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Three Courses With…Ian Moss

10 Nov 2017
Chef Profiles

Ian Moss is Head Chef at Oddfellows on the Park, a beautifully restored Victorian Gothic building set in 120 acres of parkland in Cheadle, south of Manchester. The 22-room boutique hotel opened in spring 2017 and Ian oversees the entire food operation including the fine dining restaurant, The Galloping Major. He trained in London working under top Michelin-starred chefs Marcus Wareing and Brett Graham but says it was only when he moved to Northcote in Lancashire that he really understood the importance of seasonality and local produce.

What first got you into food? Who were your early influences?
I cooked at home all the time with my parents – they are keen home cooks. I started like most kids trying baking. I remember making awesome peanut butter cookies, and at Christmas time, making up to 100 mince pies with my Dad. As a teenager, Jamie Oliver inspired me. He was young and cool, and he made cooking look fun. He took it away from a formal science and cooked things he likes according to taste. And Ramsay too, he was a big influence growing up. It was the time of the rise of the British chef and as a teenager that was a big push that I could go out and do it too.

 

Tell us about the most memorable meal you've ever had.
I’m sure a lot of people will say this, but it’s got to be The Fat Duck in Bray. Heston introduced theatre to food in a way that had never been seen before. I went close to it opening and I was blown away by the possibility of what could be done. My food is completely different - I stand by the simplicity of good ingredients - but Heston does what he does incredibly well and I would recommend it to anyone.

 

 

We're sending you on an all-expenses paid trip to a restaurant of your choice anywhere in the world. Where would you go and why?
I really want to try Eleven Madison Park in New York. Daniel Humm is a brilliant chef and I love his recipes. It’s considered the best restaurant in the world at the moment so of course every chef would want to try it! While I’m in New York, I’d spend a week happily eating my way through the city’s best restaurants.

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The Galloping Major @ Oddfellows On The Park

Cheadle
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Cultivated by Elliot Hill @ Oddfellows

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Related Offers
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Cheadle

2 courses, £19.50; 3 courses, £25.00.

Available 12pm - 2.30pm.

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Cheadle

7 course tasting menu £55, wine flight £30.

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Chester

Enjoy an overnight stay in one of our individually designed bedrooms with all the creature comforts you could need! Wake up after a good nights sleep with a spring in your step and hop off to Chester Zoo with our free Chester Zoo tickets included with your hotel stay. A to go breakfast is on hand to take with you, perfect for a mid morning graze.

With everything from tiny ants to elephants, there is so much to see at Chester Zoo. Explore Islands - a new tropical realm where you can island hop around East Asia or wonder through a dense tropical rain forest, hunting out all the native creatures.  

From £134.

 

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Chester

Introducing Elliot's Odd Plate menu – plates inspired by seasonality and providence.

Each dish is designed and sized dependent on the ingredients that have inspired them. Some dishes are smaller, some are large, some can be both!

We recommend 2 or 3 smaller sized dishes with a side or a dessert, or the more traditional dining experience of a smaller dish followed by a larger, then something indulgent.

The odd sized plates are designed to get the best out of the ingredients; they encourage a natural way of eating - a progression, starting with the lightest plate and finishing with the richer flavours. And then something sweet to finish! 

Talk to one of our friendly team for menu suggestions and pairings with cocktails and wines.

Click here to view menu

To book, call 01244 345454 or click the 'Book Table' button below.

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