A restaurant in Haslingden is bringing the exotic flavours of South America to Lancashire.
Restaurant Metamorphica is run by chef-patron, Steven Halligan and seats just eight diners every night for exclusive tasting menus. A success in the culinary world, Steven made it to the Regional Finals of the Roux Scholarship last year.
The Roux Scholarship is a national cooking competition with a highly-esteemed judging panel including Angela Hartnett, James Martin and Clare Smyth. Not only is this a huge accolade nationally, but Steven is proud to have been the only competitor ever to come from Rossendale.
As part of the unique dining experience at the restaurant, Restaurant Metamorphica hosts a 'Butterfly Series' of dinners, hosting four a year. Each one is a tasting experience menu, exploring the regional cuisine of an interesting food area. The first was Peru, which came about completely by accident.
Steven told LancsLive: "Last year's dinners in the Butterfly Series focused on migratory butterflies, but this year I wanted to be more country specific than last year. It was actually after a discussion with a guest about which countries I might focus on this year, that Peru came up.
"It has such a rich history with food and is where the potato originates. With so many influences on its culture and cuisine from Spanish, Italian, Amazonian and even East Asian influences, it is so diverse that I could’ve written four or five menus just showcasing their cuisine.
"For me as the chef, it was a really interesting project and guests commented on how unique the dishes and ingredients were and how fresh and lively it all tasted. Some of the most exciting produce we used were some of the exotic Amazonian fruits including most notably achachairu and lulo which had some incredible flavour!
"We also started the evening with a traditional drink made from purple corn served all over Peru called chicha morada which was a lovely start to the evening."
Tasting menus at Restaurant Metamorphica vary from 10-15 servings per person, depending on the season and availability of produce that day. Bookings require a deposit of £30 per person to secure your reservation and dining experiences take around three to four hours.
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