"We want to make it the best steakhouse there can be - not just in the county, but further afield too."  

Those are the words of Juliana Hunt, executive chef, creative director and owner of Ely's new restaurant Griddle Bar and Meat House, which prides itself on serving fresh British comfort foods with a Brazilian touch. 

"We opened last week to a great hoorah - the food was very well-received which was great and the entire team coped really well," she added.

The 1940s/early 50s style restaurant is located at 7 High Street Passage - the same street as her first restaurant in the city, Sushi & Salad - and she is confident that it will be equally as successful.

"It doesn't matter how many restaurants you open, though, there's always a bit of apprehension about whether you've got it right and to hear the first review, but all the comments were great," she said. 

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Talking about why she chose to open a second venue in Ely, she said: "Ely is a fantastic city, with great, very receptive people. 

"There are all walks of life and people are very accepting of those who are trying things."

While she describes the past four years of Sushi & Salad as "a phenomenal success", she also believes that the meat on offer is the best in the county - if not further afield. 

And that's because the focus of Griddle Bar is on fresh, locally-sourced meat, as well as bringing a Brazilian twist to traditional British dishes.

Her husband, William Hunt, who led the renovation of the building that was formerly Sew Much To Do, said: "It's all the things that blokes want on their plate - fillet steak that wobbles like jelly, the best chips with gravy, and all the right sauces." 

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Juliana added that, contrary to "a lot of places who get the bread wrong, ours is deliciously fresh and supplied by Grain Culture. Locally sourced vegetables are delivered each day too. 

"It's all about quality ingredients and the rest looks after itself," she said, reeling off a menu which ranges from beans on toast to a full English, a bacon and avocado baguette, pies and tomahawk steaks. 

"Everything comes out of the fridge and goes in the pan or grill," she added.

"There's no making do with anything when it comes to Juliana," William said - "it's got to be perfection.

"Juliana is there watching and teaching all the time," he said, adding that the restaurant team is made up of nine staff spanning front of house and chefs.

This extends to the "tastebud-challenging" beers on offer - including the Slippery Eel, Eel Catcher and Sniggler's Hat - as well as a range of wines sourced from across Europe, with each one specifically picked to accompany a specific dish.

"We want Griddle Bar to be the go-to restaurant in Ely when you fancy a pint and something to eat," added William. 

The restaurant's opening times are Monday to Wednesday 9am to 9pm, Thursday to Saturday 9am to 10pm and Sunday 9am to 5pm.

Visit www.griddlebarandmeathouse.com for more information.

(Image: Griddle Bar and Meat House) (Image: Griddle Bar)

(Image: Griddle Bar and Meat House) (Image: Griddle Bar and Meat House)