Gary Usher's Wirral restaurant, Burnt Truffle has welcomed a new manager, Ashley Whittingham-Orford, and is also celebrating rising star Scott Griffiths as he moves into his new role as Head Chef.
Whittingham-Orford has arrived in Heswall after refining her sommelier experience at Chester restaurant, Opera Grill, before that she was instrumental in the opening of Corks Out in Knutsford. The new manager’s passion and knowledge of fine wine will prove invaluable with Burnt’s wine evening, held on the last Friday of each month, being a key date in the calendar of any discerning wine connoisseur.
New Head Chef Griffiths, who grew up in Shropshire, originally planned to pursue a career in golf, but after cutting his teeth in a number of established local restaurants he soon realised that catering was his true calling.
Griffiths is excited to share the new menu at Burnt Truffle with highlights such as, crispy pigs head with peas, mustard & coriander dressing, and white crab on sour dough toast with cucumber & green chili chutney to start.
Main courses include: chargrilled mackerel with white cabbage and mango, and macadamia salad with salt-baked celeriac, goat curd mousse, sorrel pesto and herb crumb. New sharing dish, whole roasted duck with salsa verde, is already massively popular, as well as the winning ginger parkin with crème fraiche sorbet to finish.
Both Whittingham-Orford and Griffiths have a strong desire to focus on local customers at the much-loved neighborhood restaurant, both are keen to get to know regular customers and understand what they love and want from this Wirral bistro.
Gary Usher commented, “We wanted to build a business based on word of mouth and direct feedback to the restaurant itself.
'The aim has always been to create the ultimate neighborhood restaurant so we’re more than excited to welcome Ashley to the restaurant team and to see Scott as our new Head Chef, as we continue to offer great food to share with family and friends in a relaxed environment, right on your door step.”
