Manchester's vintage-themed restaurant is set to play host to a famous new head chef this month, with the arrival of 'nose-to-tail' specialist, Robert Owen Brown where diners will be able to enjoy RoB's famous regional cooking safe in the knowledge that they are in the hands of an expert.
The legendary chef is something of a celebrity having cooked at the Mark Addy for the likes of Adele and Maxine Peake over the years before the gourmet pub closed in 2013. He once cooked a turkey in a filing cabinet and has his own cookbook too, called Crispy Squirrel and Vimto Trifle, all about his local, regional and wild food ethos. Expect a bit of a change then, as he beds in over the coming months and makes his mark at Rosylee.
He is joined by new Head Chef Adam Hinton who has worked with Brown for five years, new General Manager Abbie Blasdale who joins from Jamies. Formerly known as Rosylee Tearooms, it's been re-branded simply as Rosylee and will be the prototype for new restaurants throughout Britain which will specialise in using regional produce and dishes where they are located with Brown as executive chef for the group. Already, the team are looking at sites in Leeds and York.
New menu
Brown has created a new menu for Rosylee Manchester, where only two of the ingredients are not sourced from the North. The kitchens have also been refurbished with a new INKA charcoal oven and a new terrace will join the existing one, which will allow al-fresco dining throughout the year. Rosylee will continue to offer an all-day menu from breakfast, lunch, afternoon tea and dinner but created by Brown.
11 Stevenson Square, Northern Quarter, Manchester M1 1DB. Tel: 0161 228 6629, www.rosyleetearooms.com