Ernst van Zyl opens new series of guest chef dinners at The Lowry Hotel
This summer The Lowry Hotel is hosting a series of guest chef evenings featuring the very best of Modern British culinary talent.
The first event will be held on Monday 11th July, with Ernst van Zyl of The Lord Clyde gastro pub at Kerridge, near Bollington – the only pub in Cheshire with 3 AA rosettes.
Born in Cape Town and raised in the heart of the winelands of South Africa, Ernst began cheffing at age of 18 after leaving school.
Since 2014, Ernst and his business partner Sarah have built a reputation at The Lord Clyde for unpretentious modern British flavours combined with joyful creativity.
Ernst’s spells in the kitchen includes Heston Blumenthal’s The Fat Duck, Raymond Blanc’s Le Manoir aux Quat’Saisons, London’s Park Lane Hotel, Noma in Copenhagen, Restaurant Frantzén and latterly Head Chef at Etrop Grange Hotel.
Those dining at the hotel’s River Bar and Restaurant on July 11th will be able to enjoy Ernst’s delicious and unique five course taster menu that Ernst has specifically created for the event.
Available from 7pm, the menu is available for £45 per head (excluding drinks).
The five-star hotel will be welcoming a new chef each month to treat diners at the hotel’s well-appointed restaurant.
Andrew Green, The Lowry Hotel’s Executive Head Chef, said: “These events are a great treat for all concerned with the hotel, from the staff to our regular diners.
“The guests are all high achievers in their own right and they bring a truly impressive variety to the table. The events are special nights and they also allow us chefs to learn from each other by collaborating in the kitchen.”
The River Bar and Restaurant plays host to a delicious menu created by Andrew Green and serves breakfast, lunch, afternoon tea and dinner.
To make a booking click here.
Posted: Tuesday 14th June 2016
ID: 2911 - 1704
About River Restaurant
Executive Chef Dave Ashton’s menu uses the best local and seasonal produce that the hotel is famous for and creating classic British dishes to a high standard. His favourite starters include pan fried scallops with scallop ceviche, peanut, lime and avocado and A5 Wagyu beef with celeriac remoulade, ponzu and wasabi dressing. Mains include wild line caught sea bass with cockle minestrone, courgette and basil puree. Meat lovers will be delighted to see a Rump of lamb Cheshire Farm lamb with lamb fat carrot, roast onion, braised rib and mint sauce. Our famous sharing dishes of Beef Wellington and our 42oz Cheshire Farm Tomahawk steak.
The adjoining River Bar and Terrace encapsulates The Lowry Hotel’s fun-loving spirit at the confluence of city life. Here you’ll find in the intimate, informal surroundings a quiet place to network, drink and kick-back with a perfectly mixed cocktail, club sandwich, salad, or more substantial dish from our menu. The cosy Library is tucked away at one end. Open until late, this is a place to enjoy our signature cocktails.
Here you will also find Manchester’s longest bar terrace — an open-air first-floor terrace for al fresco dining where you can enjoy a drink or meal from the bar or restaurant. Open year-round, The Terrace is perfect for summer afternoon get-togethers in this urban suntrap overlooking the River Irwell.
The bar and restaurant at The Lowry Hotel provide the perfect place to relax and enjoy good food and drink, offering breakfast, lunch, afternoon tea and dinner on a daily basis, with a great Chefs Choice Menu offering 2 courses for £19.95 and three courses for £24.95 and a three course Sunday lunch for £22.50. Our Afternoon Tea is available for £22.50 per person or upgrade to our Champagne Afternoon Tea for £33.00.
On Thursday evenings and Sunday afternoons you will also be entertained with live pianist and singer Kimm.
The River Bar and Restaurant as you know it will be closing in July but don’t worry, we will be back in September with a brand-new restaurant and bar, during this time we will be serving, lunch, afternoon tea and dinner in our grand ballroom during this period.
Here is a short video of the preparation of the Watermelon dessert on this month's Chef Choice Menu.
