Last night I was fortunate enough to attend a special Chef’s Table event at stunning 5 Star The Lowry Hotel’s River Restaurant, alongside other local press and influencers to preview their upcoming new menu. Said menu showcases classical French cooking and technique; something which I’ve long felt is sadly neglected these days, despite it being at the very heart of most things related to cookery in general.
It’s great to see Executive Chef Bartosz Szynaka putting his own personality and classical background on display. For those who don’t know Bartosz; he was previously a CDP at The Lowry Hotel back in 2017, but then left to explore other paths before returning to the hotel in 2022 as Executive Sous, which then led to his promotion to the role Executive Head Chef last year.
We tried;
- Beef Tartare, Aux Anchois, Black Truffle
- Smoked Salmon Cone
- Mushroom Beignet, Merlot Glaze
- Scallop, Razor Clam Ragout, Verjus
- Champagne Sorbet
- Veal Cordon Bleu, Tomato, Compote, Baby Watercress, Soubise Sauce
- Gariguette Strawberries , Basil, Pistachio and Olive Oil
And it didn’t go unnoticed by us that the group were also treated to some of the hotel's finest wines, particularly the stunning 2015 Chapoutier Chante-Alouette Blanc. Layers of honey, apricot, peach, stone, quince, butter and vanilla, with a fantastic deep yellow hue which displayed its ageing. Delicious.
Full write up coming soon at;
https://lnkd.in/e3AN9tJD
** Our experience was very gratefully comped **
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