Tel: 0161 222 7900 | Email: info@tastehospitality.com

January Has Flown By

January is almost done and dusted, and this week saw Taste attend their first awards ceremony of 2025, as Sophie and Caroline saw some friendly faces at the Manchester Food and Drink Festival Awards.

 

It was great to be out and about and in the mix once more and rubbing shoulders with the people behind some of our favourite places to eat and drink.

 

136 venues were selected across 18 categories, and then it was put to a public vote.

Some of the big names include Tom Barnes who picked up a brace; winning Chef of the Year and his restaurant Skof earning Newcomer of the Year.

 

Another that’s become a firm favourite of ours since they came storming into the Manchester scene in early 2023 is Higher Ground, and the restaurant found itself nominated in two categories and Chef Joe Otway nominated in the category he was pipped to by Barnes.

 

It was also a big evening for Where The Light Gets In and Sam Buckley; his restaurant picking up the gong for Restaurant of the Year, while Chef Patron Buckley picked up the Outstanding Achievement Award.

 

Other notable winners include Schofield’s Bar which won the Great Service Award and Hawksmoor getting its name on Bar of the Year sponsored by Conductr.

 

All the winners can be found here, and all the nominees here.

 

Back in the office, things are picking up quickly. As we come to the end of January, and Scotland starts to prepare for the Spring season, we’ve had plenty of fantastic roles come up in some of the country’s most beautiful properties.

 

We’re continuing to work hard for our roles up and down the UK, and we have also been picking up some fantastic candidates; so whether you’re looking for a new challenge and fancy the Scottish Highlands, or maybe you’re looking to fill that all important position for a complete team; it really is a great time to get in touch with us.

 

You’ve probably already spoken to Gemma, who started last year and begins her first full year with Taste Hospitality Recruitment.

 

On a lighter (much lighter and fluffier) note, we hope you’ve had chance to meet Norman, the unbelievably cute, latest addition to the team, and Gemma’s pup, seen here helping Sophie.

 

January

A Helping Paw

January

Firm Friends

 

 

 

 

 

 

 

 

 

 

He’s learned to give his paw and apparently high five though I’ve seen no evidence of this as yet!

 

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Email: info@tastehospitality.com

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Holy moly, Bar Shrimp is something special.I was absolutely in my element on my solo seat at the counter last Friday.The team from Higher Ground have got this show well and truly nailed down, and it fits Manchester's food scene like Sunday's frozen pitch fits a Thermos flask.The best negroni I've ever tasted, followed by four Cumbrae oysters and a late Lindisfarne addition (Happy Hour!!! 50% off!!!).Scallop tartare (OMG) with elderflower dressing. Then a big old chunky spider crab: he was a chunky and delicious boy.I will devour padron peppers wherever I see them, but try them with bottarga (I didn't know either, dried fish roe pouch - apparently it's "the parmesan of the sea") grated over.Devilled eggs with brown crab and trout roe 🤌*mwah*, then Arbroath smokie fritters, outrageously moreish. Just for good mesaure a few more scallops: Grilled Queenie ones in mouclade butter to be precise.Head Chef YUNA KIM / 김유나 kitchen runs as smooth as the tarragon mayo that came with that delicious spider crab; and yes I can't get this outing out of my mind, so I've entered in to analogy "Inception". It's analogy within analogy; I'm comparing my meal to itself 🤯Gutted I didn't get the name of the guy on the bar so I could give him a shout out for spending the best part of two hours keeping me entertained, plying me with wine, and answering questions like "what's bottarga?" 🙃After me and the guy on the bar (sorry!) exchanged cat pictures, I was dragged out kicking and screaming, yelling "just one more oyster!" (That last bit is a lie.)In short; if you like a chilled vibe, exceptional seafood and a restaurant with a DJ, maybe we'll bump into each other next time I'm there. Which I'm hoping isn't too far off 🤓 ...
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I couldn't just take Manchester's Finest at their word regarding JOJI had to find out for myself. So that's what I did the other Saturday. On my bill. Eating raw fish and pretending that I can use chopsticks 🥢 It was incredible. Sublime. So fresh. Such amazing ingredients, treated with expertise and care. And I have to let you know, there's something to be said for dining alone; it's going to be my new hobby.There was a lovely moment sat at the counter, when a total stranger and I made eye contact as we tried a dish at the same time, and both did that narrowing of the eyes when you taste something delicious, as we shared a moment of appreciation for our experience. He then turned back towards the friends he had come along with 😂🤓Digression... Anyway it was top. In the words of Douglas Adams "thanks for all the fish" 😁🫡 ...
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