We meet the team behind the Yak and Yeti in Frankwell, Shrewsbury, a brand new Asian Fusion restaurant in what was a historic pub previously. Take a look inside and check out the very tasty interior design.
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00:00All right, so, let's have a go.
00:05Just get it nice and light, a bit more on that.
00:08Here we go.
00:09Right, okay, guys.
00:10So, we're here at what used to be the old Buxhead, Frankwell Shrewsbury, now Yakin Yeti.
00:16Yakin Yeti.
00:17That's right, isn't it?
00:18Yeah, yeah.
00:19So, it's a bit different.
00:20It looks gorgeous in here.
00:21I mean, just talk us through on, you've totally transformed the place, haven't you?
00:26Yes.
00:27Major makeover?
00:28Yeah.
00:29Very stylish.
00:30Yes, of course.
00:31Where does that come from?
00:32Is that your choice of colours?
00:33Yes.
00:34Do you live in a stylish palace like this back at home?
00:37Yes.
00:38So, it's not a pub anymore.
00:40Just talk us through on what it is now and what food will you be doing here?
00:44It's like an Asian fusion food with nice drink.
00:49Yeah, yeah.
00:50Yeah, yeah.
00:51Excellent.
00:52Cool.
00:53I need a clapperboard.
00:54So, can people come in here just for a drink or is it a restaurant?
00:58Is it kind of a bit of both?
01:00Bit of both.
01:01Yeah, yeah.
01:02And so, Asian, a bit of a mix of Asian, yeah?
01:05It's like an Asian fusion food.
01:07Okay, yeah.
01:08With good selection of drink.
01:10Yeah, yeah.
01:11And you're not a stranger to the town, you guys, are you?
01:14No.
01:15What's the other restaurant you've got?
01:17We have another restaurant called Avatar.
01:19Yeah.
01:20And that's in the town as well, yeah?
01:22It's in the town.
01:23Yeah.
01:24Is it not hard enough work running one restaurant?
01:26You have to take on another.
01:27I mean, you try to give yourselves a heart attack.
01:29It's a lot of work, isn't it, running a restaurant?
01:32Yes.
01:33And when's your, are you up and running now or when's your opening day?
01:36Now, we are now open.
01:38Now open?
01:39Yeah.
01:40Yeah, yeah.
01:41And I understand there's another project in the pipeline in terms of some accommodation, is that right?
01:45Yeah, yeah, very soon.
01:47Yeah.
01:48When do you think they'll be open?
01:49Maybe next month.
01:50Yeah.
01:51Coming month, yeah.
01:52And how many rooms will we be looking at that you'll be able to?
01:55We'll have 10 luxurious rooms.
01:5710 rooms, yeah, yeah.
01:58Because it's a big building, isn't it?
02:00Yes, it is.
02:01Quite a challenge, I should imagine, making it over.
02:03You kind of, some of these old buildings, you start tapping bits and other bits fall off and, yeah, quite a challenge.
02:09Any particular favourite spot?
02:11You know, if you were going to come here for a meal, where would you be sitting?
02:14Any particular?
02:15The whole place is like a very beautiful place.
02:19Good answer.
02:20People have different choices.
02:21Yeah, yeah, cool.
02:23And is there a signature dish, like, you know, any particular dish that as a chef you would say that's particularly special?
02:30I say the whole menu is very challenging.
02:32Yeah.
02:33You need to try it.
02:34Yeah, yeah.
02:35Work your way through it.
02:36Yeah.
02:37Well, we wish you all the success, gents, in business and thank you.
02:41Thank you very much.
02:42Oh, that's your first bookings coming in.
02:43Thank you.