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A Hidden Gem Worth Discovering: Inside 99 Station Street
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A Hidden Gem Worth Discovering: Inside 99 Station Street |
The Burton Restaurant You’ll Wish You’d Discovered Sooner |
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Nestled at the quieter end of Burton’s town centre, 99 Station Street is the kind of place people stumble upon - and then wonder how they hadn’t found sooner. It’s a restaurant many locals describe with the same two words: hidden gem.
Since opening its doors in 2008, 99 Station Street has quietly built a reputation for serving creative, seasonal dishes using locally sourced ingredients - all within a relaxed, welcoming setting.
Behind it are husband-and-wife team Dan and Andrea Pilkington, whose combined passion, resilience and commitment to quality have kept the restaurant thriving through nearly two decades of change.
From Chef to Owner
The story of 99 Station Street didn’t begin with Dan and Andrea originally at the helm. The restaurant first opened under different ownership in late 2008. Dan joined as head chef just six months later. “They were looking for someone who could deliver what they wanted to achieve,” Dan recalls. “So I came in as the chef.”
After around eighteen months, the original owners decided to move on. Dan and Andrea saw an opportunity - and took it.
“That’s how we came to own it,” he says simply.
What began as a career move soon became something far more personal. Today, 99 Station Street isn’t just a business - it’s their livelihood, their creative outlet, and a cornerstone of Burton’s independent dining scene.
Local Ingredients, Homemade Everything
From the outset, the ethos has been clear: local produce, carefully prepared, with integrity.
“Our beef comes from Abbots Bromley. We know the farmer, we know the farm, we know its provenance,” Dan explains. “The lamb comes from Anslow. We try to keep everything as local as we can.”
Being in the heart of the country limits certain things - “we wouldn’t want to take fish out of the River Trent,” Dan jokes - but the principle remains. Quality first. Traceability first.
Over the years, that ethos has only strengthened. In fact, one of the biggest evolutions since Dan and Andrea took ownership has been just how much they now make in-house.
“We make our own bread. We make our own ice creams. Everything’s made here,” he says. “There aren’t masses of ingredients in the dishes because there doesn’t need to be - we use good quality ingredients.”
By keeping production in-house and running the restaurant themselves, they’ve managed to maintain impressive standards while keeping prices reasonable - no small achievement in today’s economic climate.
“It’s Andy and I that do it all,” Dan says. “So we don’t have the overheads of a big operation. That helps us keep things as reasonably priced as we can.”
Fine Dining Without the Fuss
Ask Dan how he would describe the experience of walking into 99 Station Street and the answer is immediate: “Fine dining food in a relaxed environment.”
Gone are the white tablecloths that once lined the dining room. In their place is a contemporary, comfortable space designed to feel more like an inviting living room than a formal dining hall.
“We don’t rush you off your table,” Dan says. “If you’re booked in, the table’s yours for the night. Whether you arrive at 6:30 or 9:00, you can relax and enjoy it.”
In an era where many restaurants operate on tight turnaround times, that philosophy stands out. Dining here is intended to be an experience - not a stopwatch event.
Andrea runs the front of house with warmth and precision. Dan describes her as “the driving force,” while he is “the engine in the back.” It’s a partnership that clearly works. Guests are looked after attentively, but never fussed over unnecessarily. “You get looked after as much or as little as you like,” Dan says. |
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A Menu Rooted in Seasonality
The menu changes every six to eight weeks, guided by what’s in season. Inspiration comes from produce first - creativity follows. “We look at what’s in season and devise dishes from that,” Dan explains. “And we go to London a couple of times a year to see what’s going on - not to copy, but to get inspired.”
Despite the regular updates, some favourites rarely leave.
The honey-glazed ham hock salad has become something of a staple starter. Steaks - sourced locally - remain ever-popular. And the slow-cooked short rib of beef, created during the quieter days of COVID, has earned its place as a permanent fixture.
Then there’s the bread and butter pudding.
“It’s what we’re probably most famous for,” Dan laughs. “People ask how we get it so light. I tell them we’ve got a special pump in the kitchen.”
Desserts, from tiramisu to cheesecakes and parfaits, are made on site. One particularly memorable compliment came from an Italian guest who claimed her husband was Italy’s “official tiramisu taster” - and declared Dan’s version the best they’d had outside Italy. “It’s things like that,” Dan says, “that keep you motivated.”
A Restaurant That Grows With Its Customers
Over seventeen years, 99 Station Street has seen Burton change. Dan notes that when the restaurant first opened, there were more establishments offering similar bistro-style dining.
Today, the landscape is different - and 99 Station Street stands increasingly unique. “There’s nothing really like us in the vicinity,” he says.
Regulars form the backbone of the restaurant. Some dine weekly. Others return for birthdays, anniversaries and Christmas celebrations. There are families who first visited with young children who have since grown up - and in some cases even worked at the restaurant themselves.
“We like that,” Dan says. “We like having the customers we have. And when new customers come, they tend to like it too.”
The Challenges of Modern Hospitality
Like many independent restaurants, the journey hasn’t been without its challenges. COVID was particularly tough, and the hospitality sector has not fully returned to pre-pandemic conditions. “It’s never quite got back to how it was before,” Dan admits. “But you trudge along, you keep going, and do your best.”
Being tucked away at the end of Station Street means the restaurant isn’t always visible to passing foot traffic. Social media - particularly Facebook - has become their primary way of sharing new menus and updates. “We’re not a prominent place in town,” Dan says. “It can be hard to get the word out.”
Word of mouth remains powerful, and glowing Google reviews speak volumes. Many first-time visitors echo the same sentiment: I can’t believe I’ve only just discovered this place. Dan smiles at that phrase. “I always like the term ‘hidden gem.’ We are difficult to spot.”
Looking Ahead
As 2028 approaches, Dan and Andrea are quietly focused on one milestone: celebrating 20 years of 99 Station Street.
They’re considering introducing more themed tasting nights - building on the success of previous events like Burns Night, complete with Scottish dishes and poetry between courses.
But largely, their philosophy remains steady: take things as they come, adapt to the economy, and continue delivering food of genuine quality.
When asked what he would say to someone who hasn’t yet visited, Dan pauses. “We’re good quality food, all made at home, all made by us. I don’t think there’s a dining experience or food of this calibre around here, really.” It’s said without arrogance - simply quiet confidence.
And perhaps that’s what makes 99 Station Street so special. In a world of chains and fast turnarounds, it offers something increasingly rare: thoughtful cooking, local ingredients, and an evening that’s entirely your own.
🍽️ Ready to discover one of Burton’s true hidden gems?
If you’re planning a special celebration, a relaxed date night, or simply want to enjoy beautifully prepared, seasonal food in a welcoming setting, make a reservation at 99 Station Street. 📍 99 Station Street
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