The Restaurant Bar And Grill Food Picture Show

Confidentials 6 November 2012

THE RESTAURANT Bar and Grill (RBG) in Manchester is back on the map. With a splash of style mixed with a dash of orginality it has re-invented itself both physically and with the cooking.

But its the cooking of from the new chef, Kevin Wigglesworth, that is most rewarding. As we've noted before, this has brought a delicacy and cohesion to the kitchen which puts RBG back on the radar for top class grill dining.

The terrace in particular is a big boost to the restaurant. This provides an all-weather souk-like dining experience that manages to be fun, comfortable and beguiling at the same time.

Up on the terrace

But it's the cooking from the new chef, Kevin Wigglesworth, that is most rewarding. As we've noted before, this has brought a delicacy and cohesion to the kitchen which puts RBG back on the radar for top class grill dining. The care shown with the sauces is particularly evident.

The simple things were done well on a recent tasting session, with the ingredients allowed to speak for themselves, such as the Iberico Ham, heirloom tomato and toasted sourdough for £9, or the Colston Bassett stilton salad (£7.95) with pear and walnut and English organic honey and mustard dressing. A butternut squash risotto with goats cheese at £7.95 was outstanding.

The skill continued with the 14oz bone-in prime rib (£27.50) which was adored also by Sleuth (click here) while the 8oz beefburger (£12.95) is going to have to be added to our Best of Manchester Burgers list not just for the cracking meat, but the whole blend of cheese and pickles.

As one of the dining guests said: “Ooh look, it has gherkins. I love gherkin, gives burgers bite. In fact I even like McDonalds because they use gherkins.”

The fish maintained the quality through to the excellent desserts of Black Forest Eton Mess (£6.50) with chocolate brownies, griottine cherries, crunchy meringue, and mandarin cheesecake (£6.50).

Here's a gallery of the joys on offer.

Wigglesworth is doing excellent work at RBG.

Special thanks to staff-member Lyndsey on the Terrace who took many of the photographs as the Confidential tasters got stuck into the food and savaged a bottle of ballsy Rioja.

Butternut squash