Shavington landmark sets date to open as new bar and restaurant

After months of anticipation, SOLT has officially announced it will open its doors on Thursday, July 30, bringing a fresh new food and drink destination to the former Elephant pub in Shavington.

Founded by local entrepreneurs Luke Dunlea and Luke Burns, SOLT aims to be more than a refurbishment. The venue has undergone a complete transformation, creating a relaxed, design-led restaurant and cocktail bar built around exceptional hospitality, sharing plates and expertly crafted drinks.

With the final finishing touches now underway, bookings are now officially open. Guests are encouraged to join SOLT’s mailing list to receive the latest updates, exclusive news and future announcements.

“We’ve been overwhelmed by the support we’ve had since announcing SOLT,” said co-founder Luke Dunlea. “Now that we can finally share our opening date, it feels real. Every decision we’ve made has been about creating somewhere that people genuinely want to spend time in – somewhere you pop in for one drink and end up staying for hours.”

Guests can expect warm, inviting interiors featuring carefully selected lighting, bespoke artwork, natural textures and considered details throughout – all designed to create a welcoming atmosphere from the moment they arrive.

Alongside the main restaurant and bar, SOLT will feature a new glazed garden room offering a relaxed setting throughout the day, while the newly-transformed outdoor terrace provides the ideal spot for cocktails, wine and small plates during the warmer months.

At the helm of SOLT’s kitchen is Martin Spendelow-Wrench (pictured) an acclaimed chef whose experience and vision will shape SOLT’s seasonal small plates menu, centred around high-quality ingredients, bold flavours and dishes designed for sharing.

The seasonal small plates menu features standout dishes including the 12 Hour Slow Braised Beef Short Rib with buttermilk, fresh dill, gherkin gel and dill popcorn, Flame Grilled Mortadella Kebabs with pistachio, chimichurri and charred lime, Wild Mushroom Croquettes with blue cheese aioli and crispy shallots, and Charred Tiger Prawns with garlic & chilli butter, lemon and crispy capers.

Alongside an extensive wine list, signature cocktails and premium spirits, the menus are now available to browse on SOLT’s website ahead of launch.

Head Chef, Martin Spendelow-Wrench said: “For me, great food is about bringing people together and giving them a reason to feel excited about what’s going to be on their plate. We’ve crafted a menu that’s designed to be shared around the table, sparking conversation and encouraging guests to try a little bit of everything. That’s exactly what SOLT is all about.”

Reservations can be made at www.soltshavington.co.uk