There’s a hidden gem in Heaton Moor that’s claiming to have the ‘best chips in the North West.’
A very bold claim, I know.
But James Hulme isn’t messing around – the owner and head chef of The Moor, James trained under the critically acclaimed celebrity chef Marco Pierre White before landing himself in the kitchen at Quaglino’s in St. James in London.
He then came back up to Manchester to open the popular Spinningfields spot 20 Stories and, more recently, the lesser known The Moor in the Stockport suburb of Heaton Moor, just a stones-throw away from Manchester’s city centre.
The menus at The Moor are ever changing, and James’ ‘no waste’ approach to cooking is evident. But, perhaps most prominently, James’ menus are known and beloved for their high quality and locally sourced produce.
Take the steak, for example. James exclusively sources retired dairy cows from a farm just outside Buxton for his beef – traditionally used in Basque cooking, chefs tend to use retired dairy cows based on the fact that once their time in the milking industry is over, they’re put out to pasture to fatten up and relax, a cushty lifestyle that adds to the maturity and marbling of the meat.
Once in the restaurant, the steak is cooked over charcoal made from the fell trees from the same farm in which the cow once grazed – that’s either heartwarming or eerie, I’ll let you decide.
The steak is aged for a minimum of forty days and absolutely nothing on the meat goes to waste; the fat is used for cooking the chips, the bones for stock and the trimmings go to make the sauces.
The fish is also sustainably sourced from local fisherman, who deliver whatever comes in on the boat on the same morning the order is placed, as is the locally sourced vegetables.
But let’s discuss the real star of the show – those three-day long cooked chips.
Now, The Moor don’t hold back when it comes to the humble chip – their first step is to thinly slice their potatoes so that they’re paper-thin, and then mix them with the melted beef fat from the ribs and a sprinkling of thyme. Then, they’re baked in the oven until soft.
The slices are then pressed together overnight until they’re as compact as possible and sliced into the chunky chip shape we all know and love. And last but not least, they’re then deep fried to order, leaving them crispy on the outside and wonderfully fluffy on the inside.
Though it is worth mentioning that the chips only come as a side with the rib steak, and can’t be ordered individually. Though is that really a bad thing?
The menu offers a whole host of luxurious options, including a mangalitza pork belly, the beef tartare, and the Dashi-cured chalk stream trout. There is both a lunch menu and a dinner menu, as well as a Sunday roast menu on, you guessed it, Sundays.
The restaurant is now open and taking bookings – check out the full menu and get yourself a reservation here.
Costa unveils Terry’s Chocolate Orange hot chocolate and bacon mac ‘n’ cheese toasties on its Christmas 2021 menu
It’s really starting to feel like Christmas now…
Coffee giant Costa has unveiled its new Christmas menu and it boasts some seriously tasty new additions.
Launching on November 3rd, the festive menu will feature a whole array of exciting new items that will be sure to keep us all nice and warm throughout the winter.
On the savoury side of things, guests will be able to indulge upon a bacon mac and cheese toastie featuring pasta and bacon bits covered in a creamy cheese sauce. And, for those pigs in blankets lovers, there’s also a ‘pigs under blankets panini’ and maple glazed pigs in blankets flavoured potato chips to enjoy on the side.
A pigs in blankets overload and we are here for it.
Other savoury items include the ‘turkey and the trimmings’ toastie and the turkey feast sandwich, as well as a pork and bramley apple sausage roll and a maple bacon, brie and cranberry panini.
And the vegans need not worry, because Costa has brought back its popular “vegan turkee”, cranberry and stuffing bloomer toastie including vegan meat, sage and onion stuffing, cranberry sauce and spinach.
Costa’s new menu will also include a number of new sweet treats, including the chocolate sparkle cake filled with hazelnut and chocolate frosting and the winter frosted marble cake.
Also on the menu will be a clementine and cranberry loaf cake, a golden billionaire’s cake and a chocolate and salted caramel torte, as well as a classic mince pie, which will also come in a gluten-free vegan version.
And it wouldn’t be a trip to Costa without a tasty hot drink, would it?
Their new Christmas menu also has six new drinks to enjoy, such as the revolutionary Quality Street ‘The Purple One’ latte, the Quality Street Toffee Penny latte, the After Eight hot chocolate and the Terry’s Chocolate Orange hot chocolate.
There’s also the gingerbread latte, for something a little more traditional.
Find your local Costa here.
Nell’s is doing bottomless pizza and booze every Sunday at its new site
Bottomless pizza and booze, I repeat, bottomless pizza and booze
The 22″ pies and slices legends Nell’s are set to get even more legendary with the launch of their bottomless pizza and booze offer.
Nell’s New York style pizzas have earned them a handsome reputation at their pop-up residencies in the NQ’s Common and Chorlton’s The Beagle so, of course, excitement surrounding their new restaurant at the city centre garden neighbourhood Kampus has been rife.
The new restaurant will cater for groups of all sizes and will feature a ‘Slice Bar’ where customers can pop in for a quick slice throughout the day and the evening.
All of the familiar Nell’s classics will be on the menu too, including their best selling Original Cheese, Do You ‘Roni Honey? & Vegan Deluxe.
The new restaurant will also feature The Snug, a private and, you guessed it, snug area where you and your pals can get comfortable with pizza and cocktails – perfect for birthdays, special occasions, or just for those much-needed after work drinks.
But perhaps most excitingly of all is their new Sunday offering – bottomless pizza and booze. It doesn’t get much better than that, does it?
The Sunday Pizza Social will give guests the opportunity to indulge on both the pizza menu and the cocktail list, which includes three brand new signature cocktails; Nell’s Sbagliato, Nell’s Spritz, and Nell’s Sour – though the finer details surrounding the bottomless deal are yet to be confirmed.
Speaking of the new venture, founder Jonny Heyes said: “We decided to make a change from our original concept for Kampus. It wasn’t an easy decision, but we felt like so much had changed since we began this project at Kampus and Cornerstone started to feel like a ‘pre-COVID’ idea, which of course it was.
“Kampus had been intended as the first ever Nell’s but in fact we’re already now operating at two sites – so much of our focus over the last year has been on Nell’s so we thought it didn’t make sense to have it playing second fiddle to Cornerstone.
“Now felt like the right time for Nell’s to step out of the shadows and have a place of her own.”
NEW OPENING: The all-you-can-eat Brazilian restaurant with bottomless meat coming to Altrincham
Calling all meat lovers..
A new Brazilian all-you-can-eat restaurant with bottomless meat is coming to Altrincham next month, and it looks immense.
Jardim Rodizio, which translates to ‘garden’ in Portuguese, is coming courtesy of Robert Melman, the Argentinian visionary behind popular Manchester steak house Fazenda and King Street tapas joint Tast. He newest venture will be taking over the Old Post Rooms in Altrincham, which has sat unoccupied for over a year.
There, it will bring all the wonderful flavours of South America to the market town and, of course, an abundance of all-you-can-eat Brazilian meat.
Customers can expect a traditional Brazilian ‘rodizio’ meat selection, with an endless offering of grilled meats, unlimited side dishes and salads from the all-you-can-eat bar.
Melman, who has teamed up with his operations manager Chris Milner said on the new opening: “I wanted to create something new where I can add the personal touch again. I love the excitement of bringing fresh and new ideas together and building a team to deliver that. As brands grow bigger that personality can be lost.
“Jardim has been a lockdown project of mine and I am loving the excitement of bringing something new to Altrincham. I have had the opportunity to be creative again and have loved exploring the perfect blend of Brazilian style dining with some of my native Argentina.
“As I never had the chance to say goodbye to my former team, who were like a family to me, I think it’s important for them to see that no matter the situation, you can always make good, even in the most trying of times.”
The details surrounding Jardim Rodizio’s exact opening date have remained tightly under wraps, though it has been confirmed that it’ll be at some point in November.
Follow Jardim Rodizio on Instagram to stay posted with any news and updates.