We are an Independent Kitchen & Bar set in Lymm village. We are passionate about serving food using high quality ingredients. If you choose Pan Fried Scallops or our Homemade Fish and Triple Cooked Chips, we use quality ingredients for every dish. Our Sourdough Pizza’s are made on site from scratch, cooked in our stone floor open fired pizza oven. We use the same ingredients for all our Kids meals, all cooked from fresh.
Craig Kirk, is the Head Chef at Eighteen the Cross and we believe we are lucky to have him leading the way in the kitchen. Craig lives locally in Lymm, and his experience and career path are delightfully intriguing.
Craig grew up in Forth, Scotland, a typically small Scottish village containing a school, grocery shop, chippy, DIY store, book shop and a bakery.
Since Craig can remember he has had a passion for food and holds a great nostalgia about growing up around his parent’s bakery, with early memories of being covered in flour, eating bacon rolls, sat on buckets on the bakery floor with his brother, Dad, Grandad and Great Dane.
Craig’s dad became Head Chef at a local restaurant, The Coach House. Craig worked under his dad and still lives by the mantra he taught him;
“work hard, work smart and be fair”.
Craig moved on from Forth, working in hotels across Scotland where he learnt the skill and understanding of cooking fresh every day, with menus changing daily. He has carried this ethos throughout his career.
During Craig’s career he has worked for some of the largest hotel and restaurants brands, including The Ramada, The Hilton, and Living Ventures in Edinburgh, Manchester and London.
After visiting Lymm one New Year, Craig decided to make the move South and secured a role at Greens in Didsbury. Craig loved the team at Greens, it was a real community effort, everything was cooked fresh and delivered in the manner Craig had become accustomed to over his career.
Craig took up the challenge as Head Chef at a new Simon Rimmer venture; Earle in Hale. Working for Simon Rimmer ( Of Sunday Brunch Fame ) at Earle was an invaluable experience. This was a new restaurant but within a year Earle had been placed in the Good Food Guide and was a huge success.
Craig can list The Horse & Jockey in Chorlton, Alberts Shed, Grill on the Alley, Greens, Earle, Hale Grill, The Elephant at Woolton Village, and Albert Schloss in Manchester as kitchens that he’s worked in. A wonderfully eclectic list of restaurants and pubs with amazing reputations for great food.
Searching for a healthy work life balance, Craig is now enjoying working locally, creating a balance of family time . He takes great joy now cooking for friends, neighbours and school parents.
Craig is looking forward to establishing Eighteen the Cross at the epicentre of Lymm Food, at the heart of the community. He is influencing the menu, including vegetarian and vegan options using his expert knowledge he’s gained over the years’. He loves the current menu with the element of Mediterranean feel, that is not too defined. Craig loves that it is a family restaurant, neighbourhood bistro, where kids can eat pizza or a kid’s fresh menu, whilst you and your partner can have a nice meal.
Craig is also responsible for the food offering at The Wine Kitchen and will be adding tapas and tear and share options to that menu.
Craig’s top tip – ‘Every day is a school day, it’s always worth trying something new but not every experiment is going to work’
“There is a great diversity to eighteen The Cross, it’s at the centre of a community, where local people can eat fresh quality local produce, it’s a real treat to be living and working in a village with such a vibe”
Call in and see him.