20 Stories appoints Mike Jennings as executive head chef

Michelin-trained Chef, Mike Jennings, has been announced as the new executive head chef at Manchester’s 20 Stories restaurant.

The restaurant said Jennings will bring a different take on the “iconic” 20 Stories menu introducing his Grilled Mackerel and Beetroot Salad, Whole Dover Sole with Brown Shrimp Butter and Burnt Lemon, Yellow Fin Tartare with Wasabi, Avocado and Bloody Mary, along with a take on the classic Coquilles St. Jacques to the Manchester restaurant scene.

The dishes will be launched at the restaurant within the next month and will aim to “transform” the restaurant and bar’s menu.

Jennings has more than 20 years of culinary experience. He started his career in the renowned The Green Dragon, Lymm before working at Bohemia, in Saint-Hélier, where he was part of the team that achieved a Michelin star.

He then went on to join the team at the prestigious Northcote Manor Hotel in Lancashire alongside Nigel Haworth followed by spending time working with Gary Rhodes.

However it is Salford’s Grenache where Jennings, in his role as head chef and proprietor, he earned a Michelin recommendation within his first year; two AA Rosettes on his first inspection; and a nomination for the Good Food Guide’s Best Restaurant.

He has also worked with MasterChef champion Simon Wood at his debut restaurant, WOOD Manchester. The two worked together for nearly three years, with Jennings focusing on business expansion and supporting the wider WOOD restaurant group.

He has promised that his style at D&D London’s North West flagship will be “very much about letting the food do the talking”.

He said: “For the restaurant menu, I am looking forward to showcasing my hero dishes including grilled mackerel, goats’ cheese, pickled beetroot, orange and watercress salad. “20 Stories is arguably the best location in Manchester and to have the opportunity to produce my food in that setting was an offer I couldn’t turn down.

“I am extremely proud to be part of the D&D family and am looking forward to delivering high quality, premium produce with bold flavours in a beautiful restaurant setting.”

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