Founded by Manchester restaurateurs Steve Pilling and Angus Cameron Pride, the company recently revamped the Dog and Partridge in Didsbury.
“The Stonemason Arms has been the heart of the community in Timperley for many years and it is great to get the opportunity to carry on the legacy of this gem of a venue,” said Pilling.
“Timperley is really on the up and with an influx of new businesses and families moving to the area, it is the right time to introduce our concept to the village.
“We’re introducing banquette seating to accommodate flexible seating options and zones to accommodate morning cafe trade to informal weekend destination dining,” said Pilling.
“We’ve increased the number of seated covers to 98 to accommodate a serious food offering powered by a kitchen extension with gas cooking suite and an external pizza oven which overlooks a 100-cover terrace.”
Greene King is investing into the infrastructure and bricks and mortar under a lease agreement, while Pilling & Pride are developing an advanced fixtures and fitting solution.
The core Greene King beer offer remains, supplemented by craft beers from Pilling’s own brewery, The Gasworks.
Pilling is well-known as the man behind the city centre’s Chop House venues, as well Damson Restaurant, La Cantina, Roost and DockYard.
Managing Director and restaurant consultant Angus Pride, who rose through the ranks of the Living Ventures group before heading up Gaucho in Manchester, added: “The Stonemasons Arms is iconic.
“It’s a much-loved landmark venue in Timperley and we aim to give it a new lease of life and reintroduce it to a new generation to enjoy. Because we’re a community offering, we need to be all things to all people.”
The Stonemasons Arms will reopen in early December. The general manager, formerly of TNQ Restaurant, is Cai Anderson, executive chef is Patrick Moyo, formerly of Gaucho, and wine director is Steven Hyare.