Former MasterChef contestant opens fine dining pop-up inside Ancoats wine bar
Canapes disguised as succulents, beef fat 'candles' and puddings that look like lethal mushrooms are just a few of the surprises in store at the Sao Paulo Project
A new fine dining pop-up by a former MasterChef contestant has landed inside the kitchen of Ancoats wine bar Blossom Street Social.
Called the Sao Paulo project, it’s the brainchild of former Brazilian MasterChef contestant Caroline Martins.
Offering a British-Brazilian fusion menu that draws on her experiences working in Michelin starred kitchens around the world, she’s only in residency at the bar for the next three months – running from now until 19 March 2022.
Operating on a walk-in basis only (and just a stone’s throw from Mana, Manchester’s only Michelin starred restaurant), she’s serving up Michelin-style food for a tiny fraction of the price.
Here, canapes disguised as succulents, beef fat ‘candles’ and a pudding that looks like a lethal mushroom are just a few of the surprises in store for visitors to the Sao Paulo Project – and unlike most fine dining settings, there’s no set menu obligation.
ADVERTISEMENT
The ‘Romeu & Julieta’ pudding plays cleverly with appearance and reality, combining guava parfait and jam, parmesan Genoise sponge, Sangiorgio’s Minas cheese, Dormouse chocolate and lime crumble and edible flowers from Platt Fields Market Garden. / Image: The Manc Group
Rather, you can pay per dish, ordering what you like and leaving what you don’t.
There are seven different options on the menu to choose from, each distinct and interesting in its own way – with the bar currently working on a matching (optional) wine pairing list.
ADVERTISEMENT
Standouts include the ‘Romeu & Julieta’ pudding (£7.50), a combination of guava parfait and jam, parmesan Genoise sponge, Sangiorgio’s Minas cheese, Dormouse chocolate and lime crumble and edible flowers from Platt Fields Market Garden; and a terrarium of cheesy, meaty and fruity canapes simply titled a ‘selection of threes’ (£5.50).
A terrarium of canapes simply titled a ‘selection of three’ combines earthy cheeses and chicken liver with fruit purees, nuts, Exmoor caviar and more. / Image: The Manc GroupA hand-dived scallop served with tropical Brazilian ingredients like heart of palm and nutty, starchy cassava root mousseline. / Image: The Manc Group
Elsewhere, you’ll find a beautifully soft hand-dived scallop served with tropical Brazilian ingredients like heart of palm and nutty, starchy cassava root mousseline (£5.50); a sumptuous dry aged picanha from the Butcher’s Quarter (£12); and several cheese courses that combine punchy English cheeses with fruity chutneys and relishes made from banana, mushroom and more (£10-20).
Her ‘Bread Course’ (£6) surpasses all expectations, too.
ADVERTISEMENT
Switching out the tired old sourdough and bold butter format we’ve become used to, Caroline’s version features light, Calabrian sausage-laden brioche, textured caramelised onion butter and, just for a touch of theatre, an edible beef fat ‘candle’. Exquisite.
The beef fat ‘candle’ is served with light, Calabrian sausage-laden brioche and a textured, caramelised onion butter. /Image: The Manc Group
The final course on the list, a designated sharer, is great for groups – combining baked Tunworth cheese with guava paste, mixed nuts, rosemary and thyme in such a way as to revive a love of gooey, hot cheese (no mean feat following a Christmas spent stuffing ourselves with unreasonable amounts of the stuff).
Flanked all around by soft, buttery tearaway brioche rolls, it’s recommended for four but can easily feed plenty more – more than justifying the hefty-ish £20 price tag.
‘To Share’ combine baked Tunworth cheese with guava paste, mixed nuts, rosemary and thyme and is served with a mountain of brioche. / Image: The Manc Group. A cheese course combines punchy English cheeses from the Crafty Cheese Man with fruity chutneys and relishes made from banana, mushroom and more. / Image: The Manc Group.
Previously, Caroline has worked at the two Michelin star Trenkerstube at Hotel Castel in Tyrol, and in London at various kitchens including the two-star Kitchen Table at Bubbledogs in Fitzrovia and the one-star Galvin La Chapella.
Most recently, here in Manchester, she hosted a supper club pop-up at Manchester Union Lager brewery. Now she’s bringing those stand out dishes to Ancoats.
ADVERTISEMENT
When many think of Brazilian restaurants, they might think of all-you-can-eat steakhouses like Fazenda, Bem Brazil and Jardim Rodizio. Whilst Caroline does nod to this with a stunning dry-aged picanha course, ultimately this is not what you’ll find at the Sao Paulo project. Far from it.
Image: The Manc Group
Instead, the Cordon Bleu graduate Caroline’s menu showcases popular tropical Brazilian ingredients in a fine-dining style, combining them with local produce sourced from a wealth of independent Manchester suppliers like Flawd’s Cinderwood Market Garden, the Crafty Cheese Man and fellow Ancaots’ Brazilian the Flat Baker.
Assisted in the kitchen by former Mana and Lowry Hotel chefs, she’s headed for great things – no doubt about it. Not to be missed, make sure to pay her a visit – that way, when she’s on the telly later this year, you can say to your family with pride, ‘I’ve eaten that dish, it was amazing.’
To find out more, visit the Sao Paulo Project’s website here.
Feature image – The Manc Group / The Sao Paulo Project
News
Onlookers ‘in tears’ after tiny duckling rescued from storm drain in beauty spot
Daisy Jackson
The RSPCA has shared a heartwarming video of a reunion between a tiny duckling and his mum, after the baby bird fell into a storm drain.
The charity, with the help of staff in the nearby Grandpa Greene’s Luxury Ice Cream Parlour, managed to fish the tiny bird out of the storm drain in a painstaking two-hour-long operation.
Miraculously, the duckling was unharmed, and his mum was waiting nearby on the canal in Saddleworth ready to be reunited with her baby.
The RSPCA has now thanked the staff member who helped rescue the duckling, and issued a warning to the public to keep dogs on a lead when near wildlife, believing the poor bird was chased by a dog before falling down the five-feet-high grid.
The rescue operation too place in Diggle last Wednesday 9 April, with Animal Rescue Officer Lee Ferrans taking on the ‘long and painstaking’ process of tempting the duckling into a net.
Lee said: “I wasn’t able to lift the grid so the only thing I could do was push an extendable pole straight down and try to catch the duckling in a net. There wasn’t a lot of room for manoeuvre and the net kept catching on all the debris.
“Just when I thought I’d been successful, the duckling kept disappearing into a drain on one side and then popping out again. A member of staff from Grandpa Greene’s had just finished her shift and came across to the other side of the canal to help me. I unscrewed the top of the pole with the net and held it down on one side of the drain while she used another section to gently encourage the bird to go into the net.
“It was quite a long and painstaking rescue but we eventually managed to bring the little one back up safely after more than two hours.”
The pair then placed the duckling into a cardboard box before heading further up the canal to reunite them with their mother and six sibling ducklings.
The adult duck ‘instantly recognised’ the chirping and swam straight towards it.
Lee added: “A little crowd had gathered and as the family were reunited people were shedding tears. It was a really lovely moment to see them all back together.
“I’d especially like to thank the member of staff from Grandpa Greene’s who offered an extra pair of hands – I couldn’t have done it without her – and to all the people in the area who stopped and were concerned.
“Storm drains can be a bit of a menace for ducklings, especially at this time of the year when there are babies around, and this brood was only a few days old.”
Man jailed for throwing acid in the face of a 16-year-old boy
Daisy Jackson
A man has been thrown behind bars for eight years and two months after throwing a corrosive substance over a 16-year-old boy, leaving him with serious injuries.
When Gilson Martins of Ashton Street, Rochdale, was arrested, he was found to be in possession of acid, being kept in a bottle of hair dye.
He pleaded guilty to robbery, possession of a corrosive substance, and witness intimidation, and was also sentenced for unrelated drugs offences in 2022.
On 24 March 2024, Martins plotted the attack on his 16-year-old victim, even demonstrating to another man how effective the acid would be by using it on a piece of paper.
The victim was then lured to an address in the Woodley area by an accomplice, where he was confronted by Martins.
When an altercation broke out, a corrosive substance was thrown over the teen.
He was taken to hospital with serious injuries which required intensive treatment at a specialist burns unit, with several more procedures taking place since.
When a man spoke to police about the acid attack, Martins attended his home and threatened to ‘stab him, throw acid on him, and carve his name’ into him.
#JAILED| A man has been jailed following an acid attack on a 16-year-old boy in Stockport last year.
Gilson Martins (06/12/01) was arrested by armed police following the attack, and was discovered with an acid-filled bottle of hair dye.
The man in question barricaded himself in his bedroom while Martins knifed the door, fleeing shortly before police arrived.
He was arrested by armed officers on 10 April this year, where he was found with a bottle of hair dye.
Detective Constable Heather Parke, from GMP’s Stockport district, said: “The effects of attacks involving corrosive substances are well-known, and can result in severe, life-changing injuries or even death.
“Using them in attacks is utterly vile and I am glad Martins is now behind bars for his vicious assault. His victim received injuries from which he is still suffering, and has already received numerous treatments.
“We have zero tolerance for these sort of crimes, and we put considerable resources into ensuring that Martins was arrested, charged, and sentenced. He now has a long time to think about his actions inside a prison cell.”
Georgina Pellant -
19th January 2022 
