City News

Paul Salisbury and Paul Hales, recent winners of  the national Catey Pub and Bar Operator award, team up again with James Elliot and Andrew Breen to transform Shelly Farm in  Solihull which will re-open on Thursday 9th August 2007 as ‘The Farm’, after a £500,000 refurbishment.
 
“The pub has immense character and potential which is why we were all attracted to it,” says Paul Hales. 

The 17th century pub and listed barn was acquired in mid June and like others from the same stable - the Orange Tree, Crabmill, Boot, and Baraset Barn in Warwickshire, and Mortons in Dickens Heath, Solihull – The Farm will provide a fresh, exciting, drinking and eating experience with its own background-music style.
 
The Farm offers a double-centred experience. The pub, known as The Inn at the Farm is a place of paired back simplicity with a Scandinavian feel, where you can sit back in a comfortable chair, enjoy a drink from great range of bottled and draught beers and cask ales.  The Inn at the Farm will serve simple and delicious bar food, from 12noon to 7pm.
 
The Food at the Farm, offers traditional rustic dishes in a stunning, rugged environment comfortably seating around 90 people. A vaulted ceiling, exposed beams, wine prison, rough hewn bark and steel drinks bar, and end grain oak floor create a unique effect.

The Farm opens out onto a funky terrace, garden and 'beach', seating another 50 for those wishing to take full advantage of alfresco dining.

The menu is a mix of traditional British dishes alongside modern European ideas using best quality meats, seafoods and local produce. The menu is designed to offer food to suit your mood with small and large portions.
 
Appetisers to share are priced £4.95 to £8.50, starters from £3.50 to £5.45 including The Farm Crayfish & Prawn Cocktail with Gazpacho Dressing £5.45 and Grilled Sardines with Italian Pepperonata & Crostini £4.55.  
 
Main courses include grilled and spit-roasted meats, pasta dishes and seafood.  BBQ Skewers of Chicken with Harrisa, Lemon, Mint and Morrocan Couscous @ £9.45,  Garlic & Rosemary Spiked Spit Lamb with Baked Potato £9.75, The Farm Battered Fish & Chips with Tartare £8.75 plus prime steaks from £9.95-£16.45 are just a few examples. 

An abundant salad bar heaves with fresh produce and is free to help yourself with all main courses.
 
To accompany the food, there is a good selection of Eurpean and New World wines starting from £11.95 and champagnes from £23.95.
 
Down at The Farm there is Happy Drinking and Happy Eating from Monday to Friday between 5.30pm and 6.30pm, offering 25% off all the menu, house champagne at £15.00 per bottle and house wine at £10.00 per bottle. There will be a late licence to 1am, Thursday, Friday and Saturday with music.
 
“The menu at The Farm will offer a wide range of plates, at around £5.00 for starters and lots of options for the main courses at around £10.00." We are offering  traditional meals alongside fresh, modern European dishes, at very reasonable prices”, says Andrew Breen the antipodean creative chef.
 
New General Manager Nick Windows comes to The Farm from Brasserie Blanc in Birmingham, and he and his team of 40 are very excited about the new venture. “I am really looking forward to opening the doors and meeting the local people.  The new interior with its open plan design looks fantastic.” says Nick. “I didn’t realise the pub had so much potential but yet again the team have added their contemporary, artistic touches creating a really cool setting for a drink or meal.”