July has seen a host of new openings, menu refreshes and everything in between all across Manchester’s thriving food and drink scene. Here’s what’s new…
Canvas, a brand new multi-purpose venue that spans music, entertainment, food and drink is the latest addition to the flourishing circle square.
A globally-inspired menu of mouthwatering small plates (concocted by the masterminds behind the fantastic Peru Perdu) takes centre stage in the stylish bar and restaurant space upstairs. Expect exciting flavour-packed servings of slow tuna, pork and prawn dumplings and crispy beef, that kind of thing.
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Bundobust have revealed their latest special additions, this time expertly blending Indian and Chinese flavours that originated in Kolkata.
The new dishes include Salt & Pepper Okra Fries — a crossover between Bundo’s most popular creation and a Northern takeaway favourite, and the Gobi Toast, an innovative take on prawn toast served with coconut korma dipping sauce.
For those after something a bit more substantial, there’s the Hakka Noodles — soy sauce-coated noodles with peppers, cabbage and mushrooms, a seminal Indo-Chinese classic.
Finally, a bit of Bundo history, as the restaurant use tofu for the first time in the TOFOO 65 — a riff on the classic Chennai Hotel Buhari 1965 recipe featuring battered tofu pakoras served in a spicy sauce with five spice, curry leaves, garlic and mustard seeds.
All available until Mon 29 Aug.
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Dokes Pizzeria, the renowned pizza concept from the team behind Elnecot, will open their latest spot in Prestwich this month.
The team’s ‘Anglo-Saxon’ approach to pizza making will see British produce take centre stage. After extensive research over the last five years at the wonderful Elnecot, Chef-Patron Michael Clay has worked with a long list of incredible producers across the country.
Doors open on Wed 20 Jul.
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Undoubtedly one of the year’s most exciting openings, the revamped New Century Hall has revealed its first list of food traders.
Six independent traders are to set up residence, with the first being revealed as acclaimed chef Adam Reid, the chef patron at prestigious Manchester restaurant The French (The Midland).
The two-time Great British Menu winner will launch The Butty Shop, a new concept he hopes will bring the great British butty back to life, with classic Northern flavours built on memories of childhood visits to the bakery forming its foundations.
Joining him will be Asian plant-based favourites, Banh Vi, who will be slinging their immensely popular Vietnamese and Thai-inspired creations that have been a hit across the city for some years now, and 2021 British Street Food ‘People’s Choice’ winners, BaoBros23, who will bring their spectacular bao buns to Manchester for the first time.
New Century is set to open this summer.
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Two of our absolute favourites of the Mancunian food and drink scene are coming together for a huge celebration next month.
Natural wine pioneers Le Social will mark two years of their existence with a massive bash hosted by Nell’s at Kampus on Sat 6 Aug.
Nell’s NYC slice bar will, of course, be slinging their famous 14″ and 22″ pizzas to keep guests well and truly fed, while Le Social will be on hand with their usual unreal pours by the glass, or by the bottle.
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Mancunian street food royalty, Grub, are teaming up with Manchester City Council to bring a new monthly food and drink festival to Wythenshawe.
Kicking off on Sat 23 Jul ‘GRUB Carnival – The Travelling Food Festival’ will bring together the very best of GRUB’s all-time best food traders, along with pop-up brewery bars, take-home produce stalls and tonnes of live entertainment.
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- Words:
- Bradley Lengden
- Published on:
- Mon 25 Jul 2022
After what seems like an eternity of waiting with bated breath Maray has finally landed in Manchester.
Already the stuff of legend in Liverpool, the new spot seamlessly kicks on with these wildly exciting takes on Middle Eastern staples.
Aesthetically, the creations are mesmerisingly gorgeous, vibrant explosions of colour that are most certainly backed up by the frankly insane levels of flavour the small, innovative plates pack in.