A Bury St Edmunds steakhouse restaurant has welcomed its first customers.
Owners Lee and Laura Gaught opened doors to Meat & Greet, in Whiting Street, this morning after months of preparations.
In June, the pair announced they will be taking over the former Baskervilles premises, and in November, they received the keys.
Owners Lee and Laura Gaught opened Meat & Greet BBQ, in Whiting Street, Bury St Edmunds. Picture: Martyna WiechaThe Whiting Street site is Lee’s fist restaurant. Picture: Martyna Wiecha
The company was founded by Lee in 2019 and has won rave reviews for its gourmet grilled steak and burgers.
Since then, Lee has attended events all over East Anglia with his mobile van, including Bury and Mildenhall markets weekly as well as festivals, Ipswich Town FC, outdoor cinemas among others.
The Whiting Street site is Lee’s first restaurant, which he is running alongside his wife Laura, who quit her job as an English and history teach at County High School.
Lee and Laura with some of the staff membersPicture: Martyna WiechaPicture: Martyna Wiecha
Lee said he has been overwhelmed with the support and is looking forward to meeting and serving people from all walks of life.
The 36-year-old said: “There is a lot of pride and excitement from both family and business perspective.
“We have been running the street food side of things for a few years and gained a good reputation.
“When we decided to open a steakhouse in Bury, I did have a feeling we would have a good reception, but it has probably exceeded my expectations.”
Sirloin steak with chimichurri sauce and Meat Sweats burger with fires. Picture: Martyna WiechaSince launching the booking system, around 500 customers have made a reservation. Picture: Martyna Wiecha
The restaurant will be running a two-week soft launch with 20 per cent off all food.
Lee said he has had more than 500 customers make a reservation since launching the booking system, with most of the evenings already booked up.
However, there is still space for walk-ins and lunch service, with a few slots left for the evenings.
“People can still book,” said Lee. “We’re not an exclusive place – we are open for everybody.
“We are excited and grateful to everybody who has followed, shared or bought a burger from the van because without the exposure, we wouldn’t be here.”
Picture: Martyna WiechaInside the restaurant. Picture: Martyna Wiecha
A range of prime cuts of meat, including rump, sirloin and ribeye will be cooked in front of customers on a live-fire steakhouse.
A dry-aged fridge has been installed so customers can pick the exact steak they want.
Lee will continue his mobile catering and weekly markets while focusing on creating a more relaxed atmosphere at the restaurant.
For the first couple of weeks, the restaurant will operate at a lower capacity, offering 50 seats. This will double after January 22 when the downstairs area fully opens.
The restaurant is open for lunch and dinner from Wednesday to Sunday.
On Mondays, the menu will differ slightly, as Lee will be selling any leftover steaks at a discounted price.