Newhall Refinery Gears Up for its 4th Anniversary SCV’s first gastropub will host an anniversary celebration in May

 Few restaurants have been able to create as much lasting change in such a short amount of time, but as Newhall Refinery comes up on its fourth anniversary in business, the community will be celebrating its impact on Santa Clarita.
Join SCV’s first gastropub as the owners host “Links and Libations, an Anniversary Celebration” in May, as a way of thanking their loyal patrons.  Specialty sausages and unique meats are on the menu, alongside some fantastic themed cocktails, to be announced at a later date.  Limited edition, brand new Newhall Refinery commemorative T-shirts also will help staff and patrons alike celebrate this exciting occasion.
Along with other local businesses, Newhall Refinery was part of the efforts to revitalize Old Town Newhall, breathing new life into a once-forgotten area of rich arts and cultural potential.  As one of Main Street’s anchor businesses, Newhall Refinery brings large crowds to Santa Clarita’s official Arts and Entertainment District on a daily basis, attracting residents with its reliably delicious menu and top-notch offerings of unique beer, wine and cocktails.  In just four years, Newhall Refinery has played a large role in bringing new excitement to Old Town Newhall.
As the restaurant comes up on its anniversary, co-owner Simon Mee – who runs Newhall Refinery and its sister restaurant, Egg Plantation, along with his wife and co-owner Shannon Mee – sat down with The Magazine of Santa Clarita to share some wisdom about the restaurant’s history and success.
When asked what makes a restaurant successful, Simon replied: “Food should always be No. 1.  It’s absolutely imperative to hire a talented chef who can create a menu with a ‘wow’ factor because, ultimately, this will bring the customers in, and it will make or break you.”
Originally from England, Simon got his start in the restaurant business at an early age, and it was love at first table.
“My buddy’s dad owned a restaurant, and I washed dishes for a little extra cash,” he explained of his English roots.  “One night they were short a server, and I was asked to step in.  He gave me a white shirt and black pants – and off I went!  Right away I knew this is what I wanted to do for a career.”
By age 18, Simon was managing the restaurant and bar, and in exchange, the owner, Stuart Perkins, would pay for Simon’s college education, which Simon completed on his one weekly day off.  Within two years, Simon graduated with a diploma in management and catering, which covered all aspects of the food industry from top to bottom.
“During this time, I set myself a goal to own a restaurant in 10 years,” he recalled.
After celebrating his 21st birthday in Las Vegas, Simon visited his uncle in Santa Clarita and loved it.  He packed his bags and, by age 28, invested all his savings into Egg Plantation.  Today, the Mees have owned Egg Plantation for 17 years, and when the time came four years ago, they decided to expand by opening Santa Clarita’s first gastropub on Main Street, an up-and-coming area the Mees knew would become even more successful as our community grew, too.
To this day, Simon and Shannon set their standards high as they lead by example.  Staff and patrons can find the Mees bussing tables, running food or mopping floors, as a way to stay involved from the ground up.
“You have to be willing to take a risk, and then the key becomes serving great food from the beginning, keeping customers happy and staying consistent,” Simon said.  “We are still passionate and dedicated to our guests and always looking at ways to improve on what we have.”
For more information about Newhall Refinery, please visit www.newhallrefinery.com, or call 661-388-4477.