I'm hungry for more!

TAKING shape, work progresses on the inside of Simon's new restaurant

SIMON Wood is a man on the cusp - or should that be crust?

It may seem, in his words, "pie in the sky" but as the MasterChef maestro and Oldham Event Centre executive chef prepares to open his first stand-alone restaurant on Manchester's Jack Rosenthal Street, he's already hungrily eyeing rolling out the Wood franchise to add two or three more branches to the family tree.

However, around a month away from opening the doors to his dream "unintimidating high end dining" experience ­- which has more than a tinge of influence from the fire pits and wood-fired ovens of Stockholm brasserie "Ekstedt" where he enjoyed a gastronomic odyssey during his MasterChef days ­- he has no intention of flambéing before he can fry.

Obviously he's perfectly proficient at both of those culinary skills but he says, as ambitious as he is, he will not fall foul to over-enthusiasm.

Learning from the mistakes of many other chefs who've had their dining fingers burned before him, he refuses to have egg on his face.

"It's always been my aim to have more than one restaurant but I intend to build around this city venue," said father-of-four, from Chadderton, who celebrates his 41st birthday today. "This is the flagship and the business model and I want everything running like clockwork at Wood Manchester first. In 12 to 18 months time if we've got everything as we want it here I'd like to open another two or three sites. I have got locations in mind and the only thing I will say is it won't be in London. I've worked in London and as nice as it is I couldn't do that everyday."

As the mid summer opening date edges closer Simon is on site most days overseeing the laying of concrete, the installation of the mezzanine floor and the staircase and all the other fixtures and fittings in preparation for the incarnation of what hopes will he hopes will be the city's creme de la creme.

Staff are still to hire, the kitchen is a work in progress, plus there's the wooden themed interior décor and furniture to sort.

He's eagerly awaiting the arrival of a hot new piece of kit which will play a major part in forming the Wood concept of enhancing the "simplicity and purity" of what nature provides while bringing it to life with through modern interpretations and techniques. A Josper oven is set to be pivotal to the flavours and inspiration behind the eagerly awaited Woods menu - which was launched yesterday.

Simon explained: "It's bascially a £25,000 BBQ which cooks things like steak, chicken wings, squid and fish to perfection. It gives a smoky, infused BBQ flavour and that was something I discovered during my time Ekstedt cooking on open fires and I'm keeping with that theme here.

"So for instance we can hand smoke potatoes in there overnight and then the next day scoop out the smoke infused flesh and make gnocchi, deep-fry them and sprinkle with parmesan or truffle. They're like pillows of smoky deliciousness. That's the only way I can describe them."

Wood is also collaborating with Manchester distillers Three Rivers Gin to take the smoked theme to another level and create exciting flavours and experiences.

"We're working with Three Rivers on developing a Lapsang Souchong gin and other things," said Simon.

"We're using our in-house smoking techniques to create a whole range of interesting flavours and dishes, even in desserts such as smoked ice cream. Everything will have a story to it and everything will tie in."

Wood ­- which already has around 300 people on the waiting list for tables ­- will offer everything from after-work drinks and light bites in its "sophisticated lounge and cocktail area" to sumptuous private dining for up to 22 guests.

An 80-cover "accessible fine dining" restaurant will offer an a la carte and tasting menu which has been given Simon's signature "authentic and playful" twist.

Upstairs there will be a private dining suite ­- complete with on and off-able frosted glass for privacy ­- and a cocktail gallery.

Simon's concept and vision has attracted staff of impeccable pedigree including Mike Jennings, who worked under Nigel Haworth at Northcote and Shaun Rankin at Bohemia in Jersey, as head chef.

James Cunningham, who has worked with Michael Caines at Abode hotel in Manchester, at Harvey Nichols and more recently at the former Quill on King Street will be the restaurant's general manager.

Simon says nothing could have prepared him better for his new venture than his role as executive chef at OEC where he caters for hundreds of guests on match days and invented The Boardroom fine dining experience.