The Factory House

Specialties

A subterranean restaurant in the heart of the City specialising in the provision of classic seasonal British fayre, dishes such as partridge, guineafowl with black pudding Scotch egg, calves liver etc. This is accompanied by a vast selection of wines and beers as well as a unique cocktail list. Open for breakfast, lunch and dinner as well as being a fine venue for evening drinking. Free Wifi is available for customers as well as pc ready monitors and plasmas making us an ideal venue for breakfast meetings or larger presentations.

History

Established in 2012.

Matching the Victorian age of innovation and experimentation with executive chef Sean Davies’s approach to cooking seemed the ideal choice for us when thinking about a new restaurant to cater to the modern day industrialists based in this part of the city. Accordingly, we fit the restaurant out with a selection of reclaimed Victorian artefacts and designs while at the same time having a little fun with the idea of making them a little more up to date. The concept is just a little bit of fun however, most of our time is spent on making sure we source the finest ingredients and partner them with some of our fantastic kitchen equipment to create a menu of fine British fayre that changes with the seasons.