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New head chef of modern British fine dining restaurant Grafene proves he knows his onions


Grafene, the fine dining establishment which has made quite a splash on the Manchester dining scene since opening last summer, has unveiled a new head chef.

Stephen Moore made the short move from nearby Hotel Gotham earlier this year, having also worked for 3 AA-rosette restaurants at Church Green in Lymm under Aiden Byrne and at Thornton Hall Hotel on the Wirral under Matt Worswick.

“Stephen is working with the current menu but will be varying and adding new dishes as he proceeds,” says owner Paul Roden. “He has really impressed since day one, and Grafene has definitely moved up a notch.

“You can taste it in the quality of food, and I witness it every day in Stephen’s drive and determination.”

Also joining the Grafene team this winter are new restaurant manager, David Bowman-Powell, who joins from Nutters; bar manager Asa Cann, formely of Quill; assistant general manager Aldona Jablonska formerly of Amba; and business development manager Rebecca Walker, formerly of Australasia and The Alchemist.

Grafene offers modern British fine dining in an elegant restaurant and informal atmosphere, with intimate private dining areas, and a cocktail and champagne bar. The dramatic interior is complemented by an al-fresco dining area on the thoroughfare between King Street and Chapel Walks.

Current favourites at Grafene include roasted cod with smoked mussels, kohlrabi, seaweed sauce and sea herbs, rump of beef with roast cauliflower, sage and feta dauphinoise, and toffee parfait with yoghurt sorbet, honeycomb and granola.

Grafene offers a superb wine list, creating an opportunity for tasting sessions in the dedicated wine room, along with wine matching for the tasting menus.


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