A new restaurant will be opening at the former ‘Saks’ shop in Bangor and promises to bring something different to the High Street.
Wood Fired Shack, will serve wood fired pizzas and other meals that have all been cooked in the wood fired oven – with the promise there won’t be a cooker or microwave on site. The restaurant will seat more than 60 people and employ eight staff.
Varcity Living purchased the building in 2016 and commenced a programme of complete refurbishment in September 2017, with the upper floors being converted into accommodation and now the ground and lower ground floors into a space for a restaurant.
The exterior of the building has been sympathetically restored with new hardwood windows and doors being fitted to the ground floor, and bi-folding doors opening out onto the High Street.
Over a month was spent excavating the lower ground floor to create usable space, this will now house the kitchen, with customer seating overlooking the rear courtyard.
The ground floor will house a bar and service counter, food displays and seating with fantastic views over the Cathedral. Much of the original character has been retained with high ceilings, steel beams, exposed brickwork and original wooden floors still on show.
The new restaurant will be opened by Paul Cassar and partner Avia Amos, who have taken the lease on the High Street property. Paul, 33, has previous experience as a chef and Avia, who worked as a restaurant manager, have moved to North Wales to realise their dream of opening their own restaurant.
Paul said: “We had been looking for a site in this area as we had been coming here for a few years as Avia’s family live in North Wales.
“Bangor just felt right and this is bringing something new. Everything will be cooked in the wood fired oven, we won’t even have a microwave or other cooker on the site and no gas at all. There will be an open kitchen so people can see that everything is being made fresh.
“We will try to source as much as possible locally although certain things will be imported like the flour from Italy and also tomatoes that are grown on the slopes by Mount Vesuvius, we want this to be a traditional pizza although we will add a few twists.”
The restaurant is due to open in March.