Open for breakfast through to evening meals, FEAST will be offering hearty dishes and wintry drinks from Saturday, November 12 until early January. Its got to be the Jolly Angler pub. One of the last real unmolested, gentrified, interior redesigned pubs in Manchester centre. And without a doubt one of the best because of that. The best Guinness in town. No, I am not telling you whereit is. Radcliffe-born Robert Owen Brown, executive chef at the Mark Addy gastropub, in Salford, is helping to promote a new cookbook celebrating north west history and food.

Our waiter also insists on putting the word "my" before each dish name as he delivers it. As in: "This is my chestnut soup" and "Here's my lamb." Really? It's yours? Because I thought Mr Byrne's brigade over there in the open kitchen cooked it. That's not the waiter's fault: it's probably how he's been trained. But it's annoying. I flinch each time he arrives. I want to concentrate on Aiden Byrne's often brilliant cooking. I want to focus. But almost everything at Manchester House makes it a struggle to do so. I am struggling to dig this terrific food out from under a drift of unnecessary cobbler. It's a real shame. Jay's news bites But Owen Brown is hoping to build the profile of the Hinchliffe up so that he can host exciting pop up events, and bring in high profile guest chefs and food and drink dining experiences. A Radcliffe-born chef is championing the cause of the woman credited with inventing the Eccles Cake. His friend Jay Rayner says “I think underpinning everything Rob does is immense knowledge. He became a panellist [On Rayner's Radio 4 show Kitchen Cabinet]because he's brilliant to the recipe but also brilliant at bringing it down to its essentials. And then there is that commitment to an understanding of regional food. He does things with offal that some people might have forgotten about. I mean, he could be fancy, he cooks for the lord and ladies, and he can do the grand stuff, but it's always built on the essentials. I think the title of his cookbook, Crispy Squirrel and Vimto Trifle, sums up his idiosyncratic take on the world but also his sense of humour.”Records show that in 1793 James Birch’s shop on the corner of Vicarage Road, off Church Street, Eccles began selling small, flat raisin-filled cakes. Rosylee Manchester is the prototype. It’s early days but we have started to introduce the new menu and have got the new kitchen team in place and started the refurbishment. We will be completed in August but we see this as an evolving enterprise. The lease was coming to an end. The lady who owned the business decided she didn't want to carry on. The building was in a poor state of repair. It needed a lot of money spending on it to bring it up to modern day standards. Then three months later, the place was wiped out by a flood. A pub should serve good food. It shouldn’t have to be special and given a title because it does what it is supposed to do.”

It didn’t even enter my head that I had gone into Yorkshire. I didn’t think ‘I’m leaving Lancashire, what am I going to do? My tag will go off,’” he says. The multi-award winning chef proprietor of the Creameries and Co-Founder of the excellent new fundraising initiative Eat Well, will be cooking up her favourite hangover recipe live on the channel. If I am brutally honest, this is my last hurrah,” he says. One suspects his little girl Alice, is the driving force here. “I love the fact it’s a little village pub. It’s got a great little community and has a good village school. It’s got everything I want for my family. I want this to become the ‘posh’ pub in the area and I use the term ‘posh’ loosely.” Picture courtesy of Joby Catto: www.jobycatto.com Lancashire chef Robert Owen Brown – famous for his crispy squirrel and Vimto Trifle – is the new tenant and head chef at the 1850 The Hinchliffe – country pub and restaurant in Cragg Vale, Hebden Bridge, Yorkshire. My first impression is watching him tootling over the little bridge towards the pub in a white van with the words ‘Cheaper Van Hire’ plastered on the side, giving a cheery wave. It left me intrigued as to what I could expect from this Mancunian red-headed offal-loving chef dubbed the ‘champion of the north.’ Famed for serving up the very best vegan street food around, Herbivorous is currently operating a takeaway only service at the Foodhall. Founder Robyn will be bringing us a plant-based post-party feast showing viewers how to create the ultimate meat and dairy-free hangover-worthy comfort dish.THE Hinchliffe Arms, ( JW Lees pub) is named after a fabulously rich mill owning family who lived up the valley at Cragg Hall. It is located just off the B6138 road, the longest continual ascent in England, made famous by Le Tour de France. Picture courtesy of Joby Catto Woodford Double Oaked American Bourbon, Tawny Port 10 years, Dry Apricot & Raisings home-made syrup, Angostura Bitters, Orange Zest

Disturbing the chef during lunchtime service with the question: ‘Little peas, why not petit pois?’ sent Robert into a fury: “The peas aren’t French, I am not French, the pub is not in France why would I call the peas petit pois?” Marcello Distefano, San Carlo managing director, said: "We’re excited to offer something completely different with FEAST. We’re fans of Rob Owen Brown and collaborating with him has been a great experience, it’s good to have some fun with a concept and we share the same passion for great food and produce. It will be his first permanent restaurant role since he left the Mark Addy last December, citing the huge cost of repairs needed to update the kitchen. To do all that at a time when women were not supposed to have even one career, let alone as many as she did, is truly amazing. Robert is doing his own bit to rectify this omission tomorrow night by staging the Elizabeth Raffald Beef Steak Club 1773 dinner with recipes taken from August 23 of that year, the day she opened one of her most popular beef steak clubs near the old Salford market place.Because of the sentence Brown, 59, was given, he is entitled to automatic release with no probation and no risk assessment, and the secretary of state is the only person who can prevent his release, said Barkworth-Nanton. They’re a bit funny in Yorkshire, you know. You try finding any good tripe at the butchers - none of the people round here do it. But as soon as I can get a good supply of tripe, it will go onto the menu.