Ancoats wine bar Blossom Street Social has something exciting going on in its kitchen. Chefs Josh Shanahan of The French and Where The Light Gets in, and James Wolf of Manchester House and Wolf at the Door have taken over the space for a temporary pop-up, serving unique umami tweaks on traditional British cuisine.
A celebration of savouriness, their umami dishes feature a range of ferments and liquid seasonings, cured and aged meats, fish brines, misos and more. By taking inspiration from traditional seasonings like fish sauce, soy sauce and Worcestershire sauce, the duo have created their own grilled kelp tamari, koji brine and barley wort to take their food offering to new and unexpected places. It’s a process that’s taken them more than two years to perfect and now, they’re serving up a range of small plates from their cosy Ancoats kitchen.
When it comes to what to expect, Tine’s cured sea bass with wild plum salad, smoked hen of the wood glazed in wort butter, and frozen fig leaf parfait with sweet miso cookies and wood sorrel all look suitably mouthwatering on the restaurant’s Instagram page. Their offering looks set to change regularly, so each visit is sure to surprise local foodies looking for something different. As if this wasn’t good enough, Shanahan and Wolf are also currently developing their own ‘master liquid seasoning’ featuring a whiskey wort that uses barley and rye, fermented with koji and salt and cold pressed and aged in a oloroso whisky cask.
- Edward Lane
- Published on:
- Mon 7 Sep 2020