Greens

Restaurant Overview

Owned by TV Chef Simon Rimmer and business partner Simon Connely, Greens opened in September 1990 as an intimate 30 cover vegetarian restaurant and continued virtually unchanged until 2004 when an extension and refurbishment increased the capacity to 48 covers. At this time Greens became licensed for the first time.

More recently a second expansion into the shop unit next door increased the dining area to 90 covers, whilst still retaining the intimate atmosphere that had always been an important part of Greens.

The restaurant remains one of Didsbury’s most popular restaurants, offering great quality vegetarian food and picking up a string of plaudets along the way including MFDF Restaurant of the Year, MFDF Best Provision for Vegetarians and AA Rosettes.

With the increased size Greens can now offer customers the opportunity to book all or part of the restaurant for private parties or weddings.

Truly Good Food Strengths

Greens is a modern meatfree restaurant that succeeds in bringing meat free eating to a mainstream audience. Their sourcing policy is locally based with an estimated 60% of the produce coming from within a 30 mile radius. Suppliers include Butlers and Pendril (only cheese from the northwest is served), Bank Top Brewery and Dunham Massey. Fairtrade products are used – all coffee is fairtrade for example – and some organic products. Healthy cooking methods are mainly used including poaching, steaming, grilling and boiling, but with some frying too  (usually less than 20% of the menu is deep fried). Quite a lot of raw elements of food on the menu. Only vegetable oils and olive oil are used. Meals are well balanced with vegetables served with most dishes – some side orders required but mainly its a balanced complete meal. Customers can request smaller portions, salt use is minimised.