The Hardy’s Well poem was designed to be a tongue-twister for inebriated customers of the pub itself, with every word starting with the letter W.
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The pub attracted its fair share of student drinkers, as well as hordes of Manchester City fans thanks to its proximity to the club’s old ground, Maine Road.
Speaking to the Manchester Evening News, Lemn said: “When that poem was put up poets weren’t doing that. They weren’t putting their poems on the side of buildings.
It happened at the start of bank holiday weekend otherwise Manchester's National Poetry Library or the folks from Manchester's UNESCO city of Literature would have spoken up. Yawn. Etc. pic.twitter.com/Vb3kZqkuvf
“It became a landmark, and that’s not something you can make happen, people make landmarks. People still contact me from all around the world saying the poem reminds them of their time at university or in Manchester, that it reminds them of a brilliant time in their life.
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“I’m extremely proud of that. The poem has done me a lot of good, it’s really helped me and my career, but I don’t think it’s a sad moment.
“I would have loved it if it could have been put somewhere else, but life moves on, things change, Manchester changes. I don’t have a problem with it going now.”
Dozens of locals are now sharing their fond memories of the Hardy’s Well – whether it was as a punter or a passer-by.
— Carol Ann Whitehead FRSA CMgr CCMI #NPW Power List (@Zebra_carol) May 27, 2023
One person wrote: “Half of my life time passing it on the way to school, town or raving! Thanks for the moments inspired by reading in every passing Lemm.”
Another said: “Gutting. One of my first memories of Manchester – used to love going past it on the bus twice a day.”
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Someone else said on Twitter: “Noooooooo! Worked behind the bar there for about 4yrs. Loved that place. Always loved the pre match crowd when City still played at Maine Road.”
And another wrote: “Used to live round the back of here during my student days! Very sad. Lots of Mancunian culture being lost.”
Lemn Sissay’s Hardy’s Well poem
Wait waterless wanderer. Whoever walks to the well will wade into a wonderous world. A world which will waken the wilting wallpaper of work and worry. Well? Worry will wait while wells wand whirls a warm- hearted wackiness into a weary week. Whereafter waves and waterfalls of wonderment will wash all weakness. A way? Well? A world wide web of wholehearted wholesome wisdom and wit waits wipe away worries. Wells work wonders for wrinkles. Why wait. Why wonder. Why worry. Why wain. Why whittle. Why wither. Walk in. Well. What we waiting for. It’ll double you. At Hardy’s Well.
Featured image: Google Maps
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 -
29th May 2023 
