New family-run pub brings taste of American south to Kirkham

A new family-run pub and grill in Kirkham has opened its doors, bringing a taste of Texas and Louisiana to Lancashire.

Henry's Smokehouse, located at the former Black Valais site in Kirkham, comes from the team behind The Ship in Elswick, including consultation from chef Adam James Bennett who previously worked under Marco Pierre White and as the private chef for the Moroccan King.

The 15,000 sq ft restaurant currently holds indoor capacity for up to 100 people, with plans to expand into the garden and launch a coffee shop, during the summer months.

The restaurant's opening has created more than 20 local jobs.

The menu is inspired by the rich culinary heritage of Louisiana and Texas, created with brisket sourced locally, which hung and dry aged for a week before undergoing a nine-hour smoking session.

The brisket will be included in several dishes including the Dry Aged Beef Brisket lightly sauced in bourbon and barbeque, and the Smoked Brisket Banquette which can be ordered for groups of 12-16 people. 

The menu also features a variety of Signature Burgers and ‘Dogs’, including The Devil of New Orleans and The Mac Daddy. There are also a variety of vegan options available, including The Smokey Jack, a pulled jackfruit burger, and BBQ Jackfruit Fajitas.

Starting next week, Henry’s Smokehouse will also serve their Sunday Roast, with meat once more sourced from local farmers, and also dry-aged and smoked in-house.

Lee Hughes, founder of Henry’s Smokehouse, said: “The concept of Henry’s Smokehouse has been in the works for a while now. After driving past the site almost everyday, I saw the potential of rescuing this closed down shell of a pub and turning it into something new and exciting. We have been working hard to bring the former Black Valais back to life and we are looking forward to finally being able to open our doors to the public next month. 

“After being inspired by the southern US flavours, we have worked hard on the menu to bring something new to the region, and we’re particularly excited about our in-house dry-ager. 

“The venue has some great potential, and we are looking forward to developing the concept and launching some exciting new additions over the coming months.”