Hispi, Didsbury.

The question most people ask me when shooting in restaurants is, 'don't you get hungry photographing all this food all the time?' The answer is an emphatic no. I am usually obsessively concentrating on getting the best shots, looking for the best light. It's my job. Whereas eating (and drinking) is one of life's great pleasures. It's only at the end of a shoot might I feel hungry but often I don't have time then. I have to go and download and process the photos which will then take days. There are some places that I've shot at but not actually eaten at yet. Hispi was one of these but like Sticky Walnut and Burnt Truffle I knew I'd love the food. Nobody else is doing it quite like them, certainly in Manchester. They manage to maintain the fine balance between what people want to eat (and will order) and introducing less obvious ingredients (perhaps attracting the food obsessives like me), like calf's brain's risotto and whole quail. Who else puts that on outside of Michelin star restaurants and manages to sell it to (traditionally conservative) Manchester folk? It's quite hard to make food so simple yet so good. I can't think of anyone else doing this here in this city where inspiration or originality can get lost with all the bland chains.
Anyway I'll shut up now and let the photos do the talking. I was pleased with this set as I like the mix of the standard food pics and the more off the cuff shots at the pass.

So I went back to eat as a punter. To begin, the bread and famous paté which I would describe as bloody lovely (although I'm no expert).

Celeriac & truffle risotto, calf's brain. I'm having this one again when I return. Even if you're squeamish about it, give it a go, I'd guarantee you'll like it, it's absolutely lovely.

Braised feather-blade, sprouting broccoli, mushroom purée, truffle and parmesan chips. Very much a signature style, I would always order this over a steak.

Other lovely stuff I've not eaten yet like the whole quail and the bass and duck I think...

Some of the staff, Richard the head chef and manager Gareth.

I'm going back next week week and taking my Mum & Dad and I'll have to go back with Mrs Bacon....

My interview with Gary Usher here.
My post on Burnt Truffle here.
More photos. 
My lunch, two courses, a glass of red and a mains cost £27.50.
To commission me in 2017 email bacononthebeech@gmail.com.

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