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Tom Fastiggi

@tomfastiggi

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@winsome_mcr 📍
@v.goode_pies
Ex - Senior Bartender at @schofields.bar
World Class GB top 10 2023

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ONE LAST WEEK

I’m 7 days away from being in the thick of competing in my last ever World Class. It’s a strange place to be as this whole process has been such an anchor point of my career.

When I look back on the rollercoaster it’s been it’s not the serves or presentations that stand out, it’s the people.

I’ve been given some of my nearest and dearest as a result of talking about a drink on stage for 6 minutes. Mental.

Coming into Scotland, would I love to be able to pull it off on home soil? Obviously. Do I think I’ve kind of already won if not? Absolutely.

But that being said - Bring it on.

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IN GOOD SPIRITS EPISODE 2: THE PINK CHIHUAHUA

We’re back behind the bar for episode two of In Good Spirits, our series of cocktail tutorials covering the classics, alongside a few that are slightly less expected.

This time, @tomfastiggi is making a Pink Chihuahua, a modern tequila cocktail created by legendary London bartender Dick Bradsell. Created in 2010 for Soho’s Pink Chihuahua bar, it’s a fruity, fluffy twist on the Margarita, with tequila, citrus, and orgeat coming together for its signature pink finish.

50ml El Rayo Tequila
25ml Lemon juice
15ml Grenadine
5ml Orgeat syrup
25ml Egg white

Dry shake to create foam, shake well with ice, strain & serve.

Drink responsibly & enjoy!

#eatmcr

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IN GOOD SPIRITS EPISODE 1: A CLASSIC MARGARITA

We’re usually more interested in finding the places worth eating and drinking in Manchester rather than telling you how to make it yourself, but every now and then, it’s nice to get behind the bar.

So we’re starting ‘In Good Spirits’ a new series of cocktail tutorials, on both the classics and some with a twist.

For our first episode @tomfastiggi has made us a classic margarita. Sharp, zesty and refreshing, with the sweetness of orange liqueur balancing the bite of fresh lime and tequila, no expectation to shake it as well as he has though.

40ml tequila
20ml orange liqueur
10ml sugar syrup
20ml lime juice

Shake well with ice, strain & serve.

Drink responsibly & enjoy!

#eatmcr

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A rather lovely month prepping for what is about to be a rather crazy few months…

@proloco.mcr is a restaurant built around Rich’s longstanding relationships with some of the country’s best producers. So, in the build-up to launch, we worked with @acre.film to capture the stories behind a few of them. Great stories and great pizza coming in August!

And while we wait for the ovens to fire up at @proloco.mcr , we thought we’d remind people just how good Rich’s pizza is by sending a few of Proloco’s new pals to @honestcrustsourdoughpizza . Soft serve included, because that simply can’t be skipped.

And while we wait for the ovens to fire up at @proloco.mcr , we thought we’d remind people just how good Rich’s pizza is by sending a few of Proloco’s new pals to @honestcrustsourdoughpizza . Soft serve included, because that simply can’t be skipped.

And while we wait for the ovens to fire up at @proloco.mcr , we thought we’d remind people just how good Rich’s pizza is by sending a few of Proloco’s new pals to @honestcrustsourdoughpizza . Soft serve included, because that simply can’t be skipped.

The banh mi hype continued down at Treehouse as the finishing touches are made to @sistermoon.mcr .

The banh mi hype continued down at Treehouse as the finishing touches are made to @sistermoon.mcr .

The banh mi hype continued down at Treehouse as the finishing touches are made to @sistermoon.mcr

The first in a series of poolside pop-ups took place at Soho House. Oysters and squid barms from @winsome_mcr , followed by a visit from @stowmcr with the famous flatbread, skewers and gildas. Next up @barshrimpmcr

The first in a series of poolside pop-ups took place at Soho House. Oysters and squid barms from @winsome_mcr , followed by a visit from @stowmcr with the famous flatbread, skewers and gildas. Next up @barshrimpmcr

The first in a series of poolside pop-ups took place at Soho House. Oysters and squid barms from @winsome_mcr , followed by a visit from @stowmcr with the famous flatbread, skewers and gildas. Next up @barshrimpmcr

The first in a series of poolside pop-ups took place at Soho House. Oysters and squid barms from @winsome_mcr , followed by a visit from

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You know you work in PR when Santa gets mentioned while the rest of the country is enjoying a heatwave. I’m not quite ready to face that one yet, but here’s what happened in June...

@portfolio.mcr opened its restaurant and @julian_pizer finally made it back into the kitchen. Never one for doing things by halves, his return comes with a new 18-course menu inspired by the best part of any tasting menu- the snacks.

@winsome_mcr made it to No. 67 in the National Restaurant Awards Top 100. A very proud moment for everyone involved, especially just over a year after opening.

Rather than simply talking about thoughtful produce, we thought we’d show people what that really means, taking a few specials guests behind the scenes to meet some of the producers helping make @proloco.mcr something pretty special.

While we wait for Rich to get into the kitchen, we sent a few people home with @lovinglyartisan Pasta, those elite PL tomatoes and a rather significant butter tomato recipe.

Manchester was recognised by Condé Nast as the UK’s brightest food destination, with @winsome_mcr and @bundobust both getting shout-outs as must-visit spots.

Banh Mi by @sistermoon.mcr opened as a lunchtime pop-up to whet your appetite while we wait for the restaurant to open later this summer.

I joined voices from across the hospitality industry calling for a reduction in VAT to help protect the future of the sector. If you’d like to support the campaign, there’s a link in my bio to find out more and sign the petition.

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Fool on the hill.

An unreal, whirlwind tour down the Rhone valley last week. Lyon, Condrieu, hermitage hill, valance, Saint Peray, Gigondas, mont Ventoux, Marseilles.

Hot sun, cold wine, good times.
Bonne Santé

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When we found out we’d made the Top 100 at the @nationalrestaurantawards and were absolutely thrilled, but to learn we’d gone in at number 67 is, in all honesty, is a bit surreal.

We can’t let this moment pass without a massive thank you to our team for everything they do, to our suppliers who help create a menu worth talking about and to all of our guests for the support you’ve shown us since day one!

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We’re hiring! Currently we are looking for:
- Senior kitchen team
- A Sommelier

We’re also always happy to hear from anyone who thinks they’ll make a good addition to our brilliant team!

Please email your CV to enquiries@winsomemcr.co.uk to apply.

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Launching tomorrow: The Winsome Set Menu - created for those occasions when choosing just feels impossible.

A handpicked selection of our favourite dishes, thoughtfully curated and designed to shared.

£65 per person, with an optional pie course available.

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We made the list!

Thrilled to announce we’ve made it into the Top 100 @nationalrestaurantawards - stayed tuned to find out where we place!

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Fun times

A little bit of Florence, a fancy meal for 30 under 30 (still not over it), a friend on the fountain, a delicious charity dinner, dad double parked, a little Fred again, a trip to the Brits with darling Dale, a Spanish catch up, plenty of birthdays and best til last, little baby cats

Queued up next - my fav bits of all of us in Brum opening the restaurant ♥️

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🌞🧘🏻‍♀️

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