The Walled Gardens, Manchester
Chosen by Mary-Ellen McTague, chef and co-founder, The Creameries
Eddie Shepherd is a vegetarian chef who runs an underground restaurant from his home in Didsbury, cooking for eight people per night. (It’s open Friday to Monday, three weekends per month.) He makes multi-course menus that are really technical, with a touch of molecular gastronomy, but fun and delicious as well. He uses his home to really good effect; at one point you’re instructed to go into the living room and one of your courses – tofu, dandelion, pickled apple – is hanging from the ceiling in a bauble. He does this amazing thing with mushrooms, which are dried, rehydrated in stock, set into a block with an enzyme, then cooked, smoked and finally marinated again – they have a flavour closer to charcuterie. He uses a lot of techniques, but my big takeaway is just that it’s really enjoyable and delicious and fun.
has anybody tried this place?