NEW HEAD CHEF LAUNCHES EVENING MENU AT WIRRAL’S MORNING NOON NIGHT
Neston’s Morning Noon Night launched its evening menu this weekend, with new Head Chef James Dodd at the helm, who has joined the team from the award-winning Riverford Field Kitchen in Devon, and has previously worked at Hix Oyster & Fish House in Dorset.
Running every Friday and Saturday from 6.00pm-11.00pm, the small plates menu champions James’ ‘field to fork’ philosophy, utilising locally-sourced, organic ingredients wherever possible, and cooking them simply and honestly, to allow the produce to speak for itself.
With the menu content changing weekly, the launch weekend’s highlights included Cod with crushed celeriac, wild garlic oil and purple sprouting broccoli, Twice-cooked chicken with Korean ketchup & black sesame and Confit duck leg with cider-pickled rhubarb, lentils and wild garlic.
The evening menu will always carry a number of vegan options, which will also change each week such as Masala cauli, with carrot, cumin and coconut chutney and the intriguingly named ‘Vegan fish’ dish of salsify root, with oyster leaf and samphire.
To complement the new menu, Morning Noon Night also stocks a range of wines and craft beers, including their own Crinkle Crankle lager which is brewed exclusively for them, along with a variety of soft and drivers drinks.
Offering all day dining, from rise to fall, Morning Noon Night launched in November 2017, with owners and Neston residents Ben and Nicola Holroyd firstly focusing on the morning and noon elements of the proposition.
The introduction of the evening offer this month sees the final piece of the jigsaw fall into place and following the popularity of the launch, with the venue at full capacity, they anticipate it will be as successful as the other elements of the business.
Speaking about the weekend evening menu launch, Ben commented:
“We’ve been overwhelmed by just how busy this first weekend of evening dining has actually been. Largely its success has been driven by James’s innovative menu and some incredible looking dishes. We’re delighted that he’s joined us and has certainly hit the ground running!
The feedback from customers has been tremendous, and both Nicola and I are massively looking forward to seeing the Friday and Saturday nights grow now, inviting a new group of customers to come and enjoy what we have to offer.”
Morning Noon Night’s evening menu runs from 6pm-11pm every Friday and Saturday.
Larger party and advance bookings are recommended on 0151 208 8939 or email firstname.lastname@example.org