Grafene
On a bright Spring Sunday in Manchester (yes,we do get them) the Manchester Branch organised a sell out lunch in the city centre at Grafene. The restaurant was opened in 2016 by Paul and Kathryn Roden following on from their success with Losehill House Hotel and Spa in the Peak District. It brings modern British food to the residents and visitors of Manchester under the direction of their Chef Stephen Moore. The name Grafene came from the Nobel prize-winning discovery of the first 2D material Graphene at Manchester University.
The event began with a drinks reception, where conversation flowed and we were treated to and enjoyed a glass of light and refreshing Prima Perla Grand Reserve Brut. This was delicious and an excellent start whetting our appetites for what was to come. Once everyone was seated, the new Chairman Ronnie Costello welcomed members, including some new members, and guests. Homemade breads were brought to the table with salted and herb butter and were enjoyed by all. We were then served the first course of tomato, consommé, black olive and mozzarella. The consommé was crystal clear and the tomatoes were delicately blanched to perfection to remove any trace of skin. This dish was a delight and enhanced by an Italian white wine, Campiano Fiano 2015. This wine’s light colour and flavour was commented on by many as the perfect match to the dish.
For our main course we were treated to sea bass, quinoa, white asparagus, leek and crab bisque and for the non-fish eaters Goosnargh chicken, heritage carrot, leg croquette and thyme jus. The sea bass was freshly delivered from Fleetwood, it had a crispy skin that was cooked to perfection; accompanying this was a delicately cooked crab tortellini served with a silky bisque, which one member commented to me must have been cooked by an experienced hand. The quinoa was soft and the asparagus and leek not only dressed the plate but were very complementary to this fantastic main course. The Goosnargh chicken was moist and glisteningly white, this was served with beautifully cooked vegetables, including the carrots, which lit up the plate, all resting on a dark rich thyme jus. The wine chosen to accompany this main course was Primitivo de Manduria 2005. The rich red colour in the glass prepared us for a delightful wine, which would have graced any fish or chicken dish.
I was intrigued by the sound of the dessert – Arctic roll, blackberry, cassis and basil. This Arctic roll was nothing like the one tasted as a child back in the 1970’s. The sponge was light and soft, there was a bright blackberry sauce separating it from the cool vanilla ice cream. This was served with a Cassis sauce and decorated with crisp blackberry shards and basil leaves on a bright turquoise plate. An alternative to this for those with intolerance was a delightful bowl of berry and vanilla sorbet with raspberries, blueberries and blackberries.
Our final course arrived on a matt black plate, this was a selection of artisan cheeses, their creamy colour in perfect contrast to the dark platter. There was a classic combination of hard, soft and blue cheese accompanied by rustic bread and crispy crackers.
This was truly a gourmet lunch prepared by a chef and his team that really know what they are doing. With many thanks to everyone from Grafene involved in making this a truly memorable occasion. The event was a celebration of British food with wonderfully selected wine that complimented every aspect of the meal.
Ali Graham
Committee Member