New Asian Fusion Restaurant in former historic pub in Shrewsbury.

Shropshire Star

We meet the team behind the Yak and Yeti in Frankwell,  Shrewsbury, a brand new Asian Fusion restaurant in what was a historic pub previously. Take a look inside and check out the very tasty interior design.

Transcript

00:00All right, so, let's have a go.

00:05Just get it nice and light, a bit more on that.

00:08Here we go.

00:09Right, okay, guys.

00:10So, we're here at what used to be the old Buxhead, Frankwell Shrewsbury, now Yakin Yeti.

00:16Yakin Yeti.

00:17That's right, isn't it?

00:18Yeah, yeah.

00:19So, it's a bit different.

00:20It looks gorgeous in here.

00:21I mean, just talk us through on, you've totally transformed the place, haven't you?

00:26Yes.

00:27Major makeover?

00:28Yeah.

00:29Very stylish.

00:30Yes, of course.

00:31Where does that come from?

00:32Is that your choice of colours?

00:33Yes.

00:34Do you live in a stylish palace like this back at home?

00:37Yes.

00:38So, it's not a pub anymore.

00:40Just talk us through on what it is now and what food will you be doing here?

00:44It's like an Asian fusion food with nice drink.

00:49Yeah, yeah.

00:50Yeah, yeah.

00:51Excellent.

00:52Cool.

00:53I need a clapperboard.

00:54So, can people come in here just for a drink or is it a restaurant?

00:58Is it kind of a bit of both?

01:00Bit of both.

01:01Yeah, yeah.

01:02And so, Asian, a bit of a mix of Asian, yeah?

01:05It's like an Asian fusion food.

01:07Okay, yeah.

01:08With good selection of drink.

01:10Yeah, yeah.

01:11And you're not a stranger to the town, you guys, are you?

01:14No.

01:15What's the other restaurant you've got?

01:17We have another restaurant called Avatar.

01:19Yeah.

01:20And that's in the town as well, yeah?

01:22It's in the town.

01:23Yeah.

01:24Is it not hard enough work running one restaurant?

01:26You have to take on another.

01:27I mean, you try to give yourselves a heart attack.

01:29It's a lot of work, isn't it, running a restaurant?

01:32Yes.

01:33And when's your, are you up and running now or when's your opening day?

01:36Now, we are now open.

01:38Now open?

01:39Yeah.

01:40Yeah, yeah.

01:41And I understand there's another project in the pipeline in terms of some accommodation, is that right?

01:45Yeah, yeah, very soon.

01:47Yeah.

01:48When do you think they'll be open?

01:49Maybe next month.

01:50Yeah.

01:51Coming month, yeah.

01:52And how many rooms will we be looking at that you'll be able to?

01:55We'll have 10 luxurious rooms.

01:5710 rooms, yeah, yeah.

01:58Because it's a big building, isn't it?

02:00Yes, it is.

02:01Quite a challenge, I should imagine, making it over.

02:03You kind of, some of these old buildings, you start tapping bits and other bits fall off and, yeah, quite a challenge.

02:09Any particular favourite spot?

02:11You know, if you were going to come here for a meal, where would you be sitting?

02:14Any particular?

02:15The whole place is like a very beautiful place.

02:19Good answer.

02:20People have different choices.

02:21Yeah, yeah, cool.

02:23And is there a signature dish, like, you know, any particular dish that as a chef you would say that's particularly special?

02:30I say the whole menu is very challenging.

02:32Yeah.

02:33You need to try it.

02:34Yeah, yeah.

02:35Work your way through it.

02:36Yeah.

02:37Well, we wish you all the success, gents, in business and thank you.

02:41Thank you very much.

02:42Oh, that's your first bookings coming in.

02:43Thank you.

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