A 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.
The 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.
The restaurant has a panoramic view of the Ageas Bowl, catering for up to 130 diners, with a further 66 seats overlooking the grounds from the outside terrace.
The menu features English cuisine, with a sample of Botham family-favourites and inspiration taken from his international travels.
A large investment has been made into sourcing the highest quality beef and installing the charbroiler grill, specially imported from America.
Local family butcher, 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.
The range of wines have been personally selected by Botham and his business partner Rod Bransgrove. Botham’s own estate wine, in partnership with the Merrill wine estate, is also on the menu. The bar list also features an array of cocktails and a selection of gins.
Sir Ian Botham said: “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.”
Mauricio Martinez joins the team at BEEFY’S as food and beverage director after 15 years’ experience working with professionals such as Raymond Blanc and VIPs at the Emirates Stadium. The executive chef is Scott Garner, who trained with chef Phil Vickery.
Botham follows in the footsteps of ex-England batsman Kevin Pietersen, who opened RUBI cocktail bar in Surbiton last year.