The team behind indie Manchester bakehouse Batard has opened a permanent new cafe in the centre of Manchester.
Housed inside 86 Princess Street, it already feels like a bit of a secret due to the fact the entrance is hidden down a cobbled Manchester side street – but we don’t expect it’ll stay that way for long.
The cafe itself is all exposed brick and big sash windows, overlooking the back of Manchester’s iconic Klimpton hotel, with cool interiors that celebrate the areas industrial aesthetic.
In the morning, it’s flooded with sunlight and there are some lovely high perches where you can sit, sip and take in Manchester in all its glory. A perfect breakfast spot.
Batard founders Lewis Loughman and Dorothy Jaffa inside their new cafe at 86 Princess Street
With a selection of Batard’s signature blackened bakes already sitting on the counter, we ogle over the likes of blackered basque cheesecake, fruity kolace, cookies and brownies before turning our eyes to the new breakfast and lunch menu they’ll be serving this week.
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Featuring the return of their much-lauded steak bakes (now served with a side of house ferment) and a host of new dishes including an ethical take on the McDonald’s McMuffin, there’s a lot to get excited about.
Think porchetta and celeriac sandos, stout rarebit, babka french toast and grilled cheese, plus breakfast buttys done to perfection. The genius of this menu is that it’s full of proper northern favourites and doesn’t feel elitist, but it’s all been created to exacting standards.
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Case and point, as Lewis brings out their Manc McMuffin (as I keep calling it during our visit) Dorothy asks if Lewis made it with the red sauce.
“Kasundi,” he corrects her.
Turning with a smile, she explains: “We were going to do a house red and brown sauce but the kasundi came out more of an orange colour and Mr Perfectionist can’t call something that is orange red, so, just kasundi is fine.”
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Kasundi, they explain, is an Indian tomato relish – and this one is made in house, using tomatoes from Cinderwood market garden cooked down “for frickin ages,” then blended with spices and herbs and a bit of chilli to give it a kick.
It’s the poshest McMuffin we’ve ever had, and it’s brilliant.
We also try their red wine poached pear babka, which smells like Christmas and is loaded with tahini honey mascarpone, burnt white chocolate and hazelnuts. Swimming in the poached pear liquor, it’s a thing of beauty – even more so on their retro 70’s plates.
“My heritage, on a plate,” says Dorothy of the babka before launching into an explanation of how they make it.
She detailis how its dipped in egg before being put on the griddle to “get it nice and hot and let it caramelise,” and as she does we stare at it in wonder. It’s quite the looker, this dish – and having tried it we can say it certainly holds up on that end too.
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There’s a lot of talk in Manchester hospitality about seasonality and local suppliers, but not everyone puts their money where their mouth is. It might sound cynical but sometimes it just feels like a marketing ploy. That’s not the case here, though – far from it.
Having just come from being small batch suppliers themselves working with the likes of Osma and Edinburgh Castle to supply bread and bakes for other restaurants around Manchester, Dorothy and Lewis are working almost exclusively with small-scale local producers.
Proudly displayed on the back of Batard’s menu is a list of some of the people they are working with, including Littlewoods Butchers, The Crafty Cheeseman and Cinderwood Market Garden.
Whilst chatting, though, we also hear about plenty more, such as their Altrincham-based mushroom supplier Polyspore and Salford-based coffee supplier Swansong – who even sits down with us for a minute to tell us about his coffee, having just popped in on chance.
The passion behind the project is clear, with every minute detail having been given a lot of thought here.
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Dorothy tells us they eventually want to get a mock mill and mill their own grains on site, explaining how in their brownie, for example, they use rye kernels and rye flour, so you can really taste it.
“It provides a little crunch in the mixture that is really nice. We also use horlicks in there which brings out the malty taste of the rye flour.”
“Being able to do that with all different kinds of flours and make our own nut flours and stuf like that to offer something not gluten free because our kitchen’s too small but low gluten would be quite interesting as well – but that’s a little bit down the line.”
For now, they’re just focusing on getting open and enjoying settling into the new space on Princess Street. Just ten minutes walk from Piccadilly, it’s a central location but enough off the beaten path to make it feel like a destination.
Whether you consider yourself a bit of a foodie or you’re just after a good Northern scran done well, we’d definitely recommend putting them on your list.
Batard is open from Wednesday 29 September at 86 Princess Street. Opening hours are Wednesday to Sunday, 9 am to 3 pm. To find out more, follow them on social media here.
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Salford Red Devils granted another adjournment over unpaid debts
Danny Jones
Salford Red Devils have been given one more adjournment and yet another stay of execution, being given another two weeks to find the money to cover their unpaid debts.
The local rugby league side, which has been wrapped in all manner of struggles both on and off-pitch over the past year or so, reportedly needs to pay around £700,000 to HMRC alone and still owes roughly £5 million in total to various creditors.
To no surprise, regular matchgoers, neutrals and even rivals alike have expressed their continued disappointment with the club, mainly at the lack of transparency and clarity from the organisation throughout this long, drawn-out process.
This is coming from a wire fan but no club deserves to be left in the dark even longer than they already have done it’s nothing but a disgrace to the sport of rugby those owners and the court should be ashamed of themselves.
Updating fans on social media, this is all the information they have communicated at this time: “Salford Red Devils can confirm that HMRC have granted the club a two-week adjournment, providing additional time in which to secure the necessary funds.
“We would like to reassure supporters that we are working tirelessly behind the scenes to ensure a positive resolution. Further updates will be shared as soon as possible.”
It’s worth noting that the current owners have reiterated that they inheited around £3m in existing debt before they took over the club, but assurances over their own investments have still come to nothing; meanwhile, with many still waiting on wages, players and staff alike have now left.
Having been propped up by loan players and emergency loans, the team is now closer to a skeleton crew than it is an outfit capable of competing in the premier division.
Either way, the outrage remains and is only growing stronger. One user wrote on X: “A good approach by them if they was legit would be to engage and bring in The 1873 to bridge the communication black hole (they created).
“The problem with that is if they did it would expose them for what they are… Extortionists using the club as a vehicle.”
More alarm bells were raised recently when assistant coach and Krisnan Inu – who was also director of the company set up to take over the business – withdrew himself from a key position behind the scenes.
Speaking of The 1873, the outspoken supporters trust took no time at all in issuing a response of their own, adding: “The judge presiding over today’s case has adjourned by 14 days. This adjournment has dragged the uncertainty on even longer.
“Every delay makes planning for 2026 harder and keeps the club stuck in limbo when it desperately needs clarity and direction.
“The fans, the players and the future all deserve better — The 1873.”
You can see the rest of their statement in full down below, but for now, what do you make of this seemingly neverending saga, Salfordians?
‘Christmas chaos’ on the cards as Manchester tram drivers vote on staging strike action next month
Emily Sergeant
There could be major disruption to festive travel in Greater Manchester next month, as hundreds of tram drivers are currently voting on whether to strike.
Almost 320 tram drivers are being balloted over working conditions and fears around fatigue.
The drivers – who are members of the union, Unite – all work for KeolisAmey Metrolink Limited at the Warwick Road South and Queens Road depots in Manchester – and they operate trams on all routes in Greater Manchester.
As it stands, the drivers’ shift patterns currently mean they have to work 450 hours over a 12-week period, which results in some having to work 50 hours on, followed by just two days off, then back into another 50-hour work pattern.
Drivers also have fewer rest days compared to all other operational departments, and this is said to be causing safety concerns around fatigue.
‘Christmas chaos’ is on the cards as Manchester tram drivers are currently voting on staging strike action next month / Credit: TfGM
Drivers say they concerned about operating heavy vehicles while exhausted and unable to have proper breaks, but after raising the issue with management, Unite has been told there is ‘no funding available’ to support any ‘meaningful’ improvements to working patterns.
Instead, management has asked drivers to start work earlier – which Unite says is only ‘adding insult to injury’.
The ballot is set to close on 11 November, and if drivers vote in favour of industrial action, strikes could then begin in late November, causing widespread cancellations and delays throughout the region during the busy festive shopping period – particularly coinciding with Manchester’s world-famous Christmas Markets, known for attracting millions of visitors to the city each year.
“Any strike action will cause a great deal of disruption but it is entirely the fault of Metrolink, which is not taking the issue of driver fatigue seriously,” commented Unite Regional Officer, Colin Hayden.
Georgina Pellant -
28th September 2021 
