Foodies who’ve been working in hospitality for years nearly always dream of having a place of their own. Thanks to the events of this year, many have finally been granted the space, financial freedom and time to make these dream projects into realities – and we are very much here for it. This week’s guide features several such openings, read on to discover more.
It’s a classic conundrum. Everyone wants to eat home-cooked lasagne, but no one wants to make it from scratch. Enter Lazy Tony’s Lasagneria, promising five flavours of lasagne plus Italian-inspired sides and sweets. Made with fresh pasta and bechamel, focaccia, cannoli and more, these bad boys are the brainchild of one Danny ‘Keko’ Smith. Based out of a dark kitchen in Ancoats, curbside pick up and pre-order delivery is set to go live on Friday 26 March.
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Sulin Baldwin was managing FIN at Mackie Mayor when the pandemic hit. She’d planned on visiting Thailand for a month-long cooking course, but when the borders closed she started her own brioche doughnut business instead. Her loss is our gain, with flavours changing fortnightly alongside some permanent staples like lemon poppy seed. This week’s specials? The ‘funfetti’ and a malt cereal milk concoction that’s already got us salivating. Doughnuts come in boxes of four and can be ordered via Instagram.
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The perfect plant-based takeaway doesn’t exist… One Deliveroo platform, two plant-based cuisines. Liverpool’s veggie/vegan junk food brand Down The Hatch has collaborated with plant-powered Chinese chippy Woo Tan Scran on a huge combined menu. We’ve got our eyes on the crispy panko seitan wings, salt and pepper boxes. ‘prawn’ toast and sweetcorn ribs.
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Launched last week, Vin De Bodega is already a sell-out. Created by four local lads, it’s a real passion project. Every bottle sold is a genuine favourite, hand-picked with love and care, For now, they’re online-only – order before 2pm for nationwide next day delivery. Learn more here.
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- Words:
- Georgina Pellant
- Published on:
- Mon 15 Mar 2021
Watch out, Greggs. Withington’s baked goods offering is about to skyrocket. Lewis Loughman, the founding head baker at Gooey, is launching his new project Batard this weekend (20 March). A collision of banging French technique and Northern nostalgia, look forward to top-notch pasties, pork pies and Bakewell tarts, rye loaves and a signature mixed grain sourdough batard. Find Batard at Withington Public Hall Institute every weekend from 10 am.