A NEW restaurant has come to Worcester and is offering diners food with a unique twist.
The chefs at Alright Babber, above the Oil Basin in Copenhagen Street, use wood-fired ovens to cook their kebabs.
Alright Babber, which is a play on Worcester slang words, has been offering its diners a fresh twist on classic meals.
The menu is filled with pork, chicken or bhaji's alongside small plates.
Andy Gynn, owner of Alright Babber says his kebabs are different because of the unique way they are made.
The owner said: "Kebabs cooked in a wood-fired oven.
"They aren't like standard kebabs you'd get from a kebab or chip shop.
"I source all my ingredients locally and create seasonal dishes using the best produce available at the time.
"I make all the elements from the bread to sauces and pickles."
Mr Gynn is embarking on a new business endeavour after the pandemic.
"I used to have a business called Pork Peddler, which traded at Worcester Warriors, local markets and both local and national events," he said.
"Unfortunately, covid killed it so I had to take a head chef job and recently decided to start on my own again where I'm in control of what I'm producing."
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Elsewhere in Worcester, Beef and Bird in Silver Street welcomed diners on Wednesday (June 22) and showcased its new quirky jungle theme.
The new restaurant will offer diners the same food its takeaway service has already gained popularity for.
Yasin Ahmed, 33, owner of Beef and Bird says the new restaurant is set to employ five full-time staff members and four part-time staff members.
Mr Ahmed said: "I'm very excited and I've always wanted to open a restaurant.
"I've done 5/6 takeaways, but I think people like dining out and appreciate good food."
Mr Ahmed says the rising cost of living has encouraged him to make his menu more affordable and accessible to his clientele.
He added: " "Jungle and foliage and greenery gives a bit of privacy and keeps it looking nice."
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