Now that we’re 12 weeks into lockdown, it can be hard to imagine a life before COVID-19.
A time before self isolation, social distancing, 20-second hand washing and two metre rules. A time when popping round for a brew at your Grandparents’ house, or having a few drinks in the pub with your mates on a Saturday night was the norm. A time when supermarket aisles didn’t have one-way systems and wearing facemasks on public transport would never have entered our heads.
There’s no denying it’s brought a new way of life, but it’s one we’ve adapted to as the months have gone on.
When we cast our minds back to these unprecedented times in years to come, not only will the triumphant work of our NHS health heroes, critical carers and key workers have a place etched in our hearts, but we’ll also remember the importance of community.
Yes, the pandemic may have altered every aspect of the reality we once knew, but community spirit is stronger than ever and this collective of sewers from Stockport is showing the power of pulling together at crucial times.
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Meet the Stockport Sewing Collective.
High Lane Scrubbers
A community-lead project of seven local sewing groups, or ‘scrubbers’, dotted in and around the South Manchester borough with over 100 contributing members, sewers and volunteers. Together, this team of hard-working individuals have gone on to generously make and provide thousands of scrubs to those in need across Greater Manchester and the North West since the crisis hit hard back in March.
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From trousers, tunics and facemasks, to scrubs bags, gowns, hats and headbands, the collective has been using this new-found time on their hands during lockdown to offer vital support to an industry that so desperately requires it.
Either via donations, or by tailor-made orders, the Stockport Sewing Collective and each local sewing group has provided scrubs for individuals, care/nursing homes, health centres, GP practices, dentist surgeries, prisons and hospitals including North Manchester General, Royal Manchester Children’s Hospital, Salford Royal Hospital, Wythenshawe Hospital and Withington Hospital.
High Lane Scrubbers
One of the largest-contributing groups of the collective is the High Lane Scrubbers – a 35-strong team of sewers and volunteers of all ages. Lead by Sara Armstrong, a currently furloughed Project Engagement Officer at the National Trust, this group alone have made 236 scrubs sets during lockdown.
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Sara started the High Lane Scrubbers as a response to her local community.
Speaking to The Manc about why the Stockport Sewing Collective is so special, Sara said: “What makes us unique is that we are community based, but working as a large ‘team’, which allows us to provide to both individual NHS workers and [then also] with the ability to fulfil large orders for hospitals across Manchester.”
“It also means we have been able to tap into our communities and ask for donations of fabric [either] pre-loved (like children’s duvets), new fabric bought by supporters and donated fabric from companies”.
“We’ve received donations of masses of thread, buttons, elastic and cord for waist tape and scrub bags”.
“Without these donations from people of all ages in our communities, we could not have provided as we have for the past few months for the NHS and care givers.”
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High Lane ScrubbersHigh Lane ScrubbersHigh Lane Scrubbers
She continued: “It’s really important to acknowledge that the volunteer sewers have been supported by a [wider] team”.
“Drivers who have done pickups and deliveries to hospitals, surgeries and individual NHS staff across Greater Manchester, pattern cutters, and also family members who helped at home during lockdown to wash and prep the fabric for sewing.”
How brilliant is this?
After 12 weeks of exemplary hard work, the Stockport Sewing Collective accepted their final orders for scrubs last Friday. They will now continue to allocate stock and donate leftover fabric to worthy causes across Greater Manchester over the next few weeks.
If you would like to keep up to date with the Stockport Sewing Collective, you can find them on Facebook here.
Orders and allocation requests can be made via dedicated email –[email protected]
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 -
11th June 2020 
