A chef in Bolton has mocked Salt Bae’s restaurant Nusr-Et and its £850 gold-wrapped steak by producing his own versions – including a bacon and gold leaf-covered sausage butty.
Chef Gareth Mason decided to spoof the eye-wateringly expensive London steakhouse by creating his own gold-covered dishes.
Of the opinion seemingly held by many Brits that “getting a steak and wrapping it in gold doesn’t make it worth £800”, he tells us wrapping stuff in gold might be time-consuming and nerve-wracking but it “still doesn’t justify a thousand pounds for a steak or £45 for a cappuccino.”
Image: Phil Taylor / SWNS
As well as giving the gold treatment to the iconic sausage butty, the Absolute Bar and Bistro head chef has also wrapped his signature miniature meat Whist Pies in gold.
He also created further options like gold-wrapped chips, a 24-carat carrot, and a gold pork pie and pickle platter.
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The bar and bistro is relatively new to the area, having opened on Westhoughton’s Market Street in the summer of 2021. First launching with just coffees and teas, followed by drinks and tapas in the evening, the menu offering has certainly picked up since Gareth Mason joined the team.
Image: Phil Taylor / SWNS
Formerly Group Executive Chef at Retreat Restaurants, his dishes made headlines last year too – when he created some ‘ingenious’ substantial meals for the group, including a ‘three-tier’ fish, chips and mushy peas pie.
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“It was national pie month in Wigan at the time,” he tells us, “so we made this pie, encased it in pastry, and topped it with chips.”
His creations were covered numerous times in 2020, including when he cooked a menu with Irn Bru in response to a story that said the iconic Scottish drink cured Covid.
As a reaction to that, Gareth created the likes of blue and orange Irn Bru macaroons, Irn Bru cranachan jelly, haggis Scottish roll with Irn bru and onion chutney, and Scotch pancakes with an Irn Bru syrup.
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Image: Phil Taylor / SWNS
“I can’t say I’ve ever cooked with Irn Bru before to be fair,” he tells us.
Now, it seems he has put the Absolute Bar and Bistro on the map with these new creations that highlight the extortionate expense of dining at one of Salt Bae’s Nusr-Et restaurants.
Speaking to The Manc, he told us his gold-leaf creations were “just a bit of fun” and customers won’t be able to actually get a gold-covered sausage at his Bistro.
Rather, he decided to put a spin on some of the menu’s classic items to make a point.
Image: Phil Taylor / SWNS
“Clearly some people have got more money than sense,” said Gareth.
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“There’s people starving at this moment in time and we’re wrapping stuff in gold and charging ridiculous prices for it.”
Calling the Nusr-Et prices “ridiculous”, he concedes that whilst wrapping food in gold is time-consuming and “quite nervewracking to be fair […] as the gold is very temperamental.”
However, he still doesn’t think that makes it worth the price – not by a long shot.
Asked what he thinks is next, he jokes “Diamonds, platinum, white gold.” We’re laughing, but sadly he’s probably right.
Image: Phil Taylor / SWNSImage: Phil Taylor / SWNS
For those who don’t know, Turkish butcher-turned-chef Salt Bae first rose to fame after going viral online for a technique that involved sprinkling salt down his arm, has faced reams of criticism online following the opening of his new London restaurant.
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One group of diners recently shared a bill for £37,023.10 – including a service charge of nearly £5,000 – after a boozy wine-fuelled night at the restaurant.
If you don’t fancy splashing that sort of cash, though, you’d better head over to Westhoughton in Bolton.
Whilst you won’t exactly get a taste of the gold-wrapped Nusr-Et experience, you’re definitely guaranteed to receive some wholesome Lancashire options with a healthy dose of humour on the side.
Feature image – Phil Taylor / SWNS
Food & Drink
‘New wave’ pizzeria where every pizza is served with scissors is heading to Manchester
Daisy Jackson
Always a hot topic of conversation around a pizza is how to eat the damn thing – knife and fork, slice and hold, fold it up?
And now a new pizza concept is heading to Manchester, where authentic Neapolitan pizzas are always served with a pair of scissors for cutting up your dinner.
We here at The Manc are firm believers that scissors are a far superior tool for getting your pizza into slices, so news that Forbici (which literally translates as ‘Scissors’ from Italian) is opening in the city centre is music to our ears.
Forbici is taking over a corner unit on Cross Street, not far from the former site of much-loved family-focused Italian Croma.
Claiming to be arriving in town with ‘the world’s most powerful pizza dough’, the restaurant hails a ‘new wave’ of pizzeria.
Its roots will be firmly in Naples, with puffy biga dough handmade fresh daily and proofed for 12 hours. It’ll be made so fresh every day that pizzas will only be available while the dough lasts.
Forbici will serve its pizza the Neapolitan way too – quartered (it’s ‘four ways always’, with scissors, which protects that signature airy crust.
The pizzas are going to be topped with tomatoes from Solania, the only producer of true San Manzarno DOP tomatoes, and Fior di Latte Mozzerella from Vico Equese, a small coastal town where tradition runs deep.
They’ve even imported a pizza oven direct from Sorrento.
And drinks will come from Italian craft beer brand Amarcord, one of the nation’s first independent breweries.
Forbici says it will blend ‘born in Naples’ flavours with ‘rising in Manchester’ influences.
Andrew Garton, CEO of Forbici, said: “Forbici isn’t just another pizza restaurant—it’s a new way of experiencing pizza.
“We are pioneering a new wave of pizza in the UK, with the simple belief that pizza should be better.
“We have brought together the finest master bakers who have spent decades honing their craft in Naples to create the perfect formula for fermenting the world’s most powerful pizza dough.
“Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”
Forbici will open its first Manchester pizza restaurant on Cross Street this spring – you can follow them on Instagram HERE for the latest.
Giuseppe’s – the tiny Italian bistro that proves Stalybridge is fast becoming a dining destination
Daisy Jackson
Giuseppe’s in Stalybridge is a restaurant that’s putting in an enormous amount of effort to please just a very small group of people – this teeny tiny bistro has just 18 seats.
With such a small capacity no one would blame them for sitting back and scaling back to a concise little menu of pizza – but Giuseppe’s really said ‘no grazie’ to such an idea and committed itself to a full bistro menu.
It’s yet another exciting addition to the rapidly-booming restaurant scene here in Tameside, where neighbours include Cafe Continental, Gladstone Barber & Bistro, and SK15 Bar & Bistro.
Giuseppe’s arrival on the Stalybridge high street has created a cosy corner for locals, one which could quickly follow in the footsteps of Ornella’s to become a fully-booked-for-months-in-advance destination.
Inside its welcoming navy blue walls you’re welcomed by a room filled with trailing plants, ceramic lemons and a huge doodle map of Sicily.
The menu also hails from Sicily, specialising in wood-fired pizzas but also dipping a toe into pasta and small plates too.
Pizza at Giuseppe’s Italian bistro in StalybridgeA spread of dishes at Pizza at Giuseppe’s Italian bistro in Stalybridge
Giuseppe’s pizza dough is meticulously made fresh with Italian 00 flour, left to ferment for at least 48 hours, before being stretched and topped and cooked in the wood-fired pizza oven until it’s all puffed-up and charred around the edges.
At lunch times, those delicious pizza doughs are folded in half to make Italian panozzi sandwiches, the charred dough encasing fillings like Sicilian fennel sausage and friarelli, and mortadella with stracciatella.
These are strong contenders for the best pizzas this side of Greater Manchester, with a soft and chewy crust that stands up against much bigger names in the pizza game.
Rum baba at Giuseppe’sThe team at Giuseppe’s in Stalybridge
Giuseppe’s pasta bowls include a hearty paccheri with Sicilian sausage AND guanciale, all salty and rich and creamy.
And once you’ve eaten your fill in this tiny little spot, where the windows go all steamed up in winter and you’re nudging up against neighbours chatting over pizzas, you can polish off with Italian desserts too.
There’s a very respectable slab of tiramisu on offer, plus a rum baba soaked in syrup and packed with fresh cream.
Giuseppe’s in Stalybridge may be small in capacity but it’s huge on spirit.