Showing off how good classic British cooking can be
There’s something quite unique about eating in a hotel restaurant, although the quality can range from the bog standard to the outright luxurious. The better ones are shining beacons of British cuisine, illustrating to overseas guests and out of town visitors how well our regional produce and traditional dishes can stand against any other.
The five-star Lowry Hotel on the Salford Manchester border boasts The River Restaurant, a contemporary dining space overlooking the banks of the River Irwell and the striking Calatrava-designed bridge.
At the helm of the double AA-rosette restaurant is head chef Andrew Green, who joined the Lowry Hotel in 2015. His passion for the region’s food and the dynamic spirit of England’s north is reflected in his menus from breakfast through to lunch, afternoon tea and dinner.
Both the a la carte and ‘Chef’ Choice’ menus change regularly to reflect the seasons – and to make sure there’s always something interesting on there for regular customers. The latest, newly launched menu includes starters which celebrate the best local produce together with classic modern British cooking techniques.
Twice-baked Lancashire Bomb cheese soufflé with pickled apples and balsamic pearls managed to be both light and comforting, thanks the sharp creaminess of the award winning cheese. And could there be a more perfect way to showcase the best of our regional produce to overseas guests staying in the hotel than potted shrimps with shrimp butter, toasted rye bread and watercress?
Classic fish dishes include whole Dover sole Meuniere with butter, parsley and lemon (which can be served either on or off the bone) as well as a perfectly flaky Scottish halibut fillet with luxurious lobster hollandaise and wilted spinach.
The River Restaurant offer no nonsense meat dishes such as their popular Josper grilled prime steak and chips served with confit shallot and red wine sauce, as well as a wonderful example of a traditional steamed steak and kidney pudding using beef shin, slow cooked oxtail and kidney encased in a light suet crust.
As sharing is caring, The River Restaurant offer a trio of main courses for two: Rosemary roast leg of lamb with Lancashire hotpot and pickled red cabbage; a 900g rib of Cheshire beef with chips, red wine & confit shallot sauce, or a stunning beef Wellington baked in layers of mushroom duxelles, Parma ham and puff pastry served with a silky Madeira sauce.
No self-respecting modern British restaurant would be worth a visit if its puddings weren’t up to scratch and of course The River Restaurant doesn’t disappoint. Round off your meal with a steamed treacle sponge pudding homemade custard or caramelised apple crumble with vanilla ice cream, or grab two spoons and share an Amarena cherry baked Alaska.
Understandably, Chef Green is especially proud of the range of fabulous cheeses produced across the north west, so has devised a special menu of regional cheeses served with chutney, quince jelly, grapes and a selection of home made biscuits.
As you’d expect from a restaurant of this quality and from a Chef of Andrew’s calibre, so many different elements are made from scratch on site including ice creams, chutneys, sauces, pastries and garnishes etc. The high standard of cooking, together with the various offers and dining deals available at the River Room, make it one of the best value places to visit in town.
The Lowry Hotel, 50 Dearmans Place, Chapel Wharf, Salford, Manchester, M3 5LH
