SMITHS
NEWS FROM SMITHS
SMITHS RESTAURANT
1-3 Church Road Eccles Manchester M30 0DL
Tel: 0161 788 7343  

 

FOR SOME REASON, I'M  HAVING TROUBLE FORMATTING THIS PAGE SO, EVEN IF YOU FIND A LARGE SPACE AFTER THE JAZZ LISTINGS, PLEASE KEEP ON SCROLLING  -  THERE'S MORE TO COME ! 

 

DINNER THEATRE AT SMITHS

Thursday June 19th

' Margaret Rutherford Recalled'

Written and Performed by 

Jacqueline Pilton

Dinner Bookings between 6pm and 6.30pm

Performances at 8.30pm

Early Evening Menu plus performance   -   £20

( or choose dishes from the Specials Board and we'll add the £8.50 ticket price to your food and drink bill )

LIMITED PLACES !!!

Ring now to book your table - 0161 788 7343

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**LIVE JAZZ AT SMITHS**
EVERY TUESDAY  with Jeremy Sassoon and guest
s
Tables from 7.15pm - jazz from
7.45pm
Fixed price menu £1
5.75
DON'T FORGET......BOOKING ESSENTIAL....... BOOK EARLY AND DON'T MISS OUT !!!

                                                                          musicians

                                                                  (  picture of Smiths' Jazz  Musicians by one of our younger customers ! )
 

JAZZ IN MAY

This month we've two brothers - and a brother and sister duo .......... and that's after last month's father and son duo !     Keep it in the family   -   that's Smiths' motto !

6th May    Jeremy Sassoon trio  

Jeremy Sassoon( keys ), Steve Williams (bass), Eryl Roberts (drums)

 
13th May    George King (keys) and John King (guitar)
 
20th May    Jeremy Sassoon and Lucy Sassoon (vocals)
 
27th May    Jeremy Sassoon and Paul Bentley ( voc / congas )

 

 

 

 

 

 

 

 

 

 

 

 

DINNER THEATRE AT SMITHS

             We've now run three theatre events  - all of them very popular and hugely enjoyable. 

'FULLY COMMITTED'    by Becky Mode

Performed by Caroline Hickey.... directed by John Cunningham

One reservation clerk, one telephone and 40 VIPs anxious for a table ..........Manhattan's hottest restaurant is 'fully committed'

 

" A MOUTHFUL OF SNOW "  written and performed by Julie Calvert 

 a moving, sometimes dark - but often very funny  - one woman show, telling the story of Kate, a retired actress, now terminally ill, looking back on her life and looking forward to getting back to 'Planet Normal'  

For more information about Julie and her work ........ click here

AND........................

'WHAT THE DICKENS'  by Dawn Buchanan

Performed by   Tongue in Cheek Theatre Company

The two nights were a huge success - both sold out and with a waiting list of people we couldn't get in.

We're talking to more actors right now and planning more Dinner Theatre evenings this year.  Tables will be limited so, if you'd like us to keep you up to date with details of these nights, email us via the clickable email link at the bottom of  this page  and we'll send you information about them as soon as we have it.

For more information about Tongue in Cheek ....... click here

 

 

TRAVELS WITH A TASTING MAT........Dave Hebden

As lots of you know, Dave went on a couple of wine tasting trips last year - the first to Chile in January and the next to Chablis. He was asked by our wine merchant ( Portland Wine, who had invited him on the trips ) to write reports on these trips for their newsletter and it occurred to us that you might be interested in hearing how he got on.  WARNING.....those of    a nervous disposition might want to 'scroll on by'  when you come to the bit about his   'typical French meal'   in Chablis !! 

CHILE

When a busy restaurant owner is invited to Chile by Miguel Torres, there’s only one thing he can do........pack and go !               So, before I knew it, I was on a sleepless 18 hour flight with nothing but airline food.  Luckily, things perked up in Santiago, but in Don Augusto restaurant in the vibrant Fish Market ( see picture ) we discovered a problem -  none of us spoke Spanish and few Chileans spoke English. So we agreed to eat whatever the waiter suggested -  vast mussels topped with parmesan, strange worm-like things (  tiny baby eels ? ) in hot garlicky oil and finally a vast spider crab skilfully taken to pieces in front of us by a bored waiter ( see picture ) and  served with  nutty brown butter sauce....spectacular ....and a  Miguel Torres Sauvignon Blanc 2003, still drinking wonderfully well.   In Pucon’s luxurious Hotel del Lago one lunchtime option modestly called itself  “mixed grill”.  Fine pinkly cooked steak, wonderful flavoursome sausage, pureed sweetcorn and some strange plaited intestinal thing – unidentifiable but delicious !  Later, sweetcorn appeared again, mixed into crème caramel . Sounds hideous but trust me, these Chileans know what they’re doing.

 It wasn’t just a week of eating. We visited three spectacular vineyards. The most impressive was Miguel Torres’ latest venture, the Empedrado vineyard carved out of a scarily steep hillside ( see picture ) It’s a project for the future - the vines are still too young  to produce grapes for wine. On the way back our bus pulled up at a roadside restaurant. In England it would be a Little Chef  but here we were served the best steaks ever: huge chunks of rump, fillet, sirloin and ribsteak; perfectly cooked; perfectly tender and gloriously tasty.     All this and a tasting of Miguel Torres’ wines.     Little Chef indeed! 

Our meal at the restaurant at Miguel Torres’ Winery in Curico showed that the attention they paid to cooking the food mirrored the total commitment Miguel Torres have to winemaking. Hidden amongst the vines, the restaurant is super cool, chefs  producing fine, delicate food with a suggested Miguel Torres wine for each dish.  

So, if a wine producer invites you to Chile, take my advice…go!

                                            vineyards                       veg market

             The waiter and the Spider Crab                                     Vineyard slopes                                           Veg Market in Santiago

CHABLIS

Ominously the trip started with a white knuckle car ride through France involving speeding fines, angry French motorists, a “minor” accident and a burnt out clutch which left the residents of the quaint town of Chablis staring in disbelief and the car’s occupants in need of a drink. Luckily the next task was to taste twelve different Chablis wines all produced by William Fevre in 2005: starting with Petit Chablis; five different premier cru wines and then the Grand crus.  Each wine was excellent but most memorable was the Chablis Les Preuses - full bodied and refined. 

By the end of the tasting the stink of wrecked engines had given way to the wonderful scent of wisteria and it was time for our evening meal !   It was described by our host as a true Frenchman’s meal and consisted of pig’s trotter followed by Andouilletes, a local sausage made from stomach and anal canal!

The next day brought a new hire car and a trip to Beaune to sample the wines of Bouchard Pere & Fils, a long established Burgundy producer.  Recent investment from the Henriot Champagne house has enabled Bouchard to produce wines of amazing quality. We had a tour of the expensive new wine making facility at Savigny Les Beaune, including a tasting of various cask samples from 2005, a very good vintage. Surprisingly, we tasted red wines before tasting white wines, the theory being that the acidity of the whites would prevent you properly tasting the reds.

Bouchard Pere et  Fils own an area of 130 hectares of vineyard, the vast majority being Premier Cru or Grand Cru status making them one of the elite of Burgundy wine producers. They produce a wide array of wines ranging from Beaujolais to top notch Grand Cru wines and attention to detail was evident at every stage of the wine making process. We were given a tour of the cellars at the beautiful Chateau de Beaune housing a collection of over five million bottles of wine. Most of these bottles are being aged before sale  -   the rest are a private collection dating back to the middle of the 19th century. 

All too soon it was time for us to return to the 21st century but we brought back with us a lasting memory of the wonderful scents and tastes of Burgundy.

                         Chateau de Beaune                                       Chambertin

                                         Chateau de Beaune                                                                           The vineyards at Chambertin  

                                                                                                                   ( very exclusive and expensive vines - but completely open to the road beyond ! )

 

ARTWORK ON DISPLAY AT SMITHS

( All artwork is for sale and all money taken go directly to the artists )        

 

hk2                                       HK

Batiques by Helen Keightley


                                                                          

Paintings by Colin Johnson

 

jc                       jc2

                                                         Embroidered paintings by Joan Cordwell                                                                          
                                                   

                                                                        SMITHS' BIRTHDAY CAKES
We can make cakes to order for your birthday meal in Smiths. They're nine inch plain sponge cakes with a vanilla butter cream filling and a vanilla and chocolate topping  -  plus candles and your 'happy birthday' message. We need a weeks notice and cakes will be £15.00 each,  payable in advance.  Speak to Dale or Chris for more information.
                                          
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AND FINALLY - THE THINGS THEY SAY ABOUT US........

 

GUARDIAN REVIEW !!

" In city centre Manchester, bright modern eateries open almost weekly. Too often however, they are conveyor belts with (overpriced) food and service to match. Much better to head out to Smiths. It might not be as fashionably located - Eccles  precinct, Salford - but, over the last six years, this neighbourhood restaurant has founded its reputation on those things that newer establishments often overlook, such as well-sourced ingredients, skilful,sparky cooking and attentive staff. Recent examples from the three-course fixed price menu include breast of lamb with onion marmalade, cod fillet dusted with cajun spices and calves' liver with sweet potato mash. At 13.50, it's already a steal, but the attention to detail  -  the great mayo that accompanies a chicken salad, carrying a bottled lager like Krombacher - seals it.   Basically, you come away from Smiths with the comfort of knowing that someone cares. "   TONY NAYLOR. The Guide. The Guardian. Saturday 29 Nov 2003


AND FROM THE BOLTON EVENING NEWS
The B. E. N.  review was a full page article - too long to reproduce here but extracts follow:

" Smiths is one of those restaurants where everything you see coming out of the kitchen you will wish you had ordered. The presentation of the food at this eaterie is simply exquisite and this includes the starters and desserts...the ambience in this restaurant is right up my street. It is very laid back and friendly.......and even on the set menu there was a variety of attractive dishes on offer."
( ON STARTERS: )  "What I particularly liked was the quality of the food without unnecessary volume which may have destroyed our appetite for what was to follow............... "
( ON MAIN COURSES: ) "Mine was simply mouthwatering, the pesto added to the flavour of the salmon perfectly, while my mother reported that her lamb was delicious........."
( ON PUDDINGS:) "Both puddings turned out to be a superb way of rounding the meal off. Two fine cups of coffee followed........"
" Smiths would be an excellent restaurant for a romantic date or night out . This was a highly enjoyable eating out experience. "     NICK JACKSON

In the interest of fairness, we should say that Mr Jackson had one or two small niggles, one of which was that he felt that the front steps made disabled entry difficult or impossible.  We do have flat access via the side door, suitable for wheelchair users or those with restricted moblity.... and a notice on the front door stating this, but the review has made us look at whether the notice is really visible in the dark. We're proud that we do everything we can to make Smiths welcoming to as many people as possible, whether it be access to the building, menus for those with sight problems or comfort at the tables ( some tables were specially made to make dining more comfortable for wheelchair users ) so if the access notice isn't clearly visible at all times, we'll do something about it. 
( let us know what you think - it'll help us improve things ) . And finally, we agree, Smiths IS difficult to find if you've not been before so, first time visitors, contact us -  we've maps and directions to send you. ( They're on this site too )

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