After much anticipation, a popular Leeds ramen spot has confirmed the date it will open in Manchester.
House of Fu will open their doors in Manchester on Friday 20 October 2023, serving up classic and inventive bowls of ramen, vibrant rice dishes and homemade gyoza, all paired with carefully selected cocktails, craft beer, sake and wines.
Located on Manchester’s Portland Street within the walls once occupied by the Architects Society, House of Fu is set to bring their modern ramen, rice bowls and small plates to Manchester from 11:30am every day.
The venue also boasts a late-night party spot, state-of-the-art karaoke rooms, and a private dining room, offering a brand-new feasting menu for parties of up to 30, alongside their everyday menu.
Ahead of the opening date, House of Fu will be holding a one night only soft launch with 50% off the entire bill for the lucky ones who catch a booking.
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The story of House of Fu begins in 2014 as a smash hit pop-up at Belgrave Music Hall which was awarded ‘Best of the Best’ at that year’s British Street Food awards.
House of Fu is opening a new restaurant in Manchester. Credit: The Hoot Leeds
House of Fu is opening a new restaurant in Manchester. Credit: The Hoot Leeds
The brand then popped up at various venues and music festivals as the team continually developed the concept, testing out ideas collected on inspirational trips to New York, Tokyo, Portland and Los Angeles.
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The first site opened in 2021 on Leeds’ The Headrow, going from strength to strength and gaining a loyal following for their innovative flavours and creative takes on Japanese favourites such as gyoza, katsu and tonkotsu broth.
Owners Simon Stevens and Ashley Kollakowski said of finding their ideal Manchester site: “Manchester is home to some of our favourite restaurants and shops and it’s been great getting to know the city a little more whilst looking for a home for House of Fu.
“There’s such an exciting food scene in Manchester and there seems to be more great openings announced every week, we’re really excited to be part of it.
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“We’ve developed some incredible new dishes for the Manchester menu which we can’t wait to share with you alongside the obvious hits like our spicy tantanmen and the sleeper fave, the cucumber salad.’
Ben Iley, a long-time collaborator of the team who formerly ran the kitchen at Michelin-recommended restaurant, Ox Club, is the engine driving forward a creative kitchen team and will oversee Manchester operations.
Many years ago, after planning to visit Tokyo for one month, a trip which turned into 10 years, Ben worked at some of the country’s most popular restaurants including Aquavit, The Tokyo American Club and Fujimamas (where he met his wife, Masayo).
Ben cut his teeth working alongside world-renowned chefs including Marcus Samuelsson, Bill Granger, and most notably Ivan Orkin, the chef behind the internationally acclaimed Ivan Ramen.
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Ben remarked: “Going for a bowl was the thing to do in Tokyo, it was almost a competition amongst friends to take the group to their newest find or introduce them to their favourite neighbourhood Ramen bar.
“It’s that excitement and love for a good bowl we want to bring to Manchester. Whilst the core menu will consist of some firm favourites, each week the kitchen team will be challenging their creativity, producing their own specials to serve up so our guests can enjoy something different and new every time they visit.
“We want House of Fu to be somewhere chefs want to train as much as they want to eat.”
House of Fu Manchester will support EatWellMCR, the local collective who are working towards the eradication of food poverty in Greater Manchester.
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.
Georgina Pellant -
19th September 2023 
