While an industrial estate is not usually the first place you’d go when hunting for a new place to eat, trust us when we say that if you venture down to Piccadilly, you’re in for a very pleasant surprise indeed.
Bucking the trend for most trading estates, the archways and pre-fabs behind Manchester’s main railway station are surprisingly full of brewery taprooms.
Over the years, this part of town has become something of a favourite haunt for the city beer lovers, who regularly head down to get their hands on some of the freshest pints in the city.
But as well as hiding away all that beer, it’s also home to another well-kept Mancunian secret: Primo Bagels.
Housed inside Cloudwater’s taproom, up the stairs of what looks, at first disconcertingly, like an office building, you’ll find this brilliant bagel and cookie pop-up run by three friends is getting pretty much everything right.
Faye Brown, Niall Harley and Scott Shannon all used to work at Pollen bakery together, but during the lockdown they decided to branch out and launch their own delivery project together.
Primo has been going for a while but for the past three months, the team has expanded to the taproom every Friday and Saturday.
Here, you’ll find them serving up a host of generously-stuffed bagels alongside sweet bakes, hummus and chips, fermented cabbage, and bialy – a Polish treat made using leftover bagel dough, baked with half a red onion inside.
The main draw is, arguably, a selection of eight different bagels, baked to perfection in flavours like salt, marbled malt, sesame, everything, pumpernickel, plain and poppy.
Bagel baker Scott leans on tricks learnt during his time in the Pollen kitchen to make these chewy, traditionally Jewish delights, marbling malt through some and simply baking others with crystals of rock salt.
The way it works is you pick your bagel, then your filling, and can opt to have hummus, chips and pink sauerkraut alongside for an extra £4.
Filling choices range from simple (think homemade hummus or house whipped cream cheese) to indulgent, with a salt beef, Swiss cheese and Russian dressing option bursting from its bready confines.
Elsewhere, you’ll find a spicy, pickled jalapeno schmear with bacon from Littlewood’s butchers; smoked salmon and ‘everything’ cream cheese with lemon, dill, seeds, onion and garlic; and a whipped Marmite cream cheese bagel with spring onions.
As for sweets, think brown butter and sea salt cookies with Primo proudly emblazoned across the front. It’s a wholesome affair.
Find Primo Bagel at Cloudwater’s Unit 9 taproom on Piccadilly Trading estate every Friday and Saturday from 12 – 6pm.
Feature image – The Manc Eats
Manchester steakhouse Gaucho is serving a bottomless brunch with non-stop wine and cocktails
Manchester has a new three-course bottomless brunch offer, and it sounds like an absolute beast of a deal – with premium cuts of steak, unlimited starters, and an hour and a half of free-flowing drinks.
Launched by Argentine steakhouse pros Gaucho,the new bottomless deal gives diners 90 minutes to indulge in drinks like citrus negronis, pornstar martinis, spritzes, lager and wine, with a choice of red, white and rose.
Spanning three courses and 90 minutes of drinks, starter dishes are unlimited whilst main highlights include Gaucho’s cuts of free-range Aberdeen Angus beef, reared on the flat grasslands of the Pampas. Think premium wet-aged sirloin with chimichurri and French fries and spiral-cute churrasco de cuadril marinated in garlic, parsley and olive oil.
On the unlimited starters menu, you’ll find a mouthwatering selection of morcilla, chorizo and picante rojo sausage with a lemon aioli, a selection of empanadas, beetroot ceviche with nasturtium and mango nectar, plus prawn tostadas on Arepa bread.
Add in desserts like chocolate brownies with white chocolate ice cream and apple pancakes with Calvados caramel, Nutella and a dulce de leche mousse, and we’ll be surprised if you find yourself going home hungry.
Available on the last Saturday of the month between 11am and 4pm at Gaucho’s glitzy restaurant on Deansgate, dine inside a converted church surrounded by crystal chandeliers and deep leather booths whilst the restaurant’s in house saxophonist plays along to the resident DJ’s beats.
Greater Manchester chocolatier Slattery’s is selling a Hacienda-inspired Easter egg
Greater Manchester chocolatier Slattery’s is selling a Hacienda-inspired Easter egg, and it looks absolutely brilliant.
Featuring an Acid House smiley face in The Factory’s signature black and yellow stripes, a green bucket hat, silver music notes and a Brit Pop-style electric guitar emblazoned in the Union Jack, Slattery’s has really gone all out this year.
The special Madchester Easter egg also features Oasis’s debut 1997 album Definitely Maybe, although the Whitefield-based chocolatiers told The Manc that customers can opt to request a different album cover on their egg if they prefer.
Priced at £21 each, the edible work of art is made of milk chocolate and decorated with edible icing to create the effects of the album covers, bucket hats and other nostalgic Madchester memorabilia.
It is available to purchase in person from the Whitefield chocolatier’s store, and customers can also place orders for collection closer to the Easter weekend if they prefer.
However, it is not available through the online shop as due to its delicate nature the Hacienda-inspired egg is not able to be delivered by courier.
The family-run Slattery Patissier and Chocolatier is one of Greater Manchester’s absolute go to’s for a sweet treat, spanning three floors and attracting visitors from far and wide.
Based in Whitefield, Bury, it’s so much more than a cake shop: selling everything from handmade Belgian chocolate, freshly-made cream cakes, tarts, pastries, tortes and gateaux, all made fresh each morning, plus chocolate novelties, bars and gifts ranging from Easter eggs to chocolate lollies, discs and tubs, plus a dedicated vegan chocolate range.
Add to that bespoke build your own chocolate hampers that are packed and ribboned whilst you wait, and a selection of specially selected wines, beers and liqueurs, and it’s not hard to see why so many flock here – not just at Easter, but all year round.