Burger King's Royale Touch

Head chef Adam James Bennett has a sense of culinary style that could only have been honed to perfection in a Royal setting: the King’s palace in Tangiers, Morocco to be precise.

And now, this man of fine dining, trained in the kitchens of no other than Marco Pierre White, is bringing his own brand of cuisine to Henry’s Smokehouse Pub and Grill in Kirkham, Lancashire, certainly one of the county’s newest eateries.

“My older brother Andrew was already working for Marco as executive chef at the Yew Tree in Highclere, Hampshire. I was 15, had just left school and he was determined that I wouldn’t fritter my time, or my life, away. Before long I was washing pots in his kitchen!”

But that inauspicious start was the beginning of greater things and, after serving his time not only as a ‘pot washer’, but as a junior chef, the world’s kitchens beckoned.

“I thought I was at the end of an elaborate joke when an agency got in touch to say that the Royal palace in Tangiers was looking for a chef.

"However, I put my doubts to one side and, before long, I was one of the 11-strong team of chefs preparing the king’s food, not to mention the other 500 who were also employed by the palace!”

And the rest, as they say, is history. Royal postings included visits to Ibiza with one of the Royal household and even a stint in Washington DC, USA, all in the name of Moroccan Palace duties.

“The king was partial to a wagyu burger with edible 24-carat gold flakes and, on one occasion, woke the entire kitchen team demanding a pizza in the early hours of the morning. We were all non-too pleased!”

But it is an experience that shaped the man who is now using his culinary skills in Lancashire to head up his own team in the kitchens of family-run pub and grill, Henry’s Smokehouse just off exit 3 of the M55.

Located on the former Black Valais site, the restaurant is bringing a taste of Texas and Louisiana to the region with the introduction of a mouthwatering US-inspired menu.

It includes a unique Brisket, which is a feature of several dishes including the Dry Aged Beef Brisket lightly sauced in bourbon and barbeque; the Brisket Mac & Cheese; and the Smoked Brisket Banquette which can be ordered for groups of 12-16 people.

“Our locally-sourced brisket is expertly selected by a trusted butcher,” added Adam, “and after being hung and dry-aged for 7-10 days, it undergoes a meticulous 14-hour smoking session, ensuring meat of the highest quality.”

The Sunday meat, sourced from local farmers, is dry-aged and smoked in-house in view of restaurant guests – one of the restaurant’s proud differences - using the finest grade of Himalayan Salt to intensify flavours.

Serving of a high-quality Sunday Roast with all the trimmings has already started!

Lee Hughes, founder of Henry’s Smokehouse, commented: “After months of planning, we are thrilled to extend a warm welcome to the people of Lancashire.

“Our menu, inspired by the rich culinary traditions of Texas and Louisiana, is designed to be accessible and suitable for every occasion, whether it's a hearty family meal or a girls' cocktail night.

“We believe this is precisely what Kirkham has been waiting for and invite locals to drop by this weekend, whether for a refreshing drink, a bite to eat, or simply a nosey around the new space!”

The Location
Just 17 minutes from Preston and 13 minutes from Blackpool on Fleetwood Rd, Wesham, Preston PR4 3HE, accessible via Exit 3 on the M55.

Opening Times
Mon-Tues - closed
Wed-Thurs, food served from 12pm - 9pm, drinks served 12pm - 11pm
Fri-Sat, food served from 12pm - 9pm, drinks served 12pm - til late
Sun food served from 12pm - 8pm, drinks served 12pm - 11pm

Reservations
https://svtables.com/widget/?rest_id=640).

Yorkshire Times 20% Discount Nod
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Social / Web
Instagram @henrys_smokehouse
Facebook @henry's smokehouse
www.henrys-smokehouse.co.uk