IT is not just pizzas and steaks in Stockton Heath anymore.

The healthy eating craze has hit Warrington's dining out hotspot thanks to an award-winning chef.

Ric's Kitchen opens in London Road tomorrow, Saturday from noon. 

It can be found where the former ice cream parlour, Pure Indulgence, used to be and is Ric Allen's first solo venture after previously working as head chef at The Stanneylands in Wilmslow and as sous chef for Aiden Byrne at The Church Green in Lymm.

The menu features the likes of superfood salads, a lean beef burger, halloumi burger, omelettes and a 'Buddha bowl' which contains baked veg and sweet potato with cauliflower rice in a coconut sauce.

There will also be a range of wholemeal wraps and low calorie bagels fully loaded with the likes of smoked salmon and avocado or beef and grated horseradish.

And on Sundays diners can get an organic roast with meat from Happy Beef, a company which supplies Hereford beef, grass-fed on fields in Crowton.

"It's about changing food trends," said Ric, of London Road, who will be changing the menu regularly to reflect what is in season.

"It's not 'clean eating' like some of them out there, offering boiled rice and things like that.

"We're not here for body builders. You don't have to go to the gym – you can make your body better from the inside.

"We've got a five per cent fat burger served on a low calorie bagel but we want people to walk away feeling full and satisfied.

"We use things like spirulina and hemp seed which are packed full of proteins. Put that in a smoothie and you'll be set for the day.

"We do use fats because some fats are good and we use butter because it's a natural ingredient.

"We want to be the sort of place a doctor could walk in, take a look at the menu and say: 'That's good for you'.

"We're open to everybody – vegetarians, vegans and we can do gluten-free sandwiches.

"If people want to turn their nose up at healthy eating and go for fast food that's fine. But come and try one of our burgers first. You may be surprised."

Ric previously worked as head chef at Piccolino in Stockton Heath and was also the chain's opening chef meaning he would help the company launch new restaurants in the area.

The 31-year-old added: "This is my first venture on my own so this time it's a little scarier. It's mine now so I need to get it right.

"I like Stockton Heath. It's a bustling place and I'm hoping this place and The Bus Stop brunch bar will bring more people to the bottom end of London Road.

"There's a nice community spirit around here."

Ric will also be using fresh herbs like nasturtium, hyssop, chamomile, rosemary, bronze fennel and lemon balm when preparing his dishes and his takeaway materials from the boxes to the cutlery will all be biodegradable.

Before he set up his own restaurant, Ric recently picked up a number of accolades, including a silver medal, four bronze medals and a best in class at the Craft Guild of Chefs Culinary Academy.

And in 2012 Ric won a merit award cooking for more than 100 people at the World Culinary Olympics in Erfurt, Germany.

  • Ric's Kitchen opens tomorrow, Saturday, at 12pm