Tempest Restaurant occupies the historic panelled hall at the heart of Karma Salford Hall, our Tudor manor with roots running back to 708, when it was gifted by the King of Mercia to the Abbey of Evesham, followed a few hundred years later by a spell in the hands of Henry VIII, plus a mention in the Domesday Book for good measure! Centuries-old period features and chandeliers set the scene; a well-stocked wine cellar and the bar’s oakwood counter see to the rest.
The kitchen’s approach is straightforward: great British produce, honest technique and dishes built on relationships with local growers and suppliers rather than air miles. This summer’s standout comes from Chef Luke Johnson, whose sea bass is paired with broad bean velouté, sauce vierge, Jersey Royal potatoes and a spring onion and sugar snap pea salad: delicate fish against grassy veg and a citrus-sharp sauce, all built from ingredients at their seasonal peak.
“It is a bright, elegant dish that captures the clarity and freshness of the season,” says the team behind it. “And I would definitely recommend tasting it at Tempest.”
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