Described as a ‘pint-sized neighbourhood bistro’, the Pig & Whistle will serve small plates, cheese boards and British charcuterie when it launches in late March/April.
Allcock, who has worked at Gordon Ramsay’s Petrus and set up and ran 1884 Dock Street Kitchen in Hull, told BigHospitality his new restaurant would be more ‘relaxed’ with £6-£8 small plates and a £16 set lunch menu.
He added that he hoped the 25-cover venue would offer an alternative to the chain-heavy local dining scene.
“Beverley’s got some great restaurants but if you take out the chains there is a gap in the market for the type of place with a price point where you can eat out two to three times a week,” said Allcock.
“I just hope people receive [Pig & Whistle] really well and understand that it’s somewhere you can go and read the paper, have a glass of wine, a plate of parma ham and some cheese and relax.”
Dishes will include small plates of Smoked Beef Tartare with Hen’s Egg Yolk; Cold-smoked Salmon with Radish, Buttermilk and Dill; and Baked St. Marcellin Cheese with Herbs and Sourdough Toast.
Allcock left 1884 in 2015 to help chef Gary Usher set up his crowdfunded bistro Burnt Truffle in Heswall, an experience which he credits as inspiring him to launch his own restaurant.
“The way we created Pig & Whistle was I wrote a menu, set up a Twitter account, met my mate in the pub, asked him for ten grand and we went and viewed a site and decided we needed more money,” he said.
“That was all inspired by Gary, he just goes and opens restaurants and does how he sees fit.
“He was a great owner and a boss and was very active in the kitchen.”
Despite helping 1884 earn its place in the Michelin Guide , Allcock insisted he would not be chasing recognition for The Pig & Whistle.
He said: “I just want to run a place that I’m proud of, that looks after the staff and cooks the food that I want to eat when I go out.
“If it wins awards that’s great but it’s not about that for me. It’s about putting my neck on the line and spending every penny I’ve got and hoping that it works. I’ve worked in this industry for 16 years and I think it’s time to have a go myself.”
For more information on The Pig & Whistle click here or see @ThePigBeverley on Twitter.