David Blake

"I don’t usually like the little buggers. Unless, that is, I make them myself. Melted butter that hasn’t been spiced properly, then goes rock hard, tasting plain greasy, with shrimps that haven’t been seasoned correctly and toast that isn’t crispy enough. Bollocks to that for a lark. A dish slaughtered by lazy chefs. Unless you are at the River Restaurant in The Lowry hotel and you’re eating Executive Chef Andrew Green’s potted shrimps. The butter, nearly soft at room temperature, had been given ... Read more

Emma Campbell

"I chose, to begin with, the potted shrimp, which included half a dozen tender brown shrimp, set in a nutmeg-flavoured butter, served with a rye crisp. It was certainly a different take on your usual shrimp starter, as the shrimps were blended with the butter without a sauce, but still had a soft, creamy texture, and they tasted exceptionally good. The butter was melt-in-your mouth, and the portion size was just ideal to kick-start my dining."

Miss Pond

"To describe the potted shrimp as decadent and indulgent is an understatement. It was rich, buttery, perfectly seasoned and complemented well by the biscuit toasted rye bread."

Ian Jones

"We begin with potted shrimp, half a dozen tender brown shrimp, set in a nutmeg-flavoured butter, served with lightly-toasted rye bread. It’s a long-established British dish, relatively simple to make but the quality of the ingredients is what makes it shine here. The butter is silky and decadent, the shrimp are delicately cooked, matching perfectly with the sturdy, hearty rye bread."

Angela Fairbrother

"Next we are brought some battenburg cake from a german waitress who explains that today's battenburg is Banana and red velvet flavoured. It was delicious and very moist."

Emily Oldfield

"Perfectly-assembled pieces of sweet bliss which look too good to eat including classic British Battenberg. Definitely not your typical ‘tea and cake.’"

Lisa Higginson

"A delightful miniature chocolate Battenberg."

VIVA Magazines

"Then there’s the cakes and OMG the cakes. Classic British Battenberg was made with red velvet. I love Battenberg but yes, you can make it even better, well Ririn can."