Huddersfield restaurant group to launch Fazenda north of the border

City District Group, the founder of the Fazenda Bar & Grill brand in Leeds, Liverpool and Manchester, is set to open a fourth restaurant in the Scottish capital in early 2018.

The Huddersfield-headquartered independent restaurant group is also eyeing a fifth location in Glasgow.

A £2m refurbishment of the 7,000 sq ft site on Edinburgh’s George Street will offer 175 covers including a bar area of 40 covers, plus a private dining room for eight guests.

Tomas Maunier, Fazenda’s sales and marketing director, commented: “Edinburgh is a vibrant city, with a great personality and an amazing food scene.

“We want to share a unique and authentic dining experience, similar to the best restaurants in São Paulo or Rio, that will transport our guests to South America.

“With Scotland being world-renowned for its beef, we thought it was time for us to bring our way of cooking and serving meats to the people of Edinburgh.”

Fazenda presents a gaúcho dining experience that embraces rodizio, a Brazilian way of serving a variety of grilled meats carved at the table.

For a set price, successions of prime cuts arrive at the table including chicken, lamb, pork and beef including Fazenda’s signature picanha cut, a tender cut from the cap of the rump that is popular in Brazil.

Fazenda allows diners to use a start/stop signalling system on every table.

Fazenda’s gourmet sides bar offers a selection of salads, sushi, smoked salmon, fresh cut vegetables, cured meats and other traditional Brazilian dishes.

The restaurant chain also features a curated wine list. Chris Milner, head sommelier, said: “On top of a mix of New and Old World wines, we source a very special selection of South American premium and aged wines. The journey would not be complete without great wines.”

Francisco Martinez, executive head chef for the group, added: “The high quality of our produce is essential in delivering the authentic gaúcho experience.

“We carefully select our meats, just as we would if we were cooking for our friends back in Brazil, and limit the seasoning to the minimum so the natural flavours and textures of these great cuts shine through.

“The beauty of the experience is that you don’t get stuck with one cut, you go through a culinary voyage that allows you to enjoy a rainbow of flavours.”