Örme

It speaks volumes that Örme took such little time to make it into the Michelin Guide and Good Food Guide. Coveted accomplishments for any eatery, to say the duo behind this establishment deserve such things would be an understatement. A relaxed, fine dining experience focused on a constantly evolving tasting menu spotlighting the best of British cuisine, “bold, vibrant flavours” and a combination of “classic and modern” have wowed visiting critics, bringing effortless sophistication and impeccable standards to the increasingly restaurant-heavy Trafford town of Urmston. 

Chef Patron Jack Fields oversees development of the menus, which place a spotlight on local and domestic produce and ingredients. As you may have guessed, the menu is truly seasonal, and conceived to celebrate changing flavours throughout the year. As such trying to list specific dishes is difficult, but suffice to say expect exceptional things. This carries over to the wine list, too, with Rachel Roberts, General Manager and Sommelier, taking care of the glasses and bottles. Pairings are available for a supplementary fee, and these often include English and Welsh vineyards, and Manchester breweries when hops are preferred. 

Proudly intimate, Örme focuses on creating a warm and welcoming atmosphere in which to present world class creations from the kitchen, and attention to detail is everywhere. “We preserve, ferment, and pickle our own vegetables, source sustainable seafood that isn’t overfished, and prepare whole cuts of meat throughout the menu,” Fields explains, while Roberts adds: “It’s important to us that we partner with suppliers who share our ethos and do their bit to decarbonise and improve industry sustainability.” On a mission to strip the formality out of fine dining in an ethical way, to be honest they put all this better than we ever could. “Above all, we want you to feel like you’re coming to ours for tea.”