What a weekend it’s shaping up to be. Tomorrow (Saturday 12th November 2016), award-winning San Carlo Group Restaurants and revered local Chef Robert Owen Brown will launch FEAST, a winter pop-up restaurant and bar at the former site of 47 King Street West in Manchester.
Inspired by a winter woodland (how deliciously quaint is that?), FEAST will offer sophisticated comfort food, indulgent cocktails, wines and beers beneath a canopy of branches, evergreens and enchanting lights.
Open for breakfast and all day dining till late, seven days a week throughout the winter season (until early January), FEAST will evoke the beautiful winter forest and woodlands of England.
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,
Inspired by great British and local winter produce, Robert Owen Brown’s FEAST menu will include hearty seasonal dishes including roasts, pies, and stews including:
Starters:
- A wild porcini and Marsala soup with a pecorino pastry crust
- Plum and rum tobacco smoked Cheshire venison carpaccio with a hazelnut and cherry bell radish salad
- Baked Tunworth Camembert style cheese, sweet pickled onion chutney
- Potted Belted Galway ox cheek with warm caraway and rye
- Loch Etive salmon, clementine oil, caviar cream and seaweed
- Red velvet beetroot cured gravalax with granary toast and dill pickle spaghetti
- Hand dived scallops, smooth celeriac mash and crispy Bury black pudding
Mains:
- Rolled roast rare breed pork belly with apple wafers, sage and onion beignets & crab apple rhubarb glaze
- Rich claret braised Forest of Dean wild boar, Chorlton chorizo & horseradish dumplings
- Breast of free range chicken, garlic, thyme and caramelised orb of joy
- Sirloin of aged beef, roast bone marrow, beef dripping wafer with sauce Borderlaise
- Whole local estate pheasant, bacon, bread sauce and wild watercress
- Classic steak, Marble Beer and Cow Heel Pie
- Baked Tunworth Camembert style cheese, sweet pickled onion chutney
- Hay baked mutton chop with a caper and Scotch broth reduction
Desserts:
- Baked Alaska with home-made Christmas pudding ice cream and butterscotch sauce
- Dark chocolate terrine, marinated cherries and thick brandy cream
- Spiced honey and Vimto poached pear
- Steamed sticky syrup and pin meal sponge pudding with proper custard
- Toasted almond fondue with shortbreads and flumps
- Selection of local artisan cheeses with all the tracklements
Festooned with cosy blankets and lit by lanterns and twinkling lights, FEAST will be the perfect place to escape and indulge in winter’s finest heart-warming produce, hot chocolate cocktails, mulled cider and a unique woodland and winter inspired cocktail list created by Bark Manchester.
Woodland inspired cocktails include:
- Woodland Old Fashioned
- Woodford Double Oaked American Bourbon, Tawny Port 10 years, Dry Apricot & Raisings home-made syrup, Angostura Bitters, Orange Zest
For indulgence in a glass, sip The Silver Chair, which made from Bacardi 8years old, FEAST secret Eggnog mixture, nutmeg and silver cinnamon stick.
If you dig hearty drinks, then The Trader Returns is more your bag. Think of this as a twist on the eternal “Hot Buttered Rum”, with Appleton 12 years old, softened organic butter, grated cloves, nutmeg, cinnamon, saffron and light brown sugar, mixed with hot water and topped with orange and vanilla foam.
If you’re a coffee gal like me, then go straight for the Mocha Martini, which is like an espresso martini but better. Grey Goose Vodka, Galliano Coffee liquor, fresh Italian coffee and home-made chocolate syrup will warm your cockles and put a smile on your face. A full beer and wine list will also be available.
Commenting on the news, San Carlo Group Managing Director, Marcello Distefano said:
We’re excited to offer something completely different with FEAST. We’re fans of Rob Owen Brown and collaborating with him has been a great experience, it’s good to have some fun with a concept and we share the same passion for great food and produce. We hope everyone will come down and enjoy getting into the festive mood with us. What happens post FEAST? Well, we’re working on that right now and look forward to revealing all nearer the time.
Speaking ahead of the launch, Robert Owen Brown said:
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.
To book a table at FEAST contact 0161 839 1929
FEAST OPENING TIMES
Monday to Friday 8am till late
Saturday and Sunday 9am till late