Ex-Fat Duck chef launches toast-based restaurant

By Sophie Witts contact

- Last updated on GMT

Ex-Fat Duck chef launches toast-based restaurant

Related tags: Restaurant, Fruit, Food

While there are already restaurants specialising in grilled cheese, meatballs and cereal, a new opening is basing its menu on the humble slice of toast.

The aptly-named Toast in Altrincham is headed up by chef Edward Carr, who has cooked at The Fat Duck, Dabbous and Eleven Madison Park, which took the top spot on the World’s 50 Best Restaurants list this year.

The menu offers five varieties of bread, including a gluten-free option, topped with all-day breakfasts, lunches and desserts.

Carr has teamed up with manager Justin Orange, who met the chef while working at Manchester’s Teacup Kitchen cafe, for the project.

The duo created Toast out of the desire to branch out and launch their own restaurant concept.

Dishes include toast topped with spiced chicken thigh with honey yoghurt and rocket; sesame chilli prawns; and cheese with baked egg and truffle oil.

There are even toast-based desserts with slices paired with dutch apple pie; peaches and cream; and marinated strawberries with whipped rosewater ricotta.

Diners can also order four ‘toast-less’ dishes including butternut squash, thyme, honey and goats cheese; and honey mustard chicken with baby gem, tomato and asparagus.

Toast opens today (20 October) and will donate all proceeds from its launch to the Children’s Adventure Farm Trust charity.

Related topics: Venues

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