A SMALL corner of Warrington town centre was turned into a fine dining restaurant on Sunday night when a pop-up eaterie moved into the Pyramid.

And for the lucky 50 diners to snap up a seat at the tables before the event sold out, it was a gastronomic delight – with wines to match from across the globe.

Kevin Lynn is the owner and chef of Machine House Restaurant near Wrexham, which has been named in the Michelin guide.

And on Sunday the Stockton Heath resident gave people in Warrington a taste of what they can expect at his dining room, which is around a 30-minute drive from his home.

The former Penketh High School pupil has worked alongside the likes of Raymond Blanc and David Cavalier and flair was in evidence throughout the six-course tasting menu, which was served with matching wines in the basement of the Pyramid – a space which used to be the Olive Press restaurant.

Kevin and his team were only given the keys at 1pm but having been up at dawn to get the scallops from a Manchester fish market and then ordering grouse from Scotland for the main, it was a long day for the 45-year-old.

But for the diners, the hard work definitely paid off.

The packed dining room had a great atmosphere, with some nice touches of chef portraits of the likes of Marcus Wareing and Aiden Byrne to brighten the blank walls.

Food wise, the offering was superb.

The scallop starter, scorched and served on a bisque custard, was the epitome of the taste of the sea while the comte custard was rather helpfully summarise as 'our take on cheese on toast' by the excellent waiters. But it tasted nothing like a cheese on toast I have tried before.

The highlight was the grouse, served pink with superb elderberries and a sausage roll. What meal is not improved by sausage roll?

While those with a sweet tooth had two desserts to try, a chocolate orange mouse and an outstanding take on lemon meringue with a beautifully light and tasty meringue, sharp lemon and ice cold liquorice sorbet.

The wines too was well matched. Our favourites being a South African Chardonnay, Spanish Rioja and a sweet black Muscat from California.

Whether this is the sign of things to come with pop ups and fine dining coming to Warrington on a more regular basis remains to be seen, but on this evidence it would be a much needed addition to the restaurant offering.