The story
Restaurant ÖRME takes its name from Orme Fitz Seward, the 12th-century figure whose land grant gave rise to the modern-day Urmston. It’s a fitting link: the restaurant is rooted in its community, a proudly independent spot on Church Road that feels more like stepping into someone’s home than a formal dining room.
Chef Director Jack Fields leads a small, passionate kitchen team, turning out small plates inspired by the rich, hearty flavours of northern England. The menus change with the seasons, but a typical evening might begin with Örme Loaf & Whipped Butter, move on to Brixham Day Boat with cauliflower and roasted onion, and finish with Snowdonia Black Bomber cheese served with tea fruit loaf and brandy. A carefully curated wine list, seasonal cocktails, and local beers accompany every course. The cooking is modern British at its most direct and generous.
The dining room is intimate, soundtracked to indie rock and roll. Operations & Wine Director Rachel Roberts, alongside General Manager Nicola Lowe and their front-of-house team, keep the mood informal and friendly. On Sundays the restaurant shifts gear: Sunday Social from April to September, and Sunday Roast from October to March.
Restaurant ÖRME earned a Michelin recommendation for 2026, a nod to the quality and conviction of its cooking. It’s a place that wears its accolades lightly, focused instead on giving every guest a properly warm Northern welcome.
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*The owners have announced that they are planning to revamp the restaurant, scrapping the tasting menus and moving over to a more sociable sharing-plates concept. Due to relaunch on 1 July 2026.* Since launching in 2023, this bijou restaurant has proved that it can deliver ambitious food while staying true to its local roots. The spirit of the place is youthful and breezily energetic (complete with an indie rock ‘n’ roll soundtrack), while the decor is neat and clean-lined. Appropriately, the cooking is lively but serious, with bold, rich flavours coming through strongly via a choice of tasting menus – a ’core’ version (seven courses) and a ‘signature’ option (nine courses), both with seasonal and dietary adjustments. Whatever the time of year, the opening salvos (aka snacks) are a cracking way to start: in spring, that might mean a single-bite version of ‘nan’s cheese and onion pie’ and a deep-fried doughnut stuffed with soft pulled pork belly (‘I’d have happily eaten a bucketload of the latter,’ admitted one reporter). Then comes a mini truffle and chive loaf accompanied by chicken liver parfait and a little bowl of chicken soup for sipping or dipping (or both). Bigger savoury courses also hit the mark, from a small fillet of sustainable coley roasted and served with parsnip purée, cubes of bacon and lovage to chicken breast cooked with Brightside Brewery’s Mancunian IPA (brewed in Radcliffe) alongside a mini-pie of long-cooked leg meat, plus Jerusalem artichoke crisps and purée. To conclude, a mix of plum sorbet, tangy yoghurt and mint caramel makes a truly delicious palate cleanser, but it pales in comparison to a milk chocolate ganache with pistachio mousse, orange cream and an orange-flavoured cracker. Service is ‘smiley and very on the ball’, while drinks include some well-matched wine pairings.
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