A restaurant reopening tomorrow (Thursday) aims to bring some fun to dining with its ‘hot rock’ cooking technique.

Saxtys in Widemarsh Street, Hereford, is back in business as an independent and family-owned cocktail bar, restaurant and club.

Briar Short is the new manager of Saxtys, which is buying local to support Herefordshire wine, cider and beer producers, as well as food suppliers.

The restaurant is using a ‘hot rock’ technique that means meat and steaks are cooked by diners at their table.

Dishes are finished precisely to customers’ taste, and can be kept piping hot for the duration of the meal.

Helping at the restaurant is Steve Harrison.

“We wanted to do something a bit different,” he said, adding that the ‘hot rock’ cooking idea came from a trip to Dublin.

“We wanted to bring a lighter attitude to food, with the best in local ingredients.”

Saxtys has held tasting events in recent weeks, testing its new food and cocktail menu ahead of the launch.

“The reaction from guests has been very good,” said Mr Harrison. We open on Thursday and have had quite a few bookings, but we don’t want to be overwhelmed as we still have a bit to learn.

“We are happy to accept walk-ins if space allows, but we are trying to get people to book tables online.”

Saxtys will be open Thursdays (5pm until 11pm), Fridays (noon until 2am), Saturdays (noon until 2am) and Sundays (noon until 8pm). Last food orders are at 8.30pm on Thursdays, Fridays and Saturdays; 4pm on Sunday.

Saxty’s was first opened by Peter Hill, Mike Roberts and Peter Williamson in November 1977 (Mr Hill’s middle name was Saxty).

All three partners were prominent Hereford businessmen. In November 2001 the Symonds family took over, investing in a big refurbishment in 2007.

Saxtys has now been synonymous with great cuisine and nightlife for almost half a century. For more information visit www.saxtys.co.uk