Odyssey of Taste returns to Alderley Edge from 3-8 October

After the success of its debut run last year, the Odyssey of Taste returns to Alderley Edge restaurant Yu this October for a six-evening soiree of top chefs and special menus.

Each night will see a different chef devise a bespoke menu, beginning with Steve Smith, Chef Owner of Freemasons at Wiswell on 3 October. The award-winning gastropub has gained recognition across the board, from Sunday Times’ Top 100 Restaurants to, most recently, ‘Restaurant of the Year’ 2017-18 in the AA Hospitality Awards.

On Wednesday 4 October, it’s the turn of Yu’s young team of chefs - Krzysztof, Adam and Justin - who will be followed by Yu owner Victor Yu and Yuk Ming Man on Thursday 5 October. 

Joining Victor on Friday 6 October will be Lisa Allen - Michelin-starred Executive Head Chef at Northcote Manor - whose various accolades include ‘Best Chef of The Year’ at The Northern Hospitality Awards in 2008, Roux Scholarship finalist and winner of Great British Menu in 2010. She returns to Yu following a sold-out event at Odyssey of Taste’s 2016 debut. 

2017 10 03 Lisa Allen
Lisa Allen of Northcote

All the way from Oz, Yu’s next guest chef is Nelly Robinson, owner of nel. in Sydney. Originally from Lancashire, Nelly apprenticed at Northcote Manor at the young age of fifteen, before moving to Stanley House in 2007 and opening nel. - now renowned for its creative modern Australian tasting menus - two years later at just 29.

The Odyssey concludes on Sunday 8 October with renowned owner of School of Wok Jeremy Pang. Hailing from three generations of Chinese chefs, Pang established School of Wok in London in 2009; a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their homes, now headquartered in Covent Garden. Pang was recently a British Cookery School Awards finalist in both ‘Best Young Rising Start’ and ‘Best Specialist Cookery School’ categories.  

2017 10 03 Nelly Robinson
Nelly Robinson joins the Odyssey

Tickets for these highly-anticipated collaborations start from £65 per head and are on sale now.

Victor Yu said: “We launched Odyssey of Taste last year to really forge a path for collaborative events in Chinese cuisine and we were delighted with the outcome. All three nights were a sell-out and the feedback we received was overwhelmingly positive so we were never in any doubt we would bring it back again this year.

“The calibre of chefs coming to Yu this October is extremely high and we’re fully expecting to sell out. Steve and Lisa both created brilliant menus last year and we’re delighted to welcome them back and it goes without saying that we believe bringing Nelly Robinson from Australia and Jeremy Pang up from London is a real coup for us. 

"We also want to support our own team and I’m proud to give our young chefs a chance to take the limelight for a night - we believe they’re stars in the making and we’re sure our guests will feel the same way.” 

To book tickets, call 01625 596 922 or book via the website

2017 10 03 Yu
Victor and Vinny Yu





First Course

Smoked Goosnargh Chicken and Sweetcorn Soup – Foie Gras Cappucino

Second Course

Tandoori Roast Scallop, Pork Pie Sauce, Granny Smith Apple


Miso Lamb Rump, Sichuanese Aubergines, Short rib Wontons, Beer Vinegar Sauce


Hong Kong Custard Tart, Sichuan Pepper Ice Cream, Last of the Seasons, Raspberry


First Course

Cuttlefish, Lobster bisque, Coconut Smoke

Second Course

Bulgogi barbeque baby beef ribs, Kimchi

Third Course

Thai Style Marinated Roasted Seabass, Creamy Mash, Romanesco


Pork Loin, Wild Mushroom Duxelles, Lap Cheung Grains, Dark Sauce


Steamed Egg Yolk Custard Bun, Chinese Tea Essence


Miso Ganache Chocolate

Matcha Green Tea Mooncake

Lemongrass & Ginger Chocolate

Tonka Bean Mooncake



Tripple Cooked Duck Fat Salt & Pepper Chips Shaved Truffle

Charlie Yu’s Curry Sauce Dip

Prawn Crackers

First Course

Wagyu Beef Tartare, Ginger, Spring Onion, Soya, Sesame Oil

Five Star Spice Egg Emulsion

Second Course

Beluga Caviar, Royal Roast Crispy Peking Duck

Steamed Bao, Hoi Sin


Wok Seared Native Lobster Tail With Ponzu, Chilli, Treacle, Soya

Yee Mein Noodle Nest


Jamine Mini Chocolate Miso Cronuts


First Course

Juniper Fern Cured Salmon, Spruce, Wasabi, Pickled Shoots, Wild Herbs

Second Course

Frothy Sweetcorn Soup, Chicken Dumpling, Scorched Corn, Coriander

Third Course

West Coast Scallop, Salt & Pepper, Blackened Alliums, Sweet Chilli


Wagyu Beef ‘Rossini’ Autumnal Mushrooms, Aged Maderia, Frozen Liver


Orchard Apple ‘Cheesecake’ Salted Toffee, Apple Ripple, Flowers



First Course

Tomato, Vinegar

Second Course

Miso Pork Jowl, Goma Hollandaise

Third Course

Snapper, Avocado, Tomato, Chilli

Forth Course

Chicken, Garlic, Fungi, Chinese Greens


Beef, Black Garlic, Unami, Onion


Mandarin, Sesame, Coconut, Matcha


First Course  – One night in Mong Kok

Hong Kong Street Snacks
Double Sided Crispy Chive Roll
Skewer of savoury stuffed peppers and aubergines
Homemade chilli sauce & Hoisin

Second Course – A wander through PMQ

Black Pepper Beef Bao

Third Course– Simple pleasures from Tai Po Market

Steamed black bean rice pot with salted egg

Mains –  A tribute the the real wok masters of the Dai Pai Dong

Cantonese Pork Chops
Victors King Prawns in Spicy XO & Wild Mushrooms
Cucumber & Wood Ear Mushroom Salad

Dessert – Last stop of the night- Hong Kong Dessert House
Mango & Pomelo Sago with Mango Sorbet