Review of the new Winter menu at Linen Manchester235
I’m delighted to introduce our new 4Manchester Women foodie guest blogger Elaine Bowers. Elaine knows a thing or two about hospitality – she’s worked in the industry for the last 14 years, so she’s in a brilliant position to help us navigate our way around MancLand cuisine.
We were lucky enough to be invited to the launch of the new Winter menu at Linen, which gave our new rookie a fantastic opportunity to flex her gastro-muscles and add to our collection of Chef’s Table blogs!
We want to know who cooks the food, their background, what their favourite dishes are, what inspires them and what makes their food so good!
For my first Chef’s Table post I was lucky enough to go to Linen restaurant at Manchester235 Casino for the launch of their new Winter menu and their new head chef Jaromir Hlavsa (Jarda).
The restaurant has a new entrance, so you can go straight into the casino without having to negotiate the cinema and the gym.
The hope is that it will help to entice people inside – once word starts to spread about the new menu they won’t have a problem!
As we entered we were treated to a lovely gin based cocktail, a ‘G’vine Basil Smash’ and while we enjoyed this we were shown the Chef’s Table.
Seating eight diners it offers bespoke menus and glimpses into the bustle of the kitchen through small picture windows. The table still gives you the atmosphere of the restaurant instead of being hidden away behind closed doors – your chance to provoke envy amongst the other diners.
Once seated, the delights of the new dishes began to arrive, each dish presented and explained in detail by Jarda.
Originally from the Czech Republic he worked at The Malmaison previously and has a real passion for his ingredients. He sees his new role at Linen as a great opportunity to choose local suppliers and source the best seasonal produce to delight his diners.
The enthusiasm he has for seasonal ingredients is clear as you look at and taste the menu. Dishes of pigeon, wild boar, Cumbrian lamb chops, bream and house smoked salmon accompanied by varieties of beetroot, heritage potatoes, salsify, mushrooms, mulled wine jus all come together to make each ingredient a star in its own right.
My three favourite dishes
Particular favourites of mine on the night (and the dishes I will be having as soon as we can go back for dinner) were:
Rustic Pork and Pistachio Terrine, served with Homemade Pickled Vegetables and Toasted Rye Bread.
Wild Boar Steak with Venison Chorizo
Raspberry Rippled Baked Alaska
A bit of Cheffy Magic!
Starter: Rustic Pork and Pistachio Terrine, served with Homemade Pickled Vegetables and Toasted Rye Bread.
A terrine with the richness of a pate coming from the addition of chicken livers, cut through by the pickled carrots and baby onions. Flavoursome but not heavy; a perfect start to a meal.
Main: Wild Boar Steak with Venison Chorizo.
This is served with the mulled wine jus I mentioned earlier. As it arrived at the table you couldn’t help but pick up the scent of the cinnamon and all spice; inviting and warming.
Dessert: Raspberry Rippled Baked Alaska.
We tried three desserts, Toffee Apple Crème Brulee which comes with a miniature toffee apple dipped in popping candy (amazing). Marbled Baileys and Chocolate Cheesecake (one for those who prefer their desserts not too sweet). And the resounding favourite on our table – the Raspberry Rippled Baked Alaska (childhood revisited).
All followed off by a selection of British and Continental cheeses!
Not having been before I cannot wait to return. The atmosphere is bustling and yet you can still enjoy good conversation. The waiting staff friendly and talkative yet professional and I forgot I was sitting so close to the casino.
If you want to try somewhere new and enjoy a fine dining experience Linen is not to be missed.
Photographs: Elaine Bowers
This is not a sponsored blog post.
Other Chef’s Table articles: