Celebrated Manchester gin distillery, Zymurgorium has revealed its epic list of Christmas gifts, including a Yard of Gin, a mini gin experience pack, and a collaboration with a northern brewery.
Zymurgorium is known for its industry-changing flavours in both its gin and its gin liqueurs, creating flavour profiles that excite and enchant.
Their products can be used to jazz up a glass of prosecco, create a festive cocktail, or simply added to mixers.
From unique artisan gins with flavours ranging from marmalade (made by the legendary Duerr’s), choc-o-bloc and the Original Manchester Gin to gin liqueurs including Turkish delight, fruit salad and sweet violet, there’s something to buy for just about anyone on your Christmas list.
Zymurgorium’s collaboration with Beartown Brewery. Credit: Supplied
Zymurgorium’s creative range also includes a new £50 Yard of Gin, standing at three feet tall and filled with 12 gins and gin liqueurs.
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For the indecisive, there’s also a £20 Zym Experience Pack, with five different gins and gin liqueurs in flavours like Bakewell and sweet violet, or a smaller £12 Craft Collection pack with three gins.
A new addition to the brand’s range comes from its collaboration with Beartown Brewery, a Congleton-based beer producer.
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The gin and beer experts have collaboratively created The Cub Gin, blending Beartown’s citra and mosaic hops with juniper, lemon, lime and vanilla.
There are loads of drinks under £30 too, for secret santas and tricky gift recipients.
Their Realm of the Unicorn gin liqueur shimmers and sparkles when you pour it and comes with a delicious vanilla flavour.
Those who believe Autumn is the best month can sip on a warming My My Apple Pie gin liqueur, with touches of caramelised baked apple, spaces and pastry.
You can browse the full range and start your Christmas shopping at zymurgorium.com.
Featured image: Supplied
Food & Drink
Kahiki Soundhouse – the new Mint Lounge site is living up to the old name and its live music legacy
Danny Jones
If you went out in town back in the day (pretty much any time from the late 90s to the 2010s), or indeed have sampled a Funkdemia over the past couple of decades, chances are you tried or at least heard of Mint Lounge – but did you know it’s been replaced by a new kid on the block, Kahiki?
Kahiki Soundhouse, to give it its full name, is the new live music venue bar that has opened up the old basement space on Oldham Street in the Northern Quarter.
In truth, it’s now more of a classic lounge than ever before.
The large open-plan floor, which used to be filled with people standing/two-stepping inside a fairly barebones club room with no air conditioning, has now been traded up for a stylish space lined with plush padded seats, classy low-lit tables perfect to share a glass or two over, and lots of new features.
Perhaps the biggest change is that the old soundbooth/stage area that used to be way at the back has now been swapped for a central 360° podium that changes up each night.
It really is the star of the all-week-round Kahiki show, if you ask us.
This also means that no matter where you are in the main venue (there are other rooms, but we’ll get to that), be it tucked in a booth to the side, at the bar, or even ‘behind’ whoever’s playing, you’ll have a virtually unobstructed view of what’s happening from noon until night.
Seriously, thanks to their already jam-packed schedule, the reviews aren’t just off to a great start only a few days in, but people have been turning up in the early evening and staying well into the early hours of the next day.
They’ve got duelling pianos, live bandaoke, acoustic nights and straightforward DJ sets for those who still fancy a taste of the previous vibe.
Kahiki’s maiden Manchester city centre venue definitely harks back to the good times had in the Mint Lounge days, but the team, who possess decades of experience between them, have combined a retro feel almost more akin to 1960s speakeasies, cocktails and evening venues.
It’s no secret that clubbing and the UK nightlife scene have changed quite a bit since the pandemic, but these guys look to have found that perfect blend of more relaxed seating, along with plenty of room to get up and boogie; there’s even a raised mini-stage/dance cage for your main character moments.
Better still, if you do want something a little bit away from the crowds of punters that are continuing to make this one of the liveliest new additions to NQ, they also have adjustable karaoke rooms where bi-folding doors can make room for up to 50 of you and your lot to party in privacy.
Let’s just say the spirit of the Lounge is alive and well in the Soundhouse.
Just one corner of KahikiYour podium awaitsOne of the smaller karaoke rooms
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
The Manc -
8th December 2021 
