The Creameries

When it comes to fascinating food – with an eye on sustainability – the Creameries in Chorlton is one of the shining lights of this thriving south Manchester suburb. Chef-proprietor Mary-Ellen McTague develops new dishes according to the best available local produce, sustainable ingredients and historic local recipes (her butter pie will bring back happy memories for all you Lancastrians). They also have the admirable aim of becoming zero waste, or as near as possible, by the end of the year.

We’re here to sample the new five-course supper menu, alongside paired wines selected by new restaurant manager, the peerless Kimberley McBride, formerly of CT-fave Erst, not to mention Salut and Mary-Ellen’s previous restaurant, Aumbry in Prestwich.

The venue is modern with a nod to tradition, much like the menu

The venue is exactly what you’d want from a neighbourhood bistro, decked out with lush foliage, candles and elegant artwork. It’s modern with a nod to tradition, much like the menu.

The wines are a must. Each glass plays a huge part in the overall experience, complementing particular elements of each dish and enhancing specific flavours, at the same time introducing the diner to a rich world of wine-making techniques. If, like me, you’re keen to learn more about wine, this is the ideal way – in a delightfully relaxed setting, guided by someone with a genuine love for, and vast knowledge of the grape.

With any luck you’ll have the privilege of trying the split pea chips and mushroom ketchup

The courses change frequently, according to local supply, but with any luck you’ll have the privilege of trying the split pea chips and mushroom ketchup – a thick stack of crunchy-on-the-outside fluffy-inside chips with a swirl of eye-rollingly rich mushroom ketchup to dip them into. Again, it taps into those childhood memories while adding all-new far-out elements.

Other courses include wickedly moreish sourdough bread with two types of butter (cultured and whipped brown butter) plus an obscenely good goat dripping; a delicious squash soup, as wholesome as a cuddle from your favourite auntie; a fantastic partridge pie held up with buttery, crumbly pastry; and to finish, a pupton of apple, made with whey caramel, Pedro Ximinez and chamomile.

A meal that matches up to the best fine dining menus across the North

It’s a meal that matches up to the best fine dining menus across the North, from Forest Side to The French – but at a fraction of the cost. It’s no surprise to hear that Mary-Ellen cut her teeth in Michelin-starred kitchens – the level of care and attention to detail comes across in each dish, providing an intoxicating and at times fantastical experience.