A new bar and restaurant concept is to be launched in Brighton as part of the £3.5m development of a seafront hotel.
Stock Burger Co will be a key part of Kew Green Hotels’ Holiday Inn Brighton Seafront, positioned as a destination for drinks and dining with its own separate street entrance.
Launching on December 11, it will specialise in gourmet burgers and specialist craft beer as well as cocktails and boutique spirits.
The craft beer selection will be spearheaded by a draught selection supplied by Naked Beer Co, the Brighton Bier Brewery and Marston’s, including Shipyard Pale Ale. The Naked Beer Co has also created a bespoke American-style IPA that has tropical fruit aromas and a clean, dry bitterness.
The spirits line-up will include artisanal products such as Sussex Dry Gin and Silver Birch Vodka from Blackdown Distillery in West Sussex.
The bar will offer classic cocktails as well as signature creations such as the Stock Burger Martini made with Blackdown’s gin and vermouth.
A premium coffee offering will be provided through Brighton-based roastery Small Batch Coffee.
The interior design and branding are the work of leading design agency Superfutures which has also worked with Peyton & Byrne, Ping Pong and Picture House.
The venue will have a central island bar and large communal tables placed at a high level to create “a social hub” complemented by private booths and banquettes around the edge. Customised pendant lighting has also been used to divide up the different zones.
It will boast a glazed retractable frontage that opens up onto the seafront and sits alongside a 40-cover al fresco terrace offering sea views including the new Brighton i360 observation tower that is due to open next summer.
The burgers will be made for the restaurant from 100% Glenarm Shorthorn beef sourced from selected farms in Northern Ireland by the multi-award-winning Hannan Meats. Peter Hannan, who works with some of the UK’s top restaurants, will also be supplying Stock Burger Co with beef short ribs and rump steak from the Himalayan Salt Chamber.
Diners can select from a variety of specialty burgers, including pulled beef brisket, or create their own, with the choice of beef, chicken or vegetarian, a range of sizes and a large assortment of different cheeses, sauces and trimmings. All burgers are served on a brioche bun or naked with an iceberg wrap.
Also on the menu will be an all-day breakfast comprising a fried egg, sweet cured streaky bacon, beef tomato, Portobello mushroom, HP Sauce and “baconnaise”. Other options will range from ribs and a “Big Dog” hotdog through to freshly made salads and a beer-battered fish sandwich.
Mini-desserts, made in-house, will include a Knickerbocker Glory with soft-serve ice cream made using local Plumpton cream, served in an individual mason jar.
The concept has been developed for the Kings Road hotel by Simon Burdess, InterContinental Hotels Group’s Europe vice president for food and beverage, and Wayne Horo, the company’s director of food and beverage concept development for Europe.