ShinDigger: The ‘Best Lockdown Delivery’ service that drops fresh beer to your door in average time of 81 minutes
With Greater Manchester recent shift up to Tier 3 and the subsequent closure of 1,800 local pubs, people are turning back to beer delivery services - and Shindigger have three new brews ready just in time.
Seven months ago, breweries in Britain were left staring down the barrel.
Every single pub had locked their doors and pulled down the shutters, leaving hundreds of litres’ worth of beer just stewing in warehouses all across the country.
The whole world was taking shelter – and there was no telling when it would be safe to come back out.
Local brewers, ShinDigger, suddenly had a tough decision to make.
Their main market had been temporarily wiped off the face of the planet, and whilst the obvious decision was to mothball, a number-crunching exercise revealed that going into hibernation would more likely harm than help their chances of survival.
Whilst the pandemic dictated that pubs didn’t need beer any more, residents definitely did.
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This prompted ShinDigger’s founders George Grant and Paul Delamere to flip their business model upside-down overnight.
They swapped kegs for cans and pubs for homes; taking their recipes out on the road in smaller containers as part of a brand new service they’ve called ShinDigger Live.
It’s been a revelation – and the bigwigs have recognised it as such.
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At the Manchester Food & Drink Awards 2020 – ShinDigger scooped the prize ‘Best Lockdown Delivery Service’ – and after temporary foray back into local bars, the brand is preparing to return the emphasis back to tins – with home delivery demand rising again after Manchester’s move to Tier 3.
ShinDigger have enough drivers on the road and crates at the ready to guarantee delivery to any address inside the M60 within just three hours – but the most recent data shows customers are waiting an average time of just 81 minutes for cans to be dropped on their doorsteps.
The demand for ShinDigger has even stretched beyond Greater Manchester – with drivers now whisking beer to thirsty customers all over the UK.
The region’s move to ‘very high’ risk has brought about the closure of around 1,800 local pubs, meaning more residents are turning back to beer delivery services instead.
ShinDigger have released three new brews just in time, including:
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Pio – a fruited sour with 100kg of each passion fruit and pineapple puree added to the fermentation tank, with founders comparing the tropical zing to a Haribo Tangfastic.
Different Gravy – Juicy hazy IPA that functions as an ‘homage to the greatest condiment the world has ever seen’
La Vida Coco – rich desert stout with 120kg coconut and 20kg cocoa nibs, plus milk sugar.
Co-founder George said that the team has been working hard behind the scenes to develop the service ahead of winter, with ShinDigger constantly collaborating with other brands to come up with new recipes – investing in the latest tech to keep delivery times truncated.
“The product range has been extended with the addition of guest breweries and premium canned cocktails from Vacay,” George explains.
“We’ve integrated a customer service AI chatbot on Facebook messenger and customers get alerted when their order is top of the queue and can GPS track their driver.”
The brewery has recruited dozens of drivers (and is advertising for more right now) – creating vital income for many freelancers / artists who previous work has been left high and dry by the pandemic.
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They’ve even sent out free crates to students forced to isolate in halls following coronavirus outbreaks.
To view the ShinDigger menu, try the new cans, and book a delivery slot – head on over to their website ShinDigger Live.
It’s going to be a tricky old winter, this. A good stock of beer is absolutely essential.
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.
The Manc -
24th October 2020 
