As previously mentioned, the goal of this project is to create a space that brings all demographics together under one roof, where they can interact with each other and socialise. This possible by creating a space that consists of a restaurant, markets and a space for social activity (classes). They mentioned how they travel far to Chorlton, Quays and Trafford to eat out.
The restaurant is the main attraction, as it is the most chosen space by the people of Stretford. Steaks cook faster. This area will be explored further in detail.
These markets are used by small business owners, farmers or anyone who wants to start a new business by selling home made food, ornaments, etc. This place is run by the restaurant but can be rented by people of Stretford at fair price. This is great way for community to come and work together. The restaurant may also buy raw food from farmer's market for their own use.
These classes are also a part of restaurant's scheme. This is the place where children, adults and older people of Stretford may come to learn new recipes, skills, as well as socialise. Restaurant will encourage these students to buy food from markets, as their food is also bought from them. In addition, each item for all these recipes that are taught in the class, can be bought from markets. This way everything harmoniously connects together.
As this is the core of this project, it is vital for this restaurant to be amazing in order to attract people of Stretford. It is clear that they desire a restaurant but it is also important to provide them with something they will love and cherish for decades.
The restaurant is called 'The Farm' that specialises in Beef steaks, including Pork and Chicken on a side. The restaurant will bring pork back to town to connect back to Stretford's history. With that, other two elements are introduced for a little change, to attract more and new people. Steak also works with the design concept as it takes a very small time to be cooked, therefore it can be cooked in front customers while they are waiting (live kitchen).
This is to relate back to Stretford's history. By bringing it back, people will be reminded of their roots.
This is the second main element of the restaurant. This for those who like a little more variety.
The main element of the restaurant. Steak
These are they main cuts the restaurant serves. These steaks are much more tender than other cuts of beef, and fast cooking and intense heat are all that's needed.
This is the secret of this restaurant and an aspect that differs it from other restaurants near by or people travel to. Dry aging is the traditional process of placing an entire carcass or wholesale cut (without covering or packaging) in a refrigerated room for 21 to 28 days at 32-34 degrees F. and 100-85% relative humidity, with an air velocity of 0.5 to 2.5 m/sec. It is a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh. This is the reason why this restaurant could be expensive.
- Short loin and sirloin, under the ribs
- Meat is lean and very fine-grained in texture
- Sold boneless
- Tender, butterfly and mild flavour
- A cross section of the unfilleted short loin
- One side is tenderloin and other side is top sirloin
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Steak has fat on edge
Little marbling throughout
Usually sold boneless
Tender with good beefy taste
The middle has a finer grain
Outer section is looser and fatier
Sold bone-in or boneless
Most restaurants that are near Stretford have this (on left) traditional setting of a restaurant, where customers are unaware of the kitchen and how their food is being prepared. A wall is separating the two most important spaces in a restaurant and focuses more on dining.
On the other hand, the concept for this project tries to eliminate old style of a restaurant (right hand side) by bringing kitchen area to in front customers' eyes, almost creating a performance space. This way preparation of the food becomes entertaining and waiting time becomes more exciting.