Eats

Manchester’s lasagne ‘slab shack’ Lazy Tony’s launches mac and cheese menu

Lazy Tony's has launched a new mac and cheese menu loaded with frazzle dust and chicken fingers - and we're absolutely obsessed.

Georgina Pellant Georgina Pellant - 19th October 2021

We didn’t think it could get any better, but Manchester’s favourite slab shack has outdone itself again.

Fans of Lazy Tony’s cheesy creations are now in for an even bigger threat, as it’s been revealed that it’s launched a new sides menu dedicated entirely to macaroni cheese, with four different options to choose from.

Now based for sit-down dining inside Foundation Cofee House NQ, as well as for collection at its original Radium Street home, Lazy Tony’s Lasagneria is fast becoming one of Manchester’s biggest lockdown success stories.

Credit: Lazy Tony’s / The Manc Group

Already beloved for its epic five-layer lasagnas, the team has now gone and launched a new macaroni and cheese sides menu that sees one of our favourite Italian comfort foods loaded with bacon frazzle dust, pesto, chicken fingers and more.

Lazy Tony’s mozzarella dippers have also become an iconic side in their own right, made using massive hunks of quality Italian brick mozzarella – but now you can also indulge in steaming bowls of macaroni encased in some naughty-sounding three and four-cheese blends.

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Credit: Lazy Tony’s / The Manc Group

Think classic elbow macaroni encased in a sauce combining cheddar, parmesan and gruyère, topped with frazzles dust and Italian herbs, then tell us your stomach isn’t rumbling.

Lazy Tony’s has also created a chicken version, loading the classic mac and cheese with breaded chicken fingers, spicy chilli marinara and garlic sauce; and a vegetarian-friendly pesto dish that tops the classic blend with sweet and fragrant homemade basil pesto.

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For us, though, the four-cheese blend with added DOP taleggio has to be the most indulgent mac and cheese side on the list. This iconic semi-soft Italian cheese, with its mild and unusually fruity tang, adds another layer of satisfaction to an already drool-worthy menu.

The five-layer Mancunian lasagne kitchen had Ancoats foodies queuing down a back street for months, before moving into the kitchen at Foundation on Lever Street.

Open in the Northern Quarter from Wednesday to Sunday between 5-10 pm, walk-ins are always welcome, but you can also book a table ahead of time by emailing [email protected].

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Featured Image – Lazy Tony’s / The Manc Group

 

Eats

Inside The Black Friar as Salford pub unveils incredible floral display

Daisy Jackson Daisy Jackson Inside The Black Friar as Salford pub unveils incredible floral display

Spring has really sprung in Salford – legendary pub The Black Friar has just revealed a sensational makeover, with gigantic flowers sprawled across its frontage and a new seasonal menu to go with it. 

The historic pub is celebrating the changing of the seasons with both a striking floral installation and a menu that celebrates spring and Salford in equal measure. 

Most Mancs will by now have spotted the 4,000 flower-strong installation that now adorns the front of The Black Friar, with bright pink, yellow and purple flowers spilling from a gigantic pink tap. 

And all those florals continue inside, with the pub’s Tavern – previously a cosy winter hideaway – now filled with trailing blooms and woodland installations, just off their award-winning garden.

Cheshire-based artist Kelly Louise Chapman is the woman behind this sensational transformation of the much-loved gastropub. 

As for the pub’s kitchen, they’ve crafted a new very seasonal and very British menu, with plenty of nods to Black Friar’s Salford roots. 

There are dishes like a Boddingtons braised ox cheek (the pub still proudly displays its Boddingtons sign outside), aged beef tartare, butternut squash and ricotta tortellini, and pan-roasted cod fillet. 

Spring small plates at The Black Friar pub
Spring small plates at The Black Friar pub
Delicious spring drinks
Delicious spring drinks
Inside The Tavern at The Black Friar
Inside The Tavern at The Black Friar

A popular item from the Valentine’s Day menu – the Cornish crab vol-au-vent – will be sticking around on the spring menu, along with an enhanced grill section that includes a lamb Barnsley chop cooked over coals. 

Then for desserts, you’ll be spoilt with a banoffee knickerbocker glory, and passionfruit panna cotta. 

And for drinks (because this is a pub, after all), The Black Friar has put together a range of seasonal drinks like a rose sangria sharer, and non-alcoholic sodas like kaffir lime and coconut. 

Ben Chaplin, head chef at The Black Friar, said: “This new menu is all about celebrating the best of spring produce. 

“We’ve carefully crafted each dish to highlight fresh, seasonal ingredients and bold flavours, adding new depth to our offerings while still delivering the comfort that will always be associated with The Black Friar. 

“My top recommendation and personal favourite dish is the Slow-Cooked Boddingtons Braised Ox Cheek.”

Neil Burke, owner of The Black Friar, commented: “We wanted to bring a taste of spring to The Black Friar, inside and out. This floral installation will transform the space and bring sunshine and smiles, whatever the weather! 

“My top recommendation on the new menu is the Cumbrian Spiced Lamb Scotch Egg. It’s EXCEPTIONAL.”

To find out more about The Black Friar and to book a table, visit HERE. 

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Featured image: The Manc Group

Eats

Team behind award-winning Higher Ground to open new Bar Shrimp seafood bar in Manchester

Daisy Jackson Daisy Jackson Team behind award-winning Higher Ground to open new seafood bar, Bar Shrimp, in Manchester

Higher Ground, one of Manchester’s very top restaurants, is to open a brand-new seafood bar later this year.

With Bar Shrimp, they’ll be bringing a brand-new offering to town, with cocktails, beers on tap, British seafood and snacks.

Bar Shrimp will come from Daniel Craig Martin, Joseph Otway and Richard Cossins, who at this point are a well-oiled operational machine.

They’re the team behind proudly British bistro Higher Ground, which grows much of its own produce at its Cinderwood Market Garden and earned a Michelin Bib Gourmand within a year of opening.

The same team are also behind Flawd, the beautiful waterside wine bar at Ancoats Marina.

And they’ve cemented themselves as one of Manchester’s most widely acclaimed hospitality teams – even Rick Stein says Higher Ground is one of the best places to eat in the entire country, which is high praise indeed.

Bar Shrimp, set to open in Manchester this winter, aims to be a ‘relaxed and focused bar with delicious food’.

They say: “Whether it’s a beer after work, some food with friends or after dinner drinks late into the night, Bar Shrimp will be a dynamic space where the music and energy evolves throughout the evening where everyone and anyone can come together for a memorable experience.”

They announced the news this morning on Cerys Matthews’ BBC 6Music Show.

British seafood with a side of cocktails? Sounds alright to us.

A location, opening date and more info on Bar Shrimp will follow – stay up to date with their latest HERE.

More food and drink news:

Featured image: Supplied

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