Restaurant Örme

1. Tell us a little about Restaurant Örme

We are an independent restaurant offering an affordable tasting menu, focused on seasonality. Tom Wilson and Jack Fields, co-owners and chefs, were both born and raised in Urmston and design their menus to be as sustainable as possible, aiming to reduce waste by using whole cuts of meat and using off-cuts to create inventive chef snacks. Co-Founder Rachel focuses on creating the perfect atmosphere for the guests and curates the drinks menu, adding “It’s important to us that we partner with suppliers who share our ethos and do their bit to decarbonise and improve industry sustainability.”

2. What is your most memorable coffee experience?

Tom’s most memorable coffee experience was in Milan, soaking up the sunshine with an Affogato and an Amaretti biscuit. Whilst for Rachel, this takes me back to 2014 when starting a new job with speciality tea and coffee shop, Teacup Kitchen NQ, one of the OG’s on Manchester’s Indy Coffee scene. It may not be around any longer but this place taught me everything I know, I started out a tea drinker and left a coffee aficionado.

3. What does your morning coffee routine look like?

Jack can’t make it out of the house without a morning coffee, we usually sleep through the alarm, then rush to grab a mug of coffee on the way out of the house (we’ve lost all our travel cups), trying not to spill boiling hot coffee over ourselves during the drive. When we step through the Restaurant door, coffee is the top priority, It’s a Cappuccino for Tom and Rachel and a Black Americano for Jack. Occasionally a double Espresso depending on how sleep deprived we are!