The quirky Manchester brewery with some of the funniest beer names in the city
Having co-founded Cloudwater Brew Co and spent thirteen years at Marble before that, Sureshot's head brewer is as knowledgeable about beer as his wit is dry.
Independent breweries and taprooms have been having a real moment in Manchester.
Over the past decade, there’s been a real gold rush with the advent of Piccadilly’s beer mile heralding a whole new era for local brewers and drinkers alike.
In fact, the choice nowadays is overwhelming – with some feeling a bit out of their depth given the never-ending element of choice. For others, though, that is the fun of the whole thing.
As a keen beer drinker and taproom fan, it has been a treat to have so many exciting indie breweries springing up in recent years.
Even if a few sadly had to close their doors because of rising energy costs, we’ve still got plenty left – not least relative newcomer Sureshot, a quirky Manchester brewery with some of the funniest beer names in the city.
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Brewed ‘from the belly of Manchester’, this fairly young brewery is all about not taking itself too seriously. If you were in any doubt, all you need to do is scan its beer list which is chock full of silly names like Have Thee Nowt Moist, Jabroni, Pugh, Pugh, Barney McGrew,Underwhelming Kazoo Party, and (my personal favourite) Eighteen Free Personalised Fridge Magnets.
Some reference TV shows, like the Arrested Development-inspired IPA They’re Not Tricks They’re Illusions, or the Mr. Blobby-inspired Dunblobbin, promoted by the team at last year’s Indy Man Beer Con by one of their team strolling around in a life-size pink, white and yellow costume.
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Image: Supplied
Image: Supplied
The Sureshot Brewery beer list. / Image: The Manc Eats
Others are reflective of in-jokes shared by the small brewing team, who manage to churn out tens of thousands of pints a week according to head brewer James Campbell.
With decades of experience under his belt, James is as knowledgeable about beer as his wit is dry. The result is that in just three years Sureshot has cemented itself firmly in the ranks with some of the city’s most exciting breweries.
Having co-founded Cloudwater Brew Co in 2014 after thirteen years spent heading up the brewing operation at Marble Beers, James has spent decades living and breathing all things beer, not to mention shaping the direction of some of Manchester’s most popular breweries on the way.
But whilst the beer inside Sureshot’s cans is made of serious stuff, everything else about this young, fun brewery is decidedly unserious – and that’s the whole joy of it.
Sitting down with James, he outlines his background a little and it soon becomes clear that this is a man who knows his stuff. As he puts it, he’s been brewing “since God knows when, I think 96, a long time, yeah.”
A serial head brewer at some of the city’s most respected breweries, today he runs Sureshot with his business partner Michael.
Image: The Manc Eats
Image: The Manc Eats
“I was at Marble for thirteen years as the head brewer there, and then I did a year of consultancy, I was involved in Brewsmith and Runaway and Barcelona Beer Cat.
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“Whilst I was doing that, I was involved in setting up Cloudwater,” he adds, revealing he wrote the first five hundred recipes for Cloudwater before moving on in 2018 with a plan to start his own brewery.
“This is it,” he deadpans, as if I didn’t know we were sitting in it.
In the time it took to set Sureshot up, he also worked as a project lead on the DEYA and Verdant brewery plant builds – but maintains that, whilst they were great jobs, there is no better feeling than having his own place.
“So myself and Mike had a lot of chat about it and a lot of thought about it. Our original beer was with Vocation, that was during the middle of lockdown, they offered us the opportunity to do a beer with them.
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“Matt at Vocation I’ve known since Marble days, he’s a good lad and he’s a really good brewer so we said yeah, why the hell not, did a double IPA with them and it ended up in Tesco.”
“It was quite weird [for our first beer to go onto the supermarket shelves], but it was a very weird time. You know, it was the middle of lockdown, there were no pubs open and, it was like, well, ‘how are we going to do this'” he laughs.
Image: Supplied
Image: The Manc Eats
“That all came together nicely. So, er, we were looking at ways of doing this and how to, how to skin a cat basically, which is unfortunate if you’re a cat.”
“Track had bought a new brewery, I mean we wanted to go for something a bit bigger than this originally but nobody knew what shape the world was going to be the other side of lockdown so, er it makes people risk averse and borrowing expensive so we spoke to Sam at Track and said ‘what are you doing with that brewery you no longer need?'”
After arriving at a figure and buying the brewery, Sureshot officially moved in on 25 January 2022 and stuck the first brew, called How Much Does Water Weigh, through that same day. Within a month, beer number one was out for sale in the world – and the rest, as they say, is history.
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Three years on from its inception, Sureshot’s name is up there with some of the most established brewers in the city.
At its taproom, the team hosts regular events – welcoming in pop-up supper clubs such as Our Place and The Little Sri Lankan, as well as working alongside its neighbouring breweries to host big block parties where beer fans can go from bar to bar, sampling different drinks as they go.
As well as brewing up a storm from its Sheffield Street location, you can also just pop in for a quiet pint with the taproom open from Wednesday to Sunday every week.
The next Block Party takes place this month, with Sureshot, Cloudwater, Track, and Balance Brewing all joining forces on 15 July for a big. boisterous summer edition celebrating the Piccadilly area’s established and growing craft beer scene.
Featured image – The Manc Eats
Feature
Beat-Herder Festival 2026 – the wonderfully weird festival we can’t stop coming back to
Emily Johnson
Another weekend done in the magical, mystical world that is Beat-Herder.
For one weekend every year, a farm in Clitheroe transforms into what the organisers describe as “a place full of beats and barminess” – and honestly, they couldn’t have summed it up any better.
Big enough to keep you discovering something new all weekend, yet small enough that you’ll keep bumping into the same friendly faces, Beat-Herder strikes the balance perfectly.
Every corner has something different going on, every stage has its own personality, and every sound system is absolutely dialled in.
Where else can you go for a swim, get a tattoo, pop into church, visit Paris and dance until sunrise? No, we’re not describing a chaotic stag-do… we’re talking about Beat-Herder.
Every stage deserves a mention, but a few really stood out this year.
Julie’s Barn, a.k.a. ‘Gay Paris’, remains one of the festival’s best-kept secrets. Hidden away in the woods, it’s worth every wrong turn trying to find it.
A glowing dancefloor, disco balls hanging from the trees and a crowd that somehow never seems to leave. We even stumbled across a secret ‘Samurai Breaks SSBB’ set that had the place bouncing all the way through until sunrise.
Credit: The Manc Group
Over at Stumblefunk At The Factory, Breakage delivered one of the sets of the weekend. The bass rattled the roof, the crowd never stopped moving, and the whole place felt like it was about to lift off.
It’s also home to one of Beat-Herder’s many weird little surprises, with hidden missions and the chance to spy on other festival-goers. If you know, you know.
The Garage is another annual favourite. DJs squeezed into the front seat of a car while everyone else danced on the bonnet of old scrapped cars, bouncing to the bass that rattled from White Noise Audio’s soundsystem. It’s those ridiculous little details that make this festival unlike anywhere else.
Then there’s Beat-Herder’s Got Talent, which has become a non-negotiable part of our weekend. The winner earns a slot on the main stage, so every act gives it everything. This year’s line-up featured everything from incredible harmonica performances and live bands to rap duos.
But one contestant completely stole the show.
She walked on stage, admitted she wasn’t sure her talent was quite as impressive as everyone else’s, and the crowd fell silent. No instrument. No backing track. You could hear a pin drop. What on earth was this contestant about to do? And then she proceeded to fit her entire fist in her mouth.
If that doesn’t sum up Beat-Herder, we’re not sure what does. The wonderful woman didn’t win the contest unfortunately, but let’s hope she can get booked for next year, ey?
One of this year’s new additions was The Dub Tub, which quickly became one of our favourite discoveries. Artists like Woody Cook swapped high-energy sets for slower, dub-inspired sessions, creating the perfect place to reset before diving back into the madness.
Oh, and of course, in true Beat-Herder fashion, the DJs were performing in a bathtub, of course.
And speaking of madness… all the classics are still there. The famous tunnel leading to hidden stages, the weird and wonderful walkabout performers, the random discoveries you’ll never find on a map, the hidden swimming pool, fancy dress costumes, and the constant feeling that you’re about to stumble across something completely unexpected.
Massive credit has to go to everyone behind the scenes. From the organisers to the volunteers and crew, everything runs incredibly smoothly, despite how wonderfully chaotic it all feels. Beat-Herder, you’ve done it again; roll on 2027.
Meet the team that reimagined The Horse and Jockey into a gastropub masterpiece
Lydia Mastrolonardo
The Horse and Jockey is a historic neighbourhood pub that has forever been a cornerstone in the heart of Chorlton, with its iconic Tudor exterior and outdoor seating looking out onto The Green.
Since the team behind the well-known and loved The Black Friar and Leo + Roobs in Salford, headed by Managing Director Neil Burke and Executive Chef Ben Chaplin, reopened the pub in October 2025, we have since seen some significant changes.
Positioning themselves as Chorlton’s first-ever proper gastropub, they’ve expertly balanced maintaining the pub’s character and restoring the cosy indoors while catering for Manc foodies, with an ever-evolving menu consisting of fresh local produce as well as a wide selection of Joseph Holt award-winning beers.
Credit: Bigger Boat Hospitality
We’re not the only ones who have noticed the hard work these two have put in – the transformation has led to the Horse and Jockey being crowned as one of the best local boozers at the Pub and Bar Awards.
Today, we had a chance to talk with Ben, who is the mastermind behind their delicious dishes and makes it all possible…
For anyone who doesn’t know you, give us a little bit of background on your career as a chef thus far?
“I started in the kitchen when I was 15 and worked my way up through different kitchens. Ended up working for Aiden Byrne, who remains the youngest person ever to achieve a Michelin star at 22. I worked for him for about nine years, ran one of his pubs for him and helped develop Manchester House.”
“I then went off and worked as head chef at Australasia for two years and 20 Stories for another three years before meeting Neil. Together we opened The Black Friar in 2021, Leo + Roobs in 2024, now the Horse and Jockey and are 100% looking for more venues.”
How would you sum up the Manc food scene at the minute?
“Very diverse. Within the industry side of it, it’s difficult with a lot going on with VAT and wages, but there are some great venues doing some great food even just in Chorlton alone, and there is a lot of choice – I actually think it rivals London.”
This has become a staple of their annual calendar of events. See more from this year’s edition HERE.
We already know you’ve worked wonders bringing The Black Friar back to life and taking it beyond just a pub – what lessons have you taken from that experience to the Horse and Jockey?
“I think not just the Horse and Jockey but one of our values as a company for Bigger Boat is we are ‘yes people.’ So trying new things and not just saying no to something because we don’t want to do it, saying yes first and trying to find a way to achieve it.”
“It’s something that we don’t just do here, but we do it at the cafe, The Black Friar, and we’re going to do it going forward, opening more and more places.”
If you could describe how the approach is different between the two venues, what would you say?
“The spaces in The Black Friar allow us to do a lot more events; we obviously have a bigger outdoor area, so that leads to us being able to sell different areas for different events. We don’t have that as much here, and this is more of a neighbourhood, local pub, serving gastro-style food.
“The Black Friar we can go from events to weddings pretty seamlessly – we do a lot more there as there’s space for it and even more to come.”
They’ve even started doing a picnic basket offer. (Credit: The Manc Eats)
What is your favourite dish on the menu?
“We change the menu so often here (the Horse and Jockey) following the seasons, often changing a dish a week. However, right now my favourite is probably our lamb rump with a red pepper and harissa hummus with a hazelnut and sesame seed dhukka.”
And if you could sum up the food in three words, what would they be?
“Evolving, tasty and bold.”
These two truly know what they’re doing with these restorations, and we can’t wait to experience what else they take over in the future.
Don’t believe us? Go on down and try it for yourself.
You can read our full review of the food and drink from when they first reopened the gorgeous suburban, village-style spot down below.