Christopher Downes

Hometown: Cheadle

Work experience: The Edge Hotel in Alderly as a trainee commis chef, then I moved to the Excelsior Hotel as a sauce chef. Then as one of 86 chefs Portobello restaurant in Cheadle for 8 years followed by Marcellos in Hale for a further 15 years until it closed where I acquired a lot of Italian recipes from Marcello and his Mother.


Tell us about your current menu: Traditional Italian dishes combined with modern favorites and some inspired fish dishes on the blackboard.


What is your favourite dish on your menu and why: Osso Bucco which is a traditional Italian dish from Tuscany. A veal knuckle is braised in finely chopped vegetables, tomatoes and white wine and a sprig of mint.


What inspires you: Rustic cooking from Tuscany

Which is your favourite restaurant? (not your own): Red Fort in Cheadle Hulme

Big Brother or Question Time: Question Time

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Posted: Monday 28th July 2008
ID: 3990 - 159