Burgers and onion rings have been replaced by stews and mussels
Just a little over 24 hours after launching his new Dacha bistro pop-up in the city centre, chef Sam Buckley is in the middle of a Urban Gardening panel discussion in town wearing a stethoscope and ‘prescribing’ vegetables as to their ripeness.
Serving up ‘nose-to-tail’ burgers, which all came from one cow, the pop-up became known for its £40 price tag and Sam’s quirky comments about exploring ‘the notion of fast food in a social and historical context’. With that in mind, the menu features a spotlight on both seasonal and locally-sourced ingredients, from top tier producers like Stockport’s own Littlewoods butchers and Preston’s Mrs Kirkham's Cheese. There’s also freshly grown herbs, mushrooms, and rhubarb - at least on our menu, anyway.
The oysters, meanwhile, are described as being fresh and are served on a very generous bed of salt to really help compliment their oceanic flavours with a creaminess that lingers after each bite. The hot sauce helps to take things up a notch, and it's served on the side so you can pick and choose just how fiery you want things.
For our dessert, we both opted for the rhubarb and custard. Again, packing a tanginess, the rhubarb is complemented by the sweet, thin custard which is another show-stopper. We both recalled how it had a vanilla or butterscotch taste to it, before we were informed it was instead, of course, made with raw Panela sugar. One man’s Panela is another man’s vanilla, I guess.
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