In the recent weeks of England’s third national lockdown amid the coronavirus (COVID-19) pandemic, 14-year-old Chorlton High School pupil Rob has been lending a hand at his town’s local foodbank to do all that he can to help feed some of the most vulnerable people in his wider community at a time when they truly need it more than ever.
The Year 10 student has not only been praised by the foodbank’s owners and those who know him, but also by hundreds of members of the Greater Manchester public too after he took it upon himself to put together some food parcels for families and individuals assisted in need.
Rob has collected food donations from his neighbours in West Didsbury, and from his Grandparents neighbours in Heaton Chapel too.
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In total, this “amazing young man” has put together 40 pre-packed and ready-to-go food parcels.
Barakah Food Aid’s social media post shining a light on Rob’s incredible efforts last week has since received an overwhelmingly positive response, with hundreds of interactions and shares helping to spread the word, as well as comments from people commending his selflessness and expressing how wonderful it is to see the community’s young people striving to make a difference.
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He has been named “a credit to himself, his school and his community”, an “absolute superstar”, and “a remarkable young man” all by members of the public choosing to pile on the praise.
Chorlton High School also commented: “Well done Robert. Very proud to have one of our own making a difference in the community.
“Keep up the good work everyone.”
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And Barakah Food Aid owner Manzoor Ali was keen to say a special thank you to Rob “and all those who’ve supported you in this”.
Barakah Food Aid was established in 2009 by husband and wife duo, Manzoor and Aiysha Ali, alongside their three children, Asim, Zahra and Abdul-Rehman, and was set up “to help those in need of food in our local communities”.
Manzoor and Aiysha were first the friendly faces behind former curry business Barakah Foods – which was launched from their own kitchen in Whalley Range, before going from strength to strength and eventually moving into its own premises on Barlow Moor Road in Chorlton – with Barakah Food Aid being launched alongside the business to help Manchester’s homeless and those living on the breadline.
But in August of 2018, the family decided to bid a fond farewell to their food business in order to put their full focus on their community work.
Barakah Food Aid may be based in South Manchester, but it is “willing to assist wherever we can”.
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And this is a sentiment that has never been more powerful than over the past 11 months of the coronavirus (COVID-19) pandemic, where ongoing restrictions, sector closures and subsequent economic struggles have meant that more people have relied on, or required the use of foodbanks than ever before.
A report by charity The Trussell Trust – which runs a network of 1,300 foodbank centres across the UK – last November confirmed a 47% increase in support needed during the pandemic, with a record 1.2 million emergency food parcels being handed out in the first six months.
From April to September of 2020, more than 470,000 of the food parcels were delivered to children, which on average came to around 2,600 every day.
“We don’t do what we do for any attention in anyway.” Manzoor Ali tells us.
“But if what we do encourages others to lookout for their neighbours, then that’s our job done.
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“It’s been a difficult 11yrs+ of doing what we do, but the last year has been off the scale, and mentally it’s really tested us [so] we feel so mush for those with diagnosed mental health issues and we can’t begin to imagine what they’re going through.”
He continued: “As a group, we sometimes feel that we’re part of the problem, but we want to be part of the success, and success will only be acknowledged when we our service is no longer needed [and] when foodbanks are shut.
“Until then, it feels like we’re just not doing enough, and much more needs to be done in order to bring foodbank numbers down.
“A society where registered foodbanks outnumber McDonalds restaurants, is a society that’s failing.”
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Can you help Barakah Food Aid help the local community by donating non-perishable food items, or even your volunteer time?
You can call 07506 527523, or email [email protected] to find out more.
And don’t forget to keep up to date with all of the latest Barakah Food Aid updates throughout the duration of lockdown and beyond on Facebook, Twitter and Instagram as well.
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
Emily Sergeant -
17th February 2021 
