There’s no denying that houseplants are enjoying their moment right now.
While it’s true that they cannot even remotely be considered a new phenomenon, with early historical records appearing to suggest that ornamental and fruiting plants were potted indoors by those as early as the Ancient Egyptians, Ancient Greeks, Sumerians, Romans and even in ancient China, the popularity of houseplants has been on a sharp rise over the past few years.
If that rise wasn’t sharp enough as it is though, along came lockdown.
As the country was placed under COVID-safe restrictions, and the public told to “stay at home” for the foreseeable, the upward trajectory of houseplant popularity grew astronomically, with dedicated retailers all across the country reporting a significant surge in sales over the last 11 months.
So, what is to account for such rise then? Well, it’s simple. For those stuck at home, which has been the vast majority of us at one point or another, houseplants have seemingly offered a way of brining the outside in, a way of injecting greenery into our homes, and not to mention, they have provided the perfect pastime and place to focus our attentions.
A prominent link between the keeping and tending to of houseplants, and positive benefits for our mental health, has also been identified.
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And it’s the latter concept that has particularly resonated with one Manchester-based student.
Sam Garrington – a third year Environmental Science student at Manchester Metropolitan University – shares in the nation’s burgeoning love for houseplants to such an extent that he decided to start his very own “side hustle” selling them.
Alongside his studies, Sam founded the independent online houseplant nursery RootsNShoots from his Withington home last summer, and has been supplying homegrown, hand-potted and organic houseplants at affordable prices ever since.
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His main aim was to provide people with “beautiful plants that will aid the aesthetic of any room”, but this start-up is about so much more than just selling plants.
“I want to improve mental health, without breaking the bank.” Sam told The Manc.
“We operate with small batches of plants that are rooted from cuttings and then potted, and customers receive plants in the adolescent stage of growth, which provides the benefit of being able to watch your very own plant baby grow up.”
He continued: “Since starting at university, I’ve wanted to run my own business on the side of studying, but kept putting it off and never took the plunge [and] to be honest, even though I’ve always loved house plants and have loads of my own, I never really planned this and kind of just fell into it instead”.
“It all started back in the summer of 2020 when I was gifted 20 spider plant babies.
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“I rooted and potted them up, and then couldn’t decide what to do with them all, so I just posted about them on the main student Facebook page [Manchester Students’ Group], only expecting a couple of interested people to message me, but to my surprise, all 20 had been taken within half an hour and I even had people offering to pay for them once I’d told them that I’d already promised them to other people.
“This was the birth of RootsNShoots”.
Unsplash / Leonardo Iheme
And what a journey it’s been in such a short space of time.
Sam continued: “From there, I started potting up all the cuttings I could get my hands on and kept posting on Facebook until it got to the point where I needed to solidify my progress and start a properly-branded business.
“All my stock remains homegrown and hand-potted in small batches of whatever is available to me, but now I’ve invested in grow lights and shelving, as well as branded paper bags.
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“I’ve even had people who went home to their parents for lockdown ask me to send them plants via the post.”
While the chance to spread his love for houseplants and their benefits among the student population, and eventually as far and wide as possible, is what’s at the heart of RootsNShoots, Sam is also keen to demonstrate and help fly the flag for young people with entrepreneurial spirit too.
“I really endorse the sense of community within the student population,” Sam continued.
“I believe we are stronger as a unit and I’m sick of the stereotypical view that ‘students do nothing but study and party’, when in fact, many of us pursue creative and entrepreneurial avenues to prove we are much more than just students”.
With the popularity of RootsNShoots continuing to develop by the day though, where does Sam see his “side hustle” heading in the future?
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“In all honesty, I’m just taking things gradually and seeing where it ends up.” he admitted.
“I don’t particularly see this as a job and much more as a hobby.
“I love plants and want other students to discover the beauty of foliage, so at the moment, I see this as a way to get some extra money to supplement my loan and to help pay for my own plant addiction”.
He continued: “It’s hard to say where I see it going in the future as it’s so dependent on where I end up after graduating, but I’m eventually planning on launching an online store and doing postal deliveries, which means I can target a much larger customer base than just the students of Fallowfield.
“I’ve also recently started offering terracotta pots that are designed and hand-painted by my housemate who studies Fine Art at MMU too, which have turned out to be very popular and work well with the vibe I’m trying to convey.
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“Regardless of what happens after I graduate though, I’ll always find a way to spread my love of houseplants”.
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You can find more information about RootsNShoots, as well as view the plants in stock and place your orders via the company’s Instagram account here.
Feature
What it’s like to stay in Manchester’s surprisingly affordable new mid-century hotel, Mollie’s
Daisy Jackson
There’s a fine line between ‘tastefully retro’ and ‘your nan’s spare room’, but the city’s newest hotel – Mollie’s Manchester – lands firmly in the former.
Designed by the same team behind Soho House, this (surprisingly affordable) mid-century hotel feels like stepping into the 1950s… if the 1950s had Pelotons and Dyson Airwraps in the wardrobes and enough aesthetic lighting to make everyone look faintly famous.
Whether you’re booking the classic rooms, usually priced from £109, or the huge suites, you can expect the same level of design detail.
Think terrazzo tiles, teak panelling, sage greens, burnt oranges, and interesting textures on every sittable surface.
And unlike some hotels that punish you for booking the ‘basic’ room by giving you a view of an air conditioning unit and a kettle balanced on a luggage rack, every room type at Mollie’s feels far more premium than the actual price tag.
For our stay, we were welcomed with batched cocktails and a mini fridge filled with treats like canned wine (which feels deeply respectful of modern traveller needs), plus a Grind coffee machine, fluffy robes, giant TVs, rainfall showers, and Cowshed toiletries.
If you end up on the better side of the hotel, you’ll have views of the city skyline from your bed, your sofa, or your bath.
Design details in a Mollie’s Manchester roomGrind coffee machine in the roomA Dyson Airwrap in the wardrobe of a studio roomAnd an actual Peloton bike in your room, tooThe beautiful bedroomA bunk room at Mollie’s Motel ManchesterViews from your bedA Mollie’s Motel suite
There are bunk rooms you can book too, where up to four people can climb into stylish wooden sleep pods, so cool I’m immediately planning a girls’ night out where someone can hand me a martini as I climb into a luxury bunk bed.
Downstairs in Mollie’s, which has taken over the former Granada Studios, you’ll find a cocktail bar that seems to pay homage to the building’s history.
Studio IV has vintage TV screens above the bar, music performances and DJs on stage, and cocktails inspired live music you can enjoy from a loungey vintage-patterned sofa.
Breakfast at Mollie’s ManchesterCocktails in Studio IVMollie’s Diner is open nowBurgers and fried chicken at Mollie’s DinerStudio IV cocktail barInside Mollie’s Motel & Diner Manchester
Then there’s Mollie’s Diner, which fully commits to recreating 1950s Americana. Inspired by a vintage Cadillac, the interiors are all deep burgundy leather booths, glowing globe lights, and polished chrome details.
The menu is exactly what you want from a diner like this: thick milkshakes, burgers, steaks, and fried chicken in the evenings; waffles, French toast, eggs any style in the mornings.
Mollie’s Manchester may be inspired by the Golden Age of Hollywood – but it’s heralding in a new Golden Age of hotel for Manchester too.
The Marble Arch is increasingly becoming much more than a pub – it’s now a brilliant Manc bistro
Danny Jones
If you’ve been to The Marble Inn in Manchester before, you’ll know it’s always nailed cosy Northern pub vibes; to tell the truth, the food has always been pretty good, too, but their new menu is really something to write home about.
So we did.
The historic old boozer located on Rochdale Road has sat there in some shape or form since way back in 1888, and naturally, things have evolved significantly over the years – decades, certainly.
But the latest iteration of food and drink at the increasingly forward-thinking Marble Arch Inn is a cut above, bringing together a fusion of current culinary trends and contemporary takes on pub classics.
No. 73 enters a new chapterOne of the best pies we’ve probably ever hadCredit: The Manc Eats
Now just over a month into its run at the home of Marble Brewers just beyond Ancoats, it feels rather fitting that this place has always sat on the cusp of surrounding districts in somewhat of a Manc no-man’s land, as there’s something about this place that feels like it’s dancing on the line of a scene.
Recently installed head chef Adam Shatarsky is still self-admittedly pretty green in comparison to lots of other local chefs, as he’s only been cooking for around five years, but his spells at Mackie Mayor’s Taiko and Cardinal Rule in NQ have already proved he’s got to grips with how the city eats.
His food just keeps getting better and more confident in experimentation, it would seem – as proven with this approach to Marble Arch classics like fish and chips, their pies, burgers, the treasured Sunday roast and so on.
The difference is now that some of these mainstays and undeniable British favourites have been levelled up quite significantly. Now there’s bone marrow in the mince used for those oh-so-juicy patties; toast is fried in beef fat to dovetail with a tartare dish, and the chips are some of the best you’ll find in a pub.
Seriously, they even use the Brewery‘s new cult favourite Earl Grey keg flavour to make their rarebit recipe. In fact, when one local punter saw that the staff were enjoying a posh chip butty with wild garlic and mushrooms for the staff, they couldn’t help but ask for one, and now it’s a special menu item.
A familiar faceThree small plates for £25Credit: The Manc
This is the kind of ethos they’re trying to keep across the board: attempting new things and trying to be more modern when it’s appropriate, but still holding onto their traditions and looking after their regulars.
Adam’s only ever trained in British kitchens, so he admitted doesn’t know any different really, but he does know the global variety offlavours and textures he likes and is not afraid of trying to find ways to make even the most contrasting ones come together.
Case in point: freezing and shaving feta over lemon ricotta and fresh beetroots. Stunning.
He’s even brought over a variation of his popular fried chicken sando from Taiko, though this one has nowhere near as much of that Eastern heat, and instead focuses on the theme of making hearty and filling comfort food.
For instance, there’s an undercurrent of just that extra little bit of richness running throughout the menu, from the bone marrow that makes already satisfying dishes even more indulgent, to the tallow, truffle and drippings that are used to great effect.
The same goes for the use of cheese, as well: even in the simply incredible mixed mature cheddar and red Leicester curd that surrounds that singular 72-hour caramelised onions (wow doesn’t even begin to scratch the surface of our for this one.
All of them are big top-note flavours, sure, but none of them overpowers the overall taste, whether it be brining and curing chicken in dark brown sugar and soy, or a 16-hour low and slow braised beef that literally melts in the mouth from the bread and the butter to the eventual meaty bite.
We can’t speak highly enough of what is now being served out of The Marble Arch Inn’s kitchen, and truly believe what Adam and the existing pub team are now doing is brilliant and very much worth shouting about.
Can’t beat a burger and beerSuch a cosy spotMmmmadeleinesCredit: The Manc Group