Wander through Spinningfields along the banks of the River Irwell and you can’t fail to spot the derelict Mark Addy pub.
Abandoned for years, today the sunken eighties riverside wine bar is a shell of its former self – but it wasn’t always this way.
This boozer was once a popular pit stop for punters after a few drinks and a bit of ‘British tapas’, and owes its name to a famous Salfordian swimmer who saved more than 50 people from drowning on the spot where it still stands today.
For his valiant rescue efforts, Mark Addy – whose dad was a boatman – made history as the only civilian to be awarded an Albert Medal (Victoria Cross) from Queen Victoria.
Unfortunately, though, it appears taking his name wasn’t enough to save the pub from the same fate.
Underwater on and off for years, owners here have come and gone – with the last known, Elle R Leisure, seeming to surrender the pub back to the river after hinting in 2017 that it could return ‘one day’ after a full refurbishment.
Six years on and it looks more derelict than ever. Although it hasn’t been officially confirmed there will never be any more development on the site, it feels unlikely.
From the outside at least, it appears the Mark Addy never quite recovered from a serious episode of flooding in 2015 that left an estimated £200,000 worth of damage. Or another that left it entirely submerged in 2021.
Wrecked by a swollen river that burst its banks and seeped into the bar under its doors, in less than 12 hours the water level had risen from ankle height to entirely submerge the bar.
Image: @MancSwanky
Image: Sean Hansford
Whilst the glistening New Bailey district has sprung up around it, the bar, its terrace, and everything inside has slowly surrendered itself back to the control of mother nature.
Its attractive domed glass entrance and huge bay windows, once a key attraction, were possibly part of its downfall as the river washed in through every available nook and cranny.
The water came quickly and reached everywhere – submerging the main bar, the cellar, the office, and a newly-fitted kitchen. The worst part, though, is then-owner Allen Caldwell wasn’t even insured for the damage.
Having taken over the pub a year prior with a few friends and paid for a full refurbishment, he had sunk some serious money into the business.
Still, its history of flooding meant he couldn’t get cover and ultimately the wreckage was so great that he surrendered the lease to Elle R Leisure Directors James and Sarah Ramsbottom.
Given that James’ father Jim had originally opened the pub back in 1980, at the time the transition seemed like a cyclical one.
Jim, after all, was credited with turning the former boat passengers’ waiting room into a successful wine bar with a lauded cheese and pate counter reportedly the talk of the city. So who better to bring it back to life than his son?
However, six years on from the announcement nothing more has happened with the site. And now we’re not sure it ever will.
In its glory days, the pub was famed for its jukebox, its bistro-style terrace overlooking the river, cracking pints of Boddingtons and – for a short stint – the fine cooking of renowned Manchester chef Robert Owen Brown.
An early champion of nose-to-tail dining, a revised menu under Brown’s stewardship celebrated heaps of game, off-cuts and offal, all in the style of traditional British pub grub. We’re talking stuffed pigs trotters, madiera tripe on toast and pigeon crowns.
However, despite receiving rave reviews from critics, Brown’s iteration of the Mark Addy was also short-lived.
Like the abandoned pub that takes his name, Mark Addy also ultimately fell victim to the power of the river.
Despite living and working by it for most of his life, and saving numerous people from disappearing into it, it was his heroics that finished him off.
Over the years, he had become famous for his gallant rescues – receiving a letter from the Prime Minister, an award from the Queen and the equivalent of £30,000 in todays money as a thank you from the people of Salford – but ultimately died age 52 after saving over 50 people from the river.
It was whilst watching the Manchester Whit Walks that a cry rose up that a young boy had fallen in. Diving in after him, Mark did rescue the lad but fell ill afterwards because of the toxicity of the river. Things had changed somewhat since his youth.
A born Mancunian and an adopted son of Salford, after his death a lifesize oil painting of Addy was commissioned and can still be seen hanging in Salford Art Gallery today.
It would be fantastic to see the pub that takes his name brought back to life once more but, for now, at least, both cities are still waiting.
Featured image – Eamonn & James Clarke
Food & Drink
The old fire station in Salford that’s now home to a bakery, brewery and bar
Daisy Jackson
A former fire station in Salford has been turned into a bustling base for some of the North West’s finest baking and brewing talents.
The Old Fire Station, right beside the University of Salford, is now operating as a bakery, brewery, bar, cafe and restaurant.
That means pastries, bread, pizzas and even beers are made within a few feet of where you’ll be eating and drinking them.
The space is beautiful, still boasting those gigantic red fire station doors and the traditional ceramic tiles that would have been here when the space was still home to fire engines instead of bread mixers.
Around half of the pastries coming out of the bakery, headed up by Erick Molero Delgado (his CV includes top bakeries across the USA and Europe), are completely vegan – not that you can tell from looking at their glossy, laminated layers and extravagant fillings.
We’re talking perfectly cubed laminated brioche with sweet maple flavours, mini pizzettes with olives and tomatoes dotted inside a pastry wall, and striped pain suisse stuffed with nuts and chocolate.
Then there are the not-very-vegan-at-all pastries, like a spandaeur, which is like a croissant and pastel de nata hybrid, and thick slices of Basque cheesecake.
There are new signature ‘Salford bagels’ too developed by assistant head baker Scott Shannon, which are a fusion of North American, German and Jewish styles, fermented for up to 48 hours with a crisp outer shell and a chewy centre.
A spandaeur pastry and a pain suisseHeirloom tomato bruschetta on sourdoughThe bakery line-upThe ‘Salford Bagel’ with smoked salmon
We had ours stuffed with smoked salmon, cream cheese and capers and raved about it all the way home.
Erick says: “Our new menu is a true labour of love by the whole team – from early ideas and experiments right through to the final bake.
“If someone has an idea, we run with it. That creative freedom is priceless. It keeps the work exciting, and it means our customers have the opportunity to get something fresh every time they visit.”
As for the beers, they’re all made on site too – on the opposite side of The Old Fire Station is Lark Hill Brewery, headed up by Jack Dixon, who’s able to experiment and explore new flavours in this top-spec microbrewery.
Jack Dixon in the Lark Hill BreweryLaminated briocheThe Old Fire Station bakers at work
There are experimental beers, sometimes made in collaboration with researchers at the University, as well as true-to-style classics like a New England Pale Ale and the Lark Helles, a fresh take on a classic German lager.
Jack said: “Having the autonomy to design and brew what I want, without limits, is rare and exciting,.
“It means every beer we pour here has a story and a personality. We’re proud to bring something new to Salford’s craft scene.”
This summer, they’re launching New York-style pizzas, made on slow-fermented, hand-stretched pizza dough.
And very little goes to waste here – the trimmed-off croissant pastry is now being turned into their own croissant loaf, which they’re whipping into French toast for the brunch menu.
Everything at The Old Fire Station is crafted with talent and love, and you can really taste it.
Lord Mayor of Manchester opens crucial new community kitchen in Blackley
Danny Jones
The Lord Mayor of Manchester, Councillor Carbine Grimshaw, has opened an upgraded community kitchen in the heart of Blackley.
Recently refurbished and officially unveiled last week, the uplifting new space, based out of the GM ward’s Higher Blackley Community Centre (HBCC), aims to be a key outlet and amenity for the area.
The ribbon-cutting ceremony, which took place on Thursday, 17 July, was attended by local councillors, centre staff, as well as local community members and volunteers.
Christened with a commemorative plaque celebrating the completion of the important renovation, the work has been carried out by North West-based perimeter physical security specialists, ATG Access.
A wholesome moment with the Lord Mayor.
Having sat virtually untouched since the 1960s, the kitchen space was long overdue for some TLC, and now it has been reopened as a modern, purpose-built and community-driven facility.
Speaking at the event, the Lord Mayor said: “The work that has been done here is fantastic, especially the social value aspect of it. It’s clear to see it’s far more than just a community centre; it’s the hub of the community. The support it provides to so many people is remarkable.
“I’ve had the pleasure of meeting some of the unsung heroes behind it all, from centre manager Kate and her dedicated team, to the board of trustees and all the volunteers. It’s a shining example of what community spirit can achieve, and I’d love to see it replicated right across Manchester.”
The kitchen itself is now kitted out with entirely new units, fresh flooring and splashback surfaces, as well as large appliances including a big range cooker, American-style fridge freezer and commercial dishwasher – all donated by ATG and its supply chain partners, Van Leeuwen and Welding Engineering.
But it isn’t just a place to cook; the sizeable room will host workshops, events, meet-ups and various other activities, from toddler groups to adult learning programmes, as well as offering services to various classes and groups.
BeforeAfter
In just its first week of being put to use, the kitchen has already helped provide meals for 11 families who would otherwise have gone without – nothing short of brilliant news for the district.
As for ATG, Managing Director, Richard Ellis, went on to say: “From our first visit, it was clear this was a place where we could make a real impact. The building was well-used and worn, but the people and the work being done there were inspiring.
“We felt a responsibility to help and were delighted to do so, getting ‘hands on’ through our volunteering programme.”
Finally, HBCC Manager Kate Shannon added: “It’s been a huge lift for the community. The new kitchen means we can do more, support more people, and take pride in our space again. It’s been a real team effort, and we’re so grateful to ATG.”
Well done to everyone involved in bringing the Higher Blackley Community Centre Kitchen to life.
Well done to everyone involved in bringing the Higher Blackley Community Centre Kitchen to life.