Masterchef reveals first class menu
MASTERCHEF winner Simon Wood is preparing to take the leap into the restaurant world proper later this month – opening his own place in the city centre.
The Chadderton chef – who won Masterchef in 2015 – is opening Wood on First Street on August 31 – and has also revealed the prices on his ambitious menu.
Wood is certainly going for the higher end of the market – with starters ranging from £8.50 to the scallops at £14.
Mains are around the £16-23 mark – lamb, duck, cod and chicken – with a beef dish at £35 and a sharing tomahawk steak at £80. Assorted sides are around £4. Desserts range from £6.50 (beurre gelato) to £8 (cherry nut parfait) with a cheese board at £15.
There’ll be a tasting menu on offer – costing £65 for seven courses – although guests won’t be allowed to see it. Instead they’ll be asked to put their trust in the chef. There’s also two drinks tasting menus costing £35 each.
If you like cocktails, you’ll probably want to know about the signature menu, which is inspired by Simon’s love of music and some of his favourite bands, it says here.
Hence there’s a Nirvana (Cherry Bakewell), a Hybrid Theory (Rhubarb Martini) and an Mcr Black Parade (Courvoisier Espresso Martini). They weigh in at around £8.50 each.
There is a cheaper lounge menu on offer with some tasty options available from the josper grill – flat iron steak (£14), seared squid with chilli and garlic (£8.50) and infused wild mushrooms (£7.50).
Small plates and nibbles will cost around £3/4 and there’ll also be a pre-theatre offering costing £20 for two courses or £25 for three. Wood has recruited former Grenache chef and owner Mike Jennings to help head up the kitchen.
During his time on Masterchef, Wood was described by Greg Wallace as an ‘incredible talent’ while John Torode praised his ability to take something ordinary and make it special on his way to claiming the cookery show crown.
Simon says: “I have been planning this restaurant for a long time and have a very clear vision for everything from the look and feel of the restaurant to the dishes we’ll serve. I want it to be as unfussy as possible with approachable staff, comfortable chairs and dishes guests want to order again and again.
“The aim is to offer modern interpretations of traditional flavours with a focus on simple, seasonal dishes with the odd surprise along the way.”