It was once said, as the English Sporting Legend Sir Ian Botham came out to bat during the famous Ashes series of 1981, “he wasn’t just representing England, he was England.” It is with this sense of English pride and passion that Sir Ian has launched a new steakhouse and seafood concept that celebrates the very best of English food and hospitality, augmented by some subtle influences from around the world.
BEEFY’S was officially launched on the 13th June, the eve of England’s One Day International match, at The Ageas Bowl by Sir Ian and Rod Bransgrove (Chairman of The Ageas Bowl and Hampshire Cricket). The event was host to a number of famous sporting personalities including Sir Ian himself, legendary English batsman David Gower, and former international players Shaun Udal (who was also MC for the evening) and Dimitri Mascarenhas, both popular former Hampshire bowlers.
Advocate of food and wine
Sir Ian Botham, universally referred to by his nickname “Beefy”, is an advocate of great food and fine wines from all over the world and has joined forces with his great friend, Rod Bransgrove (pictured below), in this venture. The brand concept, operation and menu have been developed in partnership with David Mann, Chief Executive of Hampshire Cricket ground, and Paul Clark and Steve Grant, both of whom have many years’ experience in food-led hospitality. Paul’s career in quality, high end hotels, resorts and pub operations has spanned three decades working alongside the industry’s major players including Jim Sherwood, Richard Branson, Raymond Blanc and Marco Pierre White.
The vision
Sir Ian Botham explains his vision behind BEEFY’S:
“Great food and wine are a real passion of mine, and I am absolutely thrilled with the opportunity to be able to share this passion and present some of my favourite food and wines through the BEEFY’s experience.
“The idea came out of the blue to be honest, we got approached by Paul and Steve, they had the idea and we went for it.
“BEEFY’S will represent everything that is great about English cuisine, together with selected wines from around the world served in some of the most inspirational premises. I’m really looking forward to working with Rod and the team on this new venture.”
Paul Clark, CEO, goes on to say:
“After extensive travelling, sampling and experiencing first class hospitality around the world, Beefy, Rod, Steve and a hand-picked team of highly-respected hospitality professionals know the level that England needs to reach in order to rival the great steakhouses of New York, such as Morton’s and Smith & Wollensky.”
The menu
With a panoramic view of the remarkable Ageas Bowl cricket ground in Southampton, BEEFY’S restaurant caters for up to 130 diners, with a further 66 seats overlooking the grounds from the outside terrace. The restaurant offers a classic yet distinctive menu, using only the best produce and cuts of meat, from seared hand-dived scallops and fresh lobster dishes to the signature steak dish, the “Tomahawk”.
The menu features English cuisine, with a fine sample of Botham family-favourites and inspiration taken from his international travels. Unsurprisingly for someone intent on creating the best steakhouse restaurant in the UK, surpassing the likes of Hawksmoor and Goodmans steakhouses, a large investment has been made into sourcing the highest quality beef and installing the charbroiler grill, specially imported from America.
Mauricio Martinez joins the team at BEEFY’S as food and beverage director after 15 years’ experience within the sector, working with respected industry professionals such as Raymond Blanc and VIPs at the Emirates Stadium.
High quality produce
Executive Chef, Scott Garner, who trained with Phil Vickery at the renowned Castle Hotel in Taunton, is using high quality produce, sourced locally wherever possible. Local family butchers, Owtons, is supplying the beef and other choice meats whilst Robinson’s of Stockbridge is supplying its legendary sausages.
Seafood sourced locally from the Solent and Lymington also features on the menu along with other lighter choices, including a tasty selection of organic and seasonal salads and vegetarian dishes.
Wines
The range of wines have been personally selected by Beefy and his business partner (and wine expert) Rod Bransgrove.Famous for his generous ‘partaking’ of wines, on tour and in retirement from the game, Beefy has developed a discerning palette for the best wines from around the world, many of which are featured on BEEFY’S Wine List. Indeed, Ian’s very own estate wines, in partnership with the Merrill wine estate, have also made the grade alongside the Tuscan red Banfi Summus Doc Sant’Antimo, Château Minuty from Provence and the popular ‘wine of the moment’, USA’s Charles Smith Kung Fu Girl Riesling. All 120 quality wines are priced sensibly with varying size of pockets in mind, starting at £18 a bottle.
Expansion
Going forward, the Holding Company, BEEFY’S Restaurants Limited, has already secured options on four further sites which are due to open this year. There are also plans to roll out the brand internationally.
It is also intended that these restaurants will also support the Beefy Charitable Foundation, which helps to fund specific projects relating to chronic illnesses and other challenges that young people face.
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