The great British countryside – rolling hills, bleating sheep, lush greenery, and… plump little Vietnamese dumplings.
It’s quite a switch-up on the usual post-hike pub lunch, but the picturesque village of Marsden is now home to authentic gem of a restaurant specialising in dimsum.
Since Oi Dumplings opened earlier this summer, it’s been doing a roaring trade, with groups of people queuing up for a perch on their wooden benches.
Some are in hiking gear – the restaurant is right at the edge of the beautiful Marsden Moor, after all – others are dressed up for dumplings, and dumplings only.
The dinky restaurant is operated by Mollie Power and Maisie Davies, out of a cabin jammed into a courtyard beside the river.
ADVERTISEMENT
I’ve seen bigger kitchens in Toys R Us, but while they might be limited on square footage, they’re definitely not short on talent.
Vegan dumplingsThe courtyard at Oi DumplingsLoaded peanut friesOi Dumplings in Marsden. Credit: The Manc Group
Mountains of dumplings, loaded fries, wonton skins, puffed tofu and bao steadily make their way over to our sunny corner of the courtyard (the entire restaurant is currently al fresco).
ADVERTISEMENT
Big bully flavours like kimchi, pickled ginger, and crispy shallot are all balanced with impressive precision, for a Sunday lunch experience that will make you forget all about your Yorkshire puddings and gravy.
The stars of the show are the mushroom, kimchi and peanut dumplings, neatly folded into soft wheat wrappers and topped with hibiscus pickles.
Deep-fried bao with condensed milk ice creamSticky rice
A mound of bright yellow Xôi Xéo (Vietnamese sticky rice) come on top of a banana leaf (a nice touch) scattered with peanuts and shallots.
ADVERTISEMENT
We go right ahead and dump a side of Chinese puffed tofu on there too, all sticky with hoisin and chilli.
Then there are the loaded fries – seemingly a compulsory item on British-pan-Asian menus these days (not that I’m complaining) – which groan under the weight of their rich, sweet and spicy peanut sauce.
For dessert, there’s currently one option only, but it’s a good one – a deep-fried bao wrapped around condensed milk ice cream. You will end up with melted ice cream down your chin and forearms, and you won’t even care.
As for drinks, Oi Dumplings is currently BYO – which means a trip to the Co-Op around the corner for a nice chilled bottle of £7 prosecco will see you right.
If you, like us, are clinging onto the last dregs of summer with the very tips of your fingers, we might have stumbled upon the greatest day out the north of England has to offer.
ADVERTISEMENT
This one’s well worth a trip across the border. Trust us.
Featured image: The Manc Group
Eats
Inside The Black Friar as Salford pub unveils incredible floral display
Daisy Jackson
Spring has really sprung in Salford – legendary pub The Black Friar has just revealed a sensational makeover, with gigantic flowers sprawled across its frontage and a new seasonal menu to go with it.
The historic pub is celebrating the changing of the seasons with both a striking floral installation and a menu that celebrates spring and Salford in equal measure.
Most Mancs will by now have spotted the 4,000 flower-strong installation that now adorns the front of The Black Friar, with bright pink, yellow and purple flowers spilling from a gigantic pink tap.
And all those florals continue inside, with the pub’s Tavern – previously a cosy winter hideaway – now filled with trailing blooms and woodland installations, just off their award-winning garden.
Cheshire-based artist Kelly Louise Chapman is the woman behind this sensational transformation of the much-loved gastropub.
As for the pub’s kitchen, they’ve crafted a new very seasonal and very British menu, with plenty of nods to Black Friar’s Salford roots.
There are dishes like a Boddingtons braised ox cheek (the pub still proudly displays its Boddingtons sign outside), aged beef tartare, butternut squash and ricotta tortellini, and pan-roasted cod fillet.
Spring small plates at The Black Friar pubDelicious spring drinksInside The Tavern at The Black Friar
A popular item from the Valentine’s Day menu – the Cornish crab vol-au-vent – will be sticking around on the spring menu, along with an enhanced grill section that includes a lamb Barnsley chop cooked over coals.
Then for desserts, you’ll be spoilt with a banoffee knickerbocker glory, and passionfruit panna cotta.
And for drinks (because this is a pub, after all), The Black Friar has put together a range of seasonal drinks like a rose sangria sharer, and non-alcoholic sodas like kaffir lime and coconut.
Ben Chaplin, head chef at The Black Friar, said: “This new menu is all about celebrating the best of spring produce.
“We’ve carefully crafted each dish to highlight fresh, seasonal ingredients and bold flavours, adding new depth to our offerings while still delivering the comfort that will always be associated with The Black Friar.
“My top recommendation and personal favourite dish is the Slow-Cooked Boddingtons Braised Ox Cheek.”
Neil Burke, owner of The Black Friar, commented: “We wanted to bring a taste of spring to The Black Friar, inside and out. This floral installation will transform the space and bring sunshine and smiles, whatever the weather!
“My top recommendation on the new menu is the Cumbrian Spiced Lamb Scotch Egg. It’s EXCEPTIONAL.”
To find out more about The Black Friar and to book a table, visit HERE.
Team behind award-winning Higher Ground to open new Bar Shrimp seafood bar in Manchester
Daisy Jackson
Higher Ground, one of Manchester’s very top restaurants, is to open a brand-new seafood bar later this year.
With Bar Shrimp, they’ll be bringing a brand-new offering to town, with cocktails, beers on tap, British seafood and snacks.
Bar Shrimp will come from Daniel Craig Martin, Joseph Otway and Richard Cossins, who at this point are a well-oiled operational machine.
They’re the team behind proudly British bistro Higher Ground, which grows much of its own produce at its Cinderwood Market Garden and earned a Michelin Bib Gourmand within a year of opening.
The same team are also behind Flawd, the beautiful waterside wine bar at Ancoats Marina.
And they’ve cemented themselves as one of Manchester’s most widely acclaimed hospitality teams – even Rick Stein says Higher Ground is one of the best places to eat in the entire country, which is high praise indeed.
Bar Shrimp, set to open in Manchester this winter, aims to be a ‘relaxed and focused bar with delicious food’.
They say: “Whether it’s a beer after work, some food with friends or after dinner drinks late into the night, Bar Shrimp will be a dynamic space where the music and energy evolves throughout the evening where everyone and anyone can come together for a memorable experience.”
They announced the news this morning on Cerys Matthews’ BBC 6Music Show.
British seafood with a side of cocktails? Sounds alright to us.
A location, opening date and more info on Bar Shrimp will follow – stay up to date with their latest HERE.
Daisy Jackson -
2nd September 2022 
