Details are still being finalised for both venues and opening dates are yet to be confirmed.
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