During British Food Fortnight, Richard Dash and Jamie Carter give a rundown of some of the best local venues
As we move into the cosy autumnal months, we start to get excited for candlelit corners, winter stews and hearty roast dinners. While we all have dishes and ingredients that bring us comfort and joy, do we really know where the food comes from? You may not know this, but there’s a national food celebration every autumn; British Food Fortnight, this year running from September 20 to October 6. Hundreds of shops, pubs and restaurants take part; schools, hospitals, care homes and universities all run special menus; and communities across the country organise fun foodie activities. Here are some businesses that celebrate British produce all year round that you should take a look at!
Restaurant Örme, Manchester
Bringing a warm northern welcome to modern British dining, this fine dining restaurant in Urmston aims to take you on a sophisticated, yet nostalgic, culinary journey. Using ethical and sustainable British produce Örme is a fine dining restaurant that leaves pretence at the door. Their taster menus are paired with hand-picked drinks and they even have their own, locally brewed pilsner. Their tasting menus begin with a selection of chef snacks that pay homage to the North West. This is followed by their signature Truffle & Chive Milk Loaf, Whipped Butter, Chicken Liver Parfait and a hearty Chicken Broth for dipping or sipping. We can’t wait to try ‘Nan’s Cheese & Onion Pie’.
@restaurantorme_mcr // https://www.restaurantorme.com
Suburban Green in Wilmslow is no stranger to our monthly roundups. It’s safe to say we love everything about Suburban Green; their service is first class, and their cocktails and drink offerings are well thought out and unique, but you might not know that they celebrate all things British through their menu too. Kerrie, head chef in Wilmslow, is a decorated, well-experienced chef who loves to flex her creative muscles whenever possible. They love to celebrate their local community and will use local suppliers whenever possible: Michael McDonald’s in Macclesfield for fruit and veg, Easy Fish Co. Fishmongers from Heaton Moor and WH Frost butchers from Marton Cheshire. All are family-owned and run, provide first class service and are setting the bar for quality in their own fields.
@suburbangreenuk // https://www.suburban-green.co.uk
Family-owned and run by Kevin and Jan Dobbs, Growing @ Field 28 specialises in pesticide and biocide-free speciality leaf and heritage produce, with an onsite farm shop, deli and bakery. Both Chef’s Table and twenty-eight work closely with the farm’s growing schedule to incorporate the region’s best seasonal produce into each dish and further their contribution towards a more sustainable hospitality industry.
Just 18 miles door-to-door from the restaurants’ locations on Pepper Street in Chester, this partnership ensures a low carbon footprint is maintained for both venues. With menus also guided by the latest seasonal yield at Field 28 and daily availability, all teams work to reduce waste that accumulates from both the farm and the restaurant.
@growingfield28 // https://www.field28.com
Kenyon Hall Farm has been farmed by the same family since before 1500, Tod and Barbara being the current farmers. Like the majority of farms in the UK, Kenyon Hall was a mixed farm, growing barley, wheat and potatoes, milking cows and looking after pigs and hens. The farm was self-sufficient, with surplus being sold at market (back in 1919 the milk was taken to Newton-le-Willows by horse and carriage daily!) The sites were turned from cattle and livestock to strawberries and pumpkins and turkeys and Christmas trees in December. Kenyon Hall Farm now has a locally loved farm shop and brings families together from all over the North West to enjoy their yearly pumpkin picking. We’re booked in for our first ever pumpkin pick this year - what better place to start than on this historical farming estate?
@kenyonhallfarm // https://www.kenyonhall.co.uk/
