Plans to make some areas in the city centre ‘smoke-free’ are currently being considered by bosses at Manchester council, according to reports.
This could mean smokers being asked to either refrain from lighting up in certain areas or to stub out their cigs, as Manchester looks to follow in the footsteps of the likes of Vancouver, New York and Melbourne.
A new pilot project could see certain areas turned into ‘smoke-free’ zones, if it comes into force later this year.
However, as far as The Manc is aware, there are not currently any plans to enforce this with the use of laws or fixed penalty notice fines – as is the case for those currently caught dropping buts on the floor by enforcement officers, with current littering fines reaching up to £100.
Rather, council bosses are believed to favour an educational approach – offering support to help smokers quit, rather than penalising them.
Areas currently being considered to take part in the ‘smoke-free’ pilot include Piccadilly Gardens, St Peter’s Square and the area surrounding Manchester’s Town Hall – all current favourites for office workers nipping out for a quick ciggie on their lunch break.
Elsewhere, developers at the new city centre park next to Mayfield are also said to be considering introducing similar policies as they look to install a new ‘green lung’ in the city centre as part of a rewilding project.
The Etihad Stadium is also being touted for inclusion in the pilot, with Greater Manchester set to receive as much as £79,000 in funds from the Partnership for Healthy Cities, which is supported by the World Health Organization, Bloomberg Philanthropies and Vital Strategies
At the time of writing, the Mayfield park is the only part of the city seriously being considered right now according to Andrea Crossfield, the Making Smoking History Lead for the Greater Manchester Health and Social Care Partnership.
Speaking on the potential plans, which could come into force later this year if approved, Salford mayor Paul Dennett, chair of the Greater Manchester Integrated Care Partnership Board, said: “People living in Greater Manchester have a lower life expectancy than those living in other parts of the country, and we must take action to reduce preventable illnesses and the role they play in our considerable health inequalities.
“When we look at smoking, which is the leading cause of preventable illnesses, we have some of the highest smoking rates in the country, and it has a significant impact on our people’s health and wellbeing.
“Smoke-free spaces not only promote healthy behaviours to children and young people, but they also encourage smokers to quit and make it easier for ex-smokers to stay smoke-free.
“Through the Partnership for Healthy Cities network we will boost our efforts in making smoking history to ensure longer, healthier lives for our residents.”
Manchester councillor Thomas Robinson, who is the executive member for Healthy Manchester and Adult Social Care, added: “We are committed to tackling the harms caused by tobacco and want to see healthier, smoke-free spaces that everyone can enjoy, which is why we are pleased to be working with partners on this project to extend smoke-free spaces in the city.
“By making smoking less visible in certain outdoor spaces not only are we preventing children from inhaling secondhand smoke, but we are promoting healthy behaviours and setting a good example to children and young people who tend to copy adults’ behaviour.
“The more spaces we can make smoke-free, the less likely children are to take up smoking – preventing them from getting hooked on a deadly addiction.
“The reality is that smoking has a devastating impact on our communities, with two in three long-term smokers dying prematurely from their addiction and we need to embrace initiatives such as this to tackle this public health challenge.”
This month award-winning piemakers Great North Pie Co will officially open in Manchester city centre, bringing its high-quality goodies to Kampus for the very first time.
Serving up a modern take on traditional pie and mash dinners, a new, seasonal menu features four butter-pastry pies, stuffed to the brim using only the best ingredients from North West producers.
From 14-hour braised beef and ale pies, to roast chicken and mushroom and the company’s hero classic Lancashire cheese and onion, pie fans can expect to find classic flavour combinations done well at the cosy and intimate new space.
Each pie on the menu is served with a wide range of sides, with choices including buttery mash or proper home-style chips, cauliflower cheese, pickled red cabbage, mushy garden peas or chip shop mushy peasall served withroast onion and brown sauce gravy or the house curry sauce- the ultimate feed.
There will also be weekly comfort food specials such as lamb and pea steamed suet puddings, corned beef hash, Lancashire Hot Pot, and keema and chips.
To round off the perfect meal, puddings include school dinner-style sweet treats like chocolate sponge and custard and the classic sticky toffee pudding.
Breakfast sandwiches will be served daily between 10:30am and 2.30pm and will feature quality versions of all the breakfast classics including Cheshire Smokehouse honey-cured bacon and Stornoway black pudding.
The drinks menu, meanwhile, includes the likes of Manchester Union Lager on draught, a selection of quality wines and proseccos, plus a handful of spritz style cocktails.
With booth-style seating for 20 inside and an outdoor area seating area for up to 30 more overlooking the Kampus garden and canal, the cosy new pie cafe is the first resident to arrive on the cobbles of Kampus’s Little David Street.
Neil Broomfield, co-founder of Great North Pie Co, said: “Since we started making pies it’s always been an ambition to have a base in the city centre.
“We’d been looking for a while and as soon as we saw Kampus, Little David Street and the gardens, we knew it was the right place for us. While it’s our first city centre venue, we don’t have plans to rollout out any more, as we place our focus on keeping the quality and consistency we aim for.
“We just want to concentrate on doing one thing and doing it well. The mix of traders coming into Kampus is amazing and we’re so proud to be part of it.”
Great North Pie Co also has venues in Lake District’s Ambleside and in Altrincham Market. Its products can also be found at monthly farmers markets, where they started the business, in locations such as Urmston, Knutsford, Northwich, Altrincham, Chester, Wilmslow, Chorlton, Bakewell, Macclesfield and West Didsbury.
The pie brand supplies pubs and restaurants nationwide and also supplies to the likes of Booths, Robinsons’s brewery, Dukeshill Hams, Manchester City Football Club, Stockport County FC, and other popular pubs and restaurants across the country.
Its new cafe will officially open its kitchen & bar at Kampus on Monday, 27 February, with its handcrafted pies available to take away cold as well as eat in.
Feature image – Great North Pie
This Manchester restaurant is selling fondue burgers drenched in Guinness gravy
A restaurant in Manchester has brought back its popular Guinness gravy-drenched fondue burgers, and we’re absolutely chuffed about it.
Initially created to mark the feast of St Patrick’s last year, Honest Burgers has put its special Guinness-soaked burgers back on the menu for the whole of February.
Comprised of Honest’s classic hand-shaped beef patty, candied bacon, molten fondue, a Guinness beef and bacon gravy, crispy onions, rocket and pickles, it’s made in collaboration with the Irish dry stout makers themselves and is quite the naughty delight.
To create the special Guinness gravy they are using 52 pints of the black stuff in every batch – so you know it’s got some heft.
Available at the burger restaurant all month for £14, the Guinness gravy fondue burger is served with Honest’s signature rosemary and sea salt fries and, for this month only, you can also enjoy a pint of draught Guinness on the side to wash it down with.
“We make beer fondue cheese with cheddar and mozzarella for the essential cheese pull shot and keep plenty of Guinness aside for our homemade stout & bacon gravy, which is of course applied liberally.”