Review on Hispi
Named after a variety of cabbage, Hispi is the latest restaurant from Chef/Patron Gary Usher and follows on from the runaway success of siblings, Sticky Walnut in Hoole, Chester, AA Restaurant of the Year 2014-2015 and Burnt Truffle in Heswall on the Wirral. Set in a former bank in the village of Didsbury, it was recently home to the Jem and I restaurant. Laid out over two floors with a mix of exposed brick and painted white walls, it has a relaxed neighbourhood vibe. Dark wood tables are simply laid, walls are lined with staff photos and a large mirror showcases the names of the people who contributed to the crowdfunding campaign, which launched the restaurant.
Usher has appointed Richard Sharples to head the kitchen having cut his teeth in restaurants such as Aumbry in Prestwich under Mary-Ellen McTague, before spending nine months working at the Sticky Walnut. The kitchen delivers accomplished cooking that has been recognised by the AA Restaurant Guide with two rosettes. As a curtain raiser there's King oyster mushroom, bacon and potato tartare, cured egg yolk and capers or Octopus carpaccio, candied artichoke, verjus and pork scratchings. Moving on, choose pan roast venison loin, pear tart fine, kale ragu and confit shallot sauce or from the sea, olive oil poached stonebass, heritage beetroot salad and taramasalata. To finish expect sweet offerings like dark chocolate cake, beer ice cream, hazelnut butter and honeyed oats or Parkin, butterscotch and creme fraiche sorbet.
Hispi is also featured in: AA Guide
Rate this RestaurantCuisine
British
Chef
Gary Usher and Richard Sharpes
Restaurant Opening Times
Lunch: 12.00 - 2.30pm (12.00 - 4.30pm Sun)
Dinner: 6.00 - 9.00pm (6.00 - 10.00pm Fri & Sat) (6.30 - 9.00pm Sun)
Accepted credit cards
Visa, Master Card