Call Us On: 0161 3000523

Great British Menu


Since we started Fine French Caviar, our caviar has been very popular with some of the finest chefs in the UK.
So much so, that our Ebène caviar has featured on Great British Menu 4 times!

2012 - Aiden Byrne


Aiden left the Grill Room at Dorchester for a pub in Cheshire and is a big champion of British food.

Aiden Byrne comes from a very humble background and wanted more than the council estate fish finger sandwiches on offer in Kirby. He excelled in Home Economics at school; twice winning student of the year. By his own admission, Aiden is obsessed with food and confesses that it’s the only thing he’s ever done well at.

During his summer holidays from College; Aiden worked for free at the Stanneylands Hotel in Cheshire where his understanding and knowledge of food improved considerably. After a spell at London’s Royal Garden Hotel he left to join Adlards Restaurant in Norwich. Aiden was made Head Chef at the tender age of 22 after commenting that the standard of food seemed to drop whenever the boss was away. There, his meticulous cuisine won back Adlards’ Michelin Star and even won him an award.

Aiden went on to work with many acclaimed Chefs in his career including a time as Sous Chef to Tom Aikens at Pied a Terre, whom he describes as a ‘genius’ and Aiden has on many occasions been described as Tom Aikens’ ‘protégé’. Aiden left to work in Ireland for 5 years, re-joining Tom at his self-titled restaurant Tom Aikens. After a challenging period and being put through his paces, Aiden was installed as Head Chef.

After leaving Tom, Aiden then went on to do a spell at Danesfield House Hotel before joining The Dorchester as Head Chef of The Grill Room where his brother also joined him, a huge turnaround for a lad from Kirkby. He’s always had a yearning to come home though, and when re-writing the menu for a pub being purchased by his girlfriend’s parents; Aiden loved it so much that he bought the lease. The food he is serving up at The Church Green is British but not as highbrow as The Dorchester. Aiden feels he gives his diners exactly what they want. He is soon to open a high end restaurant in Manchester whilst The Church Green goes from strength to strength.

In 2013/14, Byrne opened a new restaurant in the city of Manchester called Manchester House.

His Dish
Beetroot poached salmon with caviar, razor clam, fennel and beetroot

2013 - Chris Holland

Lancashire born Chris Holland left his hometown for a Commis Chef apprenticeship at Wilmslow’s Stanneylands Hotel in Cheshire; later moving on to Mere Country Club in Knutsford where he developed and honed his skills in fine dining cuisine which were to become his trademark.

It was when Chris moved to the Alderley Edge Hotel in 1996 that he really started to make a name for himself. Currently Cheshire Life's "North West Chef of the Year", Chris leads a brigade of Chefs at Alderly Edge who in their team effort have helped secure their Hotel’s new Brasserie the ‘Best Cheshire Restaurant’ title. The fine dining restaurant has held 3 Rosettes for the last three years.

Chris is a stout supporter of local food producers and sources his ingredients from local suppliers where possible. He prides himself on understanding traditional British cuisine with a molecular and experimental edge. Using clean, simple flavours to their full potential; Chris likes to take his diners on a “journey through textures and temperatures”.

Chris describes his food as “quirky and fun, taking a classic dish and modernising it without losing the integrity of the food”.

Molecular cooking is a passion for him and his inspiration is nostalgic food from childhood with a twist, as his fine dining deconstructed beef pot noodle demonstrates perfectly.

His Dish
Gone Fishinga quirky ‘fish pond’ presentation, cured and smoked salmon, apple pickle, horseradish and toasted bagel


2014 - Raymond McArdle

Raymond started out his career as a trainee chef with Paul Rankin and Robbie Millar at Roscoff Restaurant in Belfast, he then moved on to work with Michael Deane for seven years progressing through the ranks to become Head Chef at Deane's Belfast, where he assisted in obtaining the Michelin Star award in 1996 as Michael's second chef.

His passion burned for a new challenge so Raymond was Head Chef in the Nuremore Hotel from 2001 to 2011 and propelled the Restaurant, now highly successful, to 3 AA Rosettes an accolade currently held by one of the only hotels in Ulster.

Raymond has returned home to his roots as Head Chef and Restaurant Director of Restaurant 23 at Balmoral, Warrenpoint, currently in the top 3 in Northern Ireland in all International Food Guides.

Restaurant Victoria by Ramond McArdle has opened at 60 Great Victoria Street, Belfast, headed up by David McGain his protégé and Head Chef. Described in the Irish Press as a "Breath of Fresh Air for Belfast".

His dish
John Dory with ham braised in Normandy cider, topped with tapioca dressing and caviar, then finished with a camembert sauce


2017 - Paul Askew

Paul Askew is originally from the Wirral but has spent the last 20 years cooking in Liverpool.

Having worked at some of the city’s top restaurants, in 2000 he became Director of The Hope Street Hotel and their acclaimed restaurant The London Carriage Works.

In 2014 he opened his own venture, The Art School Restaurant, building on his experience to create a fine dining menu. With a focus on seasonal produce and local ingredients it has been listed in The Sunday Times’ Top 100 Restaurants in the UK for 2017.
His dish
Scottish turbot, topped with a lightly poached oyster wrapped in a courgette ribbon, and garnished with an oyster leaf and caviar