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At The Lowry Hotel, we are proud of our young Chef team and are eager to give them the chance to put their own stamp on the menu. Each month, our young Chefs develop a dish, that is uniquely theirs, to add to the menu. This month’s dish is Mackerel Escabeche with fennel, orange, pickled carrot and saffron mayonnaise. Inspired by Billy Jones, Junior Sous Chef at The River Restaurant

Tell us about the dish?
So, my dish is a Mackerel Escabeche, it’s a beautiful oily fish with lots of beautiful fresh flavours and amazing textures.

What makes this dish significant to you?
This dish is significant to me because I have tried and tested many different ingredients and flavours with this and finally came up with something, I found is delicious and fresh! Perfect to eat on a summer’s day.

What is your favourite element in this dish?
My Favourite element to this dish is the fennel marinated in the ceviche dressing and the texture it brings to the dish.

Tell us about your role at The Lowry Hotel?
I started at the Lowry hotel in September 2018 as a Chef De Partie, 6 months later I was promoted to Junior Sous Chef, this for me was a fantastic opportunity in my career and I always thrive in teaching the apprentices and commis chefs.

What is your favourite thing to cook?
My favourite thing to cook is fish! I get an amazing satisfaction of filleting whole beautiful fresh fish and then cooking it getting a beautiful crisp skin and perfectly cooked.

What is your favourite item on the menu (other than your dish)?
My Favourite thing on the menu currently is the Rump of Cheshire farm lamb. Me and the team have evolved this dish to make it the best it can be and I think the flavours and textures in the dish are absolutely amazing, It is something you really need to try, The carrot is slowly braised in lamb fat for 6 hours soaking all the flavour of the lamb, we also cook the Lamb rib for 12 hours over night in lamb stock, red wine and rosemary. All the elements come together extremely well and in my opinion, it is my favourite dish.


If you could cook for anyone real or fictional who would it be and why?
If I could cook for anybody. I would love to cook for my Grandad, when he passed, I was 15 just starting my career and he gave me amazing advice and was somebody who was a huge role model to me and to cook for him would be absolutely amazing.

Executive Chef Dave Ashton: “Billy has put a lot of effort into this dish, it highlights his level of skill and detail. I think this dish brings the best out of quality ingredients.”


You can try Billy's dish on the July Chef's Choice Menu. Book Here.