We headed down to the fantastic Five-star Lowry Hotel to try their new modern British à la carte restaurant menu that offers twists on tradition.
The five – star Lowry Hotel is an independent luxury hotel located on the Salford-Manchester boundary, and is the only hotel in the region to be part of the prestigious Leading Hotels of The World. Since opening in April 2001 the hotel has won over 60 awards.
The new dishes are served in the dining room, itself a modern classic of its kind, with stunning views of the River Irwell.
Executive Chef Andrew Green has created a confident and well-balanced new à la carte menu at the luxurious two AA Rosette awarding winning River Bar and Restaurant. Using premium ingredients and local suppliers, the celebrational menu takes traditional dishes and updates them with a modern twist, showing the youthful but highly experienced chef from Glossop really hitting his stride.
Against the prevailing fashion for small plates, the accomplished new menu is inspired by the fact that 5-star hotel indulgence deserves generous servings of fondly-loved classic dishes.
You can choose from an array of classic starters, such as the intense Potted Shrimp, a mouth-watering Crab Macaroni Cheese, the highly popular Twice Baked Lancashire Bomb Cheese Soufflé or the Beef Bresaola which is cooked to precision after a one-month preparation process.
For starters, we went for Potted Shrimps in Shrimp butter with toasted rye bread and watercress and Crispy Duck Rolls with a plum dressing, pickled cucumber and spring onions.
For mains, stand-out dishes include Andrew’s personal favourite the Beef Wellington which is brought to the table and showcased by the chef before being sliced. Baked in mushroom duxelles, Parma ham, with puff pastry with Maderia sauce, it’s one of a number of dishes to share between two.
Fish-lovers are spoilt for choice. To decide between the delicately prepared Lowry Fish Pie which has intense flavours of the sea, or an exquisite Meuniere-style Whole Dover Sole, a prime, succulent fish served on or off the bone, or perhaps the Scottish Halibut fillet made the classic way with a lobster stock.
The melt in the mouth Steamed Beef Shin, Oxtail & Kidney Pudding is another chef recommendation that is cooked over a 15-hour process with the oxtail cooked separately and poured at the table.
We went for the Rosemary Roast Leg of Lamb with Lancashire hotpot and pickled red cabbage which was absolutely fantastic!
Room for a pudding? Try the ‘Best of British’ selection of desserts; the Steamed Treacle Sponge served with custard, naturally, takes up one hour to be steamed to precision, and should be ordered early along with the other courses. It is sure to be a big talking point.
The Rhubarb Trifle is another twist on a much-loved British favourite. If you like to share, the restaurant’s Baked Alaska show stopper shouldn’t be resisted, as you and your companion will discover a layer of the softest sponge and ice cream under the browned meringue.
For desert, we went for the Steamed Treacle Sponge with homemade custard. It was a fantastic modern twist on a long time classic!
Andrew Green’s passion and attention to detail for each individual dish shines through with the cutting-edge new menu.
Overall we had a memorable dining experiences with the venue and choice of food and we would recommend it as the perfect spot for fine cuisine.
For more information on the venue and to book visit:
The Lowry Hotel, 50 Dearmans Place, Chapel Wharf, Salford, Manchester, M3 5LH
0161 827 4041