A new joint restaurant venture by two Manchester hospitality giants will open on the site of a former beer bar in the heart of the city centre.
After the Belgian-inspired Bock Biere quietly closed its doors back in November after four years in the city centre, award-winning Chorlton cocktail bar Henry C and acclaimed NQ bar Cocktail Beer Ramen & Bun (CBRB) have now put their heads together to relaunch the three-storey site.
The new restaurant will adopt the name of its address – 10 Tib Lane.
Aiming to create a “high end experience, but without any of the stuffiness that usually comes with that”, the owners of 10 Tib Lane say they are keen to offer a “laid back and ego-free vibe” for people looking for an “ambitious and locally-sourced menu”.
The menu will be delivered by Alex Shaw – who was named Chef of the Year at the Manchester Food and Drink Festival awards in 2015, having also been a group chef at Ramsbottom’s Eagle and Child pub and one of the people behind Volta in Didsbury.
Working with Cinderwood Market Gardens to source local produce, 10 Tib Lane’s specially-curated menu will feature a wide selection of homegrown and seasonal dishes.
There’ll also be a eclectic range of cocktails on office, like a twist on whisky and soda made with burnt caramel vanilla, and a Matador made with mezcal, cold-pressed pineapple, fermented ginger, lime and salt.
Prices will range from £3.50 to £14 for small plates, and cocktails starting from £9.
Speaking to the MEN ahead of the new restaurant’s launch, Ben Gretton – who founded the award-winning CBRB alongside Tom De Santis in 2018 – said: “We want to be a place people come for a nice bottle of wine and a few oysters after an afternoon of shopping, as much as for a special date night or anniversary spot or just a place for a few afternoon cocktails and a couple of light plates.
“It really is a place for everyone and we’ve worked hard to create a relaxed vibe that isn’t trying too hard, it’s just a cool place to be.”
Sophie Robson – co-owner of Henry C – added: “We’ve been customers in each other’s venues for years and have total respect for how we approach the industry, so when we saw the venue and the opportunity it gave us, it was a no-brainer to do it together.
“We all believe in honest service, incredible food and drink and that’s what 10 Tib Lane is about.”
10 Tib Lane is set to open doors on Thursday 29 July.
StreamGM and The Manc have teamed up show some some serious love and support to the region’s renowned theatres, nightclubs, and live-music venues with the launch of SeeGM – a digital campaign to shine a bright spotlight on many of the amazing events, club nights, gigs and shows in our region.
The bottomless BBQ meat feast with endless pints, cocktails and wine
A restaurant in Manchester is serving up a bottomless BBQ meat feast with non-stop drinks, and we’re just a little bit obsessed.
Red’s True Barbecue has long been a fixture in Manchester for fans of barbecued meats, but now we all have an extra reason to go: namely, the new Christmas BBQ meat feast.
Served on a giant bin lid, which is actually a lot more appetising than it sounds (don’t worry the lid is clean, we checked), it’s designed to be shared between groups of two or four.
As part of the feast, you’ll be treated to heaps on heaps of chicken and pork, plus 90 (or 120) minutes of endless pints, festive cocktails, fizz, and wine.
Priced from £48.95 per person, for that you’ll be treated to pork ribs, pulled pork stuffing balls, turkey breast, cheese and jalapeno stuffed sausages, meat pit beans, unholy BBQ XXXL wings, cornbread, mashed potato, fries, onion rings and giant pots of gravy and cranberry sauce.
And that’s not all. There are also the bottomless drinks to consider, with options including pints of lager and cider, plus prosecco, red and white wine and festive cocktails.
On the festive cocktail front, choices abound with everything from steaming mugs of hot gin and apple to Red’s take on a pornstar martini.
The cocktail menu also features a bacon-washed old fashioned, smoked negroni and chocolate orange espresso martini, with more tempting options including the likes of the Candy Hi Ball (made with raspberry vodka, pink gin, candyfloss, lemon and cotton candy) and a chilli and mango margarita.
Popular London bakery Gail’s to open string of North West cafes next year
Popular craft bakery Gail’s has hinted at plans to open a string of new cafes in the North West next year.
The group, which already has a large number of bakery-cafes in the south of England, has announced it will open its first North West site in Wilmslow in early 2023.
Bosses have also said that ‘further locations in the North West’ will be announced in the new year, adding that all the new bakeries will serve GAIL’s artisan sourdough breads, pastries, sandwiches, and cakes alongside its specialty House Blend coffee.
The news also seems to potentially confirm speculation that the brand is planning a move into Manchester after The Manc shared news of potential plans for a Gail”s opening in the city centre in October.
Having already seen planning documents that suggest the chain is planning to take over the former White Stuff unit on King Street, it now appears that more news on that opening will be coming in 2023 – although it’s hard to say if it will be the first Manchester site to be announced.
The bakery group already has strong ties with Manchester, having run its sister wholesale bakery The Bread Factory in Openshaw since 2017.
Formed in the early 1990s by namesake Gail Mejia, Gail’s began when its eponymous founder decided to bring together the best bakers in London to create bakes for the capitals top chefs and restaurants.
Today, is known more as a customer-facing cafe and bakery whilst The Bread Factory continues the original wholesale legacy – supplying high quality, artisan breads to some of the region’s top local restaurants.
Gail’s first cafe opened on Hampstead High Street in 2005, and now the brand has 79 in neighbourhoods in and around London, Oxford, Brighton and more.
Turning back the clock on industrialised baking practices and moving to bake bread as it used to be baked: by hand, using quality ingredients and time-worn artisanal methods, Gail’s soon established a name for itself and has come a long way since those early days.
Still, the stuff that matters – the ethos, the suppliers, the skill and a handful of tried-and-tested sourdough starter cultures – hasn’t changed.
A champion for sustainability, the bakery also prides itself on minimising food waste by carefully setting aside any leftover food and donating it to a selection of local charities in each eatery’s neighbourhood