Based at the former old dairy ‘Shippon’ site, the restaurant is five miles from the centre of Wrexham and has close links to Llangollen, Chester and surrounding areas.
Heading up the Blk Sheep team will be Adam Gaunt-Evans who has worked in close collaboration with development chef Dan Gaskin and operations manager Katie Ince to create an all-day menu and dining experience that will cater to a wide range of customers.
Matt Jones, managing director of One Hundred Knights, said: “We have already developed a strong reputation across our portfolio and this new venture marks our ambition to become a leading casual dining operator, with a robust recognisable brand and a proven business model of scalability, set for rapid expansion within the North West over the next five years.
“The restaurant has already been refurbished to an extremely high standard and fits the Blk Sheep brand perfectly. We look forward to opening the doors next month and continuing the next chapter of the One Hundred Knights story.”