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\n For Eighty Eight<\/a> in particular, which has been taken over by Hinba owners Ness and Fergus McCoss, it gives more scope to expand their already in-demand offering.\n<\/p>\n \n This includes bringing back their signature cocktails and developing their wine list in order to appeal to those who may want to drop in just for a drink.\n<\/p>\n \n The coffee shop will stay as it is at present during the day, changing over in the evenings to the wine bar beside the restaurant.\n<\/p>\n \n \n This will be an easy transition as Eighty Eight<\/a> often uses the coffee shop space for extra tables and the staff at both venues know and work well with each other.\n<\/p>\n \n \u201cWe have actually been connected for a long time so it\u2019s really lovely,\u201d said General Manager Caitlin Caldwell.\n<\/p>\n \n \u201cWe are very excited to be bringing back our signature cocktails which embrace the seasonality of the food menu and we are launching a new wine list with our new wine suppliers, Wood Winters. who are absolutely fantastic.\u201d\n<\/p>\n \n \n Eighty Eight<\/a> head chef Alex Brown has also welcomed the takeover.\n<\/p>\n \n \u201cWe\u2019ve always worked together and always been friends so it has been very positive with opportunities opening up for us,\u201d he said.\n<\/p>\n \n A kitchen revamp will include new equipment which will add to the team\u2019s creativity. It is a small and sharing plates restaurant with the menu focused on seasonality and using good local produce. There is a Mediterranean twist to the menu but the kitchen team do not limit themselves to one particular cuisine.\n<\/p>\n \n \n \u201cWe also have Asian influences – we don\u2019t have any borders round where we go with the menu,\u201d said Alex. \u201cWe do change seasonally but the menu can change on a daily basis as well, depending on what is coming in.\n<\/p>\n \n \u201cWe will focus on anything that is in prime season and create a dish for it. The best part about being a chef here is the freedom of the creativity in the kitchen – you just check what is in season and then go from there in creating a new dish.\u201d\n<\/p>\n \n He added: \u201cIt\u2019s a really rewarding feeling when you get a dish that goes down well that everyone raves about. It\u2019s sad to see the dishes go when the seasons end but it keeps you on your feet. You\u2019ve got to keep being creative and create new ideas and dishes. \u00a0I like to give all the chefs some creative input into the menu and we like to collaborate on dishes.\u201d\n<\/p>\n \n \n Alex is passionate about zero waste in the kitchen and uses all the trimmings to make stocks or fermented foods like kimchi and kombucha.\n<\/p>\n \n \u201cI aim for a zero tolerance of food waste,\u201d he said. \u201cI will try and see what we can do with something before we throw it away.\u201d\n<\/p>\n \n The team aim to cater for all tastes and there are vegetarian and vegan options, including on the Monday night tasting menu which offers five courses for \u00a328 with matching wines paired with each dish for an extra \u00a328.\n<\/p>\n \n \u201cIt is a great time to try out the dishes and showcase what we do,\u201d said Alex.\u00a0 \u201cI always recommend it to friends and family as you get an absolute feast at a very reasonable price. I can\u2019t recommend it enough as it is probably our most creative day because we can try out new dishes and see how well they are received.\u201d\n<\/p>\n \n \n The team also want to continue their popular themed nights. A recent one was a four course dinner with a Majorcan theme and wine from a winery in Majorca.\n<\/p>\n \n \u201cWe both share a passion for doing those kind of events and we\u2019re really excited to dive into them,\u201d said Caitlin. \u201cIt\u2019s another opportunity to showcase what we can do which is just being enhanced by Fergus and Ness taking over.\u201d\n<\/p>\n. (Image: Eighty Eight)\n<\/p>\n
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