Olive Magazine

Yes, Chef!

Pork chop with chorizo


Not content with one cult bistro – his first was Sticky Walnut on the outskirts of Chester – Gary Usher has spent the past decade building a restaurant empire, with Burnt Truffle in Wirral, Hispi in Didsbury, Kala in Manchester, Pinion in Prescot and Wreckfish in Liverpool. It’s from the latter that we share these great recipes, which epitomise Gary’s simple but special cuisine. The chorizo purée is smoky and rich, and the perfect accompaniment to the chop. You can serve any leftovers with bread – it will keep for a couple of days in the fridge. Good-quality pork is key – in the restaurant the team uses Middle White pork, which you can buy from good butchers. Gary and his team are now offering Elite Bistro at Home kits to cook the restaurants’ biggest hitters at home, with starters such as smoked belly bacon with sauce gribiche, broad  

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