Fylde coast restaurateur eyes expansion

A Fylde coast restaurateur is set to open his fourth North West venue later this Spring.

Thursday, 25th January 2018, 11:00 am
Updated Thursday, 25th January 2018, 11:05 am
Dean Wilson, owner and founder of Greek Mediterranean restaurant Olive Tree Brasserie

The national award winning restaurant company Olive Tree will launch its next eaterie in Stockton Heath, Cheshire in March.

Dean Wilson, owner, already has properties in St Annes, Preston and Chester and said the move to the Halton and Warrington area was a natural choice as part of his expansion plans into the wider North West.

He set up his first Greek and Mediterranean style restaurant in St Annes in 2007 with his second branch opening in Preston in 2012. Dean went on to refurbish and invest in Preston’s restaurant cellar to create a cocktail bar area.

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Dean, 32, said: “Stockton Heath is somewhere I have been going for a long time – often for special meals.

“It’s got a great energy about it and from the research we’ve done, it’s on an upward trajectory in terms of being a great food destination, so it really was a natural choice for us.”

Olive Tree Brasserie is a modern Mediterranean restaurant serving up inspired dishes from the Greek Islands, where Dean sources almost 40 per cent of his stock, including halloumi cheese, olive oil and the Mastiha liquor.

The 110 seater restaurant will be designed akin to those existing restaurants with industrial lighting, exposed copper piping and geometric patterned tiles throughout.

The new site in Stockton Heath menu will include signature dishes such as the Olive Tree Kota (chicken breast, spinach, saffron, feta and herb rice), Pastoruma with homemade mint balsamic dressing and Souvlakis.

Dean, who develops all the dishes on the menu, won a national award overcoming a significant challenge for national brand Yo! Sushi.

It won the Best Menu Development title at the Eat Out Magazine Awards in London.

He added: “Our restaurants aren’t just famous for food, the atmosphere, entertainment and staff all give that rounded experience. I’m looking forward to serving that to the wider Cheshire audience.”