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.
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.
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
Smoked Goosnargh Chicken and Sweetcorn Soup – Foie Gras Cappucino
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
YU YOUNG CHEFS
Cuttlefish, Lobster bisque, Coconut Smoke
Bulgogi barbeque baby beef ribs, Kimchi
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
VICTOR YU & MING MAN
Tripple Cooked Duck Fat Salt & Pepper Chips Shaved Truffle
Charlie Yu’s Curry Sauce Dip
Wagyu Beef Tartare, Ginger, Spring Onion, Soya, Sesame Oil
Five Star Spice Egg Emulsion
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
Juniper Fern Cured Salmon, Spruce, Wasabi, Pickled Shoots, Wild Herbs
Frothy Sweetcorn Soup, Chicken Dumpling, Scorched Corn, Coriander
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
Miso Pork Jowl, Goma Hollandaise
Snapper, Avocado, Tomato, Chilli
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