There’s no denying it – Manchester loves seafood and the finer things in life. The success of new Anglo-French brasserie Randall & Aubin is testament to this; so here at Manchester’s Finest we’re partnering up with them for some very special “Seasonal Supper” events.
Randall & Aubin’s practice of ‘net to plate’ (working directly with the fishermen for the best quality produce), alongside their ethical meat sourcing and a philosophy of using local British ingredients where possible, means not only are you served delicious dishes of the highest quality but you can also eat with a clear conscience.
Ed Baines and Randall & Aubin’s Head Chef Brian Hughson have personally designed each of the gourmet three course menus, based around seasonal ingredients, naturally including the freshest British-caught sustainable seafood.
Each event will be hosted by a different wine connoisseur who will carefully match wines to perfectly suit the menu, and guests will be entertained and enlightened throughout the tasting.
Randall & Aubin co-founders, renowned Chef Ed Baines and restaurateur Jamie Poulton, are delighted that Manchester has embraced their restaurant and look forward to an exciting 2018 in the city.
Ed Baines explains:
“Our Manchester customers have really welcomed us since we opened in summer 2017 and have shown they have a real appetite for the finest seafood, so we hope to be able to build from this and deliver even more for our customers in 2018…
The approach to dining at Randall & Aubin is ‘everything for everyone’. We serve hearty premium dishes in a warm and light-hearted atmosphere. Honest food, honest cooking, celebrating premium ingredients and cooking them well. Everything we do, we make from scratch using traditional methods.
Randall and Aubin seasonal suppers enable us to showcase the versatility of British seafood. Using seasonal ingredients enables us to create delicious unique dishes.
These events are perfect for anyone who is experiencing Randall & Aubin for the first time, as it will give a taster of the dishes we create – and our regular customers will love the unique nature of the evening.”
The Seasonal Suppers will give Chef Ed Baines and Head Chef Brian Hughson the opportunity to be flamboyant with the seasonal flavours.
The events will run every other month throughout the year and first we kick off with ‘February Feasting on Land And Sea’ – take a look at the delicious menu below:
Seasonal Supper Menu:
FEBRUARY FEASTING ON LAND AND SEA…
Guinea fowl terrine
with Jerusalem artichokes, golden beetroot, baby carrots and a clam vinaigrette
Roast Peterhead cod
with leek & potato galette, buttered baby leeks, sprouting broccoli and served with Morecambe Bay shrimps in a lobster cream
Oeufs a la neige
poached meringue, citrus caramel and crème Anglaise
The menu will be served with paired wines
Date: Tuesday 6th February 2018
Cost: £40 per person
Limited spaces available.
Please make any allergies known before hand.
Tickets are non-refundable.
Randall & Aubin , 64 Bridge Street, Manchester M3 3BN
0161 711 1007