Headed up by two of the city’s most exciting and renowned young chefs, Tine is a temporary residency taking over the kitchens at Blossom Street Social in Ancoats.
Josh Shanahan (The French, Where The Light Gets In, Mana) and James Lord (Manchester House, Wolf at the Door) are the two men behind the venture, and they’re serving up modern British small plates with an ethos that revolves around ferments and liquid seasonings.
Operating in a wine bar “with no room for an oven and one fridge” they’re using the most pristine products that Britain has to offer, including Sea Bass caught off the coast of Dorset that is then treated with the process of ‘Ikejime’ that stops rigor mortis setting in and making the flesh “akin to butter.”
There’s a whole host of exciting things going on in the kitchen, from Cheshire-grown tomatoes that are slightly dehydrated and then preserved in grilled Scottish Kelp, to native breed beef reared in Grassington, aged and then glazed in wort butter. The focus on quality ingredients, ferments and liquid seasonings is outstanding.
As mentioned, this is a short-term takeover so make sure you get yourself down to Tine as soon as you can. Don’t miss out.
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