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New Bury restaurant on the slate from Andy

Andy Goodridge, with L-R headchef Matt Spry, Sophia Sebastiani, Alysha Wreathall and Eric Goodridge. ANL-140820-200438009

Andy Goodridge, with L-R headchef Matt Spry, Sophia Sebastiani, Alysha Wreathall and Eric Goodridge. ANL-140820-200438009

Businessman Andy Goodridge is aiming to fill what he sees as a gap in the market by opening a restaurant and carvery in Bury St Edmunds.

And for Andy this will be something of a family affair because his dad Eric will be supplying the meat for the new venue at the former function room in Pot Black Snooker Hall.

Called Slates the newly furnished restaurant is being run as a totally separate business from the snooker hall off Eastgate Street which Andy took over six years ago.

It opens tomorrow with free Michael Jackson tribute evening for diners and guests.

He has ploughed nearly £50,000 into the new business with smart interior work being done by Glasswells.

Tables will have slate placemats to reflect the slate beds used to construct snooker tables but this is the only connection to the neighbouring business.

Slates will open Fridays, Saturdays, Sundays and Mondays with a disco for dancing from 10.30pm.

Chef at the new venture is Matt Spry who comes from Thurston Grange and was head dessert chef at The Angel in Bury.

He will be preparing dishes for a taster evening next Friday September 5 from 5pm.

There will be a full menu with the emphasis on carvery and Andy says that with the closure of The Flying Fortress and Priors Inn there was a gap in the this market.

“The carvery has a very modern style and I am very excited about the new venture,” he said.

Andy is Bury born and bred and in 1992 established the Bury Golf Range off The Harbeden.

 

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