Open Kitchen, on the ground floor of the People’s Pumphouse Museum, on the edge of Spinningfields, is a unique and sustainable concept. The popular café and bar works with a huge range of food businesses to source beautiful ingredients that would otherwise go to waste. It combines them with locally sourced, sustainably produced ingredients to create delicious, seasonal, chef-made creations that are great for planet and people.
(Read our review HERE.)
To kick off Summer 2022, the team at Open Kitchen Café & Bar wanted to add some fresh and sunny options with a new small plates menu which will be launching soon. Dishes on the ever-changing menu are not only sustainable, ethical and delicious but packed with fresh local produce and big flavours.
The menu will include as much local, seasonal produce as possible including dishes such as mozzarella arancini with home-made herb oil and garlic aioli, crunchy tempura seasonal veg with sticky tamarind sauce, and spicy butterbean hummus and homemade flatbreads.
The new small new plates menu showcases the creativity of Open Kitchen’s amazing kitchen team who create delicious pesto and ketchups from produce that would otherwise go to waste. They also turn near-dated milk into paneer for tikka kebabs and transform ‘wonky veg’ into kimchi and pickles that top spicy chicken wings. All in the name of zero waste and great taste.
Open Kitchen’s new menu has been developed with fresh flavours and sustainability at its heart by new Head Chef, Sean Lee who has worked in establishments including The Burlington Restaurant at The Devonshire Arms Hotel & Spa at Bolton Abbey - a 1 Michelin Star, 4 AA Rosette hotel in the Yorkshire Dales.
Sean has also received 2 AA Rosettes for his work as Executive Chef of The Bath Arms, Cheddar and The Congresbury Arms, Bristol. Speaking about his appointment as Head Chef of Open Kitchen’s flagship city centre venue, Sean said: “I love the concept, and the chance to be really creative with an ever-changing mix of food. I hope that I can build a name for myself in Manchester, and also further the cause of stamping out food waste and championing local sustainably produced food. It’s a great challenge.”
Some of Sean’s new dishes include smoked haddock fishcake with homemade tartare; halloumi, tomato and homemade pesto bruschetta; roast veg and smoked sausage frittata and wild Mushroom and truffle risotto with roast shallots and balsamic.
Accompanying the new summer food menu will be a new range of spritzers, cocktails and drinks including a summery sharp negroni, the perfect G&T, and the classic Aperol spritz – perfect for sipping indoors or out on the terrace on the banks of the River Irwell.
You can follow Open Kitchen on Instagram @openkitchenphm
Open Kitchen at The People's History Museum, Left Bank, Manchester M3 3ER
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