The collaboration will see Doherty bring his unique supper club ‘Sprout’ to the city on Friday 9th March with an additional brunch club on Saturday 10th March.
“Sprout” is a special dining experience that hero’s seasonal ingredients, reflected in both the menu and the space. Each venue will be decorated with greenery and ceramics for one night only or in Manchester, for a day and night, to bring the elements of the menu to life.
The exclusive supper club menu will consist of a complimentary cocktail made with Silent Pool gin on arrival, followed by playful sharing plates to start; slow cooked lamb shoulder with hot hummus, fried chickpeas and pine nuts, served with purple sprouting broccoli for the main – inspired by some of Doherty’s favourite flavours and European cuisines; and a delicious pistachio and orange cake with rose Chantilly and drizzled with orange blossom honey to finish.
To top it all off, Doherty will be making homemade hobnobs, his all-time favourite biscuits, for guests to take away with them and enjoy at home.
We spoke to Dan about his thoughts on ‘Sprout’;
Where did the original inspiration for ‘Sprout’ come from?
The style is based loosely on a middle-eastern café. The food is relaxed, informal but most importantly full of flavour. I’ve been inspired by classics such as shakshuka, but with my own twist on it.
When and how did you first get involved with Harvey Nichols?
We’d been looking to work on something together for a little while, and as my plans for Sprout were developing earlier last year, the idea of launching at Harvey Nichols with 4 nights on the 5th Floor, seemed like a perfect way to do it and now, gives us the perfect opportunity to tour the Sprout concept, taking it on the road around the UK including Harvey Nichols Manchester!
Not everyone likes the Brussels Sprout – what’s your favourite way to cook it?
With loads of butter & some bacon.
What seasonal British ingredient do you think doesn’t get enough love?
Cauliflower – I think people think that you can only boil it, which might lead them to think that it’s a bit boring. I personally don’t think that you can beat a bubbly, oozy cauliflower cheese – but I also love to roast whole with lots of Middle Eastern spices too. I also like to snack on raw cauliflower with some of the pea hummus on our Sprout menu.
What are the challenges that you’ve experienced with setting up pop-ups and these types of events?
I really love doing them actually. The challenge for me is usually not making the menu too long because I want to show off all of the dishes I’m working on!
You’re touring ‘Sprout’ around the country, how do you think the food scene, especially up North, compares to that of London?
There is a lot going on in London, of course, but I think that outside of London there are chefs & restaurateurs doing some extraordinary things, not just in terms of the food they’re cooking, but also what they’re doing for the industry as a whole. Through our Chefs of Tomorrow project, I’m really proud that we’ve been able to champion the next generation of chefs from across the country too.
Do you have a Signature Dish?
I should probably say the Duck & Waffle dish from the restaurant, but my favourite thing to cook at home is a Sunday Roast, for lots of reasons, but not least because it reminds me of being a kid & I think it’s a great way to get everyone together.
Talk us through what people can expect from the food at ‘Sprout’
Smoked yoghurt – or smoghurt. I’m obsessed with thinking of new things to add to it. I hope everyone will like it! Lots of other things too of course, the slow cooked lamb shoulder with hot hummus & fried chickpeas is my new favourite thing.
Sprout Supper Club with Dan Doherty @ Harvey Nichols
Friday 9th March
Three Courses + a Silent Pool cocktail
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Sprout Brunch Club with Dan Doherty @ Harvey Nichols
Saturday 10th March
Three Courses + a Silent Pool cocktail
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Harvey Nichols Manchester, 21 New Cathedral Street, Manchester, M1 1AD
