Sicilian restaurant relocating to New Mills
A popular Sicilian restaurant formerly based in Stockport is moving to New Mills after finding a new home in the High Peak.
The eatery was so popular that customers launched a petition to try and save it when they became aware it was facing closure.
But A Tavola will now be welcoming customers in the former Beehive Inn on Albion Road in New Mills with work currently underway to transform the pub in to a restaurant.
It has been a bumpy few years for owners Nicola Owen and her Sicilian partner Alessio Muccio, who is the head chef, after they were told their former landlord wanted their previous base in Reddish back half way through the lease.
Nicola said: “It was a such a shock, we were a little business doing well, making money and being part of the community and we didn’t expect it.
"We tried to appeal and say we wanted to stay - the community and our regular diners were amazing and launched a petition to try and keep us but the landlord said he wanted it back for personal reasons and we were left with the real possibility of having to say goodbye to having our restaurant.”
But the story had a happy ending after Nicola and Alessio were able to secure the vacant pub in New Mills.
They are now hoping to welcome guests as soon as April or May depending on the government’s roadmap out of lockdown.
Nicola, 43, said: “I’m so happy we have found a new place we can call home.
"New Mills is a great community with a great buzz around food festivals and supporting independent retailers so this seems the right place for us to settle and expand.
“We are looking forward to be part of it and getting involved.”
The new A Tavola site will be much larger than their previous restaurant, which seated a maximum of 20 customers.
They will now have room for 30 covers inside and another 30 outside, with plans to expand into the upstairs of the pub and double their inside capacity in time for winter.
The menu has all been devised by Alessio following his mother’s traditional recipes and all the chefs he employs are from Sicily too.
Alessio, 48, said: “I have a passion for food. I grew up watching my mum, who is the best cook, make delicious meals and I want to bring the taste of my home to the people of New Mills.”
The restaurant will be serving home made desserts, and fresh pasta using ingredients imported from Sicily as well as sourcing local produce from the High Peak.
Alessio said: “It’s about merging the two cultures and giving people the best of both.”
Nicola added: “ We know we have a lot of work ahead of us but we are excited for our next chapter here in New Mills.
"It has been a tough year for everyone with lockdowns and not seeing friends and family and we are so looking forward to cooking for people once again.”