Independently owned French restaurant Bistrot Pierre, which specialises in great value French dining, is celebrating the approval of planning applications for its first Somerset bistrot due to open on George Street, Bath, next month.
It will be housed in one of the city’s traditional Georgian townhouses, which experts believe had a shop-front and annexe added early in the 19th century. Over a period of time, the space in between the house and the annexe was then covered over to increase the size, resulting in an unusually large open street level space.
Jackie Gillespie from Devon based architects Gillespie Yunnie, who have been working on the project, comments “There are four distinct zones to the building: the shop front, the modern extension, the rear annex which will form a theatre kitchen and the dining room, which has its original cornice intact as well as a fireplace. We’ve worked to keep all the period features surrounded by traditional décor, but will use modern design within the extension.”
“Bath has been in our sights for some time” adds Robert Beacham, Co-founder Bistrot Pierre, “and thankfully the work we’re having to do is relatively basic, there is no change of layout and we have been able to let the building inform much of the design. However it has been a slow process to get to this point as we have had to work closely with building specialists and the town planning department to ensure any work that is done can be reversed – which is only right in such an elegant city.
“Planning has probably taken twice as long as usual but we’re grateful to the planning department who are very clued up and have been incredibly helpful throughout. Each of our bistrots is styled a little differently to complement the building it is in so I can’t wait for us to open here – and whilst our look changes between each bistrot, customers can expect the same personal, attentive service and high quality French cookery to enjoy every day.”
All the bistrot’s dishes are freshly prepared by its chefs using a mix of typical provincial ingredients, (such as the nutty flavoured St. Marcellin cheese from Isere; ‘Label Rouge’ saucisson from the Beaujolais region and delicious Bayonne ham from Basque) just as in any continental bistrot.
The company has confirmed it is looking for talented chefs, kitchen porters and full-time/part-time waiting staff to join them and is expecting to employ over 30 staff.
Further information for interested applicants can be found here