Hotel and restaurant entrepeneur tucks into new venture

16th December 2009, 9:02am

Hotelier and restaurateur Paul Adams has introduced his latest venture – Vincent Outside, which will bring small bites from around the world to events across the North West.

From mini fish and chips and bite size cottage pies to tuna sashimi rolls, the internationally- influenced menu will offer events a collection of mini bites.

Inspired by The Vincent Hotel's V-Cafe and Sushi bar, Vincent Outside will provide customers with the same food and service experienced at the hotel.

Dishes will be specially made to suit any requirement using the best locally sourced and seasonal produce on offer.

Martin Quinlan, head chef at The Vincent Hotel, said: "We're always getting compliments from our guests about the quality of our food at the Vincent and constantly get requests for take-outs and recipes. So far we have done events from 10 to 260 people.

"We have even had a celebrity guest in the kitchen to have a one-on-one session with our head chef, to learn the secrets behind one of our speciality dishes.

"Vincent Outside is a new and exciting venture and we're confident that it will be an instant hit. After all, it's offering our guests exactly what they want... a taste of the Vincent, at their home or work."

The Vincent Hotel featured in the Michelin guide within four months of opening and has just been awarded its first AA rosette, while The Warehouse Brasserie received the AA award for the ninth year running along side the Michelin Guide for ten years.

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