The Brewski brand continues to be a Northern favourite, whether it be their mainline restaurant or now multiple spin-offs, but now they’re bringing yet another exciting addition to Manchester city centre in the form of Ferma.
Plastering the new signage across their Booth Street site (the original American Pies and then Foldies), it’s kind of a mix of all three, with a little sprinkle of Greggs thrown in there… Come on, who doesn’t love a Greggs?
And they have no qualms about leaning into another, more grab-and-go space either; Foldies always had a regular rush of people on their dinner break, but we imagine they’ll be even busier come lunch hour and beyond now.
In a world where it’s increasingly hard to find foodstuffs which nail that a true balance between filling, good-value for money and possible to eat on the move/without a knife and fork, Brewski’s Ferma ‘Pizza Bakery’ might have just struck gold.
They claim it’s the UK’s and maybe even ‘the world’s first’, at least when it comes to a place serving everything they already do as well as turning their pizza dough into the likes of sausage rolls, pasties, savoury muffins and more.
ADVERTISEMENT
We’re not here to get into that debate; let the Italians and whoever else argue over that one, all we’ll say is that we were left very impressed and eager to try more.
Sampling one of their incredible ‘nduja sausage rolls, a cheese and marmite savoury muffin, as well as the fantastic ‘Cornish Calzone’ – and yes, it’s exactly what it sounds like – every bite was top notch.
ADVERTISEMENT
The sweet section in particular, generously slathered in sauce and topped with juicy fresh fruit, feels perfectly moorish and still somehow simple enough that it doesn’t feel like too much of a middle finger to what passes for a dessert in Italy.
Once again, it’s worth reminding that this all revolves around their sensational pizza dough, to which they’ve now brought such a level of innovation that they might just start a new trend not just within the ten boroughs but beyond.
Brewski has always been good at experimenting with big and often crazy ideas, hence why their specials are legendary, and there are now several food and drink concepts that form part of the brand, but this one might just catch fire quicker than any of their other venues to date.
Manchester is a fast-paced city, and the market for this kind of scran is always going to be there; we’re just very impressed with how well they’ve nailed this pizza-centric approach. Oh, and you’ll be glad to hear that the already popular Foldies sandwiches and Dough2Go pies are still being served.
They’re also giving away 200 free items this coming Monday, 9 March, ahead of their official launch day to celebrate this next chapter.
Ferma: The Pizza Bakery fully opens next Wednesday (11 Mar), and these delights will be available to eat in or take away from 10am until 4pm. Catch you in the queue.
Gary Neville’s St Michael’s development reveals plans for FOUR new food and drink openings
Daisy Jackson
Gary Neville’s landmark St Michael’s development has revealed a major new food and drink arrival – actually, FOUR new arrivals.
The huge site in the city centre has announced that acclaimed restaurant group Pasture will be opening four different food and drink destinations here, including a new era for the Sir Ralph Abercromby pub.
Pasture will also have a flagship restaurant on the ground floor of the 43-storey St Michael’s tower, operate the W Lounge hotel bar, and breathe new life into the much-loved historic pub that has stood here long before the development began taking shape.
Pasture has partnered with Relentless Developments and Salboy to bring its food and drink offering to the huge city centre scheme.
The group will take over the much-loved historic Abercromby pub, which is being sensitively restored as part of the development, as well as Terrace, an outdoor dining destination serving a Mediterranean-inspired, all-day menu.
Together, the four concepts will bring a varied hospitality offering to St Michael’s, adding to the restaurants and bars already operating at No.1 St Michael’s such as Circolo Popolare and Chotto Matte.
Founded in 2018 by chef-owner Sam Elliott, Pasture began in Bristol and has since expanded into Cardiff and Birmingham, becoming known for its expertly prepared meat, lively atmosphere and commitment to provenance.
St Michael’s will welcome Pasture to ManchesterSt Michael’s new food and drink offering will also feature an outdoor terracePasture is coming to Manchester
Speaking about the announcement, Sam Elliott said: “Manchester is a city with a huge personality, a strong independent spirit and a real passion for great food, so bringing Pasture here is incredibly exciting.
“St Michael’s gives us the opportunity to create something that goes beyond a restaurant, with four distinct destinations that each have their own identity while sharing the same values around quality, provenance and memorable experiences.
“From our signature open-fire cooking at Pasture Manchester and Mediterranean-inspired all-day dining at Terrace, to the atmosphere of W Lounge and the much-loved character of the Abercromby, we’re looking forward to becoming part of the city’s dynamic hospitality scene.”
Gary Neville, director of Relentless Developments, said the restaurant group was exactly the kind of operator the team wanted to attract to St Michael’s.
“When we started St Michael’s, our ambition was to create a destination in the heart of Manchester that genuinely reflects the energy, confidence and character of the city.
“Pasture is exactly the kind of operator we want to attract. Sam and his team have built something special, and bringing four distinct concepts into the scheme will add another layer of quality and personality to what we’re creating here.”
The announcement forms part of the second phase of St Michael’s, which also includes 75,000 sq ft of premium office space, a 162-room W Hotel and 217 W Residences within the 43-storey tower.
No opening dates for the four Pasture venues have been confirmed yet.
Inside Counter, Manchester city centre’s newest restaurant with beef croissants and Vimto trifle
Daisy Jackson
Manchester has a brand-new restaurant right in the city centre, where modern British cooking shines.
Counter comes from acclaimed chef Andrew Sheridan, who just weeks ago launched Arcadian over in Didsbury – and now he’s continuing to put his stamp on Manchester with this newest launch.
Taking a spot in a new building off South King Street, the space itself is dominated by huge elm trees that line the restaurant as a centrepiece, as well as a looming metal face sculpture.
And at the top of it all is an open kitchen where you can watch the chefs at work, creating meat- and fish-forward plates.
Expect stand-out dishes like a flattened croissant topped with beef tartare, loaded flatbreads, and huge sharing dishes like a roasted duck sharing platter, and wagyu ribeye.
There are also not-so-subtle nods to Manchester on the dessert menu, with a Vimto 1908 trifle that’s bringing together Vimto jelly, baked yoghurt, vanilla sponge, blackcurrant, raspberry and custard; plus The Manchester Glory that layers vanilla custard, raspberry, coconut ice cream, banana, toasted coconut, whipped mascarpone and cherry.
The beef tartare croissant and carrot flatbreadA huge duck sharer from Counter restaurant in ManchesterGrilled lamb chops
The new restaurant, which comes from Open Restaurant Group, will officially open its doors on Monday 9 November, with 60 covers.
The best seat in the house is at the chef’s counter, where diners can look directly out onto the pass at the kitchen in action.
And the best section on the menu has to be the grill, with plates like the satay spatchcock chicken, turbot steak, and sides such as gravy fries with beef dripping, and mac and cheese brulee.
Andrew Sheridan, chef and co-founder at Open Restaurant Group, said: “For us, great cooking isn’t about sticking to rules or defining food by where it comes from. It’s about taking the best flavours, textures and ingredients from around the world and bringing them together in ways that surprise people.
“We start with great produce, take inspiration from different food cultures and have fun with it, creating dishes that are bold, playful and full of flavour.
“Manchester is creative, loud and full of character, and we wanted Counter to reflect exactly that. It’s a place where great food meets a sense of occasion, without ever taking itself too seriously.
“Whether you’re joining us for lunch or dinner, we want Counter to feel like a natural part of the city, somewhere you come back to time and time again.”
Danny Jones -
6th March 2026 
