Hatch, the indie street food market nestled underneath one of Manchester’s busiest ring roads, has long been a popular choice amongst foodies on the hunt for something new.
With traders selling everything from perfectly-formed traditional Sicilian arancini, to Teesside parmos and a glittery crumble stall with unlimited custard refills, it has a well-earned reputation for housing some of the city’s most interesting food traders.
This month, the kitchen teams have put their heads together to launch a host of globally-inspired breakfast dishes which means we’ve now got another reason to get ourselves down Oxford Road.
With choices spanning Ethiopian and Eritrean-inspired fry-ups, sweet and savoury focaccia breakfast butties, and a special deep-fried French toast from the team at Parmogeddon, there are some really interesting new dishes to dig into here.
Image: The Manc Eats
Image: The Manc Eats
Of its more than thirty independent businesses in the village, a total of seven food traders are involved with globe-trotting dishes spanning the regions of North Eastern Africa, Brazil, Texas, Teeside, Australia Sicily, and Mexico.
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As for this weekend, breakfast is now being served every Saturday and Sunday with quality steak shop Block dishing up steak and eggs on sourdough toast with avocado and chimichurri from 10am.
Parmogeddon, meanwhile, is putting its signature chicken tenders on deep-fried French toast with crispy bacon and hot honey for the mother of all breakfasts.
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House of Habesha is delivering its very own twist on the full English complete with scrambled eggs, lamb sausage, fava beans, fried tomatoes, hash brown, and brioche toast, as well as traditional Etrian breakfast Fata (a shredded pitta stewed with berbere spices), Turkish eggs, and egg frittatas.
Meanwhile, T’arricrii has put together a line of breakfast sarnies that sound so good it’s silly. Made on home-baked bread, these new Sicilian butties comprise sweet options like Nutella and pistachio as well as the likes of Caprese and Caponata.
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Image: The Manc Eats
Image: The Manc Eats
Elsewhere, you’ll find breakfast tacos, burritos and Mexican Breakfast Bowls, classic Mexican brunch dish Huevos Rancheros and buttermilk pancakes courtesy of the excellent Caroline Martins (ex-MasterChef and Great British Menu) and her Rio Mex team.
Add to that fresh and vibrant vegan breakfast bowls made using refreshing coconut water and super nutritious goji berries, as well as overnight oats and cacao smoothie bowls, and nourishing plant-based breakfast options from Herbivorous, and you really are spoilt for choice.
Starting on 19 August, Hatch will now be rising and shining at the earlier hour of 10am every Saturday and Sunday for breakfast.
The new Hatch morning experience is rounded off with a new collection of breakfast cocktails served at the Hatch Bar, alongside soft drinks, coffee, tea, and a selection of pastries and cakes courtesy of ASAP Coffee.
Featured image – The Manc Eats
Eats
You can now have dinner in the actual dressing rooms at Co-op Live
Daisy Jackson
Co-op Live has now launched exclusive backstage dining experiences – which means you could be having dinner inside the very dressing rooms that have hosted music megastars.
These new groundbreaking new Backstage Private Dining experiences feature menus curated by Simon Rimmer.
This will be the first time that the arena’s most exclusive artist areas have been open to guests.
There’ll be 10 selected dates from May 2026, where ticket-holders can eat dinner in dressing rooms that were previously occupied by the likes of Lady Gaga and Bruce Springsteen.
Guests will be able to choose from several packages, from intimate receptions and private three-course dinners inside the dressing rooms, to lavish extras like a Bentley chauffeur-driven arrival, live entertainment, and extended backstage access.
The most premium package will also offer access to Co-op Live’s adidas Originals recording studio.
Proceeds from the Backstage Private Dining will go towards supporting Co-op Live’s official charity partner, the Co-op Foundation, which tackles inequality and supports communities across the UK.
Chef Simon Rimmer commented: “Having worked with Co-op Live for some time, it’s incredibly exciting to now be involved with this unique series of Backstage Private Dining.
“It’s a rare opportunity to further combine the world-class music venue with exceptional food, and I can’t wait to showcase how these experiences can come to life together, creating truly unforgettable evenings for our guests.”
Becci Thomson, Chief Commercial Officer at Co-op Live, said: “From day one, our ambition has been to challenge expectations of what an arena can deliver, and we’re now delighted to introduce a new dimension of premium hospitality at Co-op Live.
“This collaboration unlocks new creative potential within the venue, offering experiences that have not previously been possible. It reflects our commitment to innovation and meaningful impact within the communities we support.”
Designed and delivered in partnership with Taylor Lynn Corporation (TLC), Founder and CEO Liz Taylor said: “Opportunities like this are rare. Co-op Live is a venue built for scale, spectacle and ambition — and that’s exactly how we are approaching these events.
“Whether it’s an intimate milestone celebration or a brand hosting at the highest level, these will be immersive, one-night-only experiences designed to deliver real impact. We are proud to have been chosen to help shape this next chapter, bringing creativity, precision and bold thinking to a space that demands nothing less.”
Salford industrial estate bakery with incredible cinnamon rolls to open new site
Daisy Jackson
Mayya Bakery, a local ‘hidden gem’ with incredible cinnamon rolls, is set to open a brand-new bakery that will make it significantly less hidden.
Until now, Mayya has been quietly trading from an industrial estate in Salford, where it’s built a great reputation for its bakes despite an off-the-beaten-track-location and relatively little social media fanfare.
It opened its doors in 2024, operated by former primary school teacher Meli and her husband, dentist Oguz.
This is an artisan bakery with a real Turkish flare, with plenty of comfort food like freshly made gözleme (or gozzies for short) and bigger dishes if you fancy sitting in.
Their counters are stuffed with sweet bakes, like their perfect cinnamon rolls, plus loaves, babka, cookies, and homemade cheesecake.
For bigger dishes, you’ll find breakfast dishes like Turkish eggs, Simit (a traditional sesame bagel) breakfasts, and menemen.
The counters at Mayya Bakery’s current locationIncredible cheesecake at Mayya BakerySigns on Chapel Street Salford for the new Mayya Bakery
And now Mayya Bakery has revealed plans to open a new location in a much more prominent spot in town, with signs appearing in the windows of a unit on Chapel Street.
The sign reads: “Everything is homemade – including this picture.”
It also quips: “They called us hidden gem… not hidden anymore.”
Mayya will open on Chapel Street soon – keep an eye on our food and drink Instagram page The Manc Eats for the latest.
Georgina Pellant -
14th August 2023 
