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The multi-award winning chef proprietor of the Creameries and Co-Founder of the excellent new fundraising initiative Eat Well, will be cooking up her favourite hangover recipe live on the channel. I’ve been doing pop-ups, food festivals, a fair bit of corporate work and work on private shooting estates and looking after the landed gentry. I’ve also got a catering service, which is something we’re continuing with. I’ve also been doing some stuff on Radio 4’s The Kitchen Cabinet and promoting my book, Crispy Squirrel and Vimto Trifle. My passion for offal has always been there but that man is my hero, without a shadow of a doubt. I grew up in a small town outside Manchester. I can remember seeing wonderful things on the butcher’s table… cow heels, ox tongues and the like. I loved those flavours. Whether we like it or not, this stuff is getting minced up and put in your food. No butcher in his right mind is going to throw this away, so let’s enjoy it and use it for what it is. The legendary and award-winning Andrew Nutter of Nutters restaurant in Rochdale showcases his innovative style of cooking for a hangover feast fit for a Nutter!
In fact it was the pub’s rather inauspicious car park that won him over. Or more the fact it was so close to the local church. “It’s going to make one of the best wedding venues in Yorkshire. We can put a marquee in the car park, we are creating a small woodland area and we will offer hog roasts. Perfect!” She added: “If he is released, which is the worst-case scenario, I am really determined from a personal point of view that I will not let him have any power over me and control over what I do, and how I do it and when I do it. Because that’s what he wants. He wants power over us and I’m determined not to give it to him.” Its got to be the Jolly Angler pub. One of the last real unmolested, gentrified, interior redesigned pubs in Manchester centre. And without a doubt one of the best because of that. The best Guinness in town. No, I am not telling you whereit is. Food should be honest,” he says. “A piece of salmon should look like a piece of salmon. I am not in the business of turning it into a circle and then piping smoke up its box and making it look like a dandelion. It’s not what I do.”The all-day cook-along session will take place at Stretford Foodhall at Stretford Mall and will feature a stellar line-up of cookery stars, all in aid of the United We Stream cause – raising money for Greater Manchester’s night time economy, cultural organisations and charities. The winning recipes will appear in The Taste of Modern History Cookbook, alongside a dish from Robert Brown. The book is being put together by Modern History, a European Regional Development Fund initiative promoting the industrial heritage of the north west. Owen Brown is now one of four panellists on Jay Rayner’s BBC Radio 4’s Kitchen Cabinet, the food equivalent to BBC Radio 4’s Gardeners’ Question Time. He does three shows out of a series of eight and travels the country with Rayner discovering local produce. Reliving my daughter’s brutal killing at the hands of Brown is emotionally exhausting. No mother should lose a child in such appalling circumstances. We all live in great fear,” she said.
Gastro or not, an average Sunday menu can offer delights such as macaroni with Whitby crab, chilli flakes and herbs, Sunday roasts of local aged beef sirloin with Yorkshire pudding, roast half poussin, and creamy fish stew with little peas and wild herbs. It was his deliberate use of ‘little peas’ and not ‘petit pois’ on a menu, whilst at The Bridge pub in Manchester that first intrigued national food critic Jay Rayner, and formed the basis of their mutual respect.The gourmet evening at the Mark Addy pub, where 41-year-old Robert is executive chef, is expected to be one of the highlights of this year’s Manchester Food and Drink Festival. FEAST is a meeting of minds and passions, it’s great working with an operator at the top of their game and one that cares about provenance as much as I do.” After such licentiousness, it was clearly time to assert a bit of good old-fashioned Northern straight talking. Jay Rayner says, “I think the first time I met him was at The Bridge and I asked him about a dish he did with peas, - why they were called little peas? And Rob said, ‘Because you're in Manchester not in France. They’re not petit pois. They are little peas.’ And I thought ‘Oh, you’re good.’ What sounded like grandstanding actually carried through onto the plate. A very straightforward approach to the good things.” The return of one of Manchester’s most beloved chefs… Robert Owen Brown will be making a rare appearance especially for United We Stream & MFDF. Chef, author and the creator of Spam Fritters, Rob’s trademark no nonsense, seasonal and local approach to cooking will be applied to creating the perfect hangover dish.
Not everything works. A misjudged turbot and sauerkraut dish produces fishy cabbage. Desserts – a peach and chocolate parfait construction; a take on the custard and raspberry jam concoction known as Manchester tart – are too processed. There is a touch of the Arctic roll to both of them. But these can be fine tuned. There is much else on the menu I would like to try.
More clips from The Kitchen Cabinet
Feast’s chef Robert Owen Brown has been hailed by critics near and far as a champion of the north, a chef who combines great technique with a deep understanding of gutsy cooking, With great British and local winter produce, Robert Owen Brown’s FEAST menu will include hearty seasonal dishes including roasts, pies, and stews But he is best known for turning The Mark Addy on the banks of Salford, Manchester, into an iconic pub. Noticeably Owen Brown has set up home at The Hinchliffe with Keran Douglas-Clark, his right hand man at The Mark Addy as general manager. The Lees’ will be hoping they can do what they did with The Mark Addy and get the Hinchliffe in to the Top 100 restaurants in the UK. Woodford Double Oaked American Bourbon, Tawny Port 10 years, Dry Apricot & Raisings home-made syrup, Angostura Bitters, Orange Zest
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