Cleaver, the new chicken, burgers and ribs concept from Prezzo, is set to become a third growth brand for the Jonathan Kaye-led group, which is eyeing further openings under the new format.
As flagged up by M&C Report in April, the group, which also operates Chimichanga, has opened the first Cleaver in Cobham, Surrey, through a converted Prezzo unit.
Kaye said: “We are an innovative company and are always looking at new ideas for restaurants. We have placed a heavy emphasis on the provenance of the meat and poultry on offer at Cleaver as well as design and overall look of the restaurant. We will explore further opportunities to open more Cleaver restaurants in the future.”
It is unclear whether the rollout will focus on new sites, converting marginal units or a mixture of both.
Cleaver serves a choice of chicken, burgers and ribs, together with three salads and a selection of sides. The burgers are handmade with prime Scottish beef, the chicken is from selected Norfolk farms and the ribs from fully traceable locally sourced pork.
The group said that the design of the restaurant means that the divisions between bar, kitchen and seating area have disappeared and the kitchen is now part of the restaurant with the chefs as part of the theatre.
The restaurant layout makes a central feature of the cooking with the chicken rotisserie clearly visible to the guests. Its interior is clad in salvaged and reclaimed materials, including a gymnasium floor on the ceiling and 200 year old French oak on some of the walls.
