There’s no skirting around it. Mondays in hospitality have become a bit dead. They are, in effect, the new Sunday – widely adopted as a day of rest after a busy weekend’s trade, a welcome opportunity to save some money on the quietest day of the week, or both.
That’s not the case at Ornella’s, though. This tiny Tameside pasta kitchen may have only opened just a few months ago but it’s completely overflowing when we visit, chancing our luck with a lunchtime walk-in (not the smartest move on my part, considering it’s a half-hour drive from town).
Having managed to sneak in early and snag the last free table, we wouldn’t recommend that you do the same. We soon overhear eager diners being politely turned away, despite the fact that It’s only ten past twelve. They’re already fully booked.
We’ve heard great things about this place – and when the food hits the table, we soon see why there’s such a clamour at the door. This unassuming little Denton cafe is, no shadow of a doubt, serving some of the best pasta dishes in Manchester.
Sicilian-born Ornella’s perfectly plump lobster ravioli is the star that draws us in, but it’s a butter-drenched crispy sage and hazelnut spinach ricotta ravioli that has me closing my eyes and murmuring sweet nothings.
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Another bowl of carbonara bucatini has a similar effect, its fat ribbons are liberally doused in pepper and egg yolk, with crisp flecks of guanciale on top, all glistening in the sun. I think this might be pasta heaven.
We also order a few slabs of gorgeously fluffy, spongey focaccia as a vehicle to hoover up a creamy pot of hummus, a rich pool of olive oil swimming happily on its surface. Prior to opening her kitchen, Ornella was the head chef for Pollen, and it is clear she picked up a few tricks along the way.
There’s more to shout about here too, not least the satisfyingly smooth pearls of cantaloupe melon that come nestled inside very generous pockets of parma ham. The accompanying rocket, however, I mostly leave untouched.
As for the arancini – my god. Crunchy and crisp on the outside, but not greasy or oily in the slightest, it’s the most perfect specimen I’ve ever had the pleasure to enjoy, a gooey nduja and mozzarella center positively oozing and made even better by an accompanying hot honey dip.
There is pudding, too, in the guise of a classic tiramisu and traditional Sicilian gelato-filled brioche – another example of Ornella’s bread-making talents. They’ve run out of pistachio, and instead, offer vanilla with an added layer of fruit compote, a suggestion we gladly accept.
Unbelievably, my dining partner has already reached her limit after a few scoops of tiramisu so I valiantly soldier on, doing my best two eat two desserts at once. Sometimes this food reviewing lark really puts you to the test, let me tell you. It’s a hard job, but someone’s got to do it.
Inevitably, the last morsels of the soft, buttery brioche bun defeat me – but not before I mop up all the best bits. Simply put, food like this is too good to go to waste. It’s no wonder she’s so busy.
Feature image – The Manc Eats
Food & Drink
Skof, Manchester’s most hotly-anticipated restaurant, confirms opening date and menu prices
Daisy Jackson
A restaurant with a serious Michelin pedigree is set to open in Manchester very soon, as chef Tom Barnes readies to launch Skof and gives a glimpse into its menu.
Tom’s impressive CV includes time spent at L’Enclume, the three-Michelin star Lake District restaurant widely considered one of the best in the world, and he’ll bring that same farm-to-table ethos to the city centre with his debut restaurant.
Skof will be taking over a historic building in the NOMA neighbourhood, right by Manchester Victoria, with an official opening date now locked in.
Skof is set to launch on Wednesday 29 May, with bookings going live today and tables available all the way through to 14 September (and likely to fill up fast).
Tom Barnes has also teased what’s to come on his menu, with two different tasting menus available.
Skof will have a 12-course tasting menu priced at £120, and a 15-course menu for £165 – plus a £50, four-course lunch offering.
The restaurant will be owned and operated by Tom but falls under Simon Rogan’s UMBEL Restaurants group, and he’ll be weaving in new suppliers as well as using daily deliveries of produce grown specifically for him from Simon Rogan’s Our Farm in the Cartmel Valley.
He’ll be using small-scale suppliers such as Cinderwood Market Garden in Nantwich and Lake District Farmers to fill his exciting menu of home-grown dishes.
The first set of menus will include dishes like roasted Sladesdown duck, peach leaf, Ibis celeriac, and wholemeal bread; Berkswell cheese sable biscuit, crushed broad beans, whipped roe, and bronze fennel; and a lightly set custard, served with Hen-of-the-Woods mushrooms, truffle, and mushroom dashi.
There’ll be a lot of thought that goes in to the drinks pairings too, working with restaurant manager Sean Oakford and assistant restaurant manager Max Lawrence (both ex-L’Enclume), on a range of drinks options to include alcohol-free or mixed-alcohol pairings, or matching wines to go with the menu.
Tom has also collaborated with Manchester brewery, Track to create Sidney, a light and refreshing beer intended as an alternative to kick off the meal.
Tom Barnes said: “It’s been a long time coming, so I’m excited to be able to finally release our reservations. I can’t wait to share what we’ve been working on and to return some of the incredible hospitality I’ve received from the people of Manchester.
“With Skof, my purpose is to create an incredible experience that focuses on great quality ingredients but above all, puts a smile on peoples faces.”
Skof will open in Manchester’s NOMA district on Wednesday 29 May.
Popeyes is giving away FREE chicken sandwiches to celebrate the opening of their second Manchester site
Danny Jones
Popeyes is once again set to give away dozens of free chicken sandwiches to celebrate the opening of their latest location and the second here in Greater Manchester later this week.
The announcement that another Manc Popeyes was set to pop up just a few months on from their flagship restaurant in Piccadilly One came just this past March and people are starting to get super excited about this newest edition – and for good reason.
Not only it is another place for people to get their hands on the legendary Louisiana fried chicken but it’s also set to be a drive-thru – just their sixth anywhere in the UK, in fact.
Better still, those looking to get their hands on a freebie this Friday can do so from their car too.
Just as with their first opening back in October, there are set to be huge queues for the Popeyes on Bury New Road as fans get ready to be among the first line as the fast food franchise is giving away 25 of their iconic fried chicken sandwiches for absolutely free.
And that goes for those queuing up in their cars too, as they can also get their hands on those beloved spiced sarnies by being among the first to get in the drive-thru. Be warned though, the last one stretched for a whopping 16 hours.
To top it all off, the first three of those to make it to the counter/pay window will be given free fried chicken for a whole year. Yes, seriously.
We were there when lucky Manc Hashim was the very first in line at the Piccadilly opening and walked away with the ultimate prize. We’ve never been more jealous in our lives.
There’ll also be lots of Popeyes merch up for grabs which has become a bit of a cult favourite amongst merch collectors. We’re not exactly sure why but people got nuts for those baseball caps.
The all-new American chicken restaurant will not only be their second in the region but mark the brand’s 11th opening so far this year and 47th since landing in the UK back in November 2021.
Popeyes’ Manchester drive-thru opens on 288-292 Bury New Road at 11am on Friday, 26 April, so if you want to be in with a chance you better be quick. You can find the full terms and conditions HERE.
We recently went back to their exciting city centre site for an episode of our Takeaway Champions and it didn’t disappoint. Safe to say we’re pretty buzzing we’ll soon be able to grab it on the go.