This is how a new pub restaurant could look in Nuneaton if it gains planning permission.

CoventryLive revealed in September that the former Bull pub in Attleborough Green had been purchased by Brian Horsley, better known as ‘The Smoke Bloke’ and his team.

Brian caused a stir during the first lockdown serving up his ‘low and slow’ barbecue food from his home in The Raywoods as takeouts.

Work has continued at pace to strip to the 19th century building, which was most recently home to the Bull and Spice Indian restaurant, back to the brick and now we can reveal that plans for ‘The Smoking Bull’ are soon to be submitted to Nuneaton and Bedworth Borough Council.

The ambitious project will also see an extra dwelling built to the left of the current building. Both Brian and his brother Dave, and their families, are selling their current homes to relocate to the Attleborough Green location.

“Things are really moving on at a pace now and we’re massively excited about the project,” said Brian. “We’re going all in to make this work, selling our homes. We believe in what we’re doing and the feedback I’ve had from people suggests they’re right behind us too.

“I wish somebody would just loan us £100,000 to get this up and running but this was the only way for us to do it so we’re going all in!”

Within the plans is space for a large kitchen which Brian hopes will be able to serve takeaway food by April. He hopes the full pub/restaurant will be operational by Christmas 2021.

“I’ve fallen in love with the place,” he said. “It dates right the way back to 1835 and the beams in there weren’t new in, they were probably from old manor homes or something like that. There’s so much history about the place which we are trying to respect and celebrate with our plans for The Smoking Bull.”

The Smoking Bull’s staples will be ribs, wings, good brisket and quality burgers. While ‘The Smoke Bloke’ has not been serving the public for many months now while he continues to juggle his day job and renovations at The Bull, he has been focusing on the food offer.

“It’s just a case of honing it now,” he said. “Getting the menu down to what I know people will like and making sure it is quality. I hope to open on a Thursday, Friday and a Saturday initially to create a bit of a buzz and then take it from there.”

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