The story
Hispi anchors itself as a destination for Modern British cooking within Didsbury, recognised with two Rosette distinction for culinary excellence and featured in the Good Food Guide. Part of Gary Usher's growing bistro network, the kitchen prioritises honest preparation over theatrical presentation. Every plate reflects a commitment to sensible ingredients handled with precision, offering a dining standard that rewards regular visits.
The menu opens with black olive and tomato arancini accompanied by salsa verde, moving toward substantial pasta dishes like rigatoni dressed in a hearty bolognese ragù finished with lemon and thyme pangrattato. Savoury mains deliver concentrated taste, exemplified by gin-cured sea trout enhanced with a crisp pomelo and endive salad, or confit duck leg paired with port-braised red cabbage and pickled walnuts. Sweet endings reflect the versatility of this Modern British kitchen, ranging from chocolate oblivion with mint choc-chip ice cream to a classic Eccles cake crafted with dry-aged beef fat and served with Appleby's Cheshire cheese.
The dining room fosters an easygoing atmosphere through small clothless tables and a striking wall of exposed brick, establishing a setting where conversation flows freely. Weekday service offers remarkable accessibility via the set price Bistro Menu, enabling guests to secure a three-course meal for £23 during lunch or early evening hours. The space welcomes families with children's plates that match the nutritional standards of the main menu, and hosts special First Friday evenings featuring five-course tastings complemented by curated wine pairings.
Recognition
Details
History
2 Rosette Award for Culinary Excellence
*Hispi has been acquired by chef Andrew Sheridan's Open Restaurant Group. It will close on 9 August 2026 and relaunch as Arcadian (described as a 'live-fire restaurant') on 28 August 2026.* Gary Usher's burgeoning bistro empire includes this Didsbury venue, where small clothless tables and a wall of exposed brick serve notice that there is to be no standing on ceremony. Lunchtime and weekday early evenings offer tremendous value for a well-constructed spread that might open with black olive and tomato arancini in salsa verde, and proceed via rigatoni with a hearty bolognese-style ragù under lemon and thyme pangrattato to walnut praline ice cream in espresso syrup. The complimentary home-baked focaccia is 'a great touch' too. Big flavours are also in evidence throughout the main menu: gin-cured sea trout is brightened up with pomelo and endive salad, while the fatty richness of confit duck leg is offset by port-braised red cabbage, parsnip purée and pickled walnut, with a prune-laced sausage to boot. Children's menus are virtually as nourishing as their grown-up counterparts, and the whole family can come together over chocolate 'oblivion' with mint choc-chip ice cream – although the prospect of an Eccles cake, made with dry-aged beef fat and served the traditional way alongside a wedge of Appleby's Cheshire cheese, is hard to resist. Wine nights are a feature, when a five-course menu is accompanied by thoughtfully chosen pairings.
Location
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