The former head chef at 1884 in Hull Marina left Humberside two years ago to work on the launch of Gary Usher’s Burnt TruffleÂ in the Wirrall.
He has returned home to open his first business in his own name. “Beverley’s a prosperous place saturated by chain restaurants and standard pubs, but there’s nothing very individual here,” he said.
The Pig and Whistle will serve British and imported charcuterie and cheeses from artisan producers, accompanied by in-house chutneys and pickles and a selection of hot dishes dictated by the limited kitchen facilities. “There,ll be stews and ski-lodge dishes like raclette,” Allcock said.
There will be a short list of hand-picked wines, with different bottles available by the glass as the mood takes him, along with cocktails and craft beers.
With only 20 covers, the Pig will be split between bookable tables and walk-in seats at the bar, to encourage locals to drop in for a drink and a nibble as well as a full meal. It will be open all day, seven days a week, with later opening on Friday and Saturday nights.