Chef-patron Andrew Nutter is cooking at the top of his game at Nutters – a Modern British restaurant in a huge, gothic-feeling 18th century manor house overlooking Ashworth Moors.
The restaurant’s previous Addams-family aesthetic of mahogany and red velvet has since given way to a more tasteful monochrome. While in the kitchen, Nutter has largely stuck to his contemporary European guns.
Trends across the menu include Asian aspects and flavours in dishes like pork belly ‘China Town’ with a coriander and lime leaf dressing, or crispy black pudding wontons.
Nutter has veered towards more contemporary British themes too; Goosnargh duck leg confit with gingered pasty, piccalilli and snow pea salad, for example. Or seared wild seabass with pig’s cheek, sautée samphire and butternut squash.
Caramelised lime tart with Nutter’s favourite tipple Grey Goose vodka and ginger beer sorbet is a typically explosive ending. Andrew’s dad Rodney was chief sommelier and Nutters still boasts one of the finest cellars in the area.
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