MARY-Ellen McTague, owner and head chef at the award-winning Aumbry in Prestwich, is launching her first city centre venture, 4244 Edge Street on 23 September. Aumbry will close on 30 August for refurbishments and is due to re-open before Christmas.
The taster menu will have locally sourced, deceptively simple dishes from slow cooked Cumbrian beef to signature favourites grapefruit posset and sautéed mushrooms and snails.
The Edge Street address comprises the rear area of Teacup which will continue to operate from the Thomas Street side.
The space has fifty covers and the idea is serve a five course taster menu featuring McTague’s award winning fusion of British fine dining, traditional methods and historical cookery using the very latest science and technology.
Taster menu food for 4244
Opening hours will be Tuesdays to Saturdays, 7pm-9:30pm and the intention is to provide a relaxed, casual and intimate ambience.
The taster menu will have locally sourced, deceptively simple dishes from slow cooked Cumbrian beef to signature favourites grapefruit posset and sautéed mushrooms and snails. Bespoke wine and in house tea pairings will be part of the experience. The taster menu is expected to cost around £40-£45.
Mary-Ellen McTague said: “4244’s philosophy is to serve exciting, fine dining in the heart of the city without pretension. The restaurant is a place for diners to relax and socialise whilst enjoying the very best cuisine and most importantly, somewhere they can return to regularly.”
All 4244 Edge St bookings will be taken via the website www.4244.co.uk from 1 September.
Confidential's excited about this news. We also wonder whether the allure of the city centre, if this project is a success, might encourage McTague to take up permanent residency - along with a return to Aumbry after the refit.
We've also just had to throw cold water over the editor's head and slap his face a couple of times because he collapsed in happy joy at the words 'snails' and 'oysters' on the sample menu below.
Sample Menu
Amuse
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Sautéed mushrooms and snails
Fresh curds in hay ash, malt loaf, garlic & parsley
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Tomato consommé
Cucumber, borage, tomato confit and rosary goats cheese dumpling
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Slow cooked Cumbrian beef
Oyster, pickled cockles, mustard leaves & Shetland Black potatoes
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Macerated Scottish Strawberries
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Candied violet and elderflower diplomat
Taster menu nosh
