A new gourmet pizza and cocktail bar to open at Manchester Arndale’s Halle Place in just a couple of weeks time.
PizzaLuxe has decided to create “a new home in the North” after being an anchor tenant at the award-winning Leeds Trinity Kitchen since 2013, and has confirmed that it will be opening its flagship restaurant in the new £11 million food quarter of Manchester’s central shopping mall.
The ever-popular pizza operator aims to lead the way in day-to-night dining by serving up gourmet thin-crust pizza, aperitivo, and fresh salads alongside its made-to-order cocktail menu.
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Foodies familiar with PizzaLuxe will know that the brand doesn’t stick to the rules of conventional Neopolitan pizza and instead creates unique Roman-style recipes using a combination of both British and European premium produce that has been carefully sourced to “ensure consistent quality”.
Some of the pizzas to take your pick from on the menu in Manchester include the Palermo – with mushroom, oven-baked ham hock, parmesan and sage – the Lardo, with bacon, brie and baby spinach, Chorizo, with goats cheese, roasted grapes and honey, and the Pollo – with pesto chicken, black olives, artichoke heart and mushroom.
Vegetarian options include the Verdura, which comes with cherry tomato, asparagus, artichoke heart, red onion and black olive, and the Quattro Formaggi with mozzarella, gorgonzola, feta, halloumi and thyme.
Prices for pizzas will start at just £5.50 – with vegan and gluten free options available.
Credit: PizzaLuxe
If all of those options didn’t sound mouthwatering enough as it is, PizzaLuxe will also be serving Manchester’s first breakfast pizza – which includes toppings of sausage, bacon, egg, and PizzaLuxe’s own breakfast sauce.
The full breakfast menu will be available every weekend, and also includes baked-to-order breakfast rolls and bowls.
PizzaLuxe is aiming to be the first venue in the UK to combine a quick service restaurant element with a full-service bar serving a wide selection of beers on draught, a curated wine list and countless spirits, alongside a new menu of freshly-made cocktails.
Food and drinks at PizzaLuxe Manchester can be ordered through an innovative new procedure which lets you scan a QR code at your table, and then be automatically-notified via SMS once your order pizza is ready to collect from the counter.
On top of that, the new restaurant will also launch its coffee kiosk later this month.
‘Coffee + Cake’ will be open daily for passers-by, with a fixed price of £3 for barista coffee and homemade sweet treats.
Credit: PizzaLuxe
“Our aim has always been simple and still remains at the heart of what we do – affordable luxury, exclusively for all,” said Paul Goodale, founder of PizzaLuxe.
“We offer a contemporary, creative execution of simple, classic pizzas and cocktails in a stylish environment, served with a warmth and generosity of spirit.”
The new Manchester flagship site has been designed by Paul alongside Hudson Rock Design as a bright and airy space that features both counter seating to provide the perfect pit stop for a quick meal on the go, and an in-house bar area which will create the ideal backdrop to punters looking for a casual evening drink.
PizzaLuxe opens in Manchester Arndale’s Halle Centre on Monday 19 July, and you can find more information ahead of launch day here.
Featured Image – PizzaLuxe
Food & Drink
The old fire station in Salford that’s now home to a bakery, brewery and bar
Daisy Jackson
A former fire station in Salford has been turned into a bustling base for some of the North West’s finest baking and brewing talents.
The Old Fire Station, right beside the University of Salford, is now operating as a bakery, brewery, bar, cafe and restaurant.
That means pastries, bread, pizzas and even beers are made within a few feet of where you’ll be eating and drinking them.
The space is beautiful, still boasting those gigantic red fire station doors and the traditional ceramic tiles that would have been here when the space was still home to fire engines instead of bread mixers.
Around half of the pastries coming out of the bakery, headed up by Erick Molero Delgado (his CV includes top bakeries across the USA and Europe), are completely vegan – not that you can tell from looking at their glossy, laminated layers and extravagant fillings.
We’re talking perfectly cubed laminated brioche with sweet maple flavours, mini pizzettes with olives and tomatoes dotted inside a pastry wall, and striped pain suisse stuffed with nuts and chocolate.
Then there are the not-very-vegan-at-all pastries, like a spandaeur, which is like a croissant and pastel de nata hybrid, and thick slices of Basque cheesecake.
There are new signature ‘Salford bagels’ too developed by assistant head baker Scott Shannon, which are a fusion of North American, German and Jewish styles, fermented for up to 48 hours with a crisp outer shell and a chewy centre.
A spandaeur pastry and a pain suisseHeirloom tomato bruschetta on sourdoughThe bakery line-upThe ‘Salford Bagel’ with smoked salmon
We had ours stuffed with smoked salmon, cream cheese and capers and raved about it all the way home.
Erick says: “Our new menu is a true labour of love by the whole team – from early ideas and experiments right through to the final bake.
“If someone has an idea, we run with it. That creative freedom is priceless. It keeps the work exciting, and it means our customers have the opportunity to get something fresh every time they visit.”
As for the beers, they’re all made on site too – on the opposite side of The Old Fire Station is Lark Hill Brewery, headed up by Jack Dixon, who’s able to experiment and explore new flavours in this top-spec microbrewery.
Jack Dixon in the Lark Hill BreweryLaminated briocheThe Old Fire Station bakers at work
There are experimental beers, sometimes made in collaboration with researchers at the University, as well as true-to-style classics like a New England Pale Ale and the Lark Helles, a fresh take on a classic German lager.
Jack said: “Having the autonomy to design and brew what I want, without limits, is rare and exciting,.
“It means every beer we pour here has a story and a personality. We’re proud to bring something new to Salford’s craft scene.”
This summer, they’re launching New York-style pizzas, made on slow-fermented, hand-stretched pizza dough.
And very little goes to waste here – the trimmed-off croissant pastry is now being turned into their own croissant loaf, which they’re whipping into French toast for the brunch menu.
Everything at The Old Fire Station is crafted with talent and love, and you can really taste it.
Lord Mayor of Manchester opens crucial new community kitchen in Blackley
Danny Jones
The Lord Mayor of Manchester, Councillor Carbine Grimshaw, has opened an upgraded community kitchen in the heart of Blackley.
Recently refurbished and officially unveiled last week, the uplifting new space, based out of the GM ward’s Higher Blackley Community Centre (HBCC), aims to be a key outlet and amenity for the area.
The ribbon-cutting ceremony, which took place on Thursday, 17 July, was attended by local councillors, centre staff, as well as local community members and volunteers.
Christened with a commemorative plaque celebrating the completion of the important renovation, the work has been carried out by North West-based perimeter physical security specialists, ATG Access.
A wholesome moment with the Lord Mayor.
Having sat virtually untouched since the 1960s, the kitchen space was long overdue for some TLC, and now it has been reopened as a modern, purpose-built and community-driven facility.
Speaking at the event, the Lord Mayor said: “The work that has been done here is fantastic, especially the social value aspect of it. It’s clear to see it’s far more than just a community centre; it’s the hub of the community. The support it provides to so many people is remarkable.
“I’ve had the pleasure of meeting some of the unsung heroes behind it all, from centre manager Kate and her dedicated team, to the board of trustees and all the volunteers. It’s a shining example of what community spirit can achieve, and I’d love to see it replicated right across Manchester.”
The kitchen itself is now kitted out with entirely new units, fresh flooring and splashback surfaces, as well as large appliances including a big range cooker, American-style fridge freezer and commercial dishwasher – all donated by ATG and its supply chain partners, Van Leeuwen and Welding Engineering.
But it isn’t just a place to cook; the sizeable room will host workshops, events, meet-ups and various other activities, from toddler groups to adult learning programmes, as well as offering services to various classes and groups.
BeforeAfter
In just its first week of being put to use, the kitchen has already helped provide meals for 11 families who would otherwise have gone without – nothing short of brilliant news for the district.
As for ATG, Managing Director, Richard Ellis, went on to say: “From our first visit, it was clear this was a place where we could make a real impact. The building was well-used and worn, but the people and the work being done there were inspiring.
“We felt a responsibility to help and were delighted to do so, getting ‘hands on’ through our volunteering programme.”
Finally, HBCC Manager Kate Shannon added: “It’s been a huge lift for the community. The new kitchen means we can do more, support more people, and take pride in our space again. It’s been a real team effort, and we’re so grateful to ATG.”
Well done to everyone involved in bringing the Higher Blackley Community Centre Kitchen to life.
Well done to everyone involved in bringing the Higher Blackley Community Centre Kitchen to life.
Emily Sergeant -
2nd July 2021 
