- Marco Pierre White made an unannounced visit to Edison Bar, surprising staff during a quiet midweek morning
- White asked about Edison’s produce and even mentioned sending samples from his own butchery
- Edison hopes the visit could lead to future collaboration as they continue their refurbishment and menu relaunch
Monton’s Edison Bar received an unexpected high-profile visitor on 22 October last year when renowned chef Marco Pierre White arrived unannounced for breakfast, surprising staff and customers during what had been a quiet midweek morning.
According to co-owner Luke, who has managed the venue since its opening four years ago, the Michelin-starred chef was already seated when he came downstairs from the office.
White, known as the youngest chef to earn three Michelin stars and mentoring household names such as Gordon Ramsay, is widely credited with influencing Britain’s modern culinary landscape.
Despite this, front-of-house staff member, Grace, didn’t initially recognise the famous chef, and took his order for a full English breakfast and tea. Luke said that no one among their younger staff realised they would be serving “one of the most renowned chefs in the world.”
However, chef Angel, ‘went pale’ when he was told of White’s arrival moments before preparing his meal. Expressing his unwavering faith in the chef, Luke commented: “Cooking full English breakfast is second nature to him.”
During the visit, White asked where Edison sources its meat and suggested he could arrange to send produce samples from his own butchery.
The visit stemmed from White’s recent collaboration with Luke’s stepfather, chef Mike Harrison, who catered for the Sports Personality of the Year event hosted at Media City at the end of last year. White was in the area for promotional work at the Marriott in Worsley and chose to “stop by” after hearing that Harrison’s stepson owned the bar. Before leaving, White told staff he’d “be returning soon”.
With renovations currently underway, the team say they’re hopeful White could lend his expertise to their planned menu development, and even chef training, building on his growing professional relationship with Harrison – a connection Luke described as “amazing” for a small, family run business.
The surprise visit was a standout moment for the Monton venue, which has opened the doors to its temporary pop up in the recently-closed Mexicali unit as it continues works on its original premises.
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