Bryn Evans appointed head chef at Rhubarb, Didsbury

Suburban dining will never be the same again as West Didsbury’s Rhubarb appoints Bryn Evans as Head chef.

West Didsbury, Manchester, February 28th 2011: Rhubarb has appointed Michelin trained Bryn Evans as head chef. Bryn will be bringing his own unique style of Modern British cuisine with a re-launch of the menu this week.

Mark Ramsden, chef- proprietor says “Bryn is an absolute talent whose career has included some of the UK’s finest restaurants and it’s a pleasure to work alongside someone of his calibre. He brings fresh ideas to the table that will take Rhubarb forward and cement its position as a premier Manchester dining venue’.

Bryn’s career has included the Michelin starred Devonshire arms hotel and the Chester Grosvenor hotel. Nearer to Manchester Bryn has worked at Harvey Nichols under Robert Craggs and with Michael Riemenschneider at Juniper in Altrincham, but is best known for his creative menu’s as head chef of Manchester’s Obsidian restaurant .

Lisa Ramsden, co-owner said “This is an exciting time in Rhubarb’s development. We have been going strong for nearly eight years now, but I think it is important to re-invent yourself and now we hope to bring what you would normally associate with large city centre restaurants to Didsbury”


Rhubarb was established in 2002 by husband and wife team Mark and Lisa Ramsden and scooped the coveted newcomer of the year award at The Manchester Food and drink festival six weeks after opening. As the only West Didsbury restaurant recognized in the Michelin guide, Rhubarb has carved out a reputation as one of Manchester best dining spots & continues to offer outstanding food in relaxed & intimate surroundings.


A Selection of Dishes from the New Menu (From Monday 28th February)

Starters
Pan fried King scallops, caramelised cauliflower, raisin sweet, caper sour

52 degree duck, beetroot and lentil salad, horseradish, ginger bread crumbs

Honey roasted quail, salt-baked beetroot, foie gras and xeres vinaigrette

Main Courses

Glazed saddleback pork belly, apple purée, creamed potato, mushrooms and sage

Woodland mushroom pearl barley risotto, mascarpone, soft poached hen’s egg

Pan fried sea bass, white bean purée, Jerusalem artichokes, olive and walnut
28 day aged cheshire beef fillet, triple cooked chips, fine beans, café de paris butter

Desserts

Earl grey crème brulée, all things blood orange

Treacle toffee tart, orange syrup, double cream ice cream

Award winning british cheeses, homemade chutney, breads and biscuits

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Posted: Friday 25th February 2011
ID: 3355 - 592