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Music-agent turned Pizza Maker Alberto makes authentic, sustainable (and delicious) Neapolitan pizzas and will be creating a special hangover pizza to recreate at home. Basilico is currently operating a takeaway only service from the Food Hall His starter of a golden goose egg, with Morecambe Bay shrimps, crispy bacon and brioche is also set to tantalise the taste-buds.
His friend Jay Rayner says “I think underpinning everything Rob does is immense knowledge. He became a panellist [On Rayner's Radio 4 show Kitchen Cabinet]because he's brilliant to the recipe but also brilliant at bringing it down to its essentials. And then there is that commitment to an understanding of regional food. He does things with offal that some people might have forgotten about. I mean, he could be fancy, he cooks for the lord and ladies, and he can do the grand stuff, but it's always built on the essentials. I think the title of his cookbook, Crispy Squirrel and Vimto Trifle, sums up his idiosyncratic take on the world but also his sense of humour.” Food brings up location and places. On a wet soggy horrible day I want sausage and mash or a pie but sat by the sea, it has to be fish n chips. I would happily get in the van and drive 400 miles to Oban in Scotland just to eat a crab sandwich. I love offal, game and fish. Offal is my really big thing and I have slowly been sneaking it in with the locals and they are eating it. Picture courtesy of Joby Catto Classically trained Owen Brown cut his cloth at The Midland Hotel (The French) in Manchester. Despite being mercilessly bullied (he calls it character building), he was privileged to work as part of an 86-strong brigade where everyone had their role – butcher, baker, classically trained specialist chefs and three florists upstairs. But he is best known for turning The Mark Addy on the banks of Salford, Manchester, into an iconic pub. Robert, along with Keran Douglas-Clark, his right hand man at The Mark Addy and now general manager at The Hinchliffe, turned the tatty looking industrial building with odour coming from the toilets into a top place to dine out. It even made it into the Top 100 restaurants in the UK. Keran Douglas-Clark serving Sunday lunch! Picture courtesy of Joby Catto Disturbing the chef during lunchtime service with the question: ‘Little peas, why not petit pois?’ sent Robert into a fury: “The peas aren’t French, I am not French, the pub is not in France why would I call the peas petit pois?”
Robert Owen Brown's Reform Club days
Renowned Mark Addy chef Rob Owen Brown is taking over Northern Quarter restaurant Rosylee, the M.E.N. can reveal. Robert has taken a soft approach since arriving at the pub just under six weeks ago. The menu has been very condensed, simple and pub classic. “I have to have a burger, a steak (albeit it being an absolutely fabulous piece of Aberdeen Angus beef), fish n chips and a pie on,” he says. In a surprise move, Robert Owen Brown (pictured) is taking over as head chef of Northern Quarter restaurant Rosylee this month. Brown – or ROB, as he is also known – was formerly head chef at gourmet pub The Mark Addy, where he cooked for celebrities including Adele and Maxine Peake, and previously presided over The Angel on Rochdale Road. The ‘nose-to-tail’ specialist is the author of the cookbook Crispy Squirrel and Vimto Trifle, in which he outlines his love of local and regional cooking. Reflecting this passion, ROB has created a new menu for Rosylee, for which virtually all the ingredients come from the north. Formerly the Rosylee Tearooms, this vintage-style establishment was recently rebranded to simply Rosylee. Other changes include refurbished kitchens – featuring an INKA charcoal oven – and an additional terrace for al-fresco dining. Rosylee will be the prototype for similar restaurants throughout Britain, for which ROB will serve as executive chef. Venues are currently being looked at in Leeds and York.
The award-winning cook and author of Crispy Squirrel and Vimto Trifle will also oversee the rollout of the brand across the country in his new position as executive chef.Alex Hall at 10 Tib Lane is another former employee. While the dishes on Tib Lane's menus are lighter than classic Owen Brown, the seasonality and commitment to the best local produce shine through. Now Rob has given Manchester the confidence to be thoroughly Northern - gastronomically speaking - it can relax into a hybrid of flavours and styles that takes the best from everywhere, including our own doorstep.
We’ve got to remember that we’re a village pub. Pubs should sell fish and chips and make a great pie. We have to sell steak, and in this day and age you have to do a burger. But we’re still doing less obvious stuff such as grouse, wood pigeon and rabbits. And finally, congratulations to Liam Rogers, formerly of Restaurant Sat Bains and Restaurant Andrew Fairlie at Gleneagles, who has been appointed head chef at Northcote in Lancashire, under executive chef Lisa Goodwin-Allen. From 3 April, with Rogers in place, Northcote will return to being a seven-day operation. See northcote.com. Food brings up location and places,” says Owen Brown. “On a wet soggy horrible day I want sausage and mash or a pie but sat by the sea, it has to be fish n chips. I would happily get in the van and drive 400 miles to Oban in Scotland just to eat a crab sandwich. I love offal, game and fish. Offal is my really big thing and I have slowly been sneaking it in with the locals and they are eating it. Chef proprietor of one of the region’s best-loved Italian food brands, Salvi’s, Maurizio will be showing viewers how to create the ultimate comfort food from scratch with whatever you have in the cupboards… PASTA. His virtual pasta masterclass will draw, as ever, on Maurizio’s passion for his native region of Campania. But he is best known for turning The Mark Addy on the banks of Salford, Manchester, into an iconic pub. Noticeably Owen Brown has set up home at The Hinchliffe with Keran Douglas-Clark, his right hand man at The Mark Addy as general manager. The Lees’ will be hoping they can do what they did with The Mark Addy and get the Hinchliffe in to the Top 100 restaurants in the UK.King Street West is adjacent to two of San Carlo Group’s 17 national restaurants: Cicchetti, located on the ground floor of the House of Fraser department store, and their flagship venue San Carlo across the road at 42 King Street West. We’re excited to offer something completely different with FEAST. We’re fans of Rob Owen Brown and collaborating with him has been a great experience, it’s good to have some fun with a concept and we share the same passion for great food and produce. We hope everyone will come down and enjoy getting into the festive mood with us. What happens post FEAST? Well, we’re working on that right now and look forward to revealing all nearer the time.” The all-day cook-along session will take place at Stretford Foodhall at Stretford Mall and will feature a stellar line-up of cookery stars, all in aid of the United We Stream cause – raising money for Greater Manchester’s night time economy, cultural organisations and charities. We wanted to bring him on board for a long time and now we have, we are investing not only in the Rosylee but in a brand that will create restaurants unlike anything currently in the UK. The peach, pistachio and milk-chocolate dessert at Manchester House. Photograph: Jon Super for the Observer
As Rob says, “I think we are being polite if we say that the Mark Addy, building-wise, was quite rough around the edges. But it didn't stop it getting into the Top 100 Restaurants in the UK. Sometimes you just have to look past the surroundings and look at what's being put in front of you and how it's being put in front of you.” It didn’t even enter my head that I had gone into Yorkshire. I didn’t think ‘I’m leaving Lancashire, what am I going to do? My tag will go off,’” he says. We hope everyone will come down and enjoy getting into the festive mood with us. What happens post FEAST? Well, we’re working on that right now and look forward to revealing all nearer the time.” Read More Related Articles But earlier, in 1769, Elizabeth Raffald had published the groundbreaking cookbook, The Experienced English Housekeeper. THE Hinchliffe Arms, ( JW Lees pub) is named after a fabulously rich mill owning family who lived up the valley at Cragg Hall. It is located just off the B6138 road, the longest continual ascent in England, made famous by Le Tour de France. Picture courtesy of Joby CattoOwen Brown is now one of four panellists on Jay Rayner’s BBC Radio 4’s Kitchen Cabinet, the food equivalent to BBC Radio 4’s Gardeners’ Question Time. He does three shows out of a series of eight and travels the country with Rayner discovering local produce. He might be famous for his left field dishes, but for him it’s a matter of making the most of the ingredients he has. Our waiter also insists on putting the word "my" before each dish name as he delivers it. As in: "This is my chestnut soup" and "Here's my lamb." Really? It's yours? Because I thought Mr Byrne's brigade over there in the open kitchen cooked it. That's not the waiter's fault: it's probably how he's been trained. But it's annoying. I flinch each time he arrives. I want to concentrate on Aiden Byrne's often brilliant cooking. I want to focus. But almost everything at Manchester House makes it a struggle to do so. I am struggling to dig this terrific food out from under a drift of unnecessary cobbler. It's a real shame. Jay's news bites Brown, a former British Airways pilot, bludgeoned his estranged wife to death with a hammer while their two children were in the next room, before transferring her body into a pre-dug grave.
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