Local Life - Wigan - April 2020

30
A Dish
best served now…
That was my first thought when the call came in
to review the new eatery on Almond Brook Road;
I just couldn’t wait! Dish Bar & Restaurant is an
impressive addition to the Standish dining scene
- get to know the name well, because you will be
hearing it more frequently.
The existing building lived its former life as a nail
and beauty salon and after closing its doors the
premises was taken on and refurbished by husband
and wife duo, Simon and Emma Holling. Owners
of the already successful Paddock Restaurant
and Derby House Food Hall at Derby House in
Wrightington, everything they touch seems to have
a certain class about it – Dish is no different!
Tucked back away from the main road, the setting
is stylish, with rich azure blue seating, polished tiled
floors, and tasteful decoration that adds a beautiful
level of detail to the restaurant. Mediterranean
inspired, deliciously simple is the tag line for the
new business - from the tiles on the wall to the
plates on the table and even the way the staff
uniform is emblazoned with the restaurant’s flower
emblem; the eye for detail is phenomenal.
The menu follows suit; beautifully simple
Mediterranean inspired cuisine, produced with
the freshest ingredients and lovingly handcrafted
by Head Chef Andre Matter and his team. I was
really looking forward to this meal. When Sally and
I arrived at Dish, we were immediately greeted by
restaurant manager Leigh Ballard. He was friendly
and warm, and he also gave us some food for
thought when it was time to choose our meal, by
pointing out some of his favourite dishes.
To start our gastronomic journey, Sally went
with some of the little dishes on offer. Her starter
arrived and the rustic board was packed with baby
chorizo in a honey glaze, harissa chicken thighs and
pickled veg. Sally was very vocal about the dish
– the chorizo was meaty yet soft and the added
sweetness from the honey glaze really gave them
a lift. The full flavoured chicken thighs were melt
in the mouth, followed by a punch of warmth from
the harissa. The al dente pickled veg was a perfect
accompaniment and gave a light and refreshing
edge to the starter.
I opted for the Morcela hash brown, served with