![\"\"](\"http:\/\/fiftyfourandcounting.co.uk\/wordpress\/wp-content\/uploads\/2017\/02\/P1030784.jpg\")
<\/a><\/p>\nIt would be insulting to call this a restaurant. That would simply invoke an image of a standard menu and service in pleasant surroundings.<\/p>\n
Manchester House is a creative dining experience where you have the opportunity to witness a master and his team at work.<\/p>\n
Tables are carefully spaced, whilst the many staff in grey tweeded waist coats and jeans discreetly watch over the guests.<\/p>\n The wine glasses give an incling of what is to come .. they sparkle without a single water mark on them.<\/p>\n We were looked after by Mo and his assistant Paul. Their confidence in our culinary journey bode well as our first tasters were brought to the table after having been offered water and drinks.<\/p>\n Entrepreneurs are risk takers as is this Master Chef who reveals his opening salvo with one of three incredible dishes.<\/p>\n Who would have thought it was possible for instance to create a masterpiece that challenges the senses with a nori rice cracker, topped with smoked red pepper jelly, goats cheese and basil… this is beauty, redefined.<\/p>\n Manchester House does not try to be a standard restaurant and nor should it. The dishes that come from this open plan kitchen are carefully and masterfully formulated, composed and created.<\/p>\n The artistes that deliver these unique creations have passion and flair that present the diner with blends of colours, textures and flavours that … well… \u00a0you need to be a master to create, because they are not likely to be in any average cook book.<\/p>\n The dishes are\u00a0confidently and professionally introduced and explained to guests by the very competent staff.<\/p>\n In the same way you might wish to visit an exhibition, performance or something of beauty .. Manchester house allows you to immerse yourself in their\u00a0culinary world.<\/p>\n These are just some of the many stunning dishes that originate from Chef Byrne’s kitchen.<\/p>\n Salt aged duck breast, cherry and fois gras.<\/p>\n The wild halibut is\u00a0to die for topped with T\u00eate de Moine, a swiss cheese and carefully laid to rest on a bed of leek and other exotic ingredients and flavours.<\/p>\n This is a place that will not suit everyone and I think Chef Aiden knows that. This is a place where you have to be adventurous, where you know that there is food beyond a staple diet. Manchester House presents even the most cautious diners with an opportunity to drop their guard and indulge in precious blended and individual\u00a0combinations and visually breath taking\u00a0presentations.<\/p>\n Even the stunning finale is a masterpiece, where rhubarb, yoghurt and ginger take on a whole new image.<\/p>\n The lemon meringue, yuan and basil were just genius! A delicate meringue case that disguises itself as a mouse explodes with flavour and textures to complete this food experience.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n