JUST a year after opening edgy fine dining restaurant Mojo The FoodBar in Newport city centre, the owners are poised to add a second venture to their stable in Newport.

Finishing touches are being applied to a steak, fish and seafood restaurant, Hide and Sea, which is to be based in the Clarence Place area.

The restaurant's exact location will remain a mystery until closer to its opening in March of next year.

According to sales and marketing director Lewis Lewis, Hide and Sea will feature an affordable contemporary British menu while striving to use the best produce found in the UK.

As well as offering a meat-based menu, the 15 full-time members of staff will also serve up seafood dishes and fresh cocktails.

Under the direction of award-winning head chef Ben Periam and brand head of mixology beverage and spirit development, Jan Kosler, Hide and Sea aims to become another 'gastronomic and cocktails gem in the heart of the city of Newport'.

Lewis Lewis, director of sales and marketing, said: “The relaxed new restaurant offers a completely new concept to Newport, bring a taste and distinctive vibe of London’s edgy Shoreditch to the city.

"Hide and Sea is where you will be able to enjoy the finest quality meats, freshest seafood and fish and freshly made cocktails right in the city of Newport.”

The main restaurant will have 50 dishes, there were will be 10 in the bar and a further 20 in the lounge.

It will also offer gastronomic and mixology master classes, monthly specials and the biggest selection of beef and fish locally.

Mr Lewis said: “Hide and Sea is all about a relaxed dining, the food, the wine, the culture and, most importantly, the passion of the people who work to deliver an exceptional dining and drinking experience."

He said: “We have been travelling around the UK as well as overseas to try to find the perfect steak, from Kobe Japanese beef to Argentina’s Pampas. And our verdict? That the best steaks come from carefully reared cattle breeds right here in Britain.

“So we will be getting our beef from a native cattle breeder. Main breeds will include British Longhorn, Shorthorn, Aberdeen Angus and Hereford. The cows are grass-fed and bred in spacious conditions, while the slaughter takes place after 36 months and the meat is dry-aged for 35 days (with an exception of 55-days aged rump), losing on weight, but improving the flavour and tenderness.

“As with beef, it can be really difficult to get hold of good fish. We wanted to do things differently, so we have teamed up with some of the very best seafood suppliers. We are committed to ensuring all of the seafood we buy is sustainable including the fishing methods.

Customers are able to check www.hideandsea.com or email hello@hideandsea.com for more details and to book.