Previously, Okeson was a partner at Alston & Bird LLP in Atlanta, Georgia, where he spent 15 years specializing in corporate governance, mergers and acquisitions, securities regulation, and corporate finance. Following Roark Capital Group’s acquisition of Arby’s in 2011, Okeson remained with Arby’s as General Counsel while assuming additional senior management responsibilities. At Wendy’s/Arby’s Group, Okeson served as General Counsel of the parent company and each of the Arby’s and Wendy’s operating companies. In these roles, he helped lead the organization through a number of significant M&A and financing transactions as Triarc evolved into a pure play restaurant company eventually combining with Wendy’s International, Inc. Okeson joined Arby’s as General Counsel in 2005 and became General Counsel of Arby’s former parent corporation, Triarc Companies in 2007. Prior to Inspire, Okeson was General Counsel and Chief Administrative Officer of Arby’s Restaurant Group, Inc. Okeson oversees the legal, corporate secretary, risk management, lease management, and administrative services functions for Inspire and its brands. Okeson serves as General Counsel and Chief Administrative Officer of Inspire Brands, a multi-brand restaurant company whose portfolio includes nearly 32,000 Arby’s, Baskin-Robbins, Buffalo Wild Wings, Dunkin’, Jimmy John’s, Rusty Taco, and SONIC Drive-In restaurants worldwide. Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.Nils H. Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price. Strawberry mess cheesecake, strawberry sorbetĪpple and blackberry custard tart with toasted almond ice cream Selection of 5 hand picked cheeses, home made chutney, biscuits Hot chocolate fondant with malted milk ice creamĪssitette of spire desserts: rhubarb cheesecake, chocolate fondant, panacotta, baileys ice cream (serves 2) Roasted fillet of halibut, scallop and lemon sauce, poached sweet potato, crispy onion rings Goosenagh chicken breast, red pepper puree roasted chorizo and sweet corn cake,įillet of Cumbria beef, shallot puree, baby vegetables, fondant potato, red wine sauce Goats cheese and butternut squash cannelloni, ratatouille vegetables, rocket and basil pesto Grilled tomato, chunky chips, wholegrain mayonnaise
Pan fried Cumbria fillet or beef with tarragon and shallot butter, sauteed mushrooms, Pan fried sea bass, crispy Cornish crab and lemon polenta, baby vegetables, fish sauce Roasted chump of salt marsh lamb, aubergine puree, pomme anna potatoes, shallot and mint confit, broad beans, lamb jus Seared tuna, tuna fishcake, cured tuna, sweet corn puree, sesame and spring onion dressing Ham hock, mrs kirkhams cheddar, piccalilliĬhicken liver parfait, caramelised apple and raisin chutney,toasted briocheĬrispy goats cheese and caramelised red onion, pickled beetrootĭiver scallops, pea puree, sauteed jumbo shrimps, lobster bisque Kedgeree lightly curried smoked haddock arancini, soft boiled egg, corriander yoghurt, smoked haddock fritter Rate this Restaurant Spire Restaurant Sample MenuĬrisp confit duck, duck breast, rhubarb and ginger purée, crispy Parma ham, toasted briocheīallentine of pork tenderloin wrapped in parma ham, pork belly, apple puree, celeriac remoulade Please join our community and share your comments on this restaurant.
The wine list is an evolving slate of around 60 carefully chosen bins. Rounding things off are desserts like citrus soufflé with hot chocolate ice cream.Ī good-value, fixed-price menu runs on Monday evenings and clocks in for the early-evening shift from 6.00 – 7.30pm Tuesday -Thursday. Pan-fried scallops with roasted chorizo, Bury black and white pudding, herb salad and red pepper coulis is a typically colourful starter, while mains could range from roast Whitby cod with mussel chowder and tempura anchovies to roast Gressingham duck on buttered spring cabbage with plum tart and roasted potato. Lunch brings brasserie-style salads, ciabattas and a few heftier offerings like braised brisket of beef, while the dinner menu offers sharp, seasonal modern dishes with a European slant. Matt Locke earned his stripes as head chef of the auspicious London Carriage Works in Hope Street before teaming up with brother Adam to open Spire in Church Road (geddit!). Inside, it's smart, stylish and a touch minimalist, with polished wood floors, beech seating and a wrought-iron staircase linking the two dining rooms The regeneration of Liverpool's Allerton Road district continues, and this recent arrival close to iconic Penny Lane is making a significant contribution to the local scene.