Over in Mottram, there’s a caravan cafe on top of a hill serving up some absolutely belting Full English fry-ups with stunning views to match.
Called Bee’s Coffee Pot, it has slowly been growing as a favourite amongst locals since 2020 when co-owners Natalie and Toni Bagley decided to convert their old caravan, formerly used to take Toni to horse shows, into a kitchen.
First opened on October 23, 2020, right in the midst of the Covid pandemic, its middle-of-nowhere location on their family farm was perfect for attracting those enjoying the outdoors at a time when it was incredibly difficult to do much inside.
Image: The Manc Eats
Image: The Manc Eats
Nearly three years on, its following continues to grow – with foodies travelling from all over to sample their famous loaded fry-ups and breakfast baps.
The cafe is named after Toni, who had been a model in London prior to the pandemic appearing in campaigns for the likes of Burberry and Hugo Boss. Taking her childhood nickname Bee, given to her whilst at nursery, it’s even cuter than we first thought.
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The pair decided to open after a long period of furlough, with Natalie keen to throw in the towel and try something new after over 20 years working in pharmaceutical medicine.
At first, it was slow going – taking them seven months to pull in enough money to become VAT registered. But over time, the women created a community of customers – and even found themselves inundated with letters and gifts as those struggling through the pandemic shared appreciation for the peace that a trip to Bee’s gave them.
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Bee’s Coffee Pot might’ve only made £1 in its first week but as time has gone on its fanbase has grown massively.
Image: The Manc Eats
Image: The Manc Eats
This is the kind of place where the staff are on first-name terms with every customer, and people keep coming back again and again. They have hosted birthday parties, hen parties and anniversaries, and were even named Tameside Takeaway Cafe of the Year in 2022.
A real family affair, Natalie’s oldest daughter Paige bakes the cakes, whilst her other teenage daughters Halle and Laurie also help out where they can. Even eight-year-old son Darby does his bit, collecting the farm’s fresh eggs to be cooked up as part of Bee’s charming fry-ups inside the caravan’s kitchen.
On the menu, you’ll find breakfast staples including a Full English with local butchers’ meat, eggs, tomatoes, black pudding, beans, toast and mushrooms, alongside classic breakfast baps stuffed with egg, bacon and sausage.
Elsewhere, there’s plenty more to get stuck into ranging from loaded fries topped with chicken, cheese and sriracha mayo, to crispy chicken burgers, daily-changing soups, toasties, hot dogs with crispy onions, and halloumi fries served with a sweet chilli mayo.
There is also a selection of mouthwatering cakes and cookies on offer – all baked by the family’s eldest daughter.
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Think cookies stuffed with ice cream and cream, Lotus Biscoff, mini eggs, Kinder Bueno, Maltesers, double chocolate and more, plus extra sweet treats like brookies and triple chocolate brownies, carrot cake and Bavarian slices.
A wonderful way to wile away a Saturday morning, head over on a clear day to enjoy views across Tameside from what feels like the top of the world.
Featured image – The Manc Eats
Eats
Inside The Black Friar as Salford pub unveils incredible floral display
Daisy Jackson
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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
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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 April 2023 
