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New Marco Pierre White restaurant now open

Marco Pierre White in his Birmingham Restaurant

The new Marco Pierre White restaurant in Nottingham is now open.

Located at Alea on Upper Parliament Street the new restaurant is called the Marco Pierre White Steakhouse Bar & Grill.

Regarded by many as the godfather of modern cooking Marco is famed for his no-nonsense approach and Michelin-star food.

He now hopes the people from across the East Midlands will enjoy his style of dining which comprises everything customers would expect from a traditional steakhouse but with the superior quality synonymous from arguably Britain’s greatest chef.

Mark Hands, venue director at Alea and who persuaded the fiery chef to open a restaurant in Nottingham said: “We’re really pleased with the way things have gone and to now be open. To have someone of Marco’s calibre open one of his restaurants at Alea clearly demonstrates our commitment to continually bring the best to the venue and is great news for the city.”

The new restaurant will operate independently from the renowned entertainment venue and its lively atmosphere, exquisite food and delicious cocktails creates the perfect venue for any occasion.
Marco added: “I’m delighted with my new restaurant and being able to bring my vision of dining out to Nottingham.”

“To me the most important aspect of any restaurant is the welcome on arrival. It’s the environment you sit in and the service that you’re given so we’ve been careful to make sure the new restaurant reflects that.

“The food plays a very important role. It doesn’t have to be the finest because if I’m honest a lot of my favourite restaurants don’t serve the greatest food in Britain but they serve very good food at a very good price.

“I’ve said many times that the future of dining out is affordable glamour. I think it’s important to make the environment glamorous and friendly and I think it’s important to make food affordable – really important because today my favourite restaurants are those that have a cross sector of society in them.”

Overseeing the food will be new head chef Richard Donohue, 27, who has been put in charge of the eatery. The former Clarendon College student is hoping his experience and passion for food will make the restaurant a must for foodies.
Richard said: “When I started out in catering never in my wildest dreams did I think I would work as head chef in a restaurant under the watchful eye of arguably the finest chef the UK has ever produced.

“My passion has always been for food and cooking so it’s a huge honour for me to now be head chef at such a fantastic restaurant and to be working under a culinary legend like Marco Pierre White.

“The dishes we’ll be serving will be seasonal and where possible use local produce. Our goal is to create the number one destination restaurant in the region and set the standard of what people expect really high.”

Hors D’Oeuvres include Six month cured ‘Coppa Ham’ Mostarda Di Cremona, Crispy Fried Calamari, Sauce Tartare and Beetroot & Goat’s Cheese Salad, Walnut Dressing while the main courses will have a selection of traditional classics from the fish main board, grilled and roast meats and beef. Puddings will be just as tantalising including Box Tree Eton Mess, Cambridge Burnt Cream and Classic Bitter Chocolate Mousse.


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