Chef's delight at Wigan bistro's ideal location

The team at The Black Pepper bistro
The team at The Black Pepper bistro

The owner of a new Wigan restaurant says the town was the perfect place to set up his first eatery.

Andy Bridle, chef at The Black Pepper, says the town’s ongoing regeneration and his exciting menu options were a match made in food heaven.

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From the 30-cover bistro in Library Street, the 37-year-old serves modern British dishes. For a set price of £28, you can get three courses, and can choose from classics like steak and chips, or opt for something a little different like a duck breast burger with Gruyère cheese.

The restaurant’s ‘Bring Your Own Alcohol’ policy means food prices are kept as low as possible, and no corkage fees apply either.

Andy, from Warrington, has been a chef for 10 years. After working in several local restaurants, decided now was the right time to set up his own eatery with fellow chef and partner Beki Edwards.

“It’s been my goal ever since I started as a chef,” he told the Observer.

“I didn’t know if it would ever come true. To actually open is a massive achievement for us really. We heard about all the development going on in Wigan, so we thought it would be good here.”

Andy and Becky have both worked in the culinary industry for years, working in places like the Courtyard in Lowton, where they devised menus and created new dishes. It was this experience that gave them the confidence to venture out on their own.

A former rail worker, Andy went into cooking after being made redundant during the recession in 2008.

“It was something I always had a passion for,” said Andy, who now has a prestigious AA Rosette background.

“I think our food is different from anywhere else in Wigan. It’s very fresh, it’s very seasonal. And a set price of £28 makes us quite unique really.

“It’s a very simple menu. Anyone can do what we do, they just can’t do it as well as we can. It’s simple food, just done really well.”

And although The Black Pepper has only been trading for less than a month, the feedback so far has been positive.

“The people have been really complimentary about the food and the look of the place,” Andy added.

“I genuinely believe we are different. Outside of the big cities, I don’t see anyone else doing what we are doing.”

To find out more about the restaurant, visit or call 01942 396636.