Hispi, Didsbury

Despite it having been one of my favourite restaurants since they opened close to two years ago, I have not written anything about Hispi on my blog. Knob. To put that right, here’s pics of some of the things that I’ve enjoyed there.

Hispi’s bistro style food is up there with the best bistro style food being served anywhere in the country and the service is tip top too. What else is there to say? Oh, yes, it’s also cracking value for money. 

Also, nothing to do with Hispi, but  stay alert to a potential global pandemic of coronavirus over the next couple of years. If it does come, stay on lockdown and definitely do not drive with young children in your car to test your eyesight! 

Beer battered salt pickles & tarragon mayo

House cured duck ham, hazelnut cream & chives

Burrata, charred purple carrot, smoked garlic, honey & puffed rice

Crispy pig’s head, charred courgette, mustard mayo & pickled apple

Chicken terrine, parsnip, hazelnuts & brown butter

Chargrilled duck hearts, duck fat brioche & green sauce

Mackerel crudo, shaved fennel, tomato salsa, citrus syrup & pink pepper

Cured cod loin, red carlin peas, turnip, smoked bacon & horseradish broth

Charred ox heart, beef fat hispi, pickled mushroom & parsnip

Mutton pie, chargrilled tenderstem broccoli & chestnut mushroom

Roast cod lion, brown shrimp mash, sprouting broccoli & red pepper puree

Roasted cauliflower, butterbean mash, green chilli & salted lemon dressing

Braised halibut, crispy chicken wing, Jerusalem artichoke & chicken emulsion

Braised featherblade, watercress, pickles walnut, truffle & parmesan crisps

Rump of beef (to share), roast potatoes, veg & Yorkshires

Whole roasted carrot, honey & pine nuts

Truffle & parmesan crisps

Poached apricot, almond sponge & burnt butter ice cream

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Chef Ben Spalding @ Burnt Truffle

If you are looking for another reason to back ‪@StickyWalnut‪’s KickStarter to help fund ‪@HispiBistro‪, then consider this…

They promise to bring their ever popular ‘Guest Nights’ to Manchester.

Here’s some pics from the one I recently went to at @BuRntTruffle by the hugely talented‪ @ChefBenSpalding‪… one of the best 50 quids I’ve ever spent!

A Series of Nibbles

Chocolate Squid

Hackney Wild Bread & Viking Butter

Mr Kohlrabi vs IPA

The 40 Ingredient Salad

Hot & Cold Soup

Confit Salmon & Keta

Mutton, Wild Garlic & Salt Baked Turnip

Whipped Spiced Bread, Sea Buckthorn & Smoked Clotted Ice Cream

Lemon Orange Yoghurt

To bring this kind of shiz to Mcr… back ‪Hispi‪ here!

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Burnt Truffle & Hispi from the team behind Sticky Walnut

Back in January when I enjoyed this lunch at Burnt Truffle, I already knew that the team behind Sticky Walnut and ‘Burnt’ were planning to open in Chorlton and that restaurant would be called Hispi.

I also knew that, like Burnt, Hispi would be partially crowd funded through KickStarter. My plan was to not post a blog about my visit until the KickStarter campaign had kicked off – that way, I could help to get the word out and share more with the people of Manchester of the type of excellence that Hispi will bring.

Each month, my blog typically gets 20,000 to 50,000 views – many of these people looking for somewhere decent to eat out in and around Manchester… if half these people, pledge the price of a cup of coffee then we’ve made it!

Mancs, if you truly appreciate good food, my message is simple, back Hispi, make it a reality!

Although, act quickly because it seems I’m pretty much too late… within 24 hours of the video going live, the pledges had started rolling in. At this point, meeting the target has to be a question of ‘when’ rather than ‘if’…

For me, backing the project and backing Burnt has made me feel part of it. Every time I dine in Burnt, I think to myself, “I helped to make this happen.”

That feeling alone if worth the money it costs to pledge and support. Be part of making Manchester’s restaurant scene better here… Hispi KickStarter Page.

This is what my wife and I ate at  Burnt Truffle in January, back Hispi and you could be eating similar food in Manchester later this year!

Sourdough with Truffle Butter

Beef Tartare, pickled mooli, puffed rice, crispy shallots & smoked mayonnaise

Calves’ liver terrine, black pudding, apple & fried egg

Loin of venison and ragu, red wine & garlic puree, baby onion & savoy

Welsh lamb & crispy shoulder, caponata dressing, courgette & basil

Chocolate marquise, blood orange, caramelised pear & pistachio

Vanilla crème brûlée

Madeleines

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