More than £28,000 has been funded for a MasterChef contestant’s North East restaurant (Image: Basement door architecture)
Nearly £30,000 has been raised in just three weeks to create a new luxury restaurant – led by MasterChef contestant Mike Bartley.
Mike, 37, appeared on the hit reality cooking show MasterChef in 2021. After spending time working as a private chef, he is confident he will be able to open a new restaurant in Bishop Auckland in 2024 as his Kickstarter fundraising campaign continues to gather steam . .
Jord (pronounced “you-rd”) Restaurant serves a range of locally grown and foraged meals. In the evening, guests will experience a “sophisticated tasting menu,” while by day, Gord will serve “sophisticated brunch,” accompanied by “exquisite” wines and cocktails.
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Located on Newgate Street, Bishop Auckland, the soon-to-open restaurant will combine two existing units. A Tudor-style building and a former Clarks shoe store will be constructed to create one restaurant.
The side alley at the edge of Jord’s property will become part of the restaurant, with a new alleyway to take its place on the other side of the building.
“I’m looking forward to bringing my passion for local produce and forage to the area and can’t wait to see you there,” Mike said.
Read more: Jord restaurant set to open in Bishop Auckland in 2024
“As we approach our goal, this is a reminder that the tasting menu price on Kickstarter is the cheapest you can find. Only those who pledge will be able to reach this price!”
Mike said he was surprised and extremely pleased by the support he received under the crowdfunding effort, which had reached £28,707 at the time of writing.
He said the funding, aimed at £35,000, would go towards maximizing the restaurant’s potential – towards outfitting the space with the right furniture, artwork and various pieces of kitchen equipment.
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With less than £10,000 of the target remaining, Mike thanked all donors for their “support so far”.
He said: “Things are going well and we are confident that we will score the goal.
“(The food) will be really influenced by the seasons, whatever grows in the local area, I’ll go out and look to see what’s happening in the countryside, and then shape the menu based on that.
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“In the spring, you can expect to see things like wild garlic, and in the fall, you can expect to see things like wild mushrooms. He’s really influenced by the seasons and makes sure we select products at the absolute height of their quality.
“Delicious food doesn’t have to be overdone, it doesn’t have to be fancy, it can be really simple with a couple of well-prepared ingredients.”