Meet the Chef : Aiden Byrne
The executive chef of Chester Racecourse’s newest offering, Parade with Aiden Byrne, showcases his updated twist on an old-school classic, The Manchester Tart
Aiden Byrne is an English chef, best known as the owner of a number of establishments including The Collingwood, a bar and restaurant in West Kirby and Restaurant MCR in Manchester, which Byrne reopened at the end of 2018. Byrne made history as the youngest person ever to earn a Michelin star at the age of 22 in 2002.
Byrne’s most recent collaboration is Parade with Aiden Byrne, a luxurious new trackside venue at Chester Racecourse, the oldest racecourse still in operation in the world and positioned in the ultimate location for any race-goer, alongside the finishing post. Hosting just 60 guests in an intimate setting; design, indulgence, impeccable service and fine-dining are the focus.
Parade with Aiden Byrne offers guests an award-winning six course menu that starts with bespoke canapés and a Laurent-Perrier Champagne reception and goes on to include the likes of roasted scallop with white chocolate and truffle risotto and braised rib of beef served with sweet miso hollandaise and choucroute, finishing with chocolate mousse and violet ice cream. The menu changes daily and Aiden takes the time to personally serve various courses of the six-dish menu to guests.
Aiden comments, “We wanted to ensure that Parade is a totally immersive experience from start to finish. By being centred at the heart of the track, guests will feel totally absorbed in the action and we wanted to reflect this in the service. We will provide guests with an exceptional restaurant experience and my team and I will be making sure we get to every table, taking the time to run through the menu with them personally. I have selected menus that are set to blow the guests away at Chester Racecourse; from the sublime, such as roasted turbot with artichokes and mushrooms and strawberry mousse with apple marigold and wild strawberry sorbet to classics, such as braised rib of beef and the Manchester Tart.”
The racing season continues at Chester Racecourse until September
For further information or to book, please contact Kate Dawson :
500 grams of unsalted butter
500 grams of caster sugar
350 millilitres of whole eggs (mixed)
125 grams of soft flour (sifted)
187.5 grams of ground almonds
187.5 grams of desiccated coconut
Toast the coconut on a try at 160oC for 15 minutes or until golden brown.
Cream the butter and the sugar together in a food mixer, whilst this mixture is still in the food processor gradually adding the egg.
Add the ground almonds and the coconut then add the flour.
Mix until fully incorporated and store in a piping bag.
Place in the refrigerator for a couple of hours to firm up and then pipe into the desired mould and bake at 170oC for 12 minutes.
Allow to cool and dress with raspberry jam and coconut cream.
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