Jonny Farrell, better known as “Butcher Farrell,” has built an impressive reputation for supplying some of the best chefs in the country with prime meat from his award-winning butchery near Ormskirk in Lancashire. He is now getting ready to open his first restaurant, Butcher Farrell’s Bar & Grill, in Southport’s beautiful Birkdale Village.
People who eat there will be able to enjoy free-range steak that has been dry-aged in the venue for 45 days and is very tender. As people walk into the restaurant, they will be able to see the unique Himalayan salt-lined ageing fridge, which is used to make the meat taste better and be more tender.
There will also be some tasty vegetarian, fish, and other meat dishes, as well as some fun surprises.
Butcher Farrell said:
“Don’t worry, it’s not just going to be phenomenal dry aged steak.
“We will be offering fish, we will be offering beautiful seasonal vegetable-based dishes as well, basically a very well-balanced menu that is just going to blow your socks off! We are busy getting the venue ready now. It is an exciting time! Nerve wracking – but so exciting. We aim to be open towards the end of February and hope to be able to announce a definitive opening date soon.
“Don’t miss out on any news by joining our mailing list, and by keeping up to date with our social media posts on Instagram and Facebook.”
Butcher Farrell’s Bar & Grill’s chefs will be cooking meat that comes from the company’s own skilled butchery team. Heritage breeds like Longhorn, Shorthorn, and Belted Galloways, to name a few, are used to make their steaks.
Butcher Farrell was born in Mawdesley, Lancashire, and raised as a talented musician. He switched careers from audio engineering to meat while living in Shanghai, China, and it was there that his “nose to tail” philosophy really took shape.
After that, he moved to Hong Kong to run a shop that only sold the best meat from around the world. It was there that he fell in love with and became dedicated to the art of dry-aging meat.
He learned everything he could from chefs and butchers from around the world while he was away. He learned about the “secreto” cuts and the best ways to cook them. The quality of the wines on offer will enhance the quality of the dishes.
Expert sommelier Alex Nechifor will be in charge of the front desk at Butcher Farrell’s.
With more than 12 years of experience in customer service, Alex has joined the team. He learned all about food and wine at high-end boutique hotels and restaurants. Because he worked at Wine Rack and helped a lot of people in Birkdale Village, Alex is already well known there.
Butcher Farrell said:
“We are so lucky to have Alex with us! The guy is phenomenal at what he does. The wealth of knowledge and his passion for wine, and the hospitality industry, is immense. It is great to get him on board. I am delighted that I managed to persuade him to come and work with us!
Alex is currently putting together the wine list, and I am excited to see his choices.
I want Butcher Farrell’s to be as famous for the quality of our wines as the quality of our food.
Alex and I are also doing lots of work together about how best to pair the perfect wine with the perfect dish, which is going to be a massive advantage for us.”
Butcher Farrell’s Bar & Grill will be open seven days a week, from noon to midnight, Sunday through Thursday, and from noon to 1am, Friday and Saturday. Every weekend night, there is a live band show for customers to enjoy. The venue will allow pets, and dogs are welcome downstairs.
Jonny’s philosophy is: “It’s not about giving up meat to save the planet, it’s about eating the right kind of meat and knowing how to use it all”.
He operates his impressive shop, Butcher Farrell’s Meat Emporium, at Owd Barn Farmshop in Bispham, near Ormskirk in Lancashire. Here he is joined by Head Butcher James Shaw, with the pair pushing dry ageing boundaries and creating new butchery products and cuts to inspire meat lovers, cooks, and chefs from some of the North West’s leading restaurants.
READ MORE: HICKORY’S SMOKEHOUSE WEST KIRBY RE-OPENS AFTER RESTAURANT RE-FRESH
