New fine dining restaurant due to open in Newport

The  Staff Canteen

The Staff Canteen

Editor 30th July 2015
Fine dining restaurant Mojo The FoodBar, due to open next month in Newport, has announced that the Michelin-starred chef Andy Beaumont is going to be heading up the kitchen. Great British Menu Due to open its doors on Tuesday, 11 August 2015 at Clarence Place, across from the river Usk, replacing the former Rossini restaurant. Andy has worked at a variety of 2 AA rosette accredited and Michelin-starred restaurants across the UK such as Welsh restaurants Hammet House and Tyddn Llan, The Hamborough on the Isle of Wight, Lower Slaughter Manor in the Cotswolds. He also took part in the BBC’s Great British Menu 2014, where contestants were competing to cook D Day inspired dishes to serve to veterans for a 70th memorial programme. Also part of the new team at Mojo The FoodBar is cocktail expert Christos Kyriakidis, who has mixed drinks at some of the world’s best bars. Christos has been chosen to manage the bar, alongside creating drinks as the head of mixology. Andy, originally from Monmouthshire in south Wales, is eager to begin his journey at Mojo the FoodBar: “I was attracted to Mojo the FoodBar because of the amazing chance that it offers to cook my own food to a very high standard. I am very excited by the challenge and also to be able to remain here in Wales where we can source some of the very best produce that the UK has to offer.”Christos Kyriakidis The Niche Hospitality group, founded by Lewis Lewis and Seng Ming Koh, have estimated a sum of £130,000 will be put into their project, Mojo The FoodBar, enabling the creation of 15 full time, and six part time jobs. The directors have expressed they are “thrilled” to have Andy as their head chef, “Andy has a wealth of experience gained over the past decade which he is keen to put into practice at Mojo The FoodBar.” By Katie Pathiaki

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 30th July 2015

New fine dining restaurant due to open in Newport