Good eating -- and the people to thank for it 😍
"People are coming in three times a week," Fell Bistro chef patron Oli Martin says with a broad, proud smile. It symbolises the rapid rise of the restaurant, which only opened in the pretty Ribble Valley market town of Longridge six months ago.
"We want to cook great food, simply using old school cooking methods. We're cooking over wood fires, creating something a little different, that people keep wanting to come back to, with a nice menu that rotates all the time." Matt, who previously reached the final of BBC's MasterChef: The Professionals and is an expert forager, says their belief in "putting out a good product" at Fell, would be enough to get attract bookings. relying on word of mouth is a bold move, especially in a such an unpredictable and potentially unstable industry, but their bravery is clearly paying off.
Sean, who has worked with Matt and Oli sporadically during his career, was the final piece of the Fell puzzle and says their ability to fuse individual cooking styles, which are relatively similar, and differing thoughts together. "We could be in the middle of a busy lunch service and Matt will be asking 'what do you think of this' and sharing ideas. It's all the little things. We just always want to be better than the day before."
Offering "northern hospitality" that is friendly but also offers similar qualities to fine dining is at the heart of the business, which is entirely self-funded and is run with the help of operations director, Alex Blamire. Fine dining and tasting menus becoming "harder to sell", with people wanting to "make their own choice on the menu," according to Oli.
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