Spicing up the Prom

Head chef Vicente Fortea and event manager Taline Tchobanian at the new Beach House Bistro, Blackpool Promenade. Below - diners at the Beach House.

Head chef Vicente Fortea and event manager Taline Tchobanian at the new Beach House Bistro, Blackpool Promenade. Below - diners at the Beach House.

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TWO of the things Majorca and Blackpool have in common is they both have beaches and tourists aplenty.

And now a new Promenade restaurant hopes to bring a little bit of Mediterranean spice to the Fylde coast.

Beach House restaurant, Promenade, Blackpool

Beach House restaurant, Promenade, Blackpool

The Beach House, which is set to open later this month (with its official launch set for November 11), is the first restaurant to open on the western side of the Prom tram tracks in 100 years.

And its Balearic head chef, Vicente Fortea, 32, has world-renowned experience, having worked in Michelin Star restaurants in Berlin, Milan and Cairo.

Mr Fortea’s previous job saw him cooking under the Caribbean sun of the Dominican Republic, but now he’s given it all up to create fine cuisine under the shadow of Blackpool Tower.

He said: “We hope to make this place a temple in Blackpool.

“It’s somewhere you can enjoy the sea and attractions as well as some creative and different food.”

And Mr Fortea says the quality of local produce he uses in his dishes is up there with the best in the world.

He said: “The most important thing for me is the suppliers.

“When you try to be the best you need to work with the best.”

Among the many delights on the menu at the restaurant are tapas and paella, as well as unique twists on dishes originating from closer to home, including the English breakfast made with quail eggs.

Director Hagop Tchobanian, of North Shore, says he hopes to give diners in the resort a unique experience.

He said: “We wanted to create something that Blackpool hasn’t got and we thought this is the best way to do it.

“Our friends can’t believe what we’ve done and I have to admit I can’t believe what we’ve done.”

“We just want people to come down and have the actual experience we’re having.”

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