The Pork Bun Cha main course from WanderSups by Hannah Gregory
- Credit: Liz Heath
Our food reviewer
Mark Heath and his wife Liz tried the Vietnam heat at home menu from Bury-based WanderSups by Hannah Gregory. Here s what they made of it.
Food
First up, before we get to the chow - and trust me, I have a lot to say - a little explainer about WanderSups.
It s the creation of Hannah Gregory, a super-talented chef from Bury, who reached the quarter-finals of MasterChef last year.
Hannah Gregory created WanderSups
- Credit: GEORGE DAVIES
During this very difficult time for the hospitality industry, well-travelled Hannah s been offering weekly menus from around the world, available to collect from her and then heat/assemble at home.
“What we do here and how we go about our daily life is different to what a lot of people think the Michelin remit is.”
You won’t find fancy linen table cloths at Pea Porridge, or 10 different types of hand soap in the bathroom. Justin prefers to let his food do the talking – and the results have undoubtedly spoken volumes.
Owner Justin Sharp describes being awarded a Michelin Star as totally amazing
- Credit: Archant
“We’re very informal and rustic. There’s no real technique with gadgetry, we’re not flash or pretty with our plating up techniques - we focus purely on the produce and the flavour.”
“What we do here and how we go about our daily life is different to what a lot of people think the Michelin remit is.”
You won’t find fancy linen table cloths at Pea Porridge, or 10 different types of hand soap in the bathroom. Justin prefers to let his food do the talking – and the results have undoubtedly spoken volumes.
Owner Justin Sharp describes being awarded a Michelin Star as totally amazing
- Credit: Archant
“We’re very informal and rustic. There’s no real technique with gadgetry, we’re not flash or pretty with our plating up techniques - we focus purely on the produce and the flavour.”