Before trying the food at Purezza, I was sceptical.
Northern Quarter’s newest Italian restaurant has an entirely vegan menu and, as someone who has been a vegetarian for seven years but never quite managed to take the leap and become vegan (mainly due to the general nastiness of vegan cheese), I was unsure a plant-based pizza chain could win me over.
However, after reading about Purezza’s success in other regions (the Manchester site is the fifth of its kind to open in the UK) I put my reservations behind me and entered the restaurant with an open mind.
I was pleasantly surprised by the decor, an array of trailing plants hanging down from the walls and the soft pink and green colour scheme gives the place a very homely feel.
The furniture is all upcycled and the walls are painted with eco-friendly and organic paints, which gives the impression that Purezza is a company that cares. There’s also a playful touch downstairs with a set of swings.
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image: Purezza.co.uk
The staff were incredibly friendly and accommodating throughout, despite the fact that I took an age to decide on my meal and kept sending them away.
After much deliberation, my boyfriend and I decided to share the roasted garlic and herb potatoes and the dough balls to start.
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I am a firm believer in the fact that potatoes are the best food in the world and these did not disappoint. My only criticism is that the plate was not big enough, I could have continued to gorge on those potatoes all night.
The garlic and herb roasted potatoes were delicious
The dough balls were also delicious, they came filled with melted vegan cheddar and to my delight – it tasted like actual real cheese.
The pizzas all have fun names, too, which injects a little personality into the restaurant.
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I went for ‘The one with all the Seasons’, simply because I thought it sounded quite poetic.
Purezza has its own patented brand of vegan mozzarella, and the authentic taste of this cheese made me momentarily forget that what I was eating was entirely plant based.
‘The one with all the seasons’ and ‘The Margherita one’
The garlic dip that came with the pizzas was also incredible – I would argue maybe even better than Dominoes’. I had to stop myself from bolting for the door with a crate of it.
We both wolfed down our meals and my boyfriend, a meat eater, proclaimed loudly through mouthfuls of pizza that if he had not been told, he would have had no idea that all of the food was vegan.
I was disappointed to find that there were only two gelato choices on the dessert menu, vanilla and chocolate – undoubtedly the worst two flavours. I opted for vanilla and, although I wouldn’t say it tasted like traditional ice-cream, it was still pretty tasty.
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Given that gelato is arguably one of the most important parts of Italian cuisine, I would love to see Purezza expand its dessert menu in the future.
As we exited the restaurant we were met with a parade of topless men stumbling down the middle of the road screaming ‘It’s coming home’. The cosy interior of Purezza had allowed me to forget momentarily about the chaos of the Euros and that in itself is a five star review.
Purezza opened its doors this week on Monday 21 June.You can find the restaurant on High Street in Northern Quarter.
Food & Drink
Team behind Ancoats wine bar Flawd to relaunch Higher Ground restaurant
Georgina Pellant
The team behind Ancoats wine bar and small plates spot Flawd will relaunch their restaurant concept Higher Ground at a new venue in Manchester next month.
First launched as a four-week pop-up back in February 2020, it was closed when Covid struck but now the bistro is making a return after securing a new permanent home in Chinatown’s Faulkner House.
The brainchild of Joseph Otway, Richard Cossins and Daniel Craig Martin, dishes will change on a daily basis depending on the season and showcase organic produce from their very own market garden, Cinderwood, as well as other local producers.
Promising a focus on North West ingredients, dishes will put a focus on small-scale agriculture and small herd, whole carcass cookery, whilst its wine list will center around small-scale, low intervention winemakers from around the European continent.
Partridge vindaloo with caramelised yoghurt. / Image: Higher Ground
With room for 50 covers, guests will have the option to sit at traditional dining tables or perch on stools overlooking the open kitchen and charcoal oven.
An à la carte menu will allow guests to enjoy a few dishes and a glass or two from the wine selection, whilst a second sharing menu will be made up of both individual courses and sharing dishes.
Example plates could include Cumberland Farmhouse Cheddar Quiche and Jane’s Acorn Reared Pig Belly with Grain and Mushroom Porridge, whilst vegetarian dishes span BBQ Leek Skewers and Cow’s Curd and Celeriac with Spanish Blood Orange and Bay Leaf.
Guests will also be offered the choice of sweet or savoury options to round off their meal with Garstang Blue and Lager Rarebit sitting alongside Yorkshire rhubarb, Custard and Caramelised Croissant on the dessert menu.
Speaking on the new opening, Rich Cossins said: “We’re now over three years into our journey of owning our own business and we’re only just about to launch our first full-scale restaurant.
Image: HIgher Ground
Image: HIgher Ground
“The most exciting times are without question still to come and we look forward to contributing even more positively to the city of Manchester.”
As you’d expect from the team behind Ancoats’ critically acclaimed Flawd, the beverage list at Higher Ground will include an ever changing by the glass option along with a short and concise wine list.
There will also be a short list of aperitifs and specialty cocktails to begin the meal with as well as a range of UK beers in can and bottle format.
The restaurant will be open four days a week, between Wednesday and Saturday. They will serve dinner only on Wednesdays and Thursdays and will be open for both lunch and dinner on Fridays and Saturdays.
The Scottish-Indian restaurant selling haggis pakoras and deep-fried Mars bars
Georgina Pellant
Over in Sale’s newly redeveloped Stanley Square, you’ll find an Indian fusion restaurant serving up Scottish ingredients in some decidedly un-Scottish ways.
We’re talking haggis pakoras, Irn Bru negronis, wee puris and seven spice Scotch eggs – all served street food style in traditional metal tiffin boxes.
Opened by Ryan Singh, who hails from Edinburgh, Roti combines the best bits of his Scottish and Indian heritage by putting a spicy twist on some of Scotland’s most sacred foodstuffs.
Think deep-fried Mars bars, ‘chip butties’ in authentic rotis stuffed with curried aloo and chickpeas in aromatic pickle, and an aromatic take on mince and tatties made by combining Roti spiced pork and chole potatoes.
Irn Bru Negronis put a Scottish twist on the Negroni Sbagliato. / Image: The Manc Eats
Deep-fried Mars bars feature on the menu. / Image: The Manc Eats
Elsewhere, you’ll find a decidedly fresh spin on fish and chips combining fresh Panga fish in roti gram flour batter with fluffy masala potatoes on a bed of curried ‘mushy peas’ chickpeas, and a massive Highlander burger topped with a crunchy puri ball.
Haggis – a Scottish delicacy traditionally served on Burns night – features heavily on the menu here too.
A savoury pudding containing sheep’s pluck (a mix of minced heart, liver and lungs) with oatmeal, onion, spices, suet, salt and stock, it’s typically served alongside neeps (better known as parsnips) on special occassions.
Down at Roti, though, it takes some decidedly different forms: shaped into burger patties and topped with coleslaw and apple chutney, or lightly coated in a spiced gram flour and fried into pakoras.
Haggis pakoras at Roti in Sale. / Image: The Manc Eats
Seven spiced Scotch eggs and The Highlander haggis burger at Roti in Sale. / Image: The Manc Eats
Roti first opened on Chorlton’s Barlow Moor Road in 2019, but within a few months found itself forced to close its doors and switch to takeaway only as the country went into lockdown.
After building up a loyal following of takeaway customers, the restaurant – described as ‘not your average Indian joint’ – was inspired to expand and owners moved into the newly refurbished Sale shopping precinct in 2021.
Sadly, they closed the original restaurant earlier this month but you can still find all their brilliant dishes over in Sale alongside hospitality heavy hitters like Rudy’s, Greens and Sugo Pasta Kitchen.
Olivia Stringer -
23rd June 2021 
