WHAT could be more the flavour of summer than the lemon posset and macerated summer berries pictured above? This course alone makes you want to book your ticket for the next Ancoats Supper Club event on July 7.
It’s part of guest chef Paul Faulkner’s five course dinner scheduled for the atmospheric post-industrial setting of Ancoats Coffe Co in Royal Mills – the latest in a series of kitchen takeovers that has also featured Robert Owen Brown, like Faulkner a former Chop Houses head chef.
These days Paul has his own Michelin Bib Gourmand recommended restaurant, Brassica Grill http://brassicagrill.comin Heaton Moor. He has cut his teeth in restaurants such as The Modern Restaurant at Urbis, Chester Grosvenor, L'Odean (where his cooking style developed under the infulence of Bruno Loubet) and the prestigious Harvey Nichols OXO Tower and Knightsbridge restaurants.
TOM loves the lower-key delights of Brassica on Shaw Road, where Paul and fellow chef Matt O'Brien, source all their ingredients from trusted local suppliers and change the menu seasonally
Their five course Ancoats menu looks a bargain at £30 a head: aubergine, labneh and pane carasau; venison Scotch egg with pickled celery, beetroot and apple chutney; salmon tartare, avocado salsa, sourdough toast; slow-braised Peak lamb from Mettricks of Glossop with baked freekeh, fennel and tomato; lemon and vanilla posset, macerated summer berries and lavender shortbread.
Pay your £5 deposit at the roastery/cafe or (plus eventbrite fee) via this link. The evening is BYO with a small corkage charge of £1.50 per beer, £3 per bottle of wine.
Thursday, 7 July 7pm-11pm. Ancoats Coffee Co, Unit 9, Royal Mills, 17 Redhill Street, Ancoats, M4 5BA.