Gary Usher and Luke Richardson from Wreckfish, Liverpool

Gary Usher and Luke Richardson from Wreckfish, Liverpool

Luke Richardson, head chef of Wreckfish, is cooking an 8-course guest chef menu at The Twenty Six on Sunday, 19 November.  

Wreckfish is the much anticipated fourth restaurant in Gary Usher's Sticky Walnut group, a former derelict building in Liverpool, that was renovated with a £200,000 crowdfunding campaign. The restaurant launched in late October 2017, with dishes such as caramelised pork cutlet with chorizo; cashel blue arancini with port poached pears; pan roast skate wing with brown butter dressing and gin cured trout with pomegranate molasses. Desserts include salted caramel tart; marmalade sponge and a matcha tea mousse.

Luke began his career with Gary Usher in 2013, where he worked his way up to head chef of Sticky Walnut and now at Wreckfish. During Luke’s time at Sticky Walnut they were named the AA Guide’s Restaurant of the Year and are regularly listed in The Sunday Times Top 100 Restaurants.

Cooking alongside Simon Ulph, head chef at The Swan Wine Kitchen and Scott Goss, head chef at The Twenty Six, Luke’s eight-course menu is £60 per person and will be served in one sitting for dinner on a long communal table to 26 guests.

Baguette
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Chicken wing and melon
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Moroccan mackerel
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Skate, brown butter, cabbage
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Lamb rump, burnt onion and Shichimi Togarashi
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Comte 24
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Toasted Porter
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Salted caramel tart

Reservations are open on www.thetwenty-six.co.uk or call 01892 544607 to book. A deposit will be taken at the time of booking. As this is a special dinner the restaurant is unable to cater for dietary requirements. Guests are to arrive at 7.30 for drinks to be seated for dinner at 8pm. Further events in The Twenty Six guest chef series include Calum Franklin from Holborn Dining Room, Rosewood Hotel, London on 3 December.

 Toasted Porter

Toasted Porter