Restaurant Orme in southwest Manchester is relaunching next week with a new pared-down approach, doubling back on its founders’ decision earlier this year to sell up and move on.
Chef Jack Fields and his partner Rachel Roberts (pictured) have revamped the interior of the Urmston restaurant to reflect a more relaxed and social approach to hospitality, moving away from their previous British tasting menu format.
The couple opened the restaurant three years ago in partnership with chef Tom Wilson, who has now departed. The trio announced a proposed sale in February this year, blaming an “unfeasible” economic climate for the decision.
Jack says, “Our new menu allows us to collaborate closely with our suppliers and access highly seasonal produce with the freedom to change the dishes on a more frequent basis. It’s a more pared-back and comforting approach, but still highlights British ingredients using the classic techniques that Örme is built on.“
Rachel adds: “We are excited to be taking Örme in a new direction, deepening our roots in the local community. We’ve always seen this as an extension of our home, and we want guests to feel like they are invited in for tea. With our extended opening hours, we will be welcoming walk-ins and drinkers.”
The new menu features snacks like salt’n’vinegar scampi with curry mayo and smoked Lancashire cheese custard on fried bread with red onion jam; mains including cured Cornish mackerel with roasted onion dressing & peas or spring lamb served with sweet and sour mint & BBQ cavolo nero; followed by puddings like an upside down treacle tart or a strawberry, balsamic and lime sundae. There will also be a feasting menu to cater to fans of the previous tasting menu.