For those who have been living under a rock for the past few years, and don’t know the name Gary Usher, let me explain. He’s the brains behind Sticky Walnut in Chester, and latterly Burnt Truffle in Heswall. On top of receiving outstanding review from the likes of Marina o’Loughlin, Usher is also known for his cheeky use of social media to drive a brand, often chastising those that try to use Tripadvisor as weapon.
Initially launching his brand of neighbourhood restaurant in 2011, Sticky Walnut & Gary Usher have become synonymous with Twitter and good food combined. Three years later, and disappointed with the lack of help from financial institutions, he took to Twitter & launched a Kickstarter crowd funding project, to get his second operation off the ground; Burnt Truffle was born.
I do Flipping love the look of this place though. Even without guests. It's properly how I envisioned (+guests) pic.twitter.com/Cv3ERTGucm
— STICKY (@StickyWalnut) November 17, 2015
Now, glutton for punishment, Usher is looking to open a third site, provisionally pencilled in as ‘Hispi” (other names considered were: Chargrilled Cabbage & Crispy Hispi, apparently) , the new restaurant will be in the Chorlton area of Manchester. Keeping to what he knows, Usher is looking at one of two potential sites, both of which will seat about 50 covers inside, but also have the potential for a further 20 seats outside in the Summer months.
Whilst Usher admires the detail to which Russell Norman goes to when opening a new outlet, he freely admits that his approach is more about a gut feeling, does it feel right? Talking to Gary, there is no denying his passion for decent food, he exudes a caring, infectious side to himself, wanting the very best experience for his guests.
So you lucky people of Chorlton, look out for Hispi coming to you in the Summer of 2016.
Chefs, if you want a job with a genuinely nice guy, & want to learn about how to do decent food, speak to Gary Usher, as he could do with a few extra bodies. Find him on Twitter: @StickyWalnut
or see the map below for contact details