We visited the intimate Lancashire restaurant that serves a secret 12-course menu to just four guests
One of the plus sides to opening and being the chef patron at your own restaurant, is that you get to make all of the important decisions. From the interior design and 'look' of the venue, to where the ingredients are sourced and how teach dish is constructed.
"Secondly the logo is an edited version of a picture I took when growing herbs/vegetables and I had lots of cabbage butterflies living in my polytunnel." They can wonder at the hard work Steven and his father have put in to renovating of the corner unit on Charles Lane in the Rossendale town pretty much by themselves. There's delicate attention to detail, with Steven bringing a Scandi-chic feel to his modern British restaurant.
There's the odd nod to the chef's passion for gardening, herbs and natural ingredients with floral displays in the windows. Steven is currently taking bookings for July, and you can secure your spot at the chef's table, here He used a plethora of unusual and quirky cooking techniques, including jellifying the dressing of the tomatoes and serving ice cream with a salad. Steven also focuses on using one ingredient in as many dishes as possible to give the menu "fluidity" and in this menu that was lovage, which is a herb Michelin-Starred chef Simon Rogan brought back into fashion.
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