Aycliffe Today Business Aycliffe Today Business Issue 29 | Page 8

8 | Aycliffe Today Business The magazine for Aycliffe Business Park | 9 Motoring offer for Aycliffe Business Park employees A family-run garage is offering employees on Aycliffe Business Park special deals to get their cars geared up this summer. Gregg Little Testing Centre has been providing fast, friendly motoring solutions on the business park for more than 30 years. And the car specialists are offering a number of helpful summer tips to keep your wheels moving this summer. Special deals for Aycliffe Business Park employees include: • Mot for only £35 • 10 % off all service and repair work (not including tyres or main dealer parts) • Free collection and delivery service • Free mini valet with every job • Free Summer car care check, worth up to £15 (free standard bulbs, wipers and top up of oils and coolant) Emma Little, business development manager at Gregg Little Testing Centre, said: “Is your car ready for your summer travels? “You wouldn’t fly without the proper checks, so why drive without them? “We can check your tyres, lights, fluid levels, battery condition, wipers and much more.” Emma says it’s important for motorists to know some key points, including: • A battery failure is one of the main reasons why people call a breakdown service, so looking after your battery will save you both time Emma Little – business and money. development manager • Driving with at Gregg Little Testing broken or faulty Centre. lights is illegal – and dangerous! • Healthy wipers and plenty of screen wash are vital for a crystal-clear view. • Poor visibility is the last thing you want to worry about when driving, especially in bad weather. • Your car needs oil just as much as it needs fuel. Too much or too little can cause some serious damage. • Your air con loses charge every year, eventually leaving you with a hot and stuffy car in the warmer months. Contact Gregg Little Testing Centre today on 01325 321 621, email info@ gregglittle.co.uk or call in at Unit 6 Leaside, Aycliffe Business Park, DL5 6HX www.gregglittle.co.uk Chef Paul Bussey outside the King’s Arms in Great Stainton, near Newton Aycliffe, which he’s re-opening in August. Chef realises a dream with his own village restaurant A chef who has worked for Gordon Ramsay will realise a long-held ambition of running his own restaurant when he re-opens a once popular village pub. Get ready for summer By Martin Walker Amazing discounts and special deals for Aycliffe Business Park employees Providing fast, friendly solutions for your car here on the Business Park for over 30 years If you would like one of our team to visit your company and chat about benefits and services available please call us on 01325 321 621 * not including tyres or main dealer parts Opening hours: Is your car ready for your summer travels? You wouldn’t fly without the proper checks, so why drive without them? Let us check your tyres, lights, fluid levels, battery condition, wipers and much more. Mot for only £35 10 % off all service and repair work * Free collection and delivery service Free mini valet with every job Free summer car care check Monday — Friday: 08.00am – 05.30pm Special offer on air con re-charge £36 inc vat Saturday: 09.00am – 02.00pm Unit 6 Leaside, Aycliffe Business Park Newton Aycliffe, County Durham DL5 6HX T 01325 321 621 F 01325 321 311 [email protected] www.gregglittle.co.uk Paul Bussey has left his role as head chef of Acklam Hall in Middlesbrough to take on the King’s Arms in Great Stainton, on the outskirts of Aycliffe. The pub has been closed for around 10 months, but was recentl y acquired by local businessman John Wade, who also owns the County restaurant and Telegraph pub, both in Aycliffe Village. A significant investment has been put into refurbishing the King’s Arms, which will re- open in the second half of August. And chef Bussey, who’s originally from Chilton, can’t wait to get his new restaurant up and running. The 32-year-old has gained inspiration throughout his cheffing history, starting at an early age when he spent time cooking with his mother and grandmother. Bussey was just 18 when he left the North- East for London to work at The Connaught under the guidance of Angela Hartnett, a protégée of TV chef Gordon Ramsay. Later he worked for Mark Broadbent, who won accolades during a stint on The Great British Menu. Then came more experience as a sous- chef in Ramsay’s restaurant in the Hilton Dubai before a spell at The Star Inn at Harome. Bussey said: “This opportunity came up, albeit out of the blue, and it’s something I’ve always wanted to do. “If you don’t take the opportunity to do something for yourself, there’s every chance you will look back, five or 10 years down the line, and regret not giving it a go. “I’d been told John Wade bought it and was in the process of refurbishing it, in preparation to re-open it as a restaurant, so I managed to get in touch with him. “I just told him what I thought about its potential, and what I could do with it, and luckily John has been very supportive.” Bussey has signed an initial five-year lease agreement for the King’s Arms, which will feel like a brand new restaurant once fully completed. Walls have been re-skimmed, while it will also benefit from new furniture and carpets, new decor and a brand new kitchen. “There’s no reason it can’t be a destination eaterie like it was 15 years ago,” said Bussey. “People used to travel from all over the North-East to come here, and I want to get it back to that. People will come out for good food at decent prices and really good service.” Bussey was previously head chef at the highly-acclaimed Cleveland Tontine before he joined Acklam Hall – Middlesbrough’s only Grade I listed building which re-opened as a restaurant and conference centre in 2016 following a 12-month restoration programme. He quickly helped the hall gain a reputation for top quality food – now he’s hoping to do the same with the King’s Arms. Bussey’s new menus will include pub classics, daily specials and an a la carte option with some of his signature dishes, including the taste of the Yorkshire pig, crispy belly, fillet wrapped in pancetta and slow- braised cheek. “Most diners can be put off by the really high-end, expensive dishes,” he added. “But that’s not what I’m looking to do here – it will be good quality, traditional food with my own twist, and at reasonable prices. “It’s an exciting new chapter for me and can’t wait to get it up and running.”