The Manchester Herald: How the city’s first radical newspaper was silenced, shut down and smashed to pieces
The Manchester Herald was a publication so inflammatory that it was shut down and had its offices smashed up within a year of its first issue - with its editors fleeing into voluntary exile.
When The Manchester Observerfinally ceased publication in 1821, the ruling elite must have breathed a sigh of relief.
The local northern newspaper had been a thorn in the side of the authorities sinceits formation three years prior – its pages littered with incendiary pieces aimed at rousing the public into forcing political change.
But governing figures began to change their minds about the Observer in 1819. Initially, they’d considered the paper a nuisance. By summer, they’d revised that view: regarding it actively dangerous.
In August, Observer editor James Wroe invited the loquacious Henry Hunt to Manchester to speak at a mass rally at St Peter’s Fields – where a crowd had gathered to ask for political representation at a time when only wealthy landowners could vote.
The animated but peaceful protest was invaded by troops who took a shockingly violent approach to the occasion – killing 18 people and injuring hundreds more.
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The Observer exposed the murderous behaviour of the cavalry in grisly detail anddubbed the event ThePeterloo Massacre – a name which has stuck to this day.
The Peterloo Massacre / Image: Wikipedia
In the aftermath, anyone associated with the Observer was targeted, prosecuted or even imprisoned by officials, and the paper was eventually closed.
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But the lingering sense of public anger (and fear) meant there was still demand for press that dared to rail against the establishment; and more progressive newspapers were born throughout the course of the century – beginning with The Manchester Guardian (which remains in print 200 years later, now based in London).
TheObserver is often hailed as Manchester’s first radical newspaper – the publication that paved the way for more robust local press.
But around thirty years prior to Peterloo there was The Manchester Herald: A publication considered so inflammatory that it was shut down and smashed up within a year of its first issue – with its publishers fleeing into voluntary exile.
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One half of the Herald founding team – Thomas Walker / Image: Wikipedia
By the end of the 18th century, there was growing demand for parliamentary reform in England, with calls emerging for changes at national and local level.
Two of the most passionate reformers in Manchester were barrister Thomas Cooper and local cotton merchant Thomas Walker.
The pair launched the Manchester Constitutional Society in 1790 and asked the city’s local newspapers – The Manchester Mercury and The Manchester Chronicle – to print the group’s notices about meetings and petitions.
Over time, however, both papers became increasingly reluctant to publish material discussing the controversial topic of parliamentary reform, so Cooper and Walker decided to set up their own newspaper instead.
They called it The Manchester Herald – and convinced local stationer Matthew Falkner (and his business partner William Birch) to print it.
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The publication was the self-proclaimed ‘paper of the people’ and released its first edition on 31 March 1792.
Around 50 issues of the Herald were created overall – the last of which was published on 23 March 1793.
Despite its fleeting existence, the Herald was described as operating with “a degree of spirit and reputation that will not soon be forgotten in [the] neighbourhood”; packed with radical writing including abolitionist articles and “positive” pieces about the French Revolution.
The paper’s progressive stance made it some powerful enemies in the process.
In December 1792, an angry pack of Loyalists – described by writer John Bugg as a “drunken church-and-king mob” – raided the Herald’s offices on Market Place, before attempting to attack the paper’s founder Walker at his home.
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The editor scared them away by firing his gun above their heads.
The other half of the Herald founding team – Thomas Cooper / Image: Wikipedia
The Herald was repeatedly targeted in the subsequent months, and by spring the government initiated legal action to ensure the newspaper was shut down.
The publication’s critics revelled inits demise and quickly danced on its grave – smashing up the Herald premises and hurling printing equipment into the street.
The Herald’s printer’s – Falkner and Birch – fled to America, “preferring a voluntary exile to imprisonment”.
Falkner returned home several years later but never retrieved his stationery business, printing house or property, and passed away in Burnley in 1824.
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One of Falkner’s friends bemoaned the unfairness of the situation, claiming Falkner had been “seduced into political opposition” and was “deserted” by his former allies in the adversity surrounding the Herald‘s closure.
Falkner’s obituary read: “One of the kindest-hearted of mankind was driven from his country, and his fortunes, till then prosperous, entirely ruined.”
Herald co-founder Walker was placed on trial for treason in 1794 – accused of attempting to mobilise his own army (the incident in which he fired a gun at invaders was raised in court).
But the prosecution leaned heavily on a testimony from an informer who proved to be drunk and unreliable, and eventually Walker was acquitted.
He dabbled on and off in local politics in his later years, and died in 1817.
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Fellow Herald founder Cooper, meanwhile, moved to the States in 1794, developing a reputation as an academic leader who was, according to President Thomas Jefferson, “one of the ablest men in America”.
He passed away in Columbia in 1839.
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